Brive Style Braised Rabbit Recipe

Braised Rabbit. ©Grace Meng
Ratings
  • Total: 65 mins
  • Prep: 10 mins
  • Cook: 55 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
289 Calories
6g Fat
28g Carbs
30g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 289
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 73mg 24%
Sodium 54mg 2%
Total Carbohydrate 28g 10%
Dietary Fiber 6g 21%
Protein 30g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Brive style braised rabbit recipe hails from Brive-la-Gaillarde, a commune in south-central France. The stew is filled with the tomatoes and ceps, or porcini mushrooms, grown in the area. Paired with roasted potatoes, a green salad, and white wine, this comforting dish is ideal for an easy, well-rounded dinner.

Ingredients

  • 1 tablespoon duck fat
  • 8 shallots, finely chopped
  • 2 cloves garlic, crushed
  • Leg and saddle of 1 large rabbit (not separated)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup dry white wine
  • 4 plum tomatoes (blanched, skinned, and halved lengthwise)
  • 1/4 teaspoon dried thyme
  • 10 ounces ceps, cleaned (porcini mushrooms)

Steps to Make It

  1. In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 minutes. Transfer the shallots and garlic to a bowl and set aside.

  2. Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 minutes on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes.

  3. Return the caramelized shallots and garlic to the pan, along with the thyme and ceps. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 minutes until it is cooked through.