Rabbit with Rosemary & Garlic in White Wine

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes + 10 minutes standing
  • Servings: 4
Jump To Recipe

Kounéli krassáto may dentrolívano kai skórdo

Rabbit with Rosemary & Garlic in White Wine tastes of Greece. A lighter and more modern recipe than the traditional and equally delicious Rabbit Stifado. I created this for the Lyndey & Blair’s Taste of Greece cookbook.

 

Ingredients

  • ¼ cup (60ml) extra virgin olive oil
  • 1 rabbit, (approx 1.25kg), jointed
  • Salt and freshly ground black pepper
  • 12 cloves garlic, cut in slivers lengthwise
  • ½ cup (125ml) white wine
  • 1 bay leaf
  • 2 sprigs rosemary
  • 2 cups (500ml) water
  • Juice of 2 large lemons

Instructions

  1. Heat the olive oil in a large, deep frying pan (one with a lid), over a medium heat, Season rabbit and cook until pale golden on both sides. More colour means more flavour.
  2. Return all rabbit pieces to the pan and then add the garlic. When garlic is lightly browned, add white wine, bay leaf, rosemary and water.
  3. Cover, reduce heat and simmer for 25-30 minutes or until rabbit is tender. Add lemon juice, shaking the pot gently to mix in. Turn off the heat and leave to stand for 10 minutes before serving.

Notes

Lyndey’s Note: This dish can also be prepared the day before and gently reheated before serving.

Related Recipe: Agrodolce Braised Rabbit

Search
More Recipes

Keep in touch!

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE

Connect with me on:

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE