Roasted Rabbit with shallots, garlic and fresh herbs in a white wine sauce is an easy version of a more complex French approach to cooking rabbit.
The Old-World Delicacy Of Rabbit Meat
There’s something wonderfully old-world about cooking rabbit, an ingredient that feels both rustic and refined, humble yet deeply flavorful.
While rabbit is widely enjoyed across Europe, from French countryside kitchens to hearty Italian trattorias, it still feels like a bit of a hidden gem here in the States.
And that’s a shame, because rabbit is truly delicious: tender, slightly sweet, and beautifully mild, with a texture that falls somewhere between chicken and turkey but with a richer, more nuanced character.
Rabbit Meat And Its Health Appeal
What makes rabbit even more appealing is how wholesome and nourishing it is. This is a naturally lean protein, lower in fat than chicken, pork, or beef, yet still incredibly satisfying.
It’s one of those rare ingredients that manages to feel indulgent without being heavy, making it a smart choice for cooks who love comfort food but prefer a lighter, healthier plate.
In short, rabbit has the highest percentage of digestible proteins compared to other meats, while also having the lowest amount of fat, which allows the cook to add fats of choice when cooking rabbit or simply braise it in richly flavored stock.
Never Had Rabbit!
I am not sure why, rabbit meat is eaten more widely in Europe than in America, but it is an absolutely beautiful, lean, tender and flavorful meat!
If it were not so expensive, I would highly recommend it over chicken, as rabbit tastes like a more delicate version of chicken.
Finding rabbit may be a bit of a challenge, though good supermarkets will order for you if you ask their butcher. I have always been able to get rabbit at Wegmans and a local Amish farmers market.
Roasted Rabbit For A Memorable Meal
If a special occasion meal is what you’re after, or a meal that is sure to impress dinner guests, this rabbit recipe is both easy and layered with luscious flavors of French country cooking.
In recent years, I have taken to making this recipe for New Year’s Eve dinner parties because it is easy and doesn’t require last minute cooking while guests have arrived.
Roasted Rabbit Without Sauce
While I prefer the lean meat of a rabbit to be roasted in a fat rich sauce, it can be roasted without a sauce.
For this method of roasting, lots of herbs, olive oil and butter rubbed over both sides of the whole rabbit, then covered during roasting provides a lovely rustic rabbit.
Just take its temperature to be certain it is cooked as it should be, also beautifully simmered in a homemade Onion soup broth.
Mustard White Wine Sauce
Mustard is a savory, tangy addition to any sauce especially when white wine is added to it.
The color alone, gives this rabbit recipe such a warm creamy appearance, which is perfect for rabbit, since it has such a delicate flavor on its own.
A little splash of cream or creme fraiche deeps the richness of the sauce, just as a little splash of full cream coconut milk would also do to enhance this mustard wine sauce.
When choosing a white wine for this savory sauce, be certain to go with a dry, crisp, light in flavor white wine, and never a sweet white wine.
The light flavored white wines add just the right amount of acidity to the mustard sauce and by all means go ahead and use a Dijon mustard, or grainy dark mustard, but please… not that bright yellow stuff you see on hotdogs.
Wine Sauces For Rabbit
At other times I have prepared rabbit with a red wine sauce, with capers, rosemary, olives and tomatoes, something my British hubby calls ‘Jugged Hare‘.
I must say that I prefer this rabbit recipe made with a mustard white wine sauce, simply because it doesn’t change the delicate color or flavors of the rabbit.
Rabbit flavor is just delightful on its own and the subtle savory flavors of a mustard sauce compliments rather than covers the rabbit.
While rabbit doesn’t have much meat, the meat that is on the rabbit is simply tender and delicious.
Cutting The Rabbit For Roasting
While there are several tutorials on the internet that will show you how to cut the rabbit into serving portions, I found it quite easy to do without them.
It separates much the same as you would cut up a whole chicken only much easier since the bones are few and delicate, making them easy to cut through.
With a large knife cut the hind legs loose from the body. Then split the remaining piece down the center, into two pieces and cut the front legs from that section so you are looking at 6-pieces of rabbit.
Why You Will Love This Recipe
In this recipe for Roasted Rabbit in White Wine Sauce, gourmet qualities are what will shine.
The gentle flavor of the meat welcomes the brightness of white wine, the warmth of herbs, and the slow-roasted tenderness that transforms this European favorite into a dish any American kitchen would be proud to serve.
It’s elegant, homey, and just different enough to feel like a special treat, perfect for a cozy dinner that brings a touch of continental charm right to your table.
How To Cook Rabbit
While there are as many ways to cook a rabbit as there are a chicken, I find that both rabbit and chicken retain their moisture best when the outside is seared quickly in a hot pan, then simmered slowly in a liquid, either on top the stove or in the oven.
Usually you would find a rabbit stew cooked on top of the stove, low and slow for a couple of hours with lots of veggies.
The butter and cream in this mustard wine sauce gives the rabbit just the right amount of fat needed when cooking this very lean meat.
Wine Sauce
Since the wine will cook down rather rapidly in this sauce, the added liquids of either water or a broth helps the meat to simmer slowly in a hot bath.
Of course chicken stock or bone broth can be used as the broth, but I don’t like to change the flavor of the rabbit by using another type of meat stock.
And so I will often make a vegetable stock from leeks and lots of garlic and a dry white wine, which adds a rich flavor when added to the white wine sauce.
Dusting the rabbit meat in flour before searing the meat in butter and olive oil, adds a golden finish to the meat and also acts to thicken the wine sauce a little.
Ingredients Needed For A Gourmet Rabbit
- Rabbit is the star of the dish, offering tender, lean meat that absorbs flavor beautifully. Its mild sweetness pairs naturally with herbs, wine, and creamy sauces, making it ideal for slow roasting and braising. Because it’s so lean, it benefits from gentle cooking and flavorful companions like wine, butter, and herbs.
- Shallot provide a delicate, refined onion flavor that’s slightly sweet and far less pungent than traditional onions. They melt into the sauce, adding depth without overpowering the subtle taste of the rabbit.
- Garlic brings warmth and savory aroma. As it cooks, it becomes soft and mellow, lending richness to the sauce and enhancing the natural flavors of the meat and vegetables.
- Flour, a light dusting of flour helps the rabbit develop a golden crust during browning and later thickens the white wine sauce just enough to make it silky.
- Salt & Pepper, the simplest and most important seasonings. Salt draws out the natural flavors, and pepper adds earthy heat that ties everything together.
- Juniper Berries, these tiny berries add a woodsy, slightly piney fragrance that feels quintessentially European. They brighten the dish and complement the white wine and herbs, giving the sauce a refined, aromatic edge.
- Dijon Mustard, a spoonful of Dijon adds tang, body, and subtle heat. It rounds out the sauce, giving it that classic French-style creaminess and depth without being overwhelming.
- White Wine forms the backbone of the sauce. Its acidity lifts the richness of the rabbit and cream, while its fruitiness adds brightness. As it reduces, it concentrates into a deeply savory, aromatic base.
- Cream or Crème Fraîche makes the sauce luxurious and velvety, while crème fraîche adds a slight tang and silkiness. Either one gives the dish its classic, elegant French character.
- Butter adds richness and helps build flavor as you sauté the shallots and garlic. It also enriches the final sauce, giving it a glossy, restaurant-quality finish.
- Olive Oil helps balance the butter during browning, it prevents burning while providing its own subtle fruitiness to the base of the dish.
- Broth or Water, a splash of broth or water stretches the sauce and keeps the rabbit moist during roasting. Broth adds savory depth, but even water works beautifully once mixed with wine, herbs, and aromatics.
- Thyme, herbaceous and fragrant, thyme pairs effortlessly with rabbit. It brings an earthy note that complements the juniper and rounds out the sauce’s aromatic profile.
- Fingerling Potatoes, these slender, buttery potatoes roast to tender perfection and soak up all the delicious flavors of the sauce. They’re a rustic, comforting addition that turns the dish into a complete meal.
- Mushrooms add earthiness and umami, grounding the bright wine and herbs with their deep, savory flavor. When browned, they bring a meaty texture that complements the lean rabbit beautifully.
Equipment Needed For This Rustic Elegant Dish
- Mixing Bowl helps you season and lightly flour the rabbit pieces before browning. It keeps everything contained, ensures even coating, and makes prep a little cleaner.
- Cutting Board is the central workspace for prepping everything, shallots, garlic, mushrooms, and herbs. It gives you a sturdy, safe surface to chop and slice efficiently.
- Chopping Knife, a sharp, reliable chopping knife truly is the right tool for the job. It makes slicing shallots, smashing garlic, and cutting mushrooms quick, precise, and enjoyable. A good knife is one of those kitchen investments that pays off every single day.
- Measuring Cup ensures you use the right amount of white wine and broth. These liquids form the foundation of your sauce, so balance matters, too much or too little changes the character of the dish.
- Measuring Spoons help you get just the right amount of flour, Dijon mustard, salt, pepper, and juniper berries. A little accuracy goes a long way in a recipe that depends on layered, subtle flavors.
- Cast Iron Pan with Lid or Dutch Oven is the real workhorse of the recipe. Whether you choose cast iron or a Dutch oven, both offer even heat, excellent browning, and a gentle steady simmer once the rabbit is in the oven. They’re affordable, versatile, and perfect for everything from braises to breads, exactly the kind of investment home cooks never regret.
- Tongs make it easy to turn and move the rabbit pieces as you brown them. They give you control and help you get that lovely golden crust without splattering or fumbling with forks.
- Stovetop or Burner where you’ll start the dish on the stovetop to sear the rabbit and sauté the aromatics. This step builds the foundation of flavor before everything moves into the oven.
- Oven takes over the slow, gentle cooking. It allows the rabbit to roast evenly in the white wine sauce, turning tender while absorbing the layered flavors of herbs, wine, and aromatics.
More Roasted Meals To Love
Absolutely the easiest way to cook many types of meat, is to roast or braise them. Sharing my favorites with you will, I hope, encourage you to try a variety of types of meat, roasted and even my television acclaimed roasted fish in fig leaves!
- The Sunday Roast – simply toss a few whole chickens, unpeeled roots, lots of Herbs de Provence for the taste of summertime in the cold of winter.
- Fish Roasted In Fig Leaves – the finale dish I prepared on The Great American Recipe with PBS and is a divine recipe for fish lovers!
- Tender Braised and Roasted Lamb Shanks – Fall-off-the-bone Tender Braised and Roasted Lamb Shanks is a Mediterranean recipe, with herbs and ale, you will save for all your favorite shank cuts of meat.
- Mediterranean Beef Shank – roasted and braised in wine and Mediterranean spices, herbs, and root veggies.
Roasted Rabbit With White Wine Sauce
Equipment
- large cast iron skillet with lid
- Meat thermometer
Ingredients
- 1 Whole Fresh Rabbit
- 2 Shallots cut into long thin slivers
- 2 Garlic cloves rough chopped
- 1/4 cup All Purpose Flour
- 1 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1/4 tsp Juniper berries crushed
- 1 tbp Dijon Mustard or to taste
- 3/4 cup White Wine, dry not sweet Vinho Verde is a good choice
- 1/2 cup Cream, Creme Fraiche or sour cream
- 3 tbsp Butter
- 1 tbsp Extra Virgin Olive oil richer in flavor
- 2 cups Broth or water
- 4-5 Sprigs Thyme and fresh rosemary tied with cooking twine
- 2 cups Fingerling Potatoes
- 2 cups Mushrooms
Instructions
- Preheat oven to 350.
- Place the whole rabbit on a cutting board and with a large knife cut the back legs loose from the body, then split the remaining piece down the center, into two pieces and cut the front legs from that section so you are looking at 6-pieces of rabbit.
- In a bowl place the flour and 1/2 teaspoon of salt and toss the rabbit pieces thoroughly so the meat is nicely coated.
- In a large heated cast iron skillet or heavy roasting pan, add the olive oil and butter and stir until the butter is melted. Add the shallots, tied bundle of herbs and stir briskly.
- Layer all the pieces of flour dusted rabbit on top the shallots and sear both sides of the meat quickly, giving attention to loosen the golden brown pieces at the bottom of the pot as you turn the rabbit over.
- When both sides have a little color, pour in the wine, add juniper berries, pepper, remaining salt, mustard and give a little stir to incorporate.Add the broth and cream and stir.Add the mushrooms and potatoes and gently spoon the sauce over the mushrooms and potatoes.Bring to a gentle simmer, cover, turn off and transfer to the preheated oven. Roast in the oven for 1 hour.
- Remove the lid and let it cook another 15-minutes to reduce the liquid a little.The internal temperature should be 160 F.Serve while hot with favorite greens on the side.
Video
Notes
- Any remaining liquid in the pan, makes for a great soup base for another day. Simply add more water, some veggies and a little cooked noodles or rice.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.