A delicious way to prepare juicy rabbit meat using rosemary and a few veggies that will make the rabbit meat fall off the bones. Ideal for a mid-week dinner night or or a special ocassion.
Season the rabbit with salt and pepper and leave it to marinate for 30 minutes.
3 lb Rabbit, 1 teaspoon Salt, 1 teaspoon Black Pepper
Cut the vegetables and put them in a saucepan.
2 Onions, 1 Leek
In another frying pan, add olive oil and fry the garlic in it.
3 cloves Garlic, 1 tablespoon Olive Oil
Put the rabbit over the garlicky oil and fry until you get a golden crust. At this stage, it is not necessary to cook the rabbits now, our goal is only to seal the pores.
After that, put the fried rabbit over the veggies carpet in the first saucepan that we prepared earlier. Put the rosemary branches over the rabbit.
6 Branches Rosemary
Add water and vinegar over the rabbit meat.
¼ cup Water, ½ teaspoon Wine Vinegar
Cover the saucepan with a lid, and let the rabbit cook slowly for 1.5-2 hours
In the end, check if the meat is cooked enough. It is considered ready when it comes off the bone easily.
Quick Note
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Notes
To ensure the best results, select fresh, high-quality rabbit meat. Look for meat that is well-marbled and has a pinkish color. The meat should feel firm to the touch and have a mild, gamey smell.
Rabbit meat is lean and can become dry when cooked. To prevent this, season the rabbit with salt and pepper and let it marinate for about 30 minutes before cooking. This will help the meat retain its juiciness.
Layering the seared rabbit over a bed of vegetables (onions, leeks, and garlic in this recipe) not only adds flavor but also helps keep the meat moist. You can customize the vegetable selection to your liking, including options like carrots, tomatoes, bell peppers, olives, or capers.
To determine if the rabbit is cooked through, gently check if the meat easily comes off the bone. This indicates that it's ready to be served.