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Rabbit stew with white wine and herbs served in a rustic bowl
Tender rabbit in a flavorful white wine and herb sauce

White Wine Rabbit Stew

Author: Flavelo
Recipes Main Courses
This white wine rabbit stew is a celebration of simplicity. While fricassee relies on creaminess and ragu on tomatoes, this dish seeks the harmony of pure flavours. The acidity of the white wine, the essential oils of fresh herbs, and the natural sweetness of root vegetables come together in a light yet satisfying dish. It's a perfect example of how everyday ingredients can be transformed into a meal fit for a festive table.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan or casserole dish
  • Tongs for turning the meat
  • Chopping board and knife

Allergen Information

⚠️ Milk (butter)
⚠️ Cereals containing gluten (flour)
⚠️ Celery
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Season the rabbit pieces with salt and pepper, then coat lightly in flour. Shake off the excess.

Tip: The flour coating protects the meat from drying out during frying, and this starch will later thicken the sauce.
2 ✓

Heat the oil and butter in the pan. Brown the meat until golden on all sides, then remove.

Tip: The butter is for the nutty flavour, and the oil raises the smoke point so the butter doesn't burn.
3 ✓

Add the diced onion, carrot, and celery to the fat. Sauté for 5-6 minutes, finally adding the crushed garlic.

Tip: Caramelising the vegetables gives the stew its depth of flavour.
4 ✓

Return the meat to the pan and pour over the white wine. Boil for 5 minutes to concentrate the flavours.

Tip: Wine reduction is key: we evaporate the raw alcohol taste, leaving behind fruity acids.
5 ✓

Pour in the stock and add the herbs (thyme, rosemary). Bring to the boil, then reduce the heat to minimum.

Tip: It's worth leaving the herbs whole or tying them together so you can easily remove them before serving.
6 ✓

Cover and simmer for about 1.5 hours until the meat is tender.

Tip: Don't stir too often, as the soft meat might break apart. Shake the pan instead.
7 ✓

Taste before serving, add salt if needed, and sprinkle with fresh herbs. Dipping with fresh bread is allowed!

Tip: The flavours mature even better when reheated the next day.

Recipe FAQ

What wine should I choose?
A dry white wine that you would enjoy drinking on its own (e.g., Sauvignon Blanc or Chardonnay). Bad wine makes bad food.
Why is the rabbit dry?
Rabbit is a very lean meat. If you cook it at too high a temperature in furiously boiling liquid, the fibres contract and squeeze out moisture. Simmer gently only!

Ingredients

  • 1 kg rabbit, jointed
  • 300 ml dry white wine
  • 500 ml chicken stock
  • 1 head onion
  • 2 whole carrots
  • 2 stalks celery
  • 3 cloves garlic
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 ml olive oil
  • 3 g butter
  • 30 g plain flour
  • 1 tsp salt
  • 1 tsp ground black pepper