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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

Herb-Infused White Wine Rabbit Stew

Author: Flavelo
Recipes Main Courses
This white wine rabbit stew celebrates simplicity. While a fricassee focuses on cream and a ragu on tomatoes, this dish highlights the harmony of pure flavors. The acidity of dry white wine, the aromatic oils of fresh herbs, and the natural sweetness of root vegetables combine into a meal that is light yet satisfying. It’s a perfect example of turning everyday ingredients into a Sunday dinner centerpiece.
🕒 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 pot or Dutch oven
  • Tongs
  • Cutting board and knife

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

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

Tip: The light flour coating protects the meat during searing and helps thicken the stew slightly later on.
2 ✓

Heat the oil and butter in the pot. Sear the rabbit until golden brown on all sides, then remove.

Tip: Butter adds flavor, while oil prevents the milk solids in the butter from burning too quickly.
3 ✓

Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes, then add the crushed garlic.

Tip: Caramelizing the vegetables builds a deep flavor base.
4 ✓

Return the meat to the pot and pour in the white wine. Boil for 5 minutes to reduce.

Tip: Reducing the wine concentrates the flavor and removes the raw alcohol bite.
5 ✓

Pour in the chicken stock and add the herbs (thyme, rosemary). Bring to a boil, then reduce heat to a low simmer.

Tip: Tie the herbs together with kitchen twine so you can easily fish them out later.
6 ✓

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

Tip: Avoid stirring too often or the tender meat might fall apart. Gently shake the pot instead.
7 ✓

Taste and adjust salt before serving. Garnish with fresh herbs. Serve with crusty bread.

Tip: Flavors often improve the next day as the ingredients meld together.

Recipe FAQ

What wine should I use?
Choose a dry white wine you would enjoy drinking, like Sauvignon Blanc or Pinot Grigio. Avoid 'cooking wines' with added salt.
Why is my rabbit dry?
Rabbit is very lean. If boiled rapidly, the muscle fibers contract and squeeze out moisture. Always simmer gently!

Ingredients

  • 2.25 lbs rabbit (cut into pieces)
  • 1 1/4 cups dry white wine
  • 2 cups chicken stock
  • 1 medium yellow onion
  • 2 medium carrots
  • 2 stalks celery
  • 3 cloves garlic
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp ground black pepper