Best 3 Braised Rabbit Legs Recipes

**Discover the Delicacy of Braised Rabbit Legs: A Culinary Journey into Flavor and Tenderness**

Embark on a culinary adventure with our curated collection of braised rabbit legs recipes, a testament to the versatility and exquisite taste of this often-underrated protein. From classic French preparations to modern twists, our recipes offer a diverse range of flavors and techniques to tantalize your taste buds. Explore the rich and savory flavors of a traditional braised rabbit legs in red wine, where the tender meat falls off the bone effortlessly. Indulge in the aromatic delight of a Provencal-style rabbit braised with tomatoes, herbs, and olives, or elevate your palate with the bold spiciness of a Moroccan-inspired braised rabbit with preserved lemons and saffron. For a lighter and more contemporary take, try our recipe for rabbit legs braised in white wine, showcasing the delicate natural flavors of the rabbit.

Each recipe is meticulously crafted to guide you through the braising process, ensuring tender and succulent rabbit legs every time. Whether you prefer a slow-cooked richness or a quicker stovetop method, our recipes provide detailed instructions and helpful tips to achieve the perfect balance of flavors and textures. Accompaniments such as creamy polenta, roasted vegetables, or flavorful rice pilaf are suggested to complete your culinary masterpiece.

With its lean and delicate meat, rabbit is a healthy and sustainable choice for any meat lover. Its versatility extends beyond braising, as it can be roasted, fried, or stewed, making it a welcome addition to various cuisines and cooking styles. As you embark on this culinary journey, we invite you to embrace the unique charm of braised rabbit legs, exploring the diverse flavors and techniques that make this dish a true delight for any food enthusiast.

Here are our top 3 tried and tested recipes!

BRAISED RABBIT

Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

Steps:

In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Nutrition Facts :

BRAISED RABBIT WITH ROOT VEGETABLES

Braised Rabbit with Root Vegetables image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups plum tomatoes, quartered
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
1 small bunch fresh thyme
2 tablespoons grapeseed oil
4 rabbit legs
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 cups dry white wine

Steps:

Preheat oven 350 degrees F.
In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
Serve rabbit over the vegetables.

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

Steps:

Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

To ensure the rabbit legs are cooked evenly, sear them on all sides before braising.
Use a variety of vegetables for the braising liquid to add flavor and depth to the dish.
Red wine or white wine can be used for the braising liquid, depending on your preference.
Season the rabbit legs generously with salt and pepper before searing.
Cook the rabbit legs until they are fall-off-the-bone tender, which usually takes about 1.5 to 2 hours.
Serve the rabbit legs with mashed potatoes, rice, or pasta.

Conclusion:

Braised rabbit legs are a delicious and hearty dish that is perfect for a special occasion. The rabbit legs are braised in a flavorful liquid until they are fall-off-the-bone tender. This dish is sure to impress your guests and is a great way to enjoy rabbit meat.