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Sauteed rabbit with herbs

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Servings: 5


  • 2 rabbits, cut in serving pieces
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 6 cloves garlic crushed
  • 4 tbsp (60 ml) Extra Virgin Olive Oil
  • 30 gr carrot finely chopped
  • 1 cup (40 gr) celery finely chopped
  • 30 gr onion finely chopped
  • 250 gr crushed, well-drained fresh or canned plum (egg) tomatoes
  • 375 ml dry white wine
  • Salt and freshly ground black pepper to taste
  • 1 cup (125 ml) of water (approximately)
  • 2 cups (250 g) small white mushrooms
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp flat-leaf Italian parsley finely chopped
  • 1 tbsp fresh thyme finely chopped


  • Place the rabbit pieces in a large bowl and toss with the sprigs of rosemary, thyme, and sage, 2 cloves of the garlic, and 3 tablespoons (45 ml) of the oil. Set aside to marinate for 4 hours.
  • In a large sauté pan, heat ½ tablespoon of the remaining oil, add the rabbit pieces and sauté over high heat until they are lightly browned. Remove them from the pan.
  • Add the carrot, celery, onion, and remaining garlic to the pan, sauté until the vegetables are tender. Add the tomatoes to the pan, then stir in the wine.
  • Bring to a simmer, return the rabbit pieces to the pan, and season with salt and pepper.
  • Add a little water if necessary, so that the rabbit is barely covered with the sauce. Preheat the oven to 350°F (180°C).
  • Place a piece of foil directly on the surface of the ingredients, place the pan in the oven, and bake for 2 hours.
  • Add a little more water if necessary. While the rabbit is baking sauté the mushrooms over high heat in the remaining ½ tablespoon of oil.
  • After the rabbit has baked for 1 ½ hours, add the sauté mushrooms to the pan.
  • When the rabbit is done, check the seasonings. Add the chopped herbs and serve.