Greek Lemon and Thyme Braised Rabbit

Name: Greek Lemon and Thyme Braised Rabbit
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 whole rabbit; 3 tablespoons olive oil; 1 cup white wine; 2 cups chicken stock; Juice of 2 large lemons; Zest of 1 lemon; 4 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 teaspoon dried oregano; 2 bay leaves; Salt and black pepper to taste; 1 large onion, sliced; 1 large carrot, sliced; 2 sticks celery, sliced; 12 small new potatoes, halved; Fresh thyme sprigs; Lemon wedges

A Mediterranean Delight

A tender and flavorful braised rabbit dish combined with bold citrus and aromatic herbs, delivering a taste of the Greek countryside.

2 h 30 min
4
Intermediate

Ingredients

For the Rabbit

1 whole rabbit

cut into 8 pieces

3 tablespoons olive oil

1 cup white wine

2 cups chicken stock

Juice of 2 large lemons

Zest of 1 lemon

For the Marinade

4 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 teaspoon dried oregano

2 bay leaves

Salt and black pepper to taste

For the Braise

1 large onion, sliced

1 large carrot, sliced

2 sticks celery, sliced

12 small new potatoes, halved

For the Garnish

Fresh thyme sprigs

Lemon wedges

Preparation

Marinating the Rabbit

Combine spices and herbs

In a large bowl, combine minced garlic, thyme, oregano, bay leaves, salt, and pepper.

Coat the rabbit

Add rabbit pieces, ensuring they are well-coated.

Refrigerate

Cover and refrigerate for at least 2 hours or overnight for a deeper flavor.

Preparing the Vegetables

Prep vegetables

Wash and slice the onion, carrot, and celery.

Halve potatoes

Halve the new potatoes.

Set aside

Set aside for later use.

Cooking Process

Searing the Rabbit

Heat olive oil in a large Dutch oven over medium-high heat. Sear the rabbit pieces until golden brown on all sides, then set aside.

Deglazing the Pot

Add sliced onion, carrot, and celery to the pot. Cook until tender, then pour in white wine, scraping the bottom to deglaze.

Braised Cooking

Return the rabbit to the pot, add the chicken stock, lemon juice, and potatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the rabbit is tender.

Timing & Heat Guide

Searing: medium-high heat for 15 min. Braising: low simmer for 1 h 45 min.

Plating & Serving