Greek Lemon and Thyme Braised Rabbit
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
For the Marinade
For the Braise
For the Garnish
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
Greek Lemon and Thyme Braised Rabbit
Greek Lemon and Thyme Braised Rabbit
Plating & Serving
Serve the rabbit in shallow bowls with ample sauce and vegetables, garnishing with fresh thyme sprigs and lemon wedges for a burst of color and freshness.