Main Course · Dinner · Mediterranean ·

Greek Lemon and Thyme Braised Rabbit

Name: Greek Lemon and Thyme Braised Rabbit
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 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 tender and flavorful braised rabbit dish combined with bold citrus and aromatic herbs, delivering a taste of the Greek countryside.

4.3(733 reviews)

·By Ethan Brooks·November 17, 2025

Greek Lemon and Thyme Braised Rabbit — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Rabbit

For the Marinade

For the Braise

For the Garnish

Nutrition

Per serving

Calories: 503 kcal
Protein: 40.8 g
Carbs: 22.8 g
Fat: 25 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 2012 kcal
Protein: 163 g
Carbs: 91 g
Fat: 100 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 whole rabbit cut into 8 pieces	880	124	0	36	0
3 tablespoons olive oil	360	0	0	40	0
1 cup white wine	200	0	5	0	0
2 cups chicken stock	30	2	2	1	0
Juice of 2 large lemons	24	1	8	0	2
Zest of 1 lemon	2	0	1	0	0
4 cloves garlic, minced	18	0	4	0	0
1 tablespoon fresh thyme leaves	1	0	0	0	0
1 teaspoon dried oregano	2	0	1	0	1
2 bay leaves	0	0	0	0	0
Salt and black pepper to taste	0	0	0	0	0
1 large onion, sliced	44	1	10	0	2
1 large carrot, sliced	30	1	7	0	2
2 sticks celery, sliced	12	0	3	0	1
12 small new potatoes, halved	400	3	50	1	6
Fresh thyme sprigs	2	0	0	0	0
Lemon wedges	7	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Rabbit

1
Combine spices and herbs
In a large bowl, combine minced garlic, thyme, oregano, bay leaves, salt, and pepper.
2
Coat the rabbit
Add rabbit pieces, ensuring they are well-coated.
3
Refrigerate
Cover and refrigerate for at least 2 hours or overnight for a deeper flavor.

Preparing the Vegetables

1
Prep vegetables
Wash and slice the onion, carrot, and celery.
2
Halve potatoes
Halve the new potatoes.
3
Set aside
Set aside for later use.

How to Make Greek Lemon and Thyme Braised Rabbit

Total time: 3 h 20 min · Yields 4 servings

1
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.
2
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.
3
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.
4
Timing & Heat Guide
Searing: medium-high heat for 15 min. Braising: low simmer for 1 h 45 min.