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Pot roasted rabbit

Course Main Course, Meat
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Giulia


  • 1 rabbit, skinned, cleaned and cut into small pieces
  • Rosemary
  • Sage
  • 1 clove garlic
  • Extra virgin olive oil
  • ½ glass of white wine
  • salt
  • freshly ground black pepper


  • The rabbit must be cut into serving pieces. Soak the pieces into cold water with half a lemon for about ten minutes.
  • Pour the extra virgin olive oil in a large pan and add a clove of garlic, without peeling it.
  • Remove the rabbit from the water and put it into the pan without draining it. Add sage and rosemary, thinly chopped, and season with salt and pepper.
  • Cook the rabbit on medium flame, reduce the water and brown each piece of rabbit, turning from time to time. Add a bit of water to finish the cooking if needed. When golden brown, pour in the white wine: as soon as the white wine is reduced, the rabbit is ready.
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