This Roast Rabbit in Wine Sauce Recipe is another great recipe for wild or domestic rabbit meat. I prepared this recipe with domestic rabbit meat, but if you use wild rabbit, you will probably have to cook the rabbit meat a little longer. This recipe calls for port wine but I used a homemade blueberry wine I had on hand. The end result was a delicious and tender rabbit dish.
If you have rabbit meat available give this Roast Rabbit in Wine Sauce Recipe a try; it’s really good. Enjoy
- 1 rabbit (cut into pieces)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon dried rosemary (crushed)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1/ 2 cup port wine
- 1/ 2 cup chicken broth
- Finely chopped parsley for garnish (optional)
- Preheat oven to 450F.
- Wash rabbit meat in cold water and pat dry with paper toweling. Sprinkle with salt and pepper to taste.
- Place the oil and butter in a 13 x 9 baking dish and place in the oven until the butter is melted.
- Arrange the rabbit pieces singly over the bottom of the dish, sprinkle with rosemary, and roast the rabbit for 30 minutes. Turn the rabbit, distribute the onion and garlic over the top and then add the wine and the chicken broth. Continue cooking turning the rabbit pieces a couple of times while roasting. Cook until rabbit is tender. (Cooking time may be a little longer with wild rabbit meat.) Serve the wine sauce over the rabbit.
- (Tip: it is easy to turn this into a one dish meal-just add potatoes.)