• 2 to 3 lb. young rabbit, cut into serving pieces
  • 3 T. olive oil
  • 1/3 c. plus 1 c. dry white wine
  • 1 small onion, chopped
  • 1/2 il. mushrooms, sliced (shitake work well)
  • 1/2 t. sugar
  • 1 T. unbleached flour
  • 2 garlic cloves, minced
  • 1 T. fresh rosemary, minced
  • 1 c. chicken broth
  • 2T. balsamic vinegar


In a large heavy bottomed saute pan, brown rabbit in hot olive oil until golden brown, about 5 - 6 minutes on each side. Reduce heat to medium, remove pieces to a large plate and set aside, leaving drippings in pan.
To pan add 1/3 cup wine, onions, mushrooms and sugar, sauteing for 5 minutes until onions are softened. Stir in flour, garlic and rosemary, sauteing for 2 minutes more. Mix in remaining 1 cup wine, chicken broth and vinegar, bringing to a slow boil. Place rabbit pieces back in pan and simmer 50 to 60 minutes uncovered until done.

Remove cooked rabbit pieces from sauce and arrange on serving platter. Drizzle 1/4 the sauce from pan over rabbit, sering remaining sauce on the side. Makes 4 to 6 servings.

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Submitted 6/13/05.
Source: Epicurean
Submitted By: Sherri Ciminelli
Rabbit Sauteed in Wine, Mushrooms & Fresh Rosemary