- Conejo al Ajillo — Garlic rabbit
- Conejo al Chilindrón — Rabbit stewed with peppers and tomato
- Paella de Conejo — Rabbit paella
- From my time in France, I also loved rabbit with prunes and pig’s trotter in The Limousin
But today, I wanted something restaurant-quality, to emulate that Italian experience. Rustic is for another day — today it’s all about Coniglio al Rosmarino e Vino Rosso, a slow-braised, flavour-packed rabbit that’s simple yet refined.
Freshly jointed rabbit, the starting point for Coniglio al Rosmarino — rustic roots meet restaurant finesse.
Ingredients (4 Portions)
- 1 whole rabbit, jointed
- Fine sea salt, black pepper
- Extra-virgin olive oil
- 2 carrots, cut into fine brunoise
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 3 cloves garlic, crushed and left whole
- 1 bay leaf
- 1 sprig rosemary
- 200 ml good dry red wine
- 300–400 g chopped tomatoes
Method: How to Braise Rabbit with Rosemary and Red Wine
1. Season and Rest
Season the rabbit generously with salt and a little pepper. Leave uncovered in the fridge for at least 1 hour, or up to overnight. This firms the meat and improves flavour — standard restaurant practice.
2. Precision Browning
Heat olive oil in a wide, heavy pan. Brown the rabbit pieces slowly and evenly over medium heat until golden all over. Take your time — colour equals flavour. Remove and keep warm.
3. Clean Soffritto
Lower the heat. Add a touch more olive oil if needed. Add onion, carrot, and celery with a pinch of salt. Cook gently for 12–15 minutes, stirring often, until soft, sweet, and aromatic – no colour. Add the garlic, bay leaf, and rosemary; cook 1 minute.
4. Reduce the Wine Properly
Pour the red wine into the empty side of the pan (or remove vegetables briefly). Reduce by two-thirds until syrupy. This removes harshness and concentrates flavour.
5. Braise Gently
Return the rabbit to the pan. Add the tomatoes, stir once, then bring to a bare simmer. Cover loosely. Cook on the hob for 60–75 minutes, turning pieces occasionally. The sauce should cling to the meat, not pool.
6. Finish Like a Chef
Remove the rabbit pieces and keep warm. Increase heat and reduce the sauce until glossy and lightly thickened. Taste and correct seasoning. Return the rabbit to the pan just to coat in the sauce. Let it rest off the heat for 10 minutes.
Plating and Presentation: Restaurant-Style Tips
- Serve three neat pieces per plate
- Spoon sauce over, not around
- Finish with a few drops of fresh olive oil
- Optional: a tiny pinch of finely chopped rosemary
What NOT to Do
- Don’t drown it in tomato
- Don’t rush the browning
- Don’t boil — rabbit tightens fast
Chef’s Sidebar: Sides, Wine Pairings, and Preparing Wild Rabbit
Sides That Work
- Polenta or mashed potatoes – soak up the glossy sauce
- Crusty bread – rustic and simple
- Roasted seasonal vegetables – carrots, courgettes, tenderstem broccoli
- Simple salad – bitterness balances richness
Wine Pairing
- Italian red – Chianti, Barbera, Montepulciano
- Spanish red – Rioja Crianza, Ribera del Duero
- Tip: Choose a wine with enough body to match the rabbit and sauce
Cleaning & Preparing Wild Rabbit
- Fresh, wild rabbit is a treat, but it requires skinning and gutting if you get it from a neighbour
- Use a sharp knife and clean, cold water. Take your time — it’s part of the connection with the food
- Joint the rabbit into pieces for even cooking
Chef’s Tip
- Pre-salting overnight elevates the dish
- Always brown slowly and reduce wine separately – flavour develops naturally
