Succulent Stewed Rabbit

Lean rabbit turns rich and tender in this rustic braise, where every step builds flavor. It starts with crisp bacon, whose smoky drippings become the fat for browning the flour-dredged rabbit; that seared, floured crust both deepens the flavor and helps thicken the gravy down the line.

Carrots, onion, and garlic go into the pot with the crumbled bacon and a bay leaf, then a braising liquid of dry red wine and water, sweetened slightly with brown sugar and scented with rosemary and paprika. As it all simmers low and slow, the lean rabbit slowly tenderizes while soaking up the winey, herby flavors around it.

The finishing touch turns the braising liquid into a proper sauce: the rabbit and vegetables come out to rest, and a cornstarch slurry stirred into the remaining liquid thickens it into a glossy gravy in a minute. Spoon it back over everything to serve. Keep the simmer gentle and covered, since a hard boil toughens lean rabbit instead of softening it. Serve over egg noodles, mashed potatoes, or polenta to catch the rich, rosemary-scented gravy.

Kitchen Tips

• Brown the floured rabbit in the bacon fat. It builds a savory crust, and the flour thickens the gravy.
• Keep the braise gentle and covered. A hard boil toughens lean rabbit instead of tenderizing it.
• Stir the cornstarch into cold water first for a smooth slurry, so the gravy thickens without lumps.
• Like most braises, it’s even better the next day after the flavors meld.

Variations

• Chicken thighs work well in place of rabbit if it’s hard to find.
• Add mushrooms or pearl onions to the braise.
• Swap rosemary for thyme, or add a splash of brandy to the gravy.