Rabbit in White Wine

Here’s a French-inspired rabbit braise that comes together entirely in the microwave. Cut pieces of rabbit sit on a bed of butter-coated onion, carrot, and celery, then get bathed in a mixture of dry white wine, chicken bouillon, vinegar, thyme, and marjoram. The multi-stage microwave process, high power first then reduced to 60 percent, gently braises the meat the way a low oven would.

Vinegar in the braising liquid does two things: it tenderizes the rabbit (which can be lean and tough if overcooked) and adds a subtle tang that balances the richness of the butter and sour cream finish. Just two tablespoons is enough to notice without dominating.

The sour cream goes in near the end and transforms the pan juices into a silky, slightly acidic sauce that clings to the rabbit pieces. Spoon it all over buttered egg noodles and you’ve got a meal that feels much more involved than 25 minutes of microwave time.

Chef Tips

• Use the lower power setting (60%) for the main cooking. Full power cooks the outside too fast and leaves the inside tough on lean meat like rabbit.
• Stir between microwave stages to redistribute heat and ensure even cooking. Microwaves have hot spots.
• Add the sour cream only during the last 5 minutes. Adding it earlier risks curdling from the acid in the wine and vinegar.
• If rabbit is new to you, the flavor sits somewhere between chicken and turkey with a slightly gamier edge. This recipe is a great introduction.

Variations

• Cook this in a Dutch oven at a low temperature instead of the microwave for a more traditional braise.
• Swap rabbit for chicken thighs if rabbit isn’t available in your area.
• Add a tablespoon of Dijon mustard to the wine mixture for a sharper, more French-bistro flavor.