Wild rabbit slow cooked with rosemary, olive oil & garlic

Wild rabbit slow cooked with rosemary, olive oil & garlic

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 2 hrs - 2 hrs, 45 mins

Skill level

Moderately easy


Serves 8

The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn

Nutrition and extra info

Additional info

  • Freezable
Nutrition info


Save to My Good Food
Please sign in or register to save recipes.


  • 4 wild rabbits, jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
  • 100g plain flour, seasoned
  • 500ml extra-virgin olive oil
  • 10 rosemary sprigs
  • 40 garlic cloves, unpeeled
  • 600ml dry white wine

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Use a really big casserole dish – one that’ll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
  2. When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don’t try to slow-cook this in the oven as it just won’t bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.

Recipe from Good Food magazine, November 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
sammd001's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I halved the ingredients as I was cooking for two instead of eight. Followed the recipe carefully. However, the meat started drying up after an hour, even though I set it on low on the smallest burner. The rabbit smelt nice and was edible, but the sauce went very dark, almost burnt. I have a feeling that the extra virgin olive oil was too much and I should have stuck to a plain olive oil. I haven't given up on this recipe yet but I hope it will turn out better next time round.

pickleses's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I tried making this with diced rabbit (no bones), but unfortunately the whole thing did not come together too well. The ingredients of the sauce did not mix together, instead I had some gooey slop on bottom and loads of olive oil on top. I must have done something wrong, but I followed the recipe carefully and am not sure what happened. The taste was still okay, but nothing brilliant. Will not be cooking this one again.

nicklaschapman's picture

Eva, go with any robust herb you like. Delicate herbs like parsley or basil will not survive the cooking. But woodier herbs like thyme will do just as well as rosemary. You could even try something like lavender.

evaselwood's picture

my husband hates rosemary what can I substitute??

peejay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe has changed my mind about rabbit! It was theee most delicious meal I've had in a long time. I was feeding 2 and only had 1 rabbit so quartered the quantities of everything except the liquid, which I halved. There was still plenty for 2 days meals for both of us. Hubby kept singing it's praises all evening (got boring - lol!) A definite hit.