Wild rabbit slow cooked with rosemary, olive oil & garlic

Wild rabbit slow cooked with rosemary, olive oil & garlic

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(5 ratings)

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

More effort

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

  • Freezable


  • kcal871
  • fat68g
  • saturates13g
  • carbs14g
  • sugars4g
  • fibre1g
  • protein46g
  • salt0.6g


  • 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



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 40 garlic cloves, unpeeled
  • 600ml dry white wine


  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.

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Comments, questions and tips

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Art Anderson's picture
Art Anderson
12th Mar, 2018
Amazing. Meltingly rich and delicious.
17th Dec, 2013
check out my recipe for a rabbit stew, with black sausage and prunes http://aunichef.wordpress.com/
27th May, 2012
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.
4th Jan, 2012
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.
17th Nov, 2011
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.
13th Oct, 2011
my husband hates rosemary what can I substitute??
Art Anderson's picture
Art Anderson
12th Mar, 2018
Thyme is good
24th Feb, 2011
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.
Art Anderson's picture
Art Anderson
12th Mar, 2018
Mike Robinson has the best recipe for Dauphinoise potatoes I've ever tasted, can we have it posted here on this website please?
goodfoodteam's picture
12th Mar, 2018
Thank you for your suggestion. Unfortunately we don't have the rights to that recipe. However, we do have a highly popular Dauphinoise recipe on the site already. You can take a look at it here: https://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoes
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