Rabbit braised in white wine

For many years rabbit was off the menu but it is back. Many very established and known restaurants have the rabbit on their menu and there is nothing  better than a rabbit stew on a cool autumn or winters night.


2 whole rabbits, cut into serving pieces
Salt and pepper
2 tblsp olive oil
2 onions, sliced
2 cloves garlic, minced
6 carrots, sliced
1 lb. fresh mushrooms, sliced
2 tbs. fresh parsley, minced
¼ tsp. dried thyme
½ tsp. dried oregano
4 bay leaves
2 cups dry white wine
Serves 4


Preheat oven to 180C.
Season the rabbits with salt and pepper coat with flour. Place oil, onions, garlic, carrots and mushrooms in large casserole dish with the rabbit pieces on top.
Sprinkle with parsley, thyme and oregano. Add bay leaves and wine, cover and bake 1 hour or until rabbit is tender.
Remove bay leaves before serving.
This goes well with some mashed potatoes or pasta.