Rabbit in White Wine & Garlic Sauce

How to make Rabbit in White Wine and Garlic Sauce.

Ingredients: Serves 4

  • 1 Kg Rabbit, chopped in pieces
  • 14 Cloves of garlic
  • 1 Green or Yellow Pepper
  • Red Wine Vinegar
  • 1 cup of olive oil
  • 1 cup of white wine
  • 1 cup of water
  • 2 tablespoons of salt
  • 2 teaspoons of pepper
  • 6 bay leaves
  • 4 tablespoons chopped fresh rosemary
  • 100 ml Lemon Juice


  1. Tightly pack the rabbit portions into a bowl, pour a mixture of red wine vinegar, olive oil and lemon juice over the top until covered.
  2. Leave the rabbit 12-24 hours in the fridge.
  3. Drain the rabbit and discard the liquid.
  4. Cut the garlic into slivers length-ways and the pepper into chunks.
  5. Fry the rabbit portions in batches on a high heat with some of the oil until browned all over.
  6. Remove the rabbit, then fry the garlic and pepper in the same oil until the garlic begins to brown.
  7. Add the white wine and bring to a simmer.
  8. Put the pan contents into a large casserole, add the oil, salt, pepper, herbs and white wine.
  9. Stir, then add the rabbit portions.
  10. Cover with the lid and cook on a medium heat (Gas mark 5, 190 C, 375 F) for 1 hour, after it begins to boil in the oven, add the lemon juice 10 minutes before the end.
  11. Serve with rice or boiled potatoes and enjoy!
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