Creamy, tomato & pepper braised rabbit . . .

Danielle Prewett

Aug 3, 2023


Chef's notes . . .

        This is probably one of the best recipes I’ve ever made with rabbit, and it’s so easy to make. I think small game animals are best braised; here it’s slow-cooked in a smoky sauce with tomato and roasted red bell pepper. It’s a delicious, comforting meal to eat literally any time of the year!

        Be sure to have plenty of crusty bread on hand to soak up that sauce!


Ingredients . . .

2½ lbs. whole rabbits*

Coarse sea salt

Coarse black pepper

1¼ tsp. minced fresh rosemary (about half that amount if dried)

1 cup all-purpose flour

Neutral flavored oil, such as avocado or grapeseed

½ large yellow onion, finely diced

2 garlic cloves, minced

2½ cups unsalted chicken stock

2 tbsp. tomato paste •

1½ tsp. smoked paprika

1¼ cup heavy cream

1 roasted bell pepper, sliced into strips**

3 small vine tomatoes, sliced into thick wedges

Fresh chopped parsley to garnish


Preparation . . .

Preheat an oven to 275℉.

Using a meat cleaver or boning knife, cut the rabbits into 5 serving pieces: the hind legs, front legs, and the loin. I keep the loin bone-in, but cut off the ribs and thin flap of meat that covers the chest and belly. You can save that trim for stock.

        Season the meat with a sprinkle of salt, pepper, and about a teaspoon of rosemary. Spread the flour across a plate and dredge each piece of meat in it, shaking off the excess.

        Preheat a Dutch oven or braising pan over medium-high heat. Add enough oil to coat the bottom and once hot, brown the rabbit until golden brown, about 2-3 minutes per side. Work in batches as needed and remove them from the pan and set aside.

        Drizzle in a little extra oil if the pan looks dry, then add the onion. Saute for a few minutes until soft and golden in color, then season with a pinch of salt and add the garlic. Cook the garlic an additional minute, or until fragrant.

        Pour in the chicken stock, scraping up browned bits from the bottom of the pan, and stir in the tomato paste, paprika, and ¼ teaspoon of rosemary until well blended. Bring to a boil and allow it to reduce slightly for about 3-5 minutes. Lastly, stir in the cream. Season with a pinch of salt and pepper.

        Return the rabbit quarters back to the pan and scatter the peppers and tomatoes across the top. Cover with a lid and transfer to the oven.

        Cook for about 2½ - 3½ hours, or until the meat is almost falling off the bone. Check it near the 2½ hour mark, and when you think it’s close to being done, remove the lid for the last 15-30 minutes of cook time to reduce the sauce.


Note: We purchased domestic rabbit at the home along Highway #2 just east of Barlow Road between Morrisburg & Iroquois.  (there's a noticeable sign along the road for Fresh Eggs). Their rabbits are meaty and a good size, and are well priced . . .