- 1 whole rabbit, approx. 2.5 lb (1.1 kg) total, jointed - 1 1/2 cups (360 ml) dry red wine - 1/2 cup (120 ml) red wine vinegar - 1/2 cup (120 ml) beef or chicken stock - 6 oz (170 g) bacon, diced - 2 cups (320 g) onions, sliced - 3 cloves garlic, minced (9 g) - 2 tbsp (30 ml) vegetable oil - 2 tbsp (28 g) unsalted butter - 2 tbsp (16 g) all-purpose flour - 1 tbsp (15 ml) brown sugar - 1 tsp (2 g) crushed juniper berries - 1 tsp (2 g) whole black peppercorns - 2 bay leaves (approx. 1 g) - 1 tsp (1 g) dried thyme - Salt and freshly ground black pepper, to taste
1. Season the jointed rabbit pieces with salt and pepper. In a large bowl combine red wine, red wine vinegar, crushed juniper berries, peppercorns, bay leaves, and thyme; add rabbit, cover, and refrigerate to marinate for 8–24 hours, turning occasionally. 2. Remove rabbit from marinade and pat dry, reserving marinade and solids. In a large Dutch oven, cook diced bacon over medium heat until crisp; remove with a slotted spoon and set aside. Brown rabbit pieces in batches in 2 tbsp (30 ml) oil until golden on all sides; transfer to a plate. 3. Add sliced onions and minced garlic to the pot and sauté in the bacon fat until softened and lightly caramelized, about 8–10 minutes. Stir in 2 tbsp (28 g) butter and 2 tbsp (16 g) flour and cook 1–2 minutes to make a light roux. 4. Slowly stir in reserved marinade (including solids) and 1/2 cup (120 ml) stock, scraping up browned bits. Add browned rabbit pieces and cooked bacon back to the pot, bring to a simmer. 5. Cover and braise gently on low heat or in a 325°F (160°C) oven for 1½–2 hours, until rabbit is tender and pulls from the bone. If sauce is too thin, reduce uncovered on the stovetop; if too sharp, stir in 1 tbsp (15 ml) brown sugar and adjust seasoning with salt and pepper. 6. Serve hot with spaetzle, boiled potatoes, or crusty bread to soak up the sauce.
Estimated per serving | Servings: 4
Generated: 2026-05-30T22:56:35Z
