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Braised rabbit with pancetta & white wine


  • Heat a thin layer of oil in a large heavy-bottomed casserole (or heavy-bottomed pot that can go into the oven) and cook the lightly floured and seasoned rabbit until brown all over. Remove and set aside.
  • If need be, add a little more oil to the casserole and gently saute the carrots, pancetta, onions and garlic until lightly coloured, regularly tossing. Then add the wine, mix well and cook to reduce by one-third, adding the bay leaves and sage as you do so.
  • When ready, add the stock and seasonings with the rabbit, cover and bring to the boil. Then turn the heat down and very gently simmer for about 1 hour until very tender, turning now and again.
  • nb. If need be, remove the rabbit when ready and reduce the sauce.


  • olive oil
  • 2 kg rabbit, portioned
  • plain flour
  • sea salt & freshly ground pepper
  • 3 medium carrots, sliced
  • 10-12 slices rindless pancetta, sliced
  • 12 baby onions, peeled
  • 4 garlic cloves, crushed
  • 2 cups dry white wine
  • 2-3 bay leaves
  • 2 tbsp sage leaves
  • 1 litre chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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