Recipe courtesy of Vinny Dotolo and Jon Shook

Braised Rabbit with Root Vegetables

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 servings
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2 cups plum tomatoes, quartered

2 cups chopped carrots

2 cups chopped celery

2 cups chopped onions

1 small bunch fresh thyme

2 tablespoons grapeseed oil

4 rabbit legs

Salt and freshly ground black pepper

All-purpose flour, for dusting

2 cups dry white wine


  1. Preheat oven 350 degrees F.
  2. In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
  3. Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
  4. Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
  5. Serve rabbit over the vegetables.