Rabbit Braised in White Wine with Tomatoes

Preparation info
  • Serves

    4 to 8

    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

Rabbit is a much overlooked food that deserves to be cooked more often. In this light, braised disk, the white meat falls off the bone.


  • 2 rabbits (2 pounds each), fresh or defrosted frozen, cut into quarters, rinsed, and patted dry
  • Salt and freshly ground black pepper


Season the rabbits with salt and pepper. Mix the herbs and flour together in a shall ow bowl and dredge the rabbit in it, shaking off any excess. Heat the oil in a Dutch oven over medium-high heat and brown the rabbit pieces all over, removing them from the pot as they are done. Set aside.

Add the onions and sauté until they become transparent, 5 to 10 minutes. Add the tomatoes and cook