Rabbit lyonnais


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 4 onions
  • 4 garlic cloves
  • 6 tomatoes
  • 1 rabbit, cut into 8 pieces
  • Salt and pepper
  • 8 slices speck (Italian cured hind leg ham)
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 200 ml white wine
  • 150 ml olive oil

1 casserole dish

1 chopping board


Preheat the oven to 180°C.

Peel and slice the onions. Peel and crush the garlic.

Slice the tomatoes.

Make a layer of tomatoes, garlic and onions in a casserole dish, place the rabbit on top and season with salt and pepper. Add the speck, rosemary and thyme.

Season with salt and pepper again and pour in the white wine and olive oil.

Cover and cook in the oven for 30 minutes.

Remove the lid and cook for another 15 minutes.