Braised Rabbit with White Wine, Shallots, Rosemary and Cream

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is the sort of recipe that is very easy to make as it requires simple preparation on the hob with only a few ingredients and little effort. The end result, is very satisfying and it is a good, rich dish.


  • 2 small rabbits, each jointed into 6 pieces
  • salt and pepper
  • 110 g/4 oz<


Season the rabbit with salt and pepper. Melt the butter in a large heavy-bottomed, shallow pan until foaming. Put in the rabbit pieces and turn the heat down. Gently fry for about 30 minutes or until pale golden brown, no more, turning from time to time. Lift out the rabbit pieces and put on a plate. Tip out any excess fat, leaving yourself with about 3 tbsp in the pan. Fry the shallots until p