Braised Rabbit in Apple Wine

This earthy and homey recipe provides a lighter take to rabbit. The rabbit’s delicate texture is highlighted against Seafox Farm apple wine. The crisp apple acidity from the dry wine lifts the savory, herb-scented rabbit into a light but filling supper.

Carrots and savory add flavorful but delicate backbone, without hiding the rabbit’s natural goodness.

Yield

Serves: 3–4

Ingredients

• 1 whole dressed rabbit (about 5 lbs), cut into legs and tenderloins
• 2 tbsp unsalted butter
• Dry apple wine, enough to cover (qty depends on pot used!)
• 4 carrots, peeled and sliced
• 2 tbsp savory, fresh chopped or dried
• Salt, to taste
• Ground black pepper, to taste

Equipment

• Heavy-bottomed Dutch oven or wide braising pot with lid
• Tongs

Method

1. Cut and season. If not already portioned, cut the dressed rabbit into legs and tenderloins. Pat pieces dry and season lightly with salt and pepper.
2. Brown the meat. Melt butter in the Dutch oven over medium-high heat. Brown rabbit pieces on all sides, 3–4 minutes per side, working in batches so pieces don’t crowd. Transfer browned pieces to a plate.
3. Deglaze with apple wine. Pour 2 cups apple wine into the pot and scrape up browned bits.
4. Add carrots and seasoning. Return rabbit to the pot, add sliced carrots, and savory. Add enough wine so that the liquid fully covers the rabbit.
5. Braise gently. Bring to a gentle simmer, reduce heat to low, cover, and braise for about 2 hours, until the meat is tender. Check once at the hour mark; skim any foam and add a splash more apple wine if the liquid falls too low.
6. Finish. For a slightly thicker sauce, remove the lid for the last 10–15 minutes to reduce. Taste and adjust salt and pepper to taste.

To Serve

Serve the rabbit, carrots, and sauce over creamy mashed potatoes with a side of green vegetables such as sautéed fiddleheads, asparagus, or spring greens. Garnish with a light sprinkle of fresh savory or parsley.

Notes

• Wine: A dry apple wine brings bright acidity and orchard notes.
• Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on low with a splash of apple wine or stock to loosen the sauce.

For more information, about sourcing, availability, and Seafox Farm products, visit Seafox Farm for Our Approach and our Apple Wine and Rabbit products, or Contact Us!

Tried this dish? Tell us how it turned out, share your variations, or ask any questions you have in the comments below!