Braised Rabbit with Chef Alejandro Valdivia

Braised Rabbit with Chef Alejandro Valdivia

Not only the best time for white tail and elk but also the best time to hunt small game. Rabbit happens to be my very favorite small game.  
Follow Chef Alejandro on Instagram @awildchef
Rabbit Hunting & Tips 

Did you know that …Rabbits are often considered best to eat after the first freeze for a few reasons:

1. Improved Taste & Tenderness: Cold temperatures cause rabbits to accumulate more fat and develop a milder, sweeter flavor. The freeze can also help tenderize the meat, making it more palatable.

2. Reduced Parasite Risk: Freezing temperatures can kill parasites and pathogens that may be present in the rabbit's flesh. This can enhance food safety and reduce the risk of foodborne illnesses.

3. Seasonal Considerations: In some regions, rabbit hunting is regulated by seasons and quotas. Hunting rabbits after the first freeze may align with hunting seasons, allowing for more sustainable and responsible hunting practices.

4. Tradition and Preference: Some people prefer the taste of rabbits hunted in colder weather due to the improved flavor and texture.

It's important to note that while hunting and consuming game like rabbits can be a sustainable and enjoyable practice, it should always be done in compliance with local hunting regulations and ethical hunting principles. Additionally, proper handling, preparation, and cooking of rabbit meat are essential to ensure food safety and the best culinary experience.


Braised Rabbit Recipe



- 1 whole rabbit, about 3-4 pounds, cut into serving pieces

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 carrots, chopped

- 2 celery stalks, chopped

- 4 cloves garlic, minced

- 1 cup dry white wine

- 2 cups chicken or rabbit broth

- 2 bay leaves

- 2 sprigs of fresh thyme

- Salt and pepper to taste

- 2 tablespoons butter

- Chopped fresh parsley for garnish



1. Season the rabbit pieces with salt and pepper.

2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides, about 5 minutes per side. Remove the rabbit pieces and set them aside.

3. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the minced garlic and sauté for another minute until fragrant.

4. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for a few minutes to reduce slightly.

5. Return the rabbit pieces to the pot and add the chicken or rabbit broth, bay leaves, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low.

6. Cover the pot and let the rabbit simmer for 1.5 to 2 hours, or until the meat is tender and easily falls off the bone. Check occasionally and add more broth if needed to keep the rabbit moist.

7. Once the rabbit is tender, remove it from the pot and set it aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids.

8. In the same pot, melt the butter over medium heat. Pour in the strained braising liquid and let it simmer until it reduces and thickens slightly, about 10-15 minutes. Taste and adjust the seasoning with salt and pepper.

9. Return the rabbit pieces to the pot to warm them through in the sauce for a few minutes.

10. Serve the braised rabbit hot, garnished with chopped fresh parsley. It pairs well with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.


Enjoy your homemade braised rabbit.