Author: Canadian Living

This recipe was my dads recipe. He made it at every special occasion and everyone loved it. A year and a half ago I finally learned it and made it for him. He approved and said it was my turn now. We lost him May 2008 to Cancer. Now everytime I make this recipe I think of how proud he would be. This is very simple but oh so delicious. If you've never had rabbit before, this is the recipe to start with. Anyone can make it and it tastes a lot like chicken.

  • Portion size 8 servings
  • Credits : lorraine incognito


  • 2 rabbit cut in fairly small pieces by the butcher
  • 2 cups white wine
  • 4 cloves of garlic sliced thin
  • 3 bay leaves dried
  • 1 teaspoon dried rosemary
  • 1 teaspoon fresh rosemary
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons wine vinegar
  • 1 dash salt to taste


Remove the rabbits from the package and rinse them well with cold water. Sprinkle the rabbits with salt all over. Place the rabbits in a stainless steel wide pan that has a tight fitting lid. Turn the heat in medium high and allow all the liquid to absorb, turning frequently. When the water is absorbed, add the wine, olive oil, garlic, bay leaves and rosemary. Leave to cook, uncovered and turning frequently until the wine is absorbed. Continue to cook a couple of minutes more, still turning frequently until the meat is a golden brown colour all around. When done, sprinkle with the vinegar and close the lid. Let stand about 10 minutes and serve.
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Dad's Rabbit