Rabbit is one of the leanest, most sustainable and most flavourful proteins in the world — prized in French and Italian farmhouse cooking for centuries and quietly one of the most rewarding things a home cook can discover.
Preferred Preparation
Brown deeply on all sides then braise low at 300°F for 2-2.5 hours in white wine, herbs and bone broth until the meat is tender and falling from the bone. Serve over creamy polenta or crusty bread and let the braising liquid do the talking.
