Braised rabbit

Total time: 14hr
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 398 Kcal, 32g Protein, 26g Carbohydrates, 15g Fat


  • To marinate
  • 2 garlic clove, sliced
  • 4 dl red wine (e.g. Merlot)
  • 2 dl balsamic vinegar
  • 400 g carrots, chopped
  • 1.2 kg rabbit ragout
  • 3 sprigs rosemary
  • 1 bay leaf
  • some juniper berries, crushed
  • To fry
  • 1 tsp salt
  • a little pepper
  • 3 shallot, halved
  • oil for frying
  • To braise
  • 2 tbsp honey
  • 1 tbsp brown Maizena Express cornflour
  • 300 g tomato, peeled, deseeded, diced

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  • To marinate

    Pour the wine and balsamic into a large bowl. Add the meat and all the other ingredients up to and including the bay leaf, cover and marinate in the fridge for approx. 12 hrs. Remove the meat and vegetables approx. 30 mins. before cooking, pat dry, set aside the marinade.
  • To fry

    Heat the oil in a cooking pot. Season the meat and vegetables, brown in batches for approx. 5 mins. each along with the shallots, remove.
  • To braise

    Pour the reserved marinade through a sieve into the cooking pot, loosen any bits that have stuck to the bottom, add the honey, bring to the boil. Reduce the sauce to half the amount, turn down the heat. Return the meat and shallots to the pot, cover and braise over a low heat for approx. 45 mins. Remove the lid, add the tomatoes and cook (uncovered) for approx. 15 mins. Remove the meat and vegetables, keep warm. Simmer the sauce for approx. 10 mins. Stir the cornflour into the hot sauce, cook for approx. 1 min. Return the meat and vegetables to the pot.
  • Serve with:


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