Braised Rabbit in White Wine & Vinegar Sauce
This recipe for Braised Rabbit in White Wine Sauce is my take on the French classic Lapin au Vinaigre (itself a cousin of Poulet au Vinaigre), and it’s built on a few simple, honest ingredients: white wine, red wine vinegar, shallots, fresh herbs, and a generous splash of cream at the end. The result is a sauce so good you’ll want to drag bread through every last bit of it!
I know rabbit isn’t exactly a weeknight staple in the US, but I’m a huge fan of traditional French cooking, and every once in a while, a rabbit dish is simply necessary. Braised rabbit has been a fixture of French home cooking for generations! It’s the kind of dish you’d find simmering in a farmhouse kitchen or on the menu at a cozy bistro, and there’s a reason it’s stuck around this long.
Beyond the flavor, rabbit is worth getting to know as a meat. It’s lean, mild, and takes on whatever you cook it with, similar to chicken but with a slightly richer, more delicate texture. For this recipe, I used rabbit from Natural State Rabbit. All-natural, raised with care on United States farms, and rooted in tradition and heritage.
If you’ve never cooked rabbit, I hope this recipe is the nudge you need to finally give it a try.
Why You’ll Love This Tender Braised Rabbit
- Just one pot, start to finish
- Fall-off-the-bone tender in under 90 minutes
- Savory shallot, garlic, and tomato paste base
- Red wine vinegar brings the tang
- Silky cream sauce at the end
- Simple enough for Sunday, fancy enough for guests
- No special equipment needed
Ingredients for Braised Rabbit in White Wine Sauce
The Rabbit
- Rabbit hind quarters
- Kosher salt
- Freshly ground black pepper
- Neutral oil
- Butter
The Sauce Base
- Shallots
- Garlic cloves
- Tomato paste
- Fresh thyme leaves
- Fresh tarragon
The Braising Liquid
- Red wine vinegar
- Dry white wine
- Chicken broth
- Heavy cream
Ingredient Notes
- Rabbit hind quarters: These have more meat and hold up beautifully to a long braise. If your butcher only has a whole rabbit, you can substitute a similar weight of mixed rabbit pieces.
- Red wine vinegar: This is what makes it “au vinaigre”. Don’t skimp or swap for a milder vinegar, since that sharp tang is what balances the cream at the end.
- Dry white wine: Use something you’d actually drink, like a Sauvignon Blanc or dry Chardonnay. Avoid “cooking wine,” which tends to be overly salty.
- Fresh tarragon: Tarragon’s anise-like flavor is a signature of French sauces like this one. Dried tarragon works in a pinch, but fresh really makes the dish sing.
- Heavy cream: Adding it at the very end (off high heat) keeps the sauce silky instead of splitting.
- Tomato paste: Just a tablespoon deepens the color and adds a subtle umami richness. Cook it for a minute or two to mellow its raw flavor before adding liquid.
How to Make Lapin au Vinaigre
Sear the Rabbit Quarters: Season the rabbit with 1 tsp salt and ¼ tsp black pepper. Heat the oil and butter in a Dutch oven and sear the rabbit until golden brown on all sides, about 8–10 minutes. Remove to a plate.
Sauté Aromatics: Add the shallots and cook until softened, about 5 minutes. Stir in the garlic and tomato paste; cook for 2 minutes.
Make the Sauce: Add the thyme and tarragon. Pour in the vinegar and simmer until reduced by half. Scrape the bottom of the pan as the vinegar simmers. Add the white wine and cook for 4–5 minutes, then stir in the chicken stock.
Add Rabbit Back: Return the rabbit to the pot. Cover and simmer over low heat for 45–50 minutes, until the meat is tender.
Add Heavy Cream: Stir in the heavy cream and simmer the sauce for 5–8 minutes until slightly thickened.
Serve & Enjoy: Spoon the sauce over the rabbit, garnish with fresh tarragon, and serve with mashed potatoes, buttered noodles, or crusty bread. I also love it with some peas a la francaise!
Tips for the Best Braised Rabbit in White Wine & Vinegar Sauce
- Don’t rush the sear. A deep golden crust on the rabbit adds a ton of flavor to the finished sauce.
- Keep the braise at a gentle simmer, not a boil, so the meat stays tender instead of turning tough.
- Reduce the vinegar fully before adding the wine. This mellows its sharpness into a rounded tang rather than a harsh bite.
- Taste the sauce before serving and adjust salt. The reduction concentrates flavor as it thickens.
- Serve immediately over something that can soak up the sauce, like mashed potatoes, buttered noodles, or crusty bread.
Storage
Refrigerator: Store leftover lapin au vinaigre in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat so the sauce doesn’t separate.
Freezer: Cool completely, then freeze the rabbit and sauce together in a freezer-safe container for up to 2 months.
Thawing: Thaw overnight in the refrigerator, then reheat slowly over low heat, stirring occasionally to bring the cream sauce back together.
More French Recipes to Try
- French Cheese Souffle
- Red Wine Onion Tarte Tatin
- Croute au Fromage
- French Pissaladiere with Sardines
- Creamy Fennel Gratin
French Braised Rabbit (Lapin au Vinaigre)
Video
Ingredients
- 4 rabbit hind quarters
- 2 tbsp neutral oil
- 2 tbsp butter
- 2-3 shallots finely diced
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- 2 tbsp chopped fresh tarragon plus more for garnish
- ½ cup red wine vinegar
- 1 cup dry white wine
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Season the rabbit with 1 tsp salt and ¼ tsp black pepper. Heat the oil and butter in a Dutch oven and sear the rabbit until golden on all sides, about 8–10 minutes. Remove to a plate.
- Add the shallots and cook until softened, about 5 minutes. Stir in the garlic and tomato paste; cook for 2 minutes.
- Add the thyme and tarragon. Pour in the vinegar and simmer until reduced by half. Add the white wine and cook for 4–5 minutes, then stir in the chicken broth.
- Return the rabbit to the pot. Cover and simmer over low heat for 45–50 minutes, until the meat is tender.
- Remove the rabbit. Stir in the heavy cream and simmer the sauce for 5–8 minutes until slightly thickened.
- Spoon the sauce over the rabbit, garnish with fresh tarragon, and serve with mashed potatoes, buttered noodles, or crusty bread.
Notes
- Use a dry white wine you’d actually drink. Skip “cooking wine,” which tends to be too salty.
- Let the vinegar reduce by half before adding the wine; this rounds out its sharpness instead of leaving it harsh.
- Store in the fridge up to 3 days or freeze up to 2 months.
- No rabbit hind quarters on hand? A whole rabbit, cut into pieces, works too. Just watch the front legs, which cook a bit faster.
Frequently Asked Questions
Look for a specialty butcher, farmers market vendor, or a supplier like Natural State Rabbit; some grocery stores also carry it in the freezer section.
Rabbit meat is mild and lean, closer to chicken than game meat, though slightly richer in flavor and texture.
Rabbit is typically braised for about 45–60 minutes over low heat, until it’s tender and just about falling off the bone. In this rabbit recipe, that’s roughly 45–50 minutes once the rabbit goes back into the pot with the braising liquid.
