French Braised Rabbit (Lapin au Vinaigre)
A rich, French style braise with tender rabbit simmered in a tangy white wine and vinegar sauce, finished with cream, shallots, and fresh tarragon.
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.
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