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Rabbit casserole with thyme, onions and baby carrots

Ingredients – For 6 people

  • 1 whole rabbit
  • 150g (6 oz) of diced bacon
  • 15 baby onions
  • 15 baby carrots Parsley
  • 3 cloves of garlic
  • 20g (1oz) of flour
  • 1 tablespoon caster sugar
  • 400ml (14 fl oz) of white wine (dry Sauvignon Blanc)
  • Butter
  • Olive oil
  • Thyme, bay leaf
  • Salt and pepper


-Heat 3 tablespoons of oil in a casserole dish. 

-Place the floured pieces of rabbit in the casserole and sear until brown on both sides. Put aside.

-Add the butter to the casserole and brown the bacon, the carrots cut in length, the garlic and the onions. 

-Return the rabbit and deglaze with the white wine. Salt and pepper. Add the bouquet garni and the sugar. 

-Cover and simmer on a baking sheet or in the oven for 50 minutes at low temperature, turning the pieces from time to time. Add a little water if necessary.

Serve with a Cuvée Marnes Kimmeridgiennes from Domaine Fournier Père et Fils. The fusion of the rabbit and vegetables slowly cooked in white wine is perfectly matched by this Pouilly Fumé.

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