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RecipesOven-braised rabbit with carrots
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Documented recipe

Oven-braised rabbit with carrots

Rabbit browned and oven-braised with carrots, onion, tomato, stock, and white wine. Serves 4; bake at 200 °C for about 80 minutes, until tender and thoroughly cooked.

This version combines rabbit stew with carrots and oven cooking. Brown the meat first, then bake it with the vegetables and liquid, making sure the stew boils and the rabbit is thoroughly cooked.

· Published on

Total time100 min
DifficultyIntermediate
servings4
Oven-braised rabbit with carrots
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Prepare the oven and ingredients

    Heat the oven to 200 °C. Wash your hands and set out a clean board and utensils for the raw rabbit; keep it separate from cooked foods. Cut the carrots and onion, and peel the garlic.

    20 min
  2. 02

    Brown the rabbit

    Heat the olive oil in a wide oven-safe casserole. Brown the rabbit in batches, leaving space between the pieces, then transfer it to a clean plate.

  3. 03

    Add the vegetables and liquid

    In the same casserole, cook the onion, garlic, and carrots until they begin to soften. Stir in the fried tomato sauce, poultry stock, white wine, and bay leaf. Return the rabbit to the casserole and mix to distribute the ingredients.

  4. 04

    Bake until tender

    Place the casserole in the preheated oven and bake at 200 °C for about 80 minutes. Check that the stew boils and reaches at least 70 °C; the rabbit should be thoroughly cooked and tender.

    80 min

Sources and review

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State: Published after documentary validation; no “Tested” label is shown.

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