Rosemary Rabbit

12 Reviews
91% would make this recipe again

Rabbit braised in a rosemary, tomato, and white wine sauce.

Rabbit is a white meat, similar in taste and texture to chicken. Nowadays it is commonly found in local supermarkets, since its fine taste and nutritional qualities make it an interesting alternative to red meat. It is rich in proteins, vitamins, and minerals, quite low in fat and easy to digest.

Preparation : 15 min Cooking : 30 min
330 calories/serving


1 tbsp olive oil 15 mL
2 tbsp butter, unsalted 28 g
1 slice bacon, finely chopped 20 g
1 rabbit, cut into pieces 1.4 kg
1 onions, finely chopped 200 g
2 sprigs rosemary, fresh, finely chopped 10 g
2 tbsp Parsley and Garlic Base 30 mL
2 tbsp tomato paste 35 g
1/2 cup white wine 125 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 cup water 125 mL

Before you start

Ask the butcher to cut the rabbit into pieces.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Heat the oil and butter in a pan over high heat. Finely chop the bacon and add it to the pan. Sauté 2 min, then add the rabbit pieces and sauté thoroughly on each side until golden, about 7-8 min.
  2. Finely chop the onion and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add the Parsley and Garlic Base, the tomato paste and cook 2-3 min over medium heat. Deglaze with the wine. Cook 2 min until the alcohol has evaporated. Add salt and pepper.
  3. Pour in about ½ cm of warm water, cover, and simmer over low heat about 30 min or longer, until the meat is tender. (Do as if it were chicken)
  4. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (170 g)


% Daily Value




17 g

26 %

Saturated 5.4 g
+ Trans 0.1 g

28 %


110 mg


80 mg

3 %


5 g

2 %


1 g

4 %


2 g

Net Carbs

4 g


38 g

Vitamin A

20 %

Vitamin C

9 %


4 %


24 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Good source of  :
Iron, Potassium, Vitamin A
Source of  :
Copper, Folacin, Magnesium, Manganese, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 4 ½
Fats 1 ½

Leave a review

You have to be logged in to leave a review


12 Reviews (12 with rating only) 91% would make this recipe again

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.