Braised Rabbit With Pancetta, Mushrooms and Peas

3 servings
45 min

Rabbit isn’t a popular meat here in the US, but it is absolutely delicious! It is super mild. If you like chicken, you will like rabbit too! You could substitute rabbit in any of your chicken dishes.

This braised rabbit recipe starts by searing the rabbit in pancetta fat. Then, the rabbit, mushrooms and pancetta get braised in a white wine and stock mixture. This results in the most flavorful, creamy sauce! The meat is tender and juicy and that sauce is absolutely divine!

I am using a 2.5 pound rabbit from D'Artagnan. Their meats are all very high quality and raised free range! Check out their rabbit meat here. We are cooking this rabbit in pieces. Watch the video to learn how to break down a whole rabbit. It's actually a lot easier than it seems!

If you are bored of chicken dinners every weeknight, switch it up with rabbit! Rabbit is actually one of the healthiest meats. It has less calories and fat with more protein than chicken and turkey!

Braised Rabbit With Pancetta, Mushrooms and Peas
Recipe details
  • 3  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 rabbit cut into 5 pieces
  • salt and pepper to taste
  • 4 oz pancetta diced
  • 1 shallot diced
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 3 sprigs rosemary chopped
  • 3 sprigs thyme leaves only
  • 1/4 cup heavy cream
  • 1/2 cup frozen peas

Cut rabbit up into 2 legs, 2 arms, and 1 backstrap piece. Watch video for demonstration.
Preheat oven to 325 . Liberally season rabbit pieces on all sides with salt and pepper. Let sit at room temperature for 30 minutes to an hour.
In a cast iron skillet or other oven safe skillet, cook pancetta over medium heat until crisp. Remove with slotted spoon leaving the fat. Sear rabbit pieces on both sides for 3-4 minutes until browned. Set aside. Add more oil to skillet if needed. Saute shallots, garlic and mushrooms until softened for about 5-7 minutes. Season with a little bit of salt and pepper.
Deglaze skillet with wine. Let simmer for 1-2 minutes. Add in stock, rosemary, thyme leaves, and pancetta to the skillet. Nestle the rabbit pieces back into the skillet. Braise in the oven uncovered for 20-30 minutes until rabbit reaches internal temperature of 160 .Set rabbit on a plate to rest for 10 minutes.
While the rabbit is resting, finish the sauce. Reduce over medium heat until coats the back of the spoon. Stir through cream and peas until heated through. Add rabbit back to the skillet to heat through if needed. Serve the rabbit topped with the sauce! Enjoy!
Sav | Lagom Eats
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