Rabbit with onions


  • 4 legs of rabbit
  • 3 onions
  • 1 bottle of white wine
  • Salt
  • Pepper


  • Brown the chunks of rabbit leg meat in a pot using two tablespoons oil.
  • Whilst the rabbit’s browning, chop the onions.
  • Remove the rabbit from the pot, set it aside and then brown the onions.
  • Once the onions are browned place the rabbit back in the pot and stir with the onions over low heat.
  • Deglaze using a cup of white wine (around 200ml’s worth) and then let thicken. Once the white has thickened sufficiently, throw some mushrooms in, if you’ve got any to hand.
  • Add another cup of white wine (in the same amount) and leave to simmer for an hour uncovered or until all of the alcohol has evaporated.

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