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Braised Rabbit with Kale Gravy

Searing and braising this rabbit results in tender meat and a delicious creamy gravy. Great over rice, pasta, or on a biscuit sandwich!
Prep Time1 hr
Cook Time1 hr 30 mins
Total Time2 hrs 30 mins
Servings: 8 people
Cost: $45


  • Chef knife
  • Enameled dutch oven


  • 1 rabbit 3-4 lbs
  • 1 cup apple cider vinegar for marinade
  • 2 stems rosemary
  • 2 stems Texas tarragon or tarragon
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp butter grass fed
  • 2 tbsp olive oil unrefined
  • 1 red onion sliced thin
  • 1 shallot minced
  • 4 cloves garlic minced
  • 10 leaves kale a curly variety
  • 1 cup white wine
  • 3 tbsp coarse-grain mustard
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 2 cups vegetable broth
  • 8 oz coconut cream
  • rice or pasta to serve over


Butcher the Rabbit

  • Remove front legs, then back legs.
  • Cut side flaps of rabbit. Save to use as "bacon" - sear or wrap vegetables and sear then bake.
  • Cut off rib cage and hips. These pieces do not have much meat on them, so they are best used for stock or bone broth.
  • Cut back into 2-3 pieces, depending how large rabbit is.

Marinade the Rabbit - strongly optional

  • Add rabbit legs and back to a plastic bag. Cover with one part apple cider vinegar and two parts water. Add a sprig of rosemary and Texas tarragon.
  • After at least 30 minutes and up to 2 hours, remove the rabbit pieces. Pat each one dry with a paper towel.

Sear and Braise Rabbit

  • Heat olive oil and butter over medium-high heat. Season rabbit pieces generously with salt and pepper.
    Cut onions, shallots, and garlic. Roughly chop stems of kale. Cut kale leaves into 1 inch strips.
  • Sear rabbit on both sides for 4-5 minutes. You should get a nice golden-brown color on the meat. Remove the rabbit onto a plate on the side. Leave seared bits in the pot for the next step.
  • De-glaze the pan with 1/2 cup water. Add onions and cook for 3 minutes, until almost translucent. Add shallots and kale stems and cook for a minute. Add garlic and cook for 30 seconds.
  • De-glaze the pan again, this time with 1 cup of white wine.
    Cook the wine down until you can no longer smell alcohol coming off of the broth.
  • Add mustard, basil, and thyme and mix in.
    Add kale and rabbit pieces, and cover the pot with vegetable broth. Taste the broth, and add salt and pepper to taste.
  • Bring the pot to a boil, then turn the pot to low-medium heat. Simmer the rabbit for an hour. Do not remove the lid during this time, it will make the rabbit cook slower!
  • Now, remove the rabbit to a plate. Bring the broth to a boil and cook it down to about half the original volume. This will take about 10 minutes.
    Add coconut cream and cook for another 2 minutes.
    Add the rabbit back in for a minute or two to heat it back up.
  • On a plate, add some rice or pasta. Add a piece of rabbit, and top with the kale gravy.