If you should ever have the chance to go on a rabbit hunt, I highly recommend it. The exhilaration of waiting for them to run out in front of you is something you need to witness firsthand. My first rabbit hunt was on Gene Hartman’s farm in east Tennessee. It was an especially cold morning and we were blessed with two inches of fresh snow. I had no idea what to expect. Then came the dogs . . . about twelve beagles. They move at a snail’s pace, tracking the rabbit and yelping the whole way. When they flush one, you are likely not ready for it, and it’s hard to be patient. You’re thinking that the rabbit has run off . . . but sure as the sun comes up it will be back.
I had never eaten rabbit before that day. We harvested seventeen on the hunt. A man’s got to figure out what to do with all that meat. Braising small game like rabbit is a surefire way to get it good and tender. If you’re not a rabbit hunter, check the Internet for stores in your area. We have a great spot in Marietta, Georgia, called the Cajun Meat Market. They have wonderful rabbit, quail, and sausage, and they are also the home of the famous Turducken.
¼ cup (60 mL) coconut oil
1 2- to 3-pound (1¼ kg) rabbit, quartered
2 cups (200 g) onions, thinly sliced
4 cloves garlic, minced
¼ teaspoon black pepper
2 cups (500 mL) chicken stock
2 teaspoons (10 ml) thyme, chopped
1 bay leaf
1 tablespoon (15 ml) coconut flour
1 tablespoon lemon juice
¼ cup (60 mL) cold water
- Heat oil in large skillet. Place rabbit in skillet and brown on all sides.
- Remove rabbit and set aside on plate. Sauté onion and add in garlic until tender.
- Add pepper, stock, thyme, and bay leaf. Place rabbit back in pan and bring liquid to boil.
- Reduce heat and simmer covered for 35–45 minutes.
- Remove rabbit, onions, and garlic to serving platter.
- Mix coconut flour, lemon juice, and cold water until smooth. Stir in to pan sauce.
- Bring to boil. Simmer for 3–5 minutes stirring frequently.
- Once thickened, pour over rabbit and serve.
Variation—If you haven’t been able to book your rabbit hunt yet, chicken works really well in this recipe too.
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Braised rabbit is one of those old-world dishes that tastes like far more effort than it is. Quartered rabbit browns in coconut oil, then gently braises with onions, garlic, thyme, and bay in chicken stock until tender, finished with a bright lemon-coconut flour sauce.
Pro Tips
- Brown the rabbit well on all sides before the braise starts; rabbit is lean, so that crust is where the deep flavour comes from.
- Keep the braise at a true simmer with the lid on for 35–45 minutes — a hard boil toughens the delicate meat and dries it out fast.
- Mix the coconut flour with lemon juice and cold water until smooth before stirring it into the pan sauce; this prevents lumps and keeps the sauce silky.
- Add the lemon at the very end so its brightness stays vivid against the rich stock — cooked too long it goes dull.
- Onions and garlic braised alongside the rabbit make a rustic garnish worth serving, not just flavouring for the sauce.
Frequently Asked Questions
What does rabbit taste like?
Rabbit is mild, slightly sweet, and closer to chicken in flavour with a finer, leaner texture. It takes on the thyme, bay, and lemon in this braise beautifully.
Can I use chicken instead of rabbit?
Yes, a whole chicken cut into pieces works with the same braising method and sauce. Increase the simmer time slightly if the pieces are large.
Is braised rabbit paleo?
Absolutely — it's browned in coconut oil, braised in stock and herbs, and thickened with a little coconut flour instead of wheat flour. Nothing grain- or dairy-based enters the dish.
How do I know when the rabbit is done?
After 35–45 minutes of covered simmering, the meat should pull easily from the bone and register around 165°F (74°C) at the thickest point.
Recipe Card
Ingredients
Method
- Heat oil in large skillet.
- Place rabbit in skillet and brown on all sides.
- Remove rabbit and set aside on plate.
- Sauté onion and add in garlic until tender.
- Add pepper, stock, thyme, and bay leaf.
- Place rabbit back in pan and bring liquid to boil.
- Reduce heat and simmer covered for 35–45 minutes.
- Remove rabbit, onions, and garlic to serving platter.
- Mix coconut flour, lemon juice, and cold water until smooth.
- Stir in to pan sauce.
- Bring to boil.
- Simmer for 3–5 minutes stirring frequently.
- Once thickened, pour over rabbit and serve.
