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Braised Rabbit in Balsamic Sauce

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"If you don't like rabbit, you can probably use chicken".


2 x 3 lb. rabbits, each cut into 6 pieces
Salt & pepper to taste
All purpose flour for dredging
1/4 cup extra virgin olive oil
8 garlic cloves, crushed
2 Tblsp. unsalted butter
4 fresh sage leaves
3 Tblsp. balsamic vinegar
1 cup lager or pilsner beer
2 cups chicken stock or canned low sodium chicken broth, or as needed

  • Season the rabbit pieces generously with salt and pepper.
  • Dredge them in flour until lightly coated, tapping off the excess flour.
  • In a very large deep skillet or casserole, heat the olive oil over medium heat.
  • Add garlic cloves and cook until light golden brown on all sides, about 2 minutes.
  • Add as many of the rabbit pieces as will fit in a single layer. Cook, turning as necessary until the rabbit is golden brown on all sides, about 8 minutes.
  • Remove the rabbit pieces as they brown and, if necessary, add any remaining pieces to the skillet. Remove the garlic cloves too if they begin to turn any darker than a rich golden brown.
  • Return the rabbit to the pan, add the butter and sage leaves and cook for 2 minutes, turning the pieces in the butter.
  • Add the vinegar and let it sizzle until almost entirely evaporated, about 3 minutes.
  • Add the beer and cook, turning the pieces occasionally for 10 minutes.
  • Add the stock, season highly with salt and pepper and let simmer over medium low heat until the rabbit is tender and sauce is lightly thickened, about 40 minutes. (If necessary, add small amounts of stock toward the end of the cooking time to prevent the sauce from becoming too thick).
  • Remove the garlic and sage leaves and serve the rabbit, spooning some of the sauce on each serving.

Shirley Cline