Variation On A Classic Dish

Braised Rabbit with Red Wine

Average: 5 (3 votes)
(3 votes)
Braised Rabbit with Red Wine

Braised rabbit with red wine - Thanks to the aromatic broth, the meat stays juicy and tender

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Health Score:
9,1 / 10
20 min.
ready in 5 h.
Ready in

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Nutritional values

The noble rabbit meat scores with its low fat content and high protein content. This is comparable to that of chicken or turkey meat. The meat also contains an astonishing 3.5 grams of iron per 100 grams and 29 milligrams of magnesium.

Serve with the braised rabbit cooked in red wine, potatoes, spinach dumplings or a fruity red cabbage salad as a side dish. If you would like to do without the red wine, then use an additional 250 millilitres of meat or vegetable broth. Another variation is to deglaze the meat with about 100 milliliters of grape juice and 350 milliliters of broth. This adds a pleasant sweetness to the stew and the rabbit still remains juicy.

1 serving contains
(Percentage of daily recommendation)
Calorie399 kcal(19 %)
Protein37 g(38 %)
Fat23 g(20 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin22.6 mg(188 %)
Vitamin B₆0.9 mg(64 %)
Folate73 μg(24 %)
Pantothenic acid1.7 mg(28 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂16.7 μg(557 %)
Vitamin C80 mg(84 %)
Potassium1,010 mg(25 %)
Calcium64 mg(6 %)
Magnesium60 mg(20 %)
Iron5.2 mg(35 %)
Iodine5.5 μg(3 %)
Zinc2.6 mg(33 %)
Saturated fatty acids5.8 g
Uric acid196 mg
Cholesterol138 mg


1 Rabbit (ready to cook, approximately 1.5 kg)
6 Tbsps olive oil
4 garlic cloves
4 sprigs rosemary
4 carrots
1 stalk Leeks
2 red Bell pepper
300 grams onions
200 milliliters Beef broth
250 milliliters Red wine
How healthy are the main ingredients?
onionLeekolive oilrosemarygarlic clovecarrot

Preparation steps


Rinse rabbit under cold water, pat dry and cut into pieces. Mix 4 tablespoons olive oil and pepper together in a bowl. Peel garlic and squeeze oil from garlic. Rinse rosemary and shake dry, pluck needles from 2 branches and finely chop. Mix chopped rosemary with oil. Place rabbit in the bowl, cover rabbit with oil, cover bowl and marinate for at least 4 hours.


Meanwhile peel carrots and cut into slices. Rinse leeks, trim and cut into rings. Rinse bell peppers, cut in half, remove seeds and finely chop.


Peel onions, trim and cut into eighths. Heat remaining olive oil in a large roasting pan. Fry well drained rabbit on all sides. Add onions and remaining marinade to the roasting pan. Add carrots, leeks and remaining rosemary sprigs to the roasting pan and cook. Deglaze pan with broth and wine, cover and allow to simmer for 20 minutes at low heat. Add diced bell peppers and continue to cook for another 20 minutes. Season with salt and pepper.