Rabbit Fricassee with White Wine and Shallots

The perfect winter dish, this twist on a traditional fricassee substitutes rabbit for chicken, adding a depth of flavor that makes for a rich, savory meal.
By Maeve Gately

Rabbit Fricassee with White Wine

Credit for this recipe goes to my best friend, Nick, who introduced me to rabbit on a recent January night. I was expecting it to have more of a game-y flavor, but it was sweet and succulent, like a better version of chicken. You can find rabbit at most gourmet or specialty grocery stores, or at your local farmer’s market. I was lucky enough to be able to have rabbit from Song Away Farm and Rabbitry, a farm in Loudon, New Hampshire that belongs to the family of a friend of mine. No matter where you get yours from, however, it is bound to be delicious. Rabbit is higher in protein and lower in calories than chicken, beef, or pork, and makes for a delectable winter meal.

Serve this alongside egg noodles or potatoes, and reserve the sauce from the pan for pouring over the finished meal.

Rabbit Fricassee with White Wine and Shallots
Prep Time
Cook Time
Total Time
The perfect winter dish, this twist on a traditional fricassee substitutes rabbit for chicken, adding a depth of flavor that makes for a rich, savory meal. If you cannot find a whole rabbit, or prefer the legs, you can substitute individual pieces—just make sure you have enough meat for four people.
Recipe Type: Entree
Serves: 4
  • 1 whole rabbit, cut into pieces, or rabbit parts
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 3 cloves garlic, boiled in their skins
  • 2 tomatoes, chopped
  • Juice of 1 lemon
  • 1 tablespoon unsalted butter
  1. Season the rabbit pieces with salt and pepper
  2. Heat oil in a large, heavy skillet. Add the shallot pieces and cook until golden.
  3. Add the rabbit, brown in batches. Set aside on a plate if there is not enough room for everything to fit in the pan.
  4. Add the wine, scraping up the juices, sprinkle with thyme. Return cooked rabbit pieces to pan.
  5. Reduce heat, cover and simmer for twenty minutes, turning occasionally. If the sauce becomes dry, add a bit of water.
  6. Simmer the garlic cloves in their skins in water for 20 minutes.
  7. Add the tomatoes to the rabbit, squeeze the lemon over the pan, and cook for another fifteen minutes.
  8. Test for doneness.
  9. When the rabbit is fully cooked, mash the garlic into the sauce, discarding the skins.
  10. Add the butter to the sauce and serve.
This can be served over egg noodles or another type of pasta. I have had them with baked sweet potatoes on the side, which is also delicious.
Photo courtesy of Samuel Doyon

  1. been looking long for receipt to match French girlfriend’s Rabbit Fricassee she made for myself and daughter before she left for foreign country to teach English some year ago. So far have found none to match. Hope this comes close. Her name was, Chantelle, a beautiful name. Daughter and I wish we would hear from her and her son once again. We are still in the beautiful Pacific NW, if she happens to come across this…

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