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Brive Style Braised Rabbit Recipe

User Rating 5 Star Rating (3 Reviews)


Brive Style Braised Rabbit Recipe

Braised Rabbit

©Grace Meng

This Brive style braised rabbit recipe hails from Brive-la-Gaillarde, a commune in south-central France. The stew is filled with the tomatoes and ceps, or porcini mushrooms, grown in the area. Paired with roasted potatoes, a green salad, and white wine, this comforting dish is ideal for an easy, well-rounded dinner.

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes


  • 1 tablespoon duck fat
  • 8 shallots, finely chopped
  • 2 cloves garlic, crushed
  • Leg and saddle of 1 large rabbit (not separated)
  • 3/4 teaspoon salt
  • 1/4 teaspooon ground black pepper
  • 1/4 cup dry white wine
  • 4 plum tomatoes (blanched, skinned, and halved lengthwise)
  • 1/4 teaspoon dried thyme
  • 10 ounces ceps, cleaned (porcini mushrooms)


In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 minutes. Transfer the shallots and garlic to a bowl and set aside.

Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 minutes on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes. (Stand back a bit; the process will send up a short burst of steam.)

Return the caramelized shallots and garlic to the pan, along with the thyme and ceps. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 minutes, until it is cooked through.

This Brive style rabbit stew recipe makes 4 servings.

User Reviews

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 5 out of 5
Delicious, Member Lorrainegw

I made this rabbit for Thanksgiving and it was fabulous. I increased the wine to 1/2 a cup and added some of the water from a medley of reconstituted mushrooms. Since I couldn't find fresh porcini mushrooms, I added fresh portabello and brown mushrooms. I baked it in the oven, covered for 2 hours at 325 degrees. Once it was out of the oven I thickened the sauce with a bit of cream. I served it with polenta and fresh steamed green beans. I will definitely make this again for company.

13 out of 13 people found this helpful.

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