Wild rabbit slow cooked with rosemary, olive oil & garlic

The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn

  • Prep:10 mins
    Cook:2 hrs 45 mins
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 871
  • fat 68g
  • saturates 13g
  • carbs 14g
  • sugars 4g
  • fibre 1g
  • protein 46g
  • salt 0.6g


  • 4 wild rabbits, jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
  • 100g plain flour, seasoned
  • 500ml extra-virgin olive oil
  • 10 rosemary sprigs
  • 40 garlic cloves, unpeeled
  • 600ml dry white wine


  1. Use a really big casserole dish – one that’ll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.

  2. When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don’t try to slow-cook this in the oven as it just won’t bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.

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