Winter can be the longest time of the year for some people. Between the endless snow, cold temperatures and lack of sunlight many stick to staying inside. Those who take advantage of the season, know that winter is time for rabbit hunting.
Rabbit is the “other-other-white meat.” When cooked properly, it tastes like a sophisticated vacation in Tuscany. This recipe for Creamy Pepper and Tomato Braised Rabbit is designed to turn a lean protein into a tender, melt-in-your-mouth masterpiece that will make your dinner guests forget all about Thumper.
Before you start, gather your supplies.
1 Rabbit (approx. 3 lbs): Jointed into pieces.
● 2 Bell peppers (red and yellow), 1 onion, and 4 cloves of garlic.
● 1 cup dry white wine
● 1 can (14 oz) crushed tomatoes and 2 tbsp tomato paste.
● ½ cup heavy cream.
● An aggressive amount of freshly cracked black pepper, salt, and a sprig of rosemary.
The Method to the Madness
1. Rabbit is leaner than a marathon runner, which means it can dry out if you just look at it wrong. Season the pieces generously with salt and pepper. In a heavy Dutch oven, heat some olive oil until it’s shimmering. Sear the rabbit pieces until they are golden brown.
Pro Tip: Don’t crowd the pan. If the rabbit pieces are touching, they aren’t searing; Work in batches.
2. Remove the rabbit and set it aside. In the same pot, toss in your sliced onions and peppers. Sauté them until they stop resisting and become soft and fragrant. Add the garlic and tomato paste, stirring for two minutes.
3. Pour in the white wine. Use your wooden spoon to scrape up the (the caramelized bits on the bottom)—that’s where the soul of the dish lives. Add the crushed tomatoes and the rosemary. Nestle the rabbit pieces back into this red sea. Cover the pot, turn the heat down to simmer, and let it braise for about 1 hour to 75 minutes. You want the meat to be “falling-off-the-bone” tender, not completely mushy.
4. Once the rabbit is tender, remove the lid. Stir in the heavy cream. This will transform the sharp tomato acidity into a velvet-smooth sauce. Let it simmer uncovered for another 5–10 minutes to thicken.
Why This Works
The acidity of the tomatoes breaks down the lean muscle fibers of the rabbit, while the cream adds back the fat that the meat naturally lacks. The peppers provide a subtle sweetness that balances the bite of the black pepper. It’s balanced, it’s elegant, and it’s surprisingly hard to mess up.
