Conejo al Romero (Rabbit Braised with Rosemary and White Wine)
Why this recipe works
- Classic braising method: Browning the rabbit before simmering builds savoury depth and gives the sauce a stronger foundation.
- Aromatic, balanced sauce: Garlic, rosemary, bay, white wine and lemon create a clean, herb-led braising liquid without making the dish heavy.
- Tender, sauce-rich result: Slow, gentle cooking helps the lean rabbit become tender while the juices reduce into a glossy sauce for spooning over potatoes or bread.
Get the most out of this recipe
Authenticity notes
- Home-style Spanish braise: The dish follows a straightforward Spanish approach: olive oil, garlic, herbs and wine used to turn a lean meat into a tender, sauce-led main.
- Serve with something absorbent: Potatoes or crusty bread are a natural fit because the reduced wine and herb sauce is an important part of the dish.
Ingredient notes
- Choose bone-in rabbit: Bone-in legs are well suited to braising because they stay moist and give the sauce more savoury depth.
- Use a dry white wine: A dry white wine keeps the sauce savoury and aromatic; avoid anything sweet, which can make the braise taste unbalanced.
- Dry the meat well: Patting the rabbit dry before browning helps it sear properly instead of steaming in the pot.
Common mistakes
- Crowding the pot: If the rabbit pieces are packed too tightly, they will steam rather than brown. Brown in batches if needed.
- Boiling the braise: Keep the liquid at a low simmer. A hard boil can make lean rabbit tougher and leave the sauce cloudy.
- Reducing the sauce too far: After uncovering, reduce only until the sauce looks glossy and spoonable; add a splash of water if it tightens too much.
Make-ahead tips
- Good for making ahead: The cooked rabbit can be cooled and stored in its sauce, which helps keep the meat moist and makes reheating easier.
- Reheat gently: Warm in a covered pan over low heat until piping hot, loosening the sauce with a little water if needed.
- Freezer-friendly: Freeze the cooked rabbit in its sauce, then thaw before reheating gently so the meat does not dry out.
Equipment you'll need
Ingredients
Instructions
- Pat the rabbit legs dry and season all over with the black pepper. Lightly crush the garlic cloves with the flat of a knife. Use a vegetable peeler to take 2 wide strips of lemon peel, then squeeze the lemon and set the juice aside.
- Heat the olive oil in a Dutch oven over medium-high heat. Brown the rabbit legs well on all sides, 8–10 minutes in total, then transfer to a plate. Lower the heat to medium.
- Add the garlic to the pot and cook for 1 minute until fragrant, stirring so it does not colour too much. Add the rosemary sprigs, bay leaves and the lemon peel strips. Pour in the white wine and scrape up any browned bits from the base.
- Return the rabbit to the pot and add the chicken stock. Bring to a gentle simmer, then cover and cook on a low simmer for 55–60 minutes, turning the legs once, until the meat is tender and starting to pull from the bone.
- Uncover and simmer for 8–10 minutes to reduce the braising liquid into a glossy sauce. Stir in the reserved lemon juice, then taste and adjust with a little more black pepper if you like. Serve the rabbit with plenty of sauce spooned over.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best browning, make sure the rabbit is very dry before it goes into the hot oil and do not overcrowd the pot.
- Keep the braise at a gentle simmer rather than a rapid boil so the rabbit stays tender and the sauce stays clear.
- If serving vulnerable groups, ensure the rabbit is cooked until piping hot throughout and the juices run clear.
Substitutions
- Replace Dry White Wine with a little extra Chicken stock for an alcohol-free version, then add a touch more Lemon juice at the end to brighten the sauce.
- Replace Fresh rosemary with Bay leaves only for a milder herb profile, keeping the braising time the same.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in the sauce in a sealed container. Reheat gently in a covered pan over low heat until piping hot, adding a splash of water if the sauce has reduced too far.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Sauerbraten (German Pot Roast with Tangy Gravy)
German pot roast with tangy gravy thickened with gingersnaps
Vegetable Tagine
Vegetable tagine with chickpeas, tomatoes and dried apricots
Carbonnade Flamande (Flemish Beef and Beer Stew)
Belgian beef and onion stew braised in dark beer
Veau Marengo (Veal Braised with Tomatoes, Mushrooms and White Wine)
Veal braised with tomatoes, mushrooms and white wine
Turkey Chilli with Kidney Beans and Tomatoes
Turkey chilli with kidney beans, tomatoes, lime and coriander
Daoud Basha (Lebanese Meatballs in Tamarind Tomato Sauce)
Beef meatballs simmered in tamarind tomato sauce
Carne Asada con Salsa Roja (Grilled Steak with Red Salsa)
Grilled flank steak with lime and garlic, topped with salsa roja
Porchetta Arrosto (Italian Rolled Pork Roast)
Italian rolled pork roast with fennel, rosemary and lemon
Cordero Chilindrón (Spanish Lamb with Peppers and Tomatoes)
Spanish lamb stew with tomatoes, red peppers and sweet paprika
Chettinad Chicken Curry
Peppery Chettinad chicken curry with coconut, tomato and curry leaves
Flädlesuppe (Swabian Pancake Soup)
Clear beef stock with thin pancake ribbons and chives
Zuppa di Farro con Verdure (Italian Spelt and Vegetable Soup)
Italian spelt soup with beans, tomatoes, vegetables and Parmesan
Cordero Asado (Spanish Roast Lamb with Garlic and Rosemary)
Spanish roast lamb with garlic, rosemary, white wine and lemon
Abbacchio alla Romana (Roman-Style Braised Lamb)
Roman-style braised lamb with rosemary, white wine and lemon
Pollo alla Cacciatora Bianca (White Wine Chicken with Rosemary and Lemon)
White wine chicken thighs simmered with rosemary, garlic and lemon
Cordero Asado (Spanish-Style Roast Lamb with Garlic and Rosemary)
Roast lamb with garlic, rosemary, lemon and white wine
Conejo al Romero con Alioli (Rosemary Rabbit with Alioli)
Rosemary rabbit served with homemade garlic alioli
Agnello al Forno (Oven Roasted Lamb with Potatoes)
Oven roasted lamb with potatoes, garlic, rosemary and lemon
You might also like
Rojões à Minhota (Pork Fried in Lard with Potatoes)
Marinated pork fried in lard with crisp potatoes and lemon
Mashed Potato Bowl with Sauerkraut and Bacon
Mashed potatoes topped with sauerkraut, bacon and sautéed onion
Air Fryer Butter Biscuits
Buttermilk biscuits cooked in the air fryer and brushed with butter.
Air Fryer Spicy Chicken Drumsticks
Spiced chicken drumsticks air-fried until crisp and juicy.
Tofu Sesame Poke Bowl
Sesame tofu poke bowl with sushi rice, cucumber and edamame.
Feestelijke Rundstoof (Dutch Festive Beef Stew)
Slow-braised beef stew with red wine, bay and thyme
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
