Rabbit stew in lemon sauce

Rabbit stew in lemon sauce

Rabbit stew in lemon sauce


  1. Marinate the rabbit pieces overnight following the procedure described in this recipe.
  2. Remove from marinade and wash.
  3. Heat olive oil in a saucepan and brown the rabbit pieces.
  4. Finish with white wine and add the finely chopped onion.
  5. Add salt and pepper, oregano or thyme and rosemary.
  6. Pour the lemon juice and half glass of water and cook in low temperature until meat is tender. 1,5 hour minimum.
  7. During this process more water may be required.

You can use the remaining liquid to boil rice. You can serve with spaghetti or stewed potatoes. This one was cooked with rice


  • 1 kg rabbit, cut in 3-4 pieces
  • 1 onion
  • Juice of 1 lemon
  • 1 spoon oregano or thyme
  • 1 tspn rosemary
  • 1/2 glass of water
  • Olive oil for browning the meat
  • White wine for finishing browning
  • Salt
  • Pepper

Rabbit characteristics in comparison with Poultry or other meat

  • Rich in proteins and vitamins
  • Usually purchased as a whole and cut in 6 pieces
  • Its liver is tasty and should not be spared
  • Low fat (less that 10%)
  • Low calories
  • Delicate test
  • Reasonable price
  • Can be combined with spices and herbs like garlic, bay leaves, rosemary, thyme, yogurt, paprika
  • Usually is marinated


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