Stuffed & Baked Rabbit

Our baked rabbit is stuffed with herbs, chestnuts, and potatoes and slowly baked in a ceramic pot to seal in the flavors and moisture into the meat.

Even if you've had little experience with rabbit meat - this recipe is SURE to get you hungry!

Rabbit is an incredibly healthy, lean meat that has a great capacity to absorb all sorts of flavors.

It's a versatile meat with a smooth texture that can be well matched with either salted ingredients, such as crumbled feta cheese and olives, or sweet ingredients, such as raisins, plums, and apricots.

However it’s prepared - it’s enjoyed!

Stuffed & Baked Rabbit: Ingredients List

For this unique recipe, that highlights herbs and chestnuts, what we are going to need for about four to six portions are the following ingredients:

  • 1 large rabbit 
  • 5 - 6 shallots
  • 4 cloves of garlic, finely chopped
  • 3 medium sized potatoes
  • 1 1/2 cups of shelled chestnuts
  • salt 
  • fresh ground black pepper
  • 1/2 glass of red wine vinegar
  • 2 8-ounce glasses of dry red wine (we recommend a Merlot)
  • 3 fresh thyme sprigs
  • 4 -5 fresh sage leaves
  • 1 tablespoon of dried, crushed thyme
  • extra virgin olive oil

Stuffed & Baked Rabbit: Cooking Step

To start we wash and clean our rabbit thoroughly under cool, running water. We trim off any fatty tissues or hard parts.

In a large basin or bowl, we place our rabbit. 

We chop four shallots and place them around our rabbit with the two finely chopped cloves of garlic, the fresh ground pepper, and the thyme and sage. 

We pour the vinegar and the red wine, we cover with a lid and refrigerate for eight to twelve hours. 

After the marination time, we remove the bowl from the fridge and let it out until it naturally reaches room temperature.

We peel our potatoes and cut them in cubes of approximately one inch.

We mix in our chestnuts, salt, fresh ground black pepper, and our 1 tablespoon of crushed thyme, and the rest of our crushed garlic. 

With a spoon we carefully stuff our rabbit with the potato and herb stuffing, and we tie it all together carefully with a string. 

We can now pre-heat our oven to 350 degrees.

Place the stuffed rabbit in a thick, high-quality ceramic bakeware, with a lid, and we pour on our marinade and extra virgin olive oil on top of the rabbit.

We then place our thyme and safe sprigs on top of the rabbit.

We cover with the lid, and bake for approximately 3 hours, until the rabbit has taken on a nice golden hue and is tender enough when adding in a fork.

Every 30 minutes while baking, baste the rabbit with the remaining juices. 

Remove from the oven, let it cool down for a while, and serve!

This stuffed & baked rabbit recipe goes very well with an aged, hard cheese, and as for a delectable wine choice, try a mellowed but powerful Sangiovese - which is often paired with game meats in Tuscany.

Whew! That was quite the adventure in the kitchen...So now what? Enjoy!!

And if you're inspired to make this great recipe - please take a picture and submit it to the site!

Cheers, all! 

Hungry for more wine recipes?

I highly recommend this book:

The Wine Lover's Cookbook! 

(Book review on its way!)

* * * * * * *

› Herb Stuffed Rabbit

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Have A Great Story About This Topic?

Do you have a great story about this? You can share it here without needing a Facebook account! You can even upload pictures!

[ ? ]

Upload 1-4 Pictures or Graphics (optional)[ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.

(You can preview and edit on the next page)

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.

What's New?

  1. Dr

    Dec 04, 14 04:30 PM

    When France lost Algeria in 1960, a great worry of winemakers wad what are we going to do now? French wines from many regions WERE B,ENDED WITH MUCH STRONGER

    Read More

  2. How to make port wine - and history!

    Dec 04, 14 03:26 PM

    How to make port wine - delicious, heart-warming, the perfect gift

    Read More

  3. Wine accessory shopping for the holidays

    Nov 01, 14 04:25 PM

    Wine accessory shopping for the holidays

    Read More