Braised Rabbit, in a Tomato, Mushroom, and White Wine Sauce

Since moving to France, I’ve really been getting in touch with French ingredients. In fact (apart from using coconut water to make kefir), I’ve gone 100% local with my diet. This recipe uses provence herbs, mushrooms, and classically french rabbit. Rabbit might seems like a bit of a shocking ingredient for some, but it is incredibly delicious and sustainable animal to eat. Flavour wise, genuinely one of my favourites.


Braised Rabbit, in a Tomato, Mushroom, and White Wine Sauce


  • 1-2 portions of organic (or wild) rabbit (whichever cut you prefer). I kept the bone in

  • 2 cups of organic (or wild) mushrooms (I used oyster and cremini)

  • 1 small to medium can of organic tomato paste

  • 4 cloves of organic garlic, crushed (but whole)

  • 1 large organic shallot

  • 1 bay leaf (dried)

  • 1.4 tsp organic thyme (dried)

  • big pinch of sea salt

  • organic parsley (to garnish)

  • organic olive oil

  • optional: splash of natural white wine


  1. On medium heat, brown crushed garlic, shallots, mushroom, and rabbit in olive oil with all the herbs (in a pan that is an appropriate size to simmer all the ingredients in later).

  2. Once all the above are well brown, add in the salt, and tomato paste, plus optionally the white wine (or a splash of water)- enough so that the rabbit it basically covered.

  3. Let the whole pan simmer on low for about 90 minutes with a lid, stirring every so often.

  4. Remove from heat and serve garnished with fresh parsley