Braised Rabbit with Carrots and Sour Cream Dill Sauce

A refined, Romanian-inspired take on slow-braised rabbit. The lean rabbit is simmered in a savory broth with earthy carrots, then finished with a silky, tangy sour cream and fresh dill sauce that adds a bright, creamy depth unique to the region.

Prep: 20 min · Cook: 95 min · Yield: 4 · Method: Stovetop

Ingredients

• 2.5 lb bone-in rabbit pieces
• 4 medium carrots
• 1 large onion
• 3 cloves garlic
• 2 cups chicken stock
• 0.5 cup dry white wine
• 0.5 cup sour cream
• 3 tbsp dill
• 2 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Season the rabbit pieces liberally with 1 teaspoon of salt and the black pepper. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the rabbit in batches until golden brown on all sides, about 8 minutes. Remove the meat and set aside on a clean plate. (about 8 min)
2. In the same pot, add the finely diced onion and cook until translucent, 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. (about 6 min)
3. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes. (about 3 min)
4. Return the rabbit to the pot along with the sliced carrots and the chicken stock. Bring to a gentle simmer, cover, and reduce heat to low. Cook until the meat is tender and pulling away from the bone, about 75 minutes. (about 75 min)
5. Carefully remove the rabbit pieces to a platter. In a small bowl, whisk the sour cream with a few tablespoons of the hot braising liquid to temper it. Slowly stir this mixture into the pot, then stir in the chopped fresh dill and season with the remaining salt if needed. Serve the rabbit topped with the sauce and carrots. (about 3 min)