Cooking Steps

• Warm the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to prepare for browning the rabbit pieces.
• Add rabbit pieces in batches, ensuring they brown evenly on all sides for about 5-7 minutes to develop rich flavor and color.
• Transfer the browned rabbit pieces to a plate and keep aside while preparing the base for braising.
• In the same pot, add diced onion and cook until soft and translucent, about 5 minutes, to build the flavor foundation.
• Stir in finely chopped garlic and cook for an additional minute until fragrant, enhancing the aroma.
• Pour in chicken stock and dry white wine, scraping the pot’s bottom to release browned bits, enriching the sauce base.
• Bring the mixture to a gentle simmer to meld the flavors before adding the rabbit back.
• Return the browned rabbit pieces to the pot, then add rosemary, sea salt, black pepper, bay leaf, and fresh lemon juice; stir well to combine.
• Cover the pot with a lid, reduce heat to low, and simmer gently for 1.5 to 2 hours or until the rabbit is tender and infused with flavors.
• Remove rabbit pieces from heat and let rest briefly; remember to remove the bay leaf to avoid bitterness.
• If preferred, increase heat and reduce the braising liquid to thicken the sauce to your desired consistency.
• Plate the braised rabbit and garnish with chopped fresh parsley for a bright, herbaceous finish.