Greek Rabbit Braised with White Wine and Rosemary (Kounelli me Dendrolivano) (download printable PDF)


1) 3 to 4 lb. rabbit
2 lbs. small white stewing onions
1/4 cup plus 2 Tbs. olive oil
1 cup white wine
2 tsp. dried rosemary
1 tsp. dried thyme
black pepper


knife and cutting board
measuring cup
measuring spoons
Ziploc bag
2 plates
paper towels
Dutch oven with lid
slotted spoon
serving plate

This dish is seasoned to taste. Cut the rabbit into serving pieces. The butcher can do this for you. Peel the onions and crush the dried rosemary. Place the rabbit in the Ziploc bag along with the white wine, 2 Tbs. of olive oil, rosemary, thyme, salt, and pepper. Place the Ziploc bag in the refrigerator for at least 6 to 8 hours. The dish can be prepared up to this point in advance. Place flour on a plate. Remove the rabbit from the marinade and pat it dry with paper towels, then dredge the rabbit pieces in the flour. Heat 2 to 3 Tbs. of olive oil in the Dutch oven on the stove over medium high heat. Place the rabbit in the hot oil and turn it frequently so it browns evenly all over. Add more oil as necessary. Using a slotted spoon, remove the rabbit from the Dutch oven and place it on a plate. Place the whole, peeled onions in the Dutch oven, and sauté them until they are transparent. Return the rabbit to the Dutch oven along with the marinade. Add extra water if necessary. Reduce the heat to low and cover the Dutch oven with a lid. Simmer for 1 hour or until the rabbit is tender. Serve hot.