There’s something deeply grounding about winter hunting season. For many hunters, bringing home rabbit is more than filling the freezer; it’s a connection to tradition. Rabbit is lean, flavorful, and surprisingly versatile, and winter is the perfect time to cook it low and slow with the ingredients the season gives us: apples, sage, root vegetables, and warm spices.

Whether this is your first rabbit harvest or a familiar winter ritual, this dish celebrates the full field-to-table journey. It turns a humble game animal into a cozy, aromatic meal that fills your kitchen with the scent of cider, herbs, and slow cooking. The kind of dinner that feels earned after a cold morning outdoors.

Serves: 4 | Cook Time: ~1 hour 45 minutes | Skill Level: Easy–Moderate

🦌 Ingredients

• 1 whole rabbit, cleaned and cut into 6–8 pieces
• Salt & black pepper
• 2 tbsp olive oil or bacon fat
• 1 tbsp butter
• 1 large onion, sliced
• 3 carrots, cut into thick rounds
• 2 parsnips or 2 small potatoes (optional), cubed
• 2 cloves garlic, minced
• 1 apple (Honeycrisp or Gala works great), sliced or diced
• 6–8 fresh sage leaves (or 1 tsp dried)
• 2 sprigs fresh thyme
• 1 bay leaf

For the braising liquid:
• 1 cup apple cider (NOT vinegar)
• 1 cup chicken or vegetable broth
• ½ cup dry white wine (optional but recommended)
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or honey (optional, but adds fall warmth)

🍁 Instructions

Season & Brown the Rabbit

1. Pat the rabbit pieces dry and season well with salt and pepper.
2. Heat oil (or bacon fat!) in a large Dutch oven over medium-high heat.
3. Add the rabbit pieces and brown on all sides — about 3–4 minutes per side.
4. Remove to a plate and set aside.

Build the Fall Flavor Base

1. Add butter to the pot.
2. Toss in onions, carrots, parsnips/potatoes, and garlic.
3. Cook 6–8 minutes until softened and lightly golden.
4. Add the apple slices, sage, thyme, and bay leaf.
5. Stir until aromatic and slightly caramelized.

Deglaze & Braise

1. Pour in the white wine to deglaze, scraping up the browned bits.
2. Add apple cider, broth, mustard, and maple syrup. Stir.
3. Return the rabbit pieces to the pot; liquid should come halfway up.
4. Bring to a simmer, then cover.
5. Cook on low heat 1–1.5 hours, or until rabbit is tender and pulls from the bone.

Finish & Serve! 🎉

• Taste and adjust seasoning (more salt, pepper, or a dash more cider).
• Remove herbs.
• If sauce is thin, simmer uncovered 5–10 minutes to thicken slightly.

🍽️ Serving Ideas
• Serve over mashed potatoes, wild rice, or buttered egg noodles.
• Pair with roasted Brussels sprouts or a fall salad with cranberries and pecans.
• Drizzle any leftovers with a little extra apple cider and reheat — rabbit reheats beautifully.

🌲 Optional Add-Ons (Hunter’s Touch)
• Add chopped smoked bacon for a richer base.
• Replace carrots with butternut squash for more autumn sweetness.
• Add a splash of bourbon in place of white wine for a deeper fall vibe.

Don’t forget to Visit Huntleasebind to secure your hunting lease coverage before your hunt!