Rabbit in Garlic and Sherry

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rabbit in garlic

Rabbit in Garlic & Sherry


4 large farmed or 8 small wild rabbit legs
2 carrots
1 onion
2 leeks
2 stalks celery
Salt and freshly ground black pepper
4 to 4.5 cups of chicken stock (or rabbit stock)
4 oz dry sherry plus extra to finish
2 handfuls of wild garlic leaves – can’t find wild garlic leaves?  Substitute 2 handfuls of baby spinach and 2 cloves of minced garlic
Extra-virgin olive oil


Place the rabbit legs in a suitable pot with the carrots, onions, leeks and celery, all left whole. Add a level teaspoon of salt and cover the meat and vegetables with the stock and sherry.

Simmer the rabbit in this rough court bouillon until the meat is very tender. It could take about 2 hours if the legs are wild, but might take only an hour if they are farmed.

Allow the meat to cool completely in the stock. This is actually best done overnight, which enables you to skim any fat from the top of the stock.

Remove the cold rabbit legs and vegetables from the stock and discard the vegetables. Heat the stock and reduce it by half, skimming any froth or fat that comes to the surface. Season the finished stock, which should resemble a rabbity consommé.

Return the legs to the broth and reheat them gently until they are good and tender again. Check the seasoning, and add more salt if you need it.

Pick the wild garlic leaves from their stalks and divide them between four bowls. Add a sprinkling more of sherry to each bowl. You only need about a tablespoon’s worth in each bowl. Place the rabbit legs on top of the leaves and divide the broth between the bowls to wilt them. Garnish with a small slug of olive oil in each bowl.