Braised Rabbit with Herbs with Riverbench Estate Pinot Noir

This is an easy and delicious way to cook rabbit and makes a perfect fall dinner. Its flavor is subtle and the meat is tender, not gamey. The wine is a delicious match! Serve with polenta or roasted potatoes.

• 1 lemon
• 1 rabbit (about 1 pound)
• 2 tbsp. olive oil
• 4 garlic cloves, smashed and peeled
• Handful fresh rosemary sprigs
• 2 cups dry white wine
• 1 cup water
• ½ cup chicken broth

Heat the oven to 350 degrees.

Cut the peel from the lemon into long strips, avoiding pith if possible. Set aside.

Cut the rabbit in half lengthwise, then into pieces. Season with salt and pepper. Heat the oil in a large Dutch oven on high heat and brown the rabbit pieces on all sides, 5 minutes per side. You may have to brown the pieces in batches.

Reduce the heat to low and add the garlic, lemon peel, and rosemary. Cook until garlic is golden, about 2 minutes. Add wine and broth and bring to a simmer, scraping up browned bits from the bottom. Add the rabbit. Pour the water over, bring to a simmer, cover, and put into the oven for an hour and 20 minutes, or until tender.

Transfer meat to a platter and bring juices to a simmer. Cook for about 25 minutes or until reduced to about 1 cup. Pour over rabbit and serve.