British Bites: Braised Rabbit with Parsnips

British Bites

Classic British dishes updated for the modern American cook.


[Photograph: Sydney Oland]

Rabbit is a lovely, delicate meat that takes well to braising in a gently seasoned cooking liquid. A mixture of just a few aromatics and mild herbs is the perfect thing to let the inherent flavor of rabbit shine. (If the idea of cooking a cute woodland creature turns you off then substitute chicken legs for an equally flavorful dish.)

When cooking rabbit I generally like to remove it from the bones before serving; they have tiny bones, and I always cringe when I see a guest pull one of those bones out of their mouths. Removing the meat from the bones then adding a few spoonfuls of the sauce to the meat while you keep it warm also lets the delicate sauce penetrate the meat, and guards against drying it out. The parsnips add a wonderful sweet and earthy element to the meal but don't overwhelm the soft flavors of the braise. A full bodied white wine or a wheat beer would be a great accompaniment.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: