# @uncomplicatedchef on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DbdsJ6POF4p
- **Gondola URL:** https://gondola.cc/posts/68475586-uncomplicatedchef-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/982b7a671f.jpg
- **Posted:** 2026-07-31T16:27:14.000+00:00
- **Account Owner:** Albana/Food Blogger (@uncomplicatedchef) — https://gondola.cc/uncomplicatedchef

## Caption

Ever cooked rabbit before? 🐇

I have, and every time I’m reminded how incredibly tender it becomes after a slow braise. This Lapin au Vinaigre is my take on the French classic Poulet au Vinaigre, with white wine, vinegar, shallots, fresh herbs, and a splash of cream creating the dreamiest sauce.

For this recipe, I used rabbit from naturalstaterabbit—100% all-natural, raised with care on U.S. farms and rooted in tradition and heritage. I hope this recipe inspires you to give rabbit a try! 🤍

Rabbit in a Creamy White Wine & Vinegar Sauce

Serves: 4
Prep time: 20 min
Cook time: 1 hour and 15 minutes

Ingredients

* 4 rabbit hind quarters
* 2 tbsp neutral oil
* 2 tbsp butter
* 2–3 shallots, finely diced
* 2 garlic cloves, minced
* 1 tbsp tomato paste
* 1 tbsp fresh thyme leaves
* 2 tbsp chopped fresh tarragon, plus more for garnish
* ½ cup red wine vinegar
* 1 cup dry white wine
* 1 cup chicken broth
* ½ cup heavy cream
* 1 tsp kosher salt
* ¼ tsp freshly ground black pepper

Instructions

1. Season the rabbit with 1 tsp salt and ¼ tsp black pepper. Heat the oil and butter in a Dutch oven and sear the rabbit until golden on all sides, about 8–10 minutes. Remove to a plate.
2. Add the shallots and cook until softened, about 5 minutes. Stir in the garlic and tomato paste; cook for 2 minutes.
3. Add the thyme and tarragon. Pour in the vinegar and simmer until reduced by half. Add the white wine and cook for 4–5 minutes, then stir in the chicken broth.
4. Return the rabbit to the pot. Cover and simmer over low heat for 45–50 minutes, until the meat is tender.
5. Remove the rabbit. Stir in the heavy cream and simmer the sauce for 5–8 minutes until slightly thickened.
6. Spoon the sauce over the rabbit, garnish with fresh tarragon, and serve with mashed potatoes, buttered noodles, or crusty bread.

#RabbitRecipe #FrenchCooking #DinnerInspiration #FoodReels #RecipeOfTheDay

## Stats

- **Views:** 965
- **Likes:** 277
- **Shares:** 0
- **Comments:** 110

## Tags

rabbitrecipe, foodreels, frenchcooking, dinnerinspiration, recipeoftheday

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