Jugged Rabbit in Red Wine & Juniper

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A classic French-inspired stew of rabbit pieces slow-cooked in red wine with aromatic juniper berries, served with crusty bread for soaking up the rich sauce. This french-inspired slow cooker ready in about 165 minutes pairs rabbit legs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs rabbit legs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced carrot
• 2, diced celery stalk
• 2, minced garlic clove
• 1 cup dry red wine
• 1 cup chicken stock
• 1 tsp, lightly crushed juniper berries
• 4 fresh thyme sprigs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour
• 1 tbsp butter

Instructions

1. Step 1: Pat rabbit legs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy casserole dish over medium-high heat until shimmering, then sear rabbit legs for 4 minutes per side until deeply browned — do not overcrowd the pan.
2. Step 2: Remove rabbit, then add diced onion, carrot, and celery to the same dish. Sauté for 5 minutes over medium heat until softened and lightly golden, stirring occasionally. Add minced garlic and sauté for 1 minute until fragrant.
3. Step 3: Return rabbit to the dish, then pour in 1 cup red wine and 1 cup chicken stock. Add 1 tsp crushed juniper berries and 4 thyme sprigs. Bring to a gentle simmer, cover with lid, and transfer to a preheated 325°F oven for 2 hours until rabbit is fork-tender.
4. Step 4: Carefully remove rabbit and herbs. Strain the cooking liquid into a saucepan, discarding solids. Whisk 1 tbsp flour into 1 tbsp cold butter until smooth, then stir into the strained liquid. Simmer uncovered for 5-7 minutes until sauce thickens to coat the back of a spoon, stirring constantly.
5. Step 5: Return rabbit to the sauce, simmer for 2 minutes to reheat. Discard thyme stems and serve hot with crusty bread.