Huesenziwwi — Print Recipe — The Culinary Codex

Tender rabbit braised in red wine with onions, mushrooms, and herbs until fall-off-the-bone succulent, a classic Luxembourgish autumn dish.

Ingredients

1 Season rabbit pieces with salt and pepper. Brown on all sides in oil in a Dutch oven. Remove and set aside.
2 In the same pot, cook onions and garlic until softened. Add tomato paste and stir.
3 Deglaze with red wine, scraping up browned bits. Add carrots, mushrooms, bay leaves, and thyme.
4 Return rabbit to the pot. The wine should nearly cover the meat. Bring to a simmer.
5 Cover and braise in the oven at 160°C (325°F) for 1.5-2 hours until rabbit is very tender.
6 Adjust seasoning and serve with boiled potatoes or egg noodles.

Did You Know?

Luxembourg's forested Ardennes region has been famous for wild rabbit hunting since medieval times, making this stew a true heritage dish.