Lemon and Parmesan Rabbit
20 MIN
1 H 30 MIN

Lemon and Parmesan Rabbit


  • 6 rabbit legs or 1 whole rabbit, cut into 6 pieces
  • 3 tablespoons (45 ml) olive oil
  • 12 shallots, peeled and halved
  • 6 cloves garlic, peeled and lightly crushed
  • 3 tablespoons (45 ml) lemon juice
  • 3 cups (750 ml) chicken broth
  • 1 to 2 Parmigiano-Reggiano cheese rind pieces (see note)
  • 2 teaspoons (10 ml) capers, coarsely chopped
  • 1 lemon, grated zest only
  • 2 tablespoons (30 ml) fresh chives, chopped
  • Salt and pepper


  1. In a large skillet or saucepan, brown the rabbit pieces in the oil. Add the shallots and garlic and cook until golden brown. Season with salt and pepper.
  2. Deglaze with the lemon juice. Add the broth, cheese rind, and capers. Bring to a boil. Cover and simmer for 1 hour.
  3. Remove the lid and continue cooking for about 20 minutes or until the sauce has reduced by half. Adjust the seasoning and season generously with pepper.
  4. Sprinkle with the lemon zest and chives. Serve with boiled potatoes or egg noodles.


The infusion of the parmesan rind that can’t be grated, is a classic Italian way to flavour sauces. Alternatively, you can add about 30 ml (2 tablespoons) of grated Parmigiano-Reggiano cheese into the sauce at the last moment. You can also crumble triple cream cheese to garnish each plate (about 75 g of cheese for 6 servings).