Rabbit Gibelotte – Traditional French Recipe with Historical Context, Step-by-Step Instructions, and Precise Cooking Times

Country / Region

• Country: France

• Region: Burgundy, Berry, Touraine, Massif Central

• Official Status: None

• Recipe Inventor: Oral transmission (medieval peasantry)

• Specifications Document: No

• Certification Body: None

Historical Background

• Origin: Gibelotte is an old stew whose roots go back to the Middle Ages. Its name comes from “gibelet” or “gibier”, originally made with hare or wild rabbit.

• Evolution: With the domestication of rabbit, the recipe became common in rural households as a nourishing and economical dish, before being adopted by bourgeois cuisine in the 19th century and reinterpreted in the 20th century by bistro chefs.

• Iconic Chefs:

  • François Pierre de La Varenne (1615–1678) – in Le Cuisinier françois (1651), he laid the foundations of classic French cuisine and introduced the first codified stews.

  • Antonin Carême (1784–1833) – considered the father of haute cuisine, he perfected slow cooking techniques and codified sauces to enhance stews.

  • Jules Gouffé (1807–1877) – “cook of kings”, he detailed regional recipes in his books, including dishes simmered in wine.

  • Charles Durand (1766–1854) – a specialist in provincial cooking, he helped preserve and promote local dishes such as gibelotte.

  • Joseph Favre (1849–1903) – author of the Universal Dictionary of Practical Cooking, he gave culinary recognition to popular French recipes.

Legend or Anecdote

It is said that in some rural areas, gibelotte was served on post-hunt Sundays, using the youngest wild rabbits, slowly simmered in white wine, around a large family table.

Recipe Description

Rabbit gibelotte is a stew simmered in white wine, flavoured with herbs and enriched with bacon and mushrooms. A rustic and convivial dish, it symbolizes French country cooking: economical, hearty, and generous, with a thick and aromatic sauce.

Ingredients (serves 6)

Note: The recipe may vary by region: some versions add a splash of vinegar, others finish the sauce with light cream.

Detailed Instructions

1. Initial Preparation (15 min)

   • Season the rabbit pieces.

   • Heat the oil and butter in a Dutch oven.

   • Brown the rabbit pieces for 10–12 min until nicely coloured. Set aside.

2. Preparing the Aromatic Garnish (10 min)

   • Sauté the onions for 3 min.

   • Add carrots and bacon, cook for 4 min.

   • Add mushrooms and garlic, cook for 3 min.

3. Dredging and Deglazing (5 min)

   • Return the rabbit, sprinkle with flour, cook for 2 min.

   • Deglaze with white wine, bring to a boil for 2–3 min.

   • Add white stock, bay leaf, thyme, clove.

4. Slow Covered Cooking (60–75 min)

   • Cook on low heat, covered, at a gentle simmer.

   • Check every 20–30 min, turn the meat if needed.

5. Finishing (10–15 min)

   • Remove the lid, reduce the sauce.

   • Optional: finish with butter or cream.

   • Adjust seasoning.

Estimated Total Time: 1h50 to 2h

• Preparation: 15 min

• Searing + Garnish: 15 min

• Cooking: 75–90 min

• Finishing: 10–15 min

Cooking Program (Prepared Dish)

Recommended container: Cast iron Dutch oven

Tips and Advice

• Dredge the meat well in flour before deglazing: this naturally thickens the sauce.

• Favour a dry, crisp white wine (avoid sweet wines).

• Slow and steady cooking: heat that's too high will toughen the rabbit meat.

Serving

• Plating: Serve in the Dutch oven or a deep serving dish.

• Classic sides: Steamed potatoes, fresh tagliatelle, creamy polenta, rustic bread.

Suggested Wines and Drinks

• Dry white wines: Touraine Sauvignon, Bourgogne Aligoté, Côtes-du-Jura.

• Light red wines: Pinot Noir, Gamay, young Côtes-du-Rhône.