Cuban-style braised rabbit is browned and slowly simmered with citrus, garlic, cumin, oregano, peppers, wine, and briny olives for a savory, tangy main dish. The flavors take inspiration from Cuban mojo and sofrito cooking; family recipes vary, and this version is served hot with rice to catch the rich sauce.
Ingredients
- 1 whole rabbit, cut into 8 pieces, about 3 to 3½ lb (1.4 to 1.6 kg)
- ½ cup sour orange juice (120 ml); or use ¼ cup orange juice (60 ml) plus ¼ cup lime juice (60 ml)
- 5 garlic cloves, finely minced (about 15 g)
- 1½ teaspoons fine salt (9 g), plus more to taste
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon ground cumin (2 g)
- ½ teaspoon freshly ground black pepper (1 g)
- 2 tablespoons neutral oil, such as avocado or canola oil (30 ml)
- 1 medium yellow onion, finely chopped (about 150 g)
- 1 medium green bell pepper, finely chopped (about 150 g)
- ½ cup tomato sauce (120 ml or about 125 g)
- 1 cup dry white wine (240 ml); or use additional chicken broth for an alcohol-free version
- 1½ cups low-sodium chicken broth (360 ml)
- 2 bay leaves (about 0.2 g)
- ½ cup pitted green olives, whole or halved (75 g)
- 1 tablespoon capers, drained (9 g)
- ¼ cup chopped fresh cilantro, for serving (about 10 g)
Instructions
- Make the citrus marinade. In a large nonreactive bowl, mix the sour orange juice, garlic, salt, oregano, cumin, and black pepper. If sour oranges are unavailable, the orange-and-lime mixture gives a close balance of fruity sweetness and sharp acidity. The substitute is a little less floral, but works well in the braise.
- Marinate the rabbit. Add the rabbit pieces and turn them to coat. Cover and refrigerate for 2 hours, turning the pieces once if convenient. Keep the bowl chilled rather than leaving the meat on the counter. This is enough time for the citrus and seasonings to flavor the surface without requiring an overnight wait.
- Prepare to brown. Lift the rabbit pieces from the marinade and set them on a plate. Keep the marinade; it will be boiled in the sauce. Pat the rabbit reasonably dry with paper towels so it browns rather than steams. Heat the oil in a heavy Dutch oven or deep, lidded skillet over medium-high heat.
- Brown the rabbit. Working in batches so the pan is not crowded, brown the pieces for about 3 minutes per side, turning with tongs. Transfer them to a clean plate. The rabbit does not need to cook through at this stage. A good brown surface adds depth to the finished sauce, so let the pieces sit undisturbed long enough to color.
- Cook the sofrito base. Lower the heat to medium. Add the onion and bell pepper to the same pot and cook for 6 to 8 minutes, stirring often, until softened. If the vegetables begin to stick, add a spoonful of broth rather than more oil. Stir in the tomato sauce and cook for 2 minutes, scraping up the browned bits from the bottom.
- Add the wine and braising liquid. Pour in the wine and simmer for about 3 minutes, scraping the pot as it reduces slightly. Add the broth, bay leaves, olives, capers, and the reserved citrus marinade. Bring the mixture to a full boil and keep it boiling for 2 minutes before reducing the heat. This step cooks the marinade that has touched the raw rabbit.
- Braise until tender. Return the rabbit pieces and any juices on the plate to the pot, arranging them mostly in a single layer. Cover, lower the heat, and maintain a gentle simmer for 65 to 70 minutes. Turn the pieces once about halfway through and check that the liquid is gently bubbling, not boiling hard. Add a splash of broth if the pot looks dry. Rabbit can be lean, so avoid an aggressive boil that may make it tough.
- Check doneness and finish the sauce. Check the thickest part of several pieces with a food thermometer, avoiding the bone. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for rabbit. If a piece has not reached that temperature, continue simmering and check again after a few minutes. Once all pieces are safely cooked and tender, uncover the pot for a few minutes if you want a slightly thicker sauce. Taste and adjust the salt, then rest the rabbit in the sauce for 5 minutes and scatter cilantro over the top.
Tips
- Ask the butcher to cut the rabbit. A whole rabbit can be awkward to portion at home, especially around the joints. Request eight pieces, or use 3 to 3½ pounds of rabbit pieces. If using frozen rabbit, thaw it in the refrigerator before marinating, not at room temperature.
- Use the citrus substitute thoughtfully. Sour orange, also called naranja agria, is common in Cuban-style marinades but may be difficult to find outside Latin grocery stores. Orange juice and lime juice are an easy substitute. Avoid replacing it with lime alone, which can make the marinade sharper and less rounded.
- Keep the braise gentle. A low simmer helps the rabbit become tender without drying out. The exact time varies with the size of the pieces and the age of the rabbit, so use the thermometer and tenderness together rather than relying only on the clock.
- Mind the salt in the olives and capers. Both add plenty of seasoning, and broth varies in saltiness. Start with the listed salt, taste after braising, and make the final adjustment only at the end.
Serving Suggestions
Serve the rabbit in shallow bowls with plenty of its onion, pepper, olive, and citrus sauce. Plain white rice is a natural accompaniment because it absorbs the braising liquid; black beans, boiled yuca, or fried sweet plantains make a fuller Cuban-inspired plate. A simple salad of lettuce, tomato, and sliced avocado adds freshness alongside the rich, savory sauce.
Put the rabbit pieces on a warm platter if serving family-style, then spoon the sauce over them so the meat stays moist. Set out extra lime wedges for anyone who likes a brighter finish. Because rabbit pieces contain small bones, remind diners to take their time and keep a small bowl nearby for bones.
Variations
For a more pronounced mojo character, add 1 teaspoon of finely grated orange zest (about 2 g) to the marinade. For more heat, add one finely minced jalapeño (about 15 g) with the onion and pepper; it brings fresh chile flavor rather than traditional heat, so leave it out for a mild dish.
You can use boneless rabbit pieces if that is what is available, but begin checking for doneness earlier because smaller pieces may cook faster. Bone-in pieces usually give the sauce more depth and are less likely to dry out during the long simmer. If you do not cook with wine, replace it with the same volume of broth and add 1 teaspoon of white wine vinegar (5 ml) for a little acidity. The result will be less aromatic but still balanced.
For a thicker, more substantial stew, add 1 pound peeled potatoes cut into 1½-inch chunks (450 g) during the last 35 to 40 minutes of braising. Keep the pieces partly submerged and check that they are tender before serving. This makes the pot more filling, though the sauce will be less concentrated as the potatoes absorb some of it.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a covered container with the sauce, and use them within 3 to 4 days. Let the food stop steaming heavily before covering, but do not leave it out to cool for longer than the two-hour limit. Keeping the rabbit in its sauce helps prevent the lean meat from drying out in the refrigerator.
To reheat, place the rabbit and sauce in a covered saucepan over low to medium-low heat. Stir the sauce gently and turn the pieces once, adding a tablespoon or two of broth if it has become too thick. Heat until the center of the largest piece reaches 165°F (74°C), checking with a food thermometer. You can also microwave an individual portion in a covered, microwave-safe dish, turning the pieces and stirring the sauce partway through, then checking that it reaches 165°F (74°C).
For longer storage, freeze the cooled rabbit with its sauce in a freezer-safe container for up to 3 months for best quality. Thaw it in the refrigerator overnight and reheat as described above. The olives may soften slightly after freezing, but the braised meat and sauce remain useful for a quick meal.
Frequently Asked Questions
What does rabbit taste like?
Rabbit is mild and lean, with a flavor often compared to chicken but a slightly more distinctive, savory character. Its low fat content is why a moist braise suits it better than a long, dry roast. The citrus, garlic, and olives season it without hiding the meat.
Can I make this with chicken instead?
Yes. Bone-in chicken thighs are a practical substitute and work well with the same marinade and sauce. Chicken has a different safe minimum temperature: cook poultry to 165°F (74°C), checked with a thermometer. Start checking the thighs before the full rabbit braising time because they may finish sooner.
Can I marinate the rabbit overnight?
Two hours is the timing used here. You can refrigerate it for up to about 8 hours, but the citrus is acidic, so a much longer marinade may affect the texture of the surface. Keep it covered and chilled throughout, and do not reuse the marinade uncooked.
What if my sauce is too thin?
When the rabbit is cooked, transfer the pieces to a plate and simmer the sauce uncovered for several minutes until it reduces to your liking. Return the rabbit to the pot to warm through. Avoid boiling the meat hard while reducing, since that can make it less tender.
Can I prepare the dish ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in the sauce for up to 3 to 4 days. The flavors settle as it rests, and it reheats well over gentle heat. Reheat leftovers to 165°F (74°C) before serving.
Related
- What Is Typical Cuban Food? Dishes, Flavors & Meals
- Cuban Flan Recipe: Traditional Cuban Caramel Custard
- Cuban Red Beans: A Slow-Simmered Frijoles Colorados
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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