Rabbit with Tomatoes and Orzo – French and Greek Fusion Dish

In France, eating rabbit is a long tradition — flavorful, lean, and full of character.
This recipe takes the classic French approach and infuses it with Mediterranean inspiration: slow-cooked rabbit, red wine, tomatoes, thyme, and orzo for a comforting, elegant meal that fills your home with incredible aromas.

If you don’t eat rabbit, you can make this dish with pork or lamb shanks — the result is just as delicious!

🧂 Ingredients

1 rabbit
Salt & pepper
¼ cup + 2 tbsp olive oil
2 onions, diced
6 garlic cloves, crushed
2 cups red wine
6 cups chicken broth
2 cinnamon sticks
6 thyme sprigs
3 bay leaves
A few cherry tomatoes, quartered
4 white pearl onions
1 cup orzo pasta
1 cup tomato sauce (see my tomato compote recipe!)
Thinly sliced chives

🍳 Instructions
1️⃣ Preheat oven to 325°F. Season rabbit with salt and pepper, brown in olive oil 6–8 min. Remove and set aside.
2️⃣ Add onions, more oil if needed, then garlic. Cook 1–2 min. Add wine and reduce 20 min.
3️⃣ Return rabbit, add broth, cinnamon, thyme, and bay leaves. Cover and simmer for 5-10 minutes. Bake 2h until tender.
4️⃣ Roast tomatoes separately at 400°F for 20 min. Keep aside.
5️⃣ Strain sauce, cook pearl onions in some of the liquid, then add orzo and tomato sauce.
6️⃣ Combine all, top with roasted tomatoes, onions, and fresh chives.

Serve with bread to soak up the sauce — it’s irresistible!

🍷 Pairing Suggestion: Try with a glass of Côtes du Rhône or Pinot Noir.

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