Gary and Jane LangtonMain CourseProvencal RecipesRabbitTaste

Rabbit Recipe with Braised in Rosé

Rabbit Braised in Rosé with Pasta

There was lots of fresh rabbit in Uzes market this morning, so that’s what we had for supper. However, instead of the usual rabbit stew or rabbit in mustard sauce, I tried something completely new! It would be nicer to use a wide pasta like pappardelle, but I used spaghetti as that’s all I had in the cupboard. The Mas d’Augustine recipe is below.

Rabbit Recipe Braised Rose Pasta @Masdaugustine

Rabbit Braised in Rosé with Pasta

Tender shreds of rabbit and pasta in a creamy rose sauce.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch Dish, Main Dish
Cuisine French
Servings 6 people


  • 1 large rabbit jointed into 6 portions or 6 large chicken thighs
  • 1 large onion finely diced
  • 4 rashers bacon, diced or 1 pkt lardons
  • 1 carrot Carrot finely diced
  • 2 cloves garlic crushed
  • 2 tbsp olive oil
  • 1 tbsp Dijon Mustard
  • 500 ml Chicken stock
  • 150 ml Rose wine
  • 2 sprigs Fresh rosemary chopped
  • 1 tbsp tomato purée
  • 500 gr pasta pappardelle, if available
  • 100 ml double cream
  • zest of ½ an orange
  • grated parmesan to serve
  • chopped parsley to serve


  • Preheat the oven to 160C.
  • Heat the oil in a large frying pan over a medium heat.
  • Season the rabbit portions with salt and black pepper and gentle sauté them until golden brown on all sides.
  • Transfer the rabbit to a large flame-proof casserole dish.
  • Add the diced bacon, onion and carrot to the pan and sauté for 10 minutes until soft, but not brown.
  • Add the garlic, rosemary and tomato puree, stir well and cook for 2 minutes.
  • Add the rose wine and allow to bubble for a few minutes, then pour on the stock.
  • Pour the wine and stock mixture over the rabbit in the casserole and place in the oven to cook for at least an hour.
  • When the rabbit is really tender remove it from the pan and, using two forks, shred the meat making sure you remove all the small bones.
  • Boil the liquid in the casserole until the mixture is reduced by half.
  • Add the shredded rabbit and turn the heat down really low.
  • Cook your pasta of choice according to the directions on the packet. Drain the pasta and set aside.
  • Add the orange zest, Dijon mustard and cream to the rabbit and stir gently.
  • Add the pasta to the casserole and toss it gently all together until the pasta is well coated in the sauce.
  • Heat through for a couple of minutes before serving.
  • Serve the pasta and rabbit sauce in large bowls.
  • Grate over the parmesan and scatter the chopped parsley and some orange zest on top.


Don’t forget some crunchy French bread and a glass of rose or a mid-weight red like a Brouilly or a Beaujolais!
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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.


  1. March 12, 2017 at 8:56 am — Reply

    This looks really wonderful – Definitely one to try. It is such a shame rabbit isn’t more readily available in the States.

    • March 12, 2017 at 3:35 pm — Reply

      The recipe probably works with chicken, but I will leave it up to you to experiment.

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