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Rabbit with a Vinegar and Honey Sauce

Meat A- A+

Preparation Time: MEDIUM
Serves: 4


  • 800g Rabbit (legs and loins)
  • To taste * Fresh Thyme
  • 1dl Gallo Special Selection Extra Virgin Olive Oil
  • 25ml Gallo White Balsamic Vinegar
  • 50g Honey
  • 1dl Cream
  • To taste * Salt and Pepper from the mill

Remove bones and fat from open rabbit and season with salt and pepper from the mill and fresh thyme.
Tie and close the rabbit, fry in Gallo Special Selection Olive Oil and then place in oven in a baking tray and sprinkle with Thyme.
Add to the roast sauce the honey, cream and the Gallo White Balsamic Vinegar and heat until thick.
Serve on toasted rye bread with the sauce.
Sprinkle with chopped parsley

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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