If you are still thinking about what to cook, then don’t hesitate and cook rabbit in wine! Rabbit meat is very tasty, juicy, tender and completely low-fat dietary meat. It will make an excellent hot dish for a festive occasion. Moreover, preparing this dish is not difficult at all, and you can prepare it in advance, and just heat it up before serving.
Ingredients for cooking rabbit in wine:
- Rabbit – 1-1.5 kg
- Onions – 2-3 pieces
- Garlic – 4 cloves
- Tomatoes – 2 pieces
- Dry white wine – 0.5 glasses
- Black olives – optional
- Ground black pepper – to your taste
- Thyme – according to your taste
- Small bay leaf – 1 piece
- Boiled salt – to your taste
Inventory:
- Cutting board
- A sharp knife
- Deep bowl
- A saucepan or pan with a tight bottom
- Kitchen cotton towel
- Measuring glass
- Fork
- Plate
- Portion plates
Cooking rabbit in wine.
Step 1: Prepare the rabbit
Cut the rabbit carcass into portions (front and back legs, divide the back into several parts). Rinse the pieces of meat well under a stream of cold water and dry off kitchen cotton towel. Put the saucepan on medium heat, add oil, lay out pieces of meat and fry on all sides until a ruddy crust forms.
Step 2: Stew the meat
In a saucepan, add 2/3 cup of clean water, reduce the heat and simmer, approx 30-40 minutes. While the meat is stewing, peel the onion, wash it and cut it into large pieces, about 6-8 pieces. Separate the garlic cloves from each other, but do not peel them. When the time is up, add the onion and garlic to the saucepan. Simmer until the meat is soft, so that the bone comes away from the meat, and it is easy to pierce with a fork. This will take about an hour, maybe a little more depending on the quality of the rabbit.
Step 3: Add other ingredients
Wash the tomatoes well under water and cut them into small cubes, add them to the rabbit in a saucepan. Add a little salt, season everything with thyme and black pepper, add a bay leaf, and about a handful of olives. Mix everything well. Now pour half a glass of wine into the saucepan, add a little fire and cook the meat another 5-10 minutes. At the same time, do not cover the saucepan with a lid so that the alcohol of the dish evaporates. After that, cover with a lid, reduce the heat and simmer for 10 minutes.
Step 4: Serve the rabbit in wine
Arrange the finished dish on serving plates and serve in hot form. As a side dish, you can use boiled rice, potatoes or fresh vegetables, cut into slices or in the form of a salad.
Bon appetit!
Advice:
– To make the rabbit especially tender, you can soak it before cooking it. To do this, soak the rabbit carcass in a bowl with a liter of clean water and a teaspoon of table vinegar. This procedure will take you several hours, but the result is worth it.
— If desired, the rabbit can be cooked without alcohol. Add 200 ml of sour cream diluted with a glass of clean warm water to the saucepan instead of wine and tomato. You will get a rabbit in sour cream sauce.
— If necessary, when stewing the rabbit, add warm boiled water so that the meat does not burn.
— If you don’t like olives, you can do without them. The taste of the dish does not lose from this.
