Rabbit stewed in white wine, a selection of simple and tasty recipes

Cooking method

The rabbit carcass should be cut into pieces and washed. After this, the meat is marinated in wine for about three hours. Each piece should then be dried and rubbed with salt and black pepper, then rolled on all sides in flour.

Melt butter in a saucepan or frying pan, pour in olive oil, stir. Fry the carcass pieces in a mixture of oils until golden brown, but do not allow them to brown.

Set the rabbit meat aside and pour the wine over it.

The next step is roasting the vegetables.

It will be necessary to change the oil, since the flour that gets into it will start to burn and ruin the taste.

Before frying, tomatoes should be peeled and cut into slices, grate the roots, and chop the onion into thin rings. The garlic is either passed through a press or finely chopped with a knife.

Place onions, roots and tomatoes in a bowl with heated oil. They should be slightly simmered until the juice releases abundantly, stirring constantly.

Add pieces of rabbit with wine to the vegetables, add garlic and herbs. Cover with a lid and simmer over low heat. Periodically, you need to turn the meat so that it is soaked in wine and vegetable juices. The simmering time is about one and a half hours.

Tender meat with tomatoes

This option assumes the presence of tomatoes. They boil and turn into a delicious sauce. For this preparation you need to take the following ingredients:

• 1.5 kilograms of rabbit;
• 350 ml dry red wine;
• onion head;
• one ripe tomato;
• two cloves of garlic;
• 50 grams of butter and olive oil;
• a little flour;
• salt, ground black pepper;
• a little ground cinnamon and bay leaf.

First, wash the rabbit carcass, trim off excess fat, and cut into pieces. Peel the onion and cut into strips. The tomato is peeled and seeds removed, and the pulp is finely chopped. The garlic is peeled and cut into large pieces.

Combine both types of oil in a saucepan. The rabbit is dredged in flour. To ensure a small layer, the carcass is thoroughly dried. Fry each piece in oil on both sides for ten minutes until a crust forms.

Then add onions and tomatoes to the meat and sprinkle with garlic. Add spices and bay leaf. Add a little salt; it is best to add salt to an already prepared dish. Fry the ingredients for another ten minutes.

Then pour in the wine. Simmer without a lid to allow the alcohol to evaporate. Afterwards, cover the saucepan with a lid and cook the rabbit for one and a half hours. Stir the dish periodically to prevent the ingredients from burning.

Recipe 5: Rabbit stewed with wine and oranges

Perhaps, rabbit stewed in white wine has many recipes; this is the second most popular option after cooking in sour cream. Many people linger on this method, trying various combinations of alcohol and spices and other aromatic additives.

Considering the texture and color of the meat, the most successful option for cooking rabbit in alcohol is stewing it in white wine. But additives can be very different, from traditional to the most unusual, even unexpected!

Salt and pepper will sound good in this dish, but what if you add some green garlic, mild grain mustard and even orange? It will be a very tasty experiment, believe me!

• 6 pieces of rabbit stew or 2 thighs
• 1 bunch of young garlic and 2 large cloves
• 1 tbsp. with a top of grain soft mustard
• 2 large onions
• 1 orange
• 250 ml dry white wine
• vegetable oil for frying
• 1 tbsp. flour
• 1 pinch thyme
• salt to taste.

This recipe recommends marinating the rabbit before cooking. Many renowned chefs advise marinating rabbit meat before cooking, and this is definitely to its benefit. A couple of hours will be enough, but if possible, it is better to marinate the meat the day before and leave it in the refrigerator until cooked.

In this case, mustard and garlic greens are used for pickling. By the way, if you don’t have it, you can take traditional cloves. But in the spring and summer season, be sure to try using greens, they are more aromatic and tender.

Grind the garlic in a blender, add mustard, salt to taste, a teaspoon of vegetable oil and mix until smooth.

Wash the pieces of meat and blot away excess moisture. Place the pieces of meat in a suitable sized bowl, add the marinade and mix well. Cover the bowl with cling film and leave at room temperature for a couple of hours or put it in the refrigerator overnight.

In this recipe, pieces of meat are first fried and then stewed in wine along with the rest of the ingredients. For cooking, it is better to choose a large frying pan or saucepan with a thick bottom.

Place the frying pan on the fire, add a couple of tablespoons of vegetable oil and heat. Dust the rabbit pieces with flour and lightly bread them.

Fry over high heat on all sides until golden brown. Do not cover the pan with a lid. With this frying, the juice in the pieces of meat is, as it were, “sealed” inside. If there is a lot of meat, but there is no frying pan of sufficient diameter at hand, then the pieces can be fried in portions; you should not stuff them very tightly together.

While the meat is being fried, there is time to prepare the remaining ingredients. The basis of the sauce in this dish is onions simmered to a caramel state. Peel the onion, cut in half and chop into small cubes. The more onions in this recipe, the tastier and richer the sauce.

The second, but less familiar sauce ingredient in this recipe is orange. Peel a large and juicy orange so as to slightly remove the back part of the pulp, as shown in the photo. Take out the core. Chop the slices into small cubes. Collect juice.

If the rabbit was fried in several stages, then return all pieces of meat to the frying pan. Add onion and orange, as well as orange juice. Add spices and cloves of garlic, add salt. Pour in the wine. Bring to a boil and evaporate the wine, stirring, for 3-4 minutes. Then reduce the heat and cover the dish with a lid. The rabbit will be stewed in wine for about 1 hour. Periodically you need to stir it and check the sauce. If the liquid has evaporated quickly enough, you can add a little more wine or hot water.

Season the dish with salt and pepper, let it simmer for another 5 minutes. Then turn off the heat and let the finished rabbit “rest” under the lid for about 10 minutes. This is just enough time to cook, say, pasta as a side dish!

Serve the rabbit pieces and side dish with sauce on large enough plates. Your gourmet dinner is ready! Tender meat stewed in wine with subtle aromas of onion-orange caramel and herbs and garlic will not leave indifferent even skeptics and adherents of traditional cooking methods!

Add a glass of the same, but a little chilled, dry white wine to the dish, you can’t go wrong.

This rabbit can be served without a side dish. But then, as advice, we can recommend using double the amount of wine, onion and orange. Then you will get much more sauce. In this case, the dish is best served with homemade bread, such as chabata, pieces of which can be dipped into the sauce.

Wine rabbit recipes for cooking in a slow cooker

The recipes listed are quite troublesome, but what if you get the automation to work? We stew rabbit meat in a slow cooker; it’s quick and requires almost no intervention.

• domestic rabbit - 2 kilogram carcass;
• 200 g onion;
• a couple of celery stalks;
• 1/2 package of high-fat butter;
• spices;
• glass of Cabernet (dry).

How to cook:

1. Sliced ​​rabbit meat is not salted, but sprinkled with herbs from the “Provencal” set. Add a little pepper - white or black, ground by hand before use. Pour in wine and leave for exactly two hours in a covered enamel bowl, just on the table.
2. The butter is melted in the bowl of the appliance, turned on in the stewing mode. They put only rabbit meat in it and lower the lid. Cook for 20 minutes, then check the crust. A crispy layer, even if it has time to form, will be thin and pale. Set the multicooker to sauté mode and do not lower the lid.
3. After frying the rabbit meat until lightly browned, add the marinade and add finely chopped vegetables. The mode is switched back to extinguishing, setting the timer to 50 minutes. After half the time has passed, the rabbit meat is turned over and salted, and spices are added to taste.

A large rabbit can not be marinated, but simply stuffed with garlic. You shouldn’t use too much of it, just chop it and place 1/2 of a small head into the cuts in the pulp.

Note to the hostess

When choosing rabbit meat, you must be guided by the desire to get the dish you need for a particular occasion. If you plan to quickly stew a rabbit for simple dishes for lunch or dinner, it is best to buy meat from a young animal that is 4-6 months old. Such meat, as a rule, has a soft pink tint and weighs just over 1 kilogram. But to prepare an exquisite dish for several people, you will need the carcass of an older animal weighing 2.5-3.5 kilograms. In this case, you cannot do without pre-soaking the carcass in red or white wine. If you marinate the meat strictly according to the recipe, you will get a great-tasting dish.

An equally important factor when choosing meat is the presence of a quality certificate

This is especially important when the carcass is selected on the market. But when buying rabbit meat in a store, you need to carefully study the information about the product indicated on the vacuum packaging

The meat must be fresh. Ideally, it indicates that it belongs to the category of environmentally friendly products. This sign means that the animals were raised in certain conditions using special technologies.

Useful tips

Before cooking a rabbit in wine, it is often soaked

The process is good not only for tough meat; hunting prey must be kept in acidified or brackish water, no matter if it is a rabbit or a hare. A large carcass of a domestic rabbit may also have a specific odor associated with the feed and breeding conditions of the animals.

The task is to keep it in water for just an hour and a half and get rid of the smell almost completely. Garlic in gravy also serves the same purpose.

The strength of the wine does not somewhat affect the softness of the meat, but an unpleasant odor or aftertaste may remain. Only natural grape wines, preferably dry, are used for stewing rabbit meat. Red port, Kokur or Madeira can be evaporated in a small saucepan and poured into the gravy by the teaspoon, taking a sample.

Wine marinades are suitable not only for fish or kebabs, and it doesn’t matter that rabbit meat is a dietary product! After all, no one will forbid you to make it more brutal by splashing tart Cabernet into the sauce, and charming ladies will be pleased with the recipe for rabbit in white wine

The benefits of rabbit meat for the body

The value of rabbit meat has been noted repeatedly. It is with this fillet that it is best to start complementary meat feeding for children, because it is light, easily digestible and contains a whole range of useful elements: vitamins, minerals, easily digestible proteins

But the most important feature of this product is its environmental friendliness.

Unlike most animals, rabbits are very picky eaters and will not touch food that contains even a hint of chemical additives, which are generally introduced into the diet of animals for rapid growth!

It is this pickiness in food that makes rabbits a tasty morsel for lovers of organic food.

How to marinate rabbit meat

It is better to marinate the prepared meat in small pieces. This will allow the wine to be absorbed better, and it will also be much more convenient to cook the meat in this form.

White Riesling wine is good for rabbit, as it softens the meat with its slight “sparkling” quality.

It is worth paying attention to young wine; it is better suited than aged wine. Only dry or semi-dry is used: the less sugar in the drink, the better

Later, the same wine can be served in glasses along with the finished dish.

Marinating will take from two to twelve hours. You can simply marinate in spices, or you can use various additives. For example, puree from celery and parsley root. You can grind cloves, use white onions, various herbs - the main thing is that they suit the taste of the wine.

Among the herbs, it is worth stopping at rosemary, thyme, lemongrass, lemon balm, and fennel. White pepper is a good spice; you should grind it in a mortar yourself for a pronounced aroma.

How to stew a rabbit in white wine

How to cook:

1. Wash the carcass and divide it into small portions.
2. Place the pieces in a bowl and cover with cold water, leave for two hours. After soaking, wash and wipe away moisture with napkins.
3. Heat a small amount of oil, add the rabbit here and fry it over medium heat until lightly browned.
4. Cut the peeled carrots into cubes.
5. Grind the garlic without husk into slices.
6. Peel the onion and cut into quarter rings.
7. Place all these components in a frying pan for the rabbit and pour in about 400 ml of water, that is, about two glasses.
8. Add seasonings, including thyme and bay leaves. Stir, cover and cook for about half an hour.
9. When the water has boiled away by half, add wine to the food instead. Stir and from this moment cook for another forty minutes under the lid.
10. When the liquid turns into a thick sauce and the meat easily separates from the bone, the dish can be served.

Selecting wine for a recipe

To cook rabbit, it is best to use Italian or Spanish dry wine.
There are several reasons for this.

Historically, this dish has Spanish roots.

Therefore, the most logical thing would be to use a wine that will highlight the character of the dish.

Italian dry white wines have a delicate aroma and mineral taste; they will also fit organically into the concept.

Advice It is not necessary to buy the most expensive wines. But it’s better to buy two bottles of the most expensive wine you can afford. Some of the wine will be used in cooking, and the rest will be chilled in the refrigerator until served!

It is highly recommended to serve this dish with a glass of wine. This new culinary achievement is definitely worth celebrating.

Recipe 6 rabbit with wine and prunes

First we marinate the rabbit meat in red wine with aromatic herbs. Well, at the same time, to save time, let’s soak the prunes. Next, fry the meat, and then begin to simmer it in a thick sauce made from flour and marinade. This sauce will need to be thinned with wine and broth if necessary.

We will put the prunes in the pan at the very end of the stew, and simmer for a short time over low heat. It is with this method of heat treatment that we will be able to leave the fruit intact on the one hand, and on the other hand they will have time to saturate the meat and sauce with their aroma.

• Domestic rabbit, cut into 6-7 portions – 1 piece;
• Prunes – 180 g;
• Vegetable oil -1 tbsp. spoon;
• Butter – 15 g;
• Flour – 15 g;
• Red wine – 200 ml;
• Chicken broth – 300 ml;
• Crushed garlic clove – 1 piece;
• Chopped parsley – 1 tbsp. spoon;
• Salt, pepper, aromatic herbs - to taste.

Place the pieces of rabbit meat in a bowl with red wine, add chopped onions and carrots, a few black peppercorns and aromatic herbs, for example: celery, parsley, thyme, leeks, bay leaf. Pour in vegetable oil and marinate at room temperature for 4 to 12 hours. Place prunes in another bowl and pour boiling water over them.

Now fry the rabbit. To do this, take out pieces of rabbit meat from the marinade and blot with paper. Strain the marinade. We leave the vegetables, but throw away the aromatic herbs and peppercorns. Then heat the butter and vegetable oil in a saucepan and fry the rabbit on all sides over medium heat until brown. Transfer the fried rabbit pieces to a plate.

Now put the onions and carrots from the marinade into the pan and fry over low heat until softened. Sprinkle with flour and fry until the flour browns. After this, pour the liquid marinade into the pan, add wine and bring to a boil. Pour in the broth, add garlic, herbs, salt and pepper. Now put the pieces of rabbit meat into the pan, cover with a lid and simmer for 25 minutes.

Transfer the rabbit to a shallow pan and strain the liquid in which it was stewed. Squeezing all the juice out of the vegetables, pour this liquid over the rabbit. We throw away vegetables and aromatic herbs.

And only now at the last stage of cooking we add prunes. To do this, put it in a colander, let the water drain and put it in the pan with the rabbit. Cover the pan with a lid and simmer for 10-15 minutes until the prunes are soft. Serve it like this: place the rabbit pieces on a plate and put prunes on top. If the sauce is too thin, simmer it over high heat until it becomes thick enough. Pour the sauce over the rabbit and serve.

Bon appetit, friends! Did you like this stewed rabbit with prunes in wine? I think I couldn’t help but like it!

Recipe from Yulia Vysotskaya

The original recipe from Yulia Vysotskaya is distinguished by the addition of a special spice - rosemary, which adds a unique and unique taste to the dish. It is advisable to use fresh rosemary.

What you will need:

• rabbit meat – 1.5 kg;
• dry red wine – 1.5 cups;
• garlic – 3-4 cloves;
• rosemary – 4 sprigs;
• olive oil – 5-6 tablespoons;
• carrots – 3-4 pieces;
• celery;
• onion – 1 piece;
• salt, pepper - to taste.

Cooking method:

1. Rinse the meat and cut into portions.
2. Make the marinade: crush the garlic in a garlic press, finely chop 2 sprigs of rosemary, add salt and pepper. Mix everything with 4 tablespoons of olive oil.
3. Rub the meat with the mixture and leave in the refrigerator for 3-4 hours.
4. Peel carrots, onions and celery and cut into cubes.
5. Fry the marinated rabbit meat in a hot frying pan with oil. After 10 minutes, pour in the marinade and vegetables. Simmer everything together for about 5-7 minutes.
6. Pour wine over the dish, add salt and pepper to taste, add 2 fresh sprigs of rosemary and leave to simmer over low heat for 40 minutes.

This dish is recommended to be served with risotto or grilled fresh vegetables.

Rabbit in white wine original recipe with spices

Ingredients

• Rabbit – 1 carcass (weighing up to 1.5 kg) + –
• White wine – 500 ml + –
• Carrots - 1 pc. + —
• Onions - 2 pcs. + —
• Vegetable oil - for frying + -
• Garlic – 3-4 cloves + –
• Water - 1.5 tbsp. + —
• Salt - to taste + -
• Thyme – 2 sprigs + –
• Black pepper - to taste + -
• Bay leaf - 1-2 pcs. + —
• Cloves - 3 pcs. + —

Add all

to shopping list
Remove everything
from shopping list

How to deliciously cook rabbit in white wine

Rabbit in wine is easy to prepare, but to make the meat really tasty, you need to have quality ingredients on hand. As for wine, we advise you to give preference to young dry wine; Riesling and Sauvignon varieties are ideal.

It is not necessary to buy expensive wine; it is enough that it is of good quality and suits your taste. It is best to serve the rabbit with the type of wine in which it was cooked.

1. Before cooking, soak the rabbit in water so that excess blood is removed from the meat and the color of the carcass becomes uniform.
2. Place the carcass in a bowl of cold water and soak it for 2 hours. Afterwards, divide the carcass into portions, or remove the meat from the bones. But it’s better to cook rabbit with bones: the taste will be much better.
3. Peel the onions, wash them, cut them into strips and crush them a little with your hands. Chop the cloves and bay leaves and rub the rabbit meat with the chopped spices.
4. Place it together with the onion in a bowl (or saucepan) and pour wine over it. Place in the refrigerator and marinate for 30 minutes. Once the time is up, remove the meat from the marinade and pat dry with paper towels.
5. Pour vegetable oil into a frying pan and fry the rabbit pieces in it until lightly browned.
6. Peel the carrots and garlic, then cut into slices. Add vegetables, including onions from the marinade, to the frying pan with the meat. Then fill everything with boiled water. Salt, pepper and add thyme sprigs. Mix everything carefully and simmer covered for 40 minutes.

7. When the water has reduced in volume by half, pour 1 glass of wine into the meat (you can take the wine in which the rabbit was marinated). Stir and continue simmering over moderate heat for another 30 minutes.

After stewing, check the meat for doneness: if it easily separates from the bone, it means the dish is ready. Serve the meat to the table along with the sauce in which it was simmered.

Option with sour cream and white wine

The rabbit in sour cream and wine turns out tender and juicy. Required:

• 1 kg of rabbit meat;
• 3 tbsp. l. flour;
• 1 clove of garlic;
• 80 ml dry white wine;
• 200 g sour cream;
• 0.5 tbsp. l. grain mustard;
• 3-4 tbsp. l. vegetable (olive) oil;
• a couple of bay leaves;
• 2 sprigs of thyme;
• A sprig of rosemary;
• a mixture of peppers and salt to taste.

Step-by-step preparation

1. Prepare portioned pieces of meat.
2. Fry in hot vegetable oil until golden brown.
3. Place in a deep stewing container.
4. Place garlic in a preheated frying pan, fry, then remove.
5. Pour wine, sour cream, mustard into the pan and season. Wait for the sauce to cook down.
6. Season the meat with the sauce and close the container with a lid.
7. Cook over low heat for 40 minutes.

Rabbit stewed in wine and sour cream is served hot. Add fresh vegetables and herbs.

The combination of wine flavor and rabbit meat is the perfect combination for simple but delicious dishes. Add a couple of family recipes so that you always have a reason to prepare a delicious dinner for your family and guests. Bon appetit!

Recipe of dish.

Let's prepare the ingredients. Wash the meat and herbs, then dry with paper towels. Remove the skins from the onions and garlic.

Please note that the color of the wine will determine the appearance of the final dish; if you want the meat not to darken during the cooking process, use the light type of this ingredient. .

Cut the meat into large pieces.

Fry the rabbit carcass on all sides in a hot frying pan with oil until a golden crust appears on the surface.

Instead of a frying pan, you can use a deep saucepan or cauldron.

Cut the garlic into thin slices.

Chop the celery and onion into half rings.

Add the prepared vegetables, salt and spices to the frying pan with the rabbit, fry them together for about 10 minutes over medium heat, stirring occasionally.

Next, pour wine into the dish, cover everything with a lid and simmer for 20-25 minutes at low burner power (4 out of 9).

Without wasting time, let's prepare the sauce. Cut the red onion into half rings and fry in a hot frying pan with butter until golden brown.

Grind canned tomatoes in a blender and add to the fried vegetable.

Sprinkle the mixture with rosemary and other spices and stir.

Then reduce the heat and simmer the contents of the pan for about 10 minutes, stirring occasionally.

Pour the prepared sauce over the meat and simmer under the lid until cooked. The time will depend on the age of the animal. The meat should become soft and fall off the bones easily.

The whole process took me no more than an hour.

Serve our aromatic, spicy, melt-in-your-mouth dish, sprinkled with finely chopped herbs and sesame seeds.

Bon appetit!

How to cook with sour cream without soaking?

Rabbit meat, flavored with wine and sour cream, turns out very tender, juicy and aromatic. This dish has a pleasant milky taste and lightness. Cooking rabbit this way is quite easy and quick. This is the most suitable option for treating unexpectedly arriving guests.

Required Products:

• rabbit carcass – 1 kg;
• white semi-dry wine – 80 ml or 6 tablespoons;
• sifted wheat flour - 2-3 tablespoons;
• garlic – 1-2 cloves;
• sour cream – 200 ml or 10 tablespoons;
• Dijon mustard - half a tablespoon;
• olive oil – 2-3 tablespoons;
• spices: bay leaf, thyme, salt, pepper - to taste.

Preparation:

1. Wash the rabbit meat and remove excess moisture with paper towels. Cut the carcass into pieces and fry in a frying pan with heated oil for about 10 minutes.
2. Remove the rabbit from the frying pan and place it in a deep saucepan. Place chopped garlic to fry. When the garlic is fried, it should be removed to a separate plate.
3. After garlic, pour wine into a hot frying pan, add sour cream, mustard, salt and spices. Mix everything thoroughly. Wait for it to thicken.
4. Pour the resulting sauce over the meat, add garlic and simmer everything over low heat for about 40-50 minutes.
5. The finished dish can be decorated with a sprig of fresh herbs.

How to cook Rabbit stewed in wine with vegetables

We clean and wash the carrots, cut them into halves of circles.

We also cut the peeled onion into half rings.

Peel the garlic cloves, cut half into thin slices, and chop the other half with a garlic press.

Cut the thoroughly washed rabbit carcass into pieces.

We need lemon zest, remove it using a fine grater. And then squeeze the juice out of the lemon.

Place the rabbit cut into pieces in a deep bowl, add all the dry spices, lemon zest and juice, crushed garlic through a garlic press. Mix.

Add chopped carrots and onions. Mix again and put in the refrigerator to marinate for a couple of hours.

We will stew the rabbit in a heavy saucepan or frying pan with high sides. Place meat and vegetables into it.

Add wine and about another glass and a half of water. Salt. Place on the fire, bring to a boil and reduce the heat to low. Cover with a lid, but not completely, let the alcohol evaporate for 30 minutes. Then close the lid tightly.

Peel the pepper from the core with seeds and cut into small cubes.

Wash the broccoli and separate it into florets.

Our rabbit is stewing, periodically look into the pan and stir the contents. After an hour and a half, add cream.

Next we add broccoli.

And then chopped peppers. Stir and simmer until done. It is impossible to specify the exact time, rabbits are different