I remember that my grandmother always bred rabbits in the village. The rabbit dishes were somehow not memorable. Most often, the meat was prepared simply - stewed in pieces in a thick sauce made from toasted flour. It was delicious. But, since some year, rabbit breeding has practically stopped in our country, because... the rabbits began to suffer from some mysterious disease with a complex name. However, in Australia this does not prevent rabbits from being the “scourge of God.”

For all their harmfulness, rabbits are valuable and dietary product. This was convincingly proven many years ago by famous comedians. Rabbit dishes are found in almost all world cuisines. No matter how you cook the rabbit, it is always delicious. Lately we usually cook rabbit - stew it with sour cream. Combined with mashed potatoes - a wonderful homemade dish. Last New Year's Eve we cooked rabbit with rosemary, a recipe from an old French book. The result is much higher than expected.

In Mediterranean countries, especially on the islands and in Greece, rabbit is usually cooked with onions, wine and olive oil. However, almost everything is cooked there with wine. Wine is generally an excellent product for cooking. As the ancients said In vino veritas (Truth is in wine). Using wine to cook meat allows you to saturate the dish with taste and smell, and change the cooking process at the molecular level due to the acid content in wine.

In Greece, the meat dish “stifado” (Στιφαδο) is very popular. Literally translated as stew. Moreover, if they simply say “stifado”, they mean beef or veal. And from other meat - they specify which one. The essence of the dish is that the meat is stewed in a sauce made from a large amount of onions, with wine, olive oil and spices.

In addition, you can find stifado made from chicken, fish and even seafood or simply. Even in Greece itself, in the same city or area, you can find two completely different stifados, and each firmly believes that his stifado is the best!

They say that for stifado you need small shallots. Otherwise it's not stifado. They say that you need Greek wine, you need Greek olive oil, etc. Recently they brought me a package with a set of spices for stifado, bought somewhere in the Peloponnese.

I decided to cook veal stifado later. But, using stifado technology as a basis, I prepared rabbit according to the original recipe - rabbit in wine. Make it, especially if you love tender rabbit meat, soaked in aromatic sauce and subtle aroma.

Ingredients (4 servings)

• Rabbit (1.3-1.5 kg) 1 pc.
• Dry red wine 350 ml
• Onion 1 piece
• Tomato 1 piece
• Garlic 1-2 cloves
• Butter 50 g
• Olive oil 50 ml
• Flour 3-4 tbsp. l.
• Spices: salt, black pepper, bay leaf, cinnamon, spices taste

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Rabbit in wine. Step by step recipe

1. Prepare the rabbit. Often in recipes there is a recommendation to soak rabbit meat in water acidified with vinegar. This is not entirely correct, and is not at all required. Game - a hare - is soaked in water acidified with vinegar to remove the specific smell. A domestic or purchased rabbit has no smell at all, and there is nothing to kill there. However, I don't insist. Do as you see fit.

   Rabbit, onion, tomato, garlic, wine and spices

2. Wash the rabbit, remove any remaining entrails, films, and remaining fat. Scrap out the lungs and kidneys especially carefully. Chop the rabbit meat into large pieces, the size of egg(approximately). Be sure to let the water drain, and even, if possible, dry the meat with paper napkins.
3. Peel the onion and cut into strips. If it is possible to use small shallots or seedlings, you need about 150 grams. Just peel it and don't cut it. Scald the tomato with boiling water, remove the skin and remove the seeds. Finely chop the tomato pulp. If there is no tomato, you can get by with 1 tbsp. l. tomato paste. Peel the garlic and chop it with a knife.

   Chop onion, tomato and garlic

4. In a deep saucepan with a lid, melt the butter and add olive oil. We will cook the meat in the fat mixture.

   Melt the butter in a deep saucepan with a lid and add olive oil.

5. Roll the rabbit pieces in flour. Considering that the meat is dried with napkins, not much flour will stick. Place the rabbit meat in a heated frying pan and fry until golden brown. Approximately this is up to 10 minutes.

   Dip the rabbit in flour and fry in oil until golden brown.

6. Then turn the rabbit pieces over and fry on the other side. It is important that the pieces of meat are rosy and golden. It is better to turn over with a regular fork. After the meat is fried, you can simply stir with a spatula.

   Fry the rabbit in oil until golden brown

7. Add chopped onion, garlic and tomato to the meat.

   Add chopped onion, garlic and tomato to the meat

8. Add a little salt, just a little. It is better to add salt to taste when the dish is almost ready. Add a few bay leaves, pepper, and sprinkle with a few pinches of dry aromatic herbs (basil, savory, oregano). Fry everything for 10 minutes.
9. Pour half a bottle of dry red or slightly sweet natural (!) wine into the dish. Make sure that the wine is natural, and not a mixture of dyes and chemical cocktails. Let the wine boil and simmer for 10 minutes with the lid open over low heat. You want as much alcohol as possible to evaporate. Be very careful, alcohol vapors can and do explode. Many years ago, a friend’s parrot was killed this way.

   Pour in wine and simmer covered

10. Everything else is extremely simple. Cover the saucepan with a lid and simmer. The rabbit in wine is cooked on very low heat for 1.5 hours. If you think there is not enough liquid, add wine or plain water. It is necessary to stir periodically so that the rabbit in the wine does not burn and does not stick to the frying pan. Let the rabbit stew in wine. After an hour, taste it and add more salt and pepper. By the way, it’s very tasty if the rabbit is in wine with a pinch of cinnamon and nutmeg.
11. The result should be a very thick sauce with large pieces of rabbit meat - rabbit in wine.

A luxurious treat - rabbit cooked in wine. Recipes for every taste in our selection.

• Rabbit - 1 piece
• Dry red wine (table semi-sweet) - 150-200 g
• Olive oil - 2 tbsp. l.
• Vinegar - 1 tbsp. l.
• Lemon juice
• Greenery
• Onion - 1 piece
• Spices

Wash the rabbit carcass and cut it in half. If the shape is large, you can leave it whole. Cover the form with foil. We put the rabbit there.

Mix spices with salt.

And lubricate the rabbit with them.

Mix red wine with olive oil.

Add balsamic vinegar.

And lemon juice.

Pour the sauce over the rabbit.

We cut the onion into rings, tear the parsley into small sprigs and put it all in a mold. Bake in the oven until the meat is cooked. Honestly, I don’t remember the temperature, but the rabbit was baked for about 40-50 minutes. Bon appetit!

Recipe 2, step by step: rabbit in white wine

Rabbit in white wine is an appetizing dish, and thanks to lemon and rosemary, the meat is not only tasty and tender, but also very aromatic. Great option for festive table, but on an ordinary day you can please yourself and your loved ones with a rabbit baked according to this recipe, because it is very simple to prepare.

• Rabbit 1 piece
• Lemon 1 piece
• Rosemary several sprigs
• Cherry tomatoes 1 sprig
• Sea salt to taste
• Ground black pepper to taste
• Butter 2 heaped tablespoons
• White wine 100 milliliters
• Olive oil 2 tablespoons

You need to marinate the meat in advance.

Divide the rabbit into portions, rinse with cool water and dry. Sprinkle each part on all sides with coarse sea ​​salt and coarsely ground black pepper. Transfer the rabbit to a plate, add a couple of sprigs of rosemary and half a lemon, cut into slices, cover with a lid and put in the refrigerator for 2 hours.

When the rabbit is marinated, heat the butter in a frying pan and fry the pieces of meat in it until golden brown on all sides.

Add wine, bring to a boil, reduce heat and simmer for 10 minutes.

Grease the dish with olive oil, add rosemary and a few slices of lemon, and then place the rabbit along with the wine sauce in which it was stewed.

Garnish everything with the remaining rosemary, lemon and well-washed cherry tomatoes.

Bake the rabbit in white wine in an oven preheated to 170 degrees for 25 minutes.

Serve hot.

Serve the rabbit in white wine immediately after cooking, while it is still hot. As a side dish, choose polenta, mashed potatoes or boiled rice, and simply served with white bread will also be finger-licking good.

The rabbit turns out very tasty and aromatic. It is eaten very quickly, as if nothing had happened. And you don't need any more sauce. Be sure to try it!

Bon appetit!

Recipe 3: rabbit stewed in wine (step by step)

Prepare rabbit according to this recipe if you love tender rabbit meat, soaked in aromatic sauce and subtle aroma.

• Rabbit (1.3-1.5 kg) 350 ml
• Dry red wine 1 piece
• Onion 1 piece
• Tomato 1-2 cloves
• Garlic 50 gr
• Butter 50 ml
• Olive oil 3-4 tbsp.
• Flour to taste
• Spices: salt, black pepper, bay leaf, cinnamon, herbs

Prepare the rabbit. Often in recipes there is a recommendation to soak rabbit meat in water acidified with vinegar. This is not entirely correct, and is not at all required. Game - a hare - is soaked in water acidified with vinegar to remove the specific smell. A domestic or purchased rabbit has no smell at all, and there is nothing to kill there. However, I don't insist. Do as you see fit.

Wash the rabbit, remove any remaining entrails, films, and remaining fat. Scrap out the lungs and kidneys especially carefully. Chop the rabbit meat into large pieces, the size of a chicken egg (approximately). Be sure to let the water drain, and even, if possible, dry the meat with paper napkins.

Peel the onion and cut into strips. If it is possible to use small shallots or seedlings, you need about 150 grams. Just peel it and don't cut it. Scald the tomato with boiling water, remove the skin and remove the seeds. Finely chop the tomato pulp. If there is no tomato, you can get by with 1 tbsp. tomato paste. Peel the garlic and chop it with a knife.

Melt the butter in a deep saucepan with a lid and add olive oil. We will cook the meat in the fat mixture.

Roll the rabbit pieces in flour. Considering that the meat is dried with napkins, not much flour will stick. Place the rabbit meat in a heated frying pan and fry until golden brown. Approximately this is up to 10 minutes.

Then turn the rabbit pieces over and fry on the other side. It is important that the pieces of meat are rosy and golden. It is better to turn over with a regular fork. After the meat is fried, you can simply stir with a spatula.

Add chopped onion, garlic and tomato to the meat.

Add a little salt, just a little. It is better to add salt to taste when the dish is almost ready. Add a few bay leaves, pepper, and sprinkle with a few pinches of dry aromatic herbs (basil, savory, oregano). Fry everything for 10 minutes.

Pour half a bottle of dry red or slightly sweet natural (!) wine into the dish. Make sure that the wine is natural, and not a mixture of dyes and chemical cocktails. Let the wine boil and simmer for 10 minutes with the lid open over low heat. You want as much alcohol as possible to evaporate. Be very careful, alcohol vapors can and do explode.

Everything else is extremely simple. Cover the saucepan with a lid and simmer. The rabbit in wine is cooked on very low heat for 1.5 hours. If you think there is not enough liquid, add wine or plain water. It is necessary to stir periodically so that the rabbit in the wine does not burn and does not stick to the frying pan. Let the rabbit stew in wine. After an hour, taste it and add more salt and pepper. By the way, it’s very tasty if the rabbit is in wine with a pinch of cinnamon and nutmeg.

The result should be a very thick sauce with large pieces of rabbit meat - rabbit in wine.

Rabbit in wine is served only hot. I recommend boiled potatoes or rice as a side dish. Although, if you think about it, the rabbit in wine is self-sufficient in itself, there is no need for a side dish. By the way, it is better to pour the sauce into a gravy boat and serve separately.

Recipe 4: rabbit in red wine in the oven

• rabbit meat - 2 kg;
• onion - 1 piece;
• garlic - 4 pcs;
• semi-sweet red wine – 100 g

First, the rabbit carcass needs to be soaked, filled with water, changing it periodically. Soak for 3-4 hours. Then we cut the carcass into portions.

For the marinade we need onions, garlic, wine and salt and pepper.

Grate onion and garlic. Garlic on small, onion on large.

When grated, the onion turns out very fine and juicy. It marinates well and leaves no trace of the onion.

Add chopped onion and garlic to the meat.

Add red wine.

Mix everything well. Add salt and pepper and leave to marinate for 3 hours.

We cover the form with foil and lay out our meat.

Cover well with foil and place in a preheated oven at 200 degrees for 1.5 hours. After the time has passed, the rabbit is ready, but you want it to brown. To do this, open the foil and put it in the oven for 15 minutes. The rabbit is ready.

The meat turned out tender and very juicy.

Place on plates and eat with fresh vegetables.

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 a good option Cooking rabbit in alcohol is an option for stewing 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.

For marinating in in this case mustard and garlic greens are used. By the way, if you don’t have it, you can take traditional cloves. But in 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 pat dry 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 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. How 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 fairly large 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 even skeptics and adherents indifferent traditional ways preparations!

Add a glass of the same, but a little chilled, dry white wine to the dish, you won’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.

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 7: rabbit stewed in wine with sour cream

I got amazingly tender and aromatic rabbit meat in the VITEK VT-4203 SR multicooker. The combination of garlic, herbs and dry white wine is just a song. Be sure to try cooking a rabbit this way and you won’t be disappointed.

• Rabbit - 1 kg
• Sour cream - 300 g
• Black pepper (freshly ground)
• Garlic - 4 teeth.
• Greens (dill and parsley) - 1 bunch.
• Mushrooms (white) - 300 g
• Olive oil - 3 tbsp. l.
• Butter - 3 tbsp. l.
• Onion - 1 piece
• Dry white wine - 100 ml

I got a small rabbit. I chopped it into large pieces and fried it with garlic and onions in a mixture of olive oil and butter.

I set the VITEK VT-4203 SR multicooker to the “Express mode” mode

Turned on the “quenching” mode for 3.5 hours

30 minutes before the end of the program, I opened the lid, added chopped dill and parsley and porcini mushrooms and continued stewing.

Bon appetit!

Recipe 8: rabbit in wine in a slow cooker (with photo)

• 1 rabbit
• 0.5 tsp provencal herbs
• 0.5 tsp ginger (fresh)
• 1 clove of garlic
• 500 ml. white wine
• 1 tsp. ground cinnamon
• 1 cinnamon stick
• salt to taste

Cut the rabbit into portions, finely chop the garlic, and grate the ginger.

Mix the rabbit with white wine, garlic, ground cinnamon, Provençal herbs, and ginger. Salt to taste. Leave to marinate for 3 hours.

Place the rabbit along with the marinade in the multicooker bowl. Turn on the “Extinguishing” mode for 1 hour.

After the multicooker signal, mix everything and turn on the “Baking” mode for 60 minutes.

After the multicooker signal, the rabbit in white wine is ready.

Bon appetit!

Rabbit meat tastes like poultry meat, but is more tender and healthier. A properly cooked rabbit in wine will decorate not only a family dinner, but also any holiday table. The dish goes well with almost any side dish. We will look at two recipes, the first based on white wine, the second with red.

Ingredient Selection

The carcass of a young rabbit is ideal for stewing in wine, but if the meat is old, it is better to soak it in a vinegar solution for at least a couple of hours (1 teaspoon of vinegar per 1 liter of water) to make it more tender. Vinegar also removes bad smell(if available).

Only dry or, at least, semi-sweet wine with minimal sugar content is suitable. Sweet, fortified and liqueur wines spoil the taste of rabbit meat, so they are not used. The wine should be natural, but not necessarily expensive; unique organoleptic properties and long aging are not required here. To prevent the meat from becoming too tannic, it is better to avoid drinks that were in oak barrels.

Rabbit in white wine

Considered a classic recipe. After marinating, the high acidity of white wine makes the meat more tender, while leaving a light wine aroma.

Ingredients:

• rabbit carcass – 1 piece;
• dry white wine – 1 bottle (750 ml);
• bay leaf – 1 piece;
• flour - for dredging meat;
• vegetable oil - for frying;
• onion- 1 piece;
• salt, pepper, spices - to taste.

Recipe

1. Divide the rabbit meat into portions. Clean and rinse.

2. Place the rabbit meat in a marinating container, pour in white wine (at least 2-3 cm above the meat layer). Cover with a lid and leave in the refrigerator overnight.

3. Remove the rabbit meat from the wine. Dry, salt and pepper, then roll in flour. Do not pour out the marinade, it is needed for stewing.

4. Heat a frying pan (deep) with vegetable oil. Fry the meat on both sides until golden brown (about 10 minutes on each side).

5. Add chopped onion into half rings to the frying pan. Salt, pepper, add bay leaf and other spices. Fry until the onion turns golden.

6. Add white wine, bring to a boil, reduce heat to a minimum, do not cover with a lid for 8-10 minutes so that the alcohol evaporates from the wine.

7. Cover the frying pan with a lid. Simmer over low heat for 90 minutes until cooked (after 60 minutes, taste, add more salt and spices if necessary). Periodically add wine and stir the meat.

8. Transfer the finished rabbit in white wine to a plate and serve hot with any side dish or as a separate dish.

Rabbit in red wine

A quick recipe that does not require pre-marinating. Including preparation, cooking will take approximately 2 hours and 30 minutes. Red wine perfectly complements the taste of stewed rabbit meat. A pleasant light aroma will also appear.

Ingredients:

• rabbit meat – 1.3 kg;
• dry red wine – 350 ml;
• butter – 50 grams;
• olive oil – 50 ml;
• flour - 4 tablespoons;
• tomato – 1 piece (or 1 tablespoon of tomato paste);
• onion – 1 piece;
• garlic – 2 cloves;
• salt, pepper, bay leaf, other spices - to taste.

Recipe

1. Wash the rabbit carcass well, remove any remaining fat, film and entrails. Cut the meat into portions approximately the size of a chicken egg. Rinse the pieces, drain, then dry paper towels(preferably).

Pre-soak the hare meat in a vinegar solution (1 tablespoon of vinegar per 1 liter of water) to remove the specific smell of game. Rabbit meat can be cooked immediately.

2. Cut the peeled onion into strips.

3. Pour boiling water over the tomato, remove the skin and remove the seeds. Cut the pulp into small pieces. Tomato can be replaced with 1 tablespoon of tomato paste.

4. Peel the garlic cloves, then cut them into a couple of pieces with a knife.

5. Melt the butter in a deep saucepan or frying pan with a lid. Add olive oil.

6. Roll the rabbit meat in flour (the pieces are dried, so a little flour will be needed).

7. Place the meat in a hot frying pan and fry until golden brown (about 10 minutes).

8. Turn over with a fork and fry the rabbit on the other side until the same golden brown crust appears.

9. Add tomato, onion and garlic. Lightly salt (it is better to add salt to the finished dish). Add pepper, bay leaf and other spices. Fry for 10 minutes.

10. Pour red wine over the rabbit meat. After boiling, reduce the heating power to a minimum and keep it with the lid open for 10 minutes to allow the alcohol to evaporate.

11. Cover the frying pan (saucepan) with a lid, set the heat to low and leave to simmer. The rabbit in red wine will be ready in about 90 minutes.

During the stewing process, some of the liquid will evaporate; to replenish, you can add wine or plain water. Periodically you need to stir the meat so that it does not stick to the bottom of the pan.

12. After 60 minutes from the start of stewing under the lid, taste the meat, add salt and pepper if necessary.

13. Rabbit in wine is only served hot. The dish goes well with mashed potatoes and boiled rice.

Step 1: marinate the rabbit.

You need to marinate the meat in advance.
Divide the rabbit into portions, rinse with cool water and dry. Sprinkle each piece on all sides with coarse sea salt and coarsely ground black pepper. Transfer the rabbit to a plate, add a couple of sprigs of rosemary and half a lemon, cut into slices, cover with a lid and put in the refrigerator for 2 hours.

Step 2: fry the rabbit.

When the rabbit is marinated, heat the butter in a frying pan and fry the pieces of meat in it until golden brown on all sides.
Add wine, bring to a boil, reduce heat and simmer for 10 minutes.

Step 3: stew the rabbit in white wine.

Grease the dish with olive oil, add rosemary and a few slices of lemon, and then place the rabbit along with the wine sauce in which it was stewed.

Garnish everything with the remaining rosemary, lemon and well-washed cherry tomatoes.
Bake the rabbit in white wine on preheated 170 degrees oven for 25 minutes.
Serve hot.

Step 4: Serve the rabbit in white wine.

Serve the rabbit in white wine immediately after cooking, while it is still hot. As a side dish, choose polenta, mashed potatoes or boiled rice, and simply served with white bread will also be finger-licking good.
The rabbit turns out very tasty and aromatic. It is eaten very quickly, as if nothing had happened. And you don't need any more sauce. Be sure to try it!
Bon appetit!

Never use wine for cooking that you don't like the taste of.

Rabbit in wine is one of the most famous French dishes that you can prepare in your own kitchen. You just need to know a few secrets and put in a little effort. Your family will be delighted.

1 Choice of wine for cooking rabbit

Domestic rabbit meat is tender and dietary. It has a rather characteristic taste, which is best emphasized by white wine. The problem is that there are many white wines and the choice is difficult. Here are some tips:

It is best to start working with white wines and tender white rabbit meat after you have some experience. So first practice cooking rabbit without wine.

2 White wine marinades

White wine marinade is a very delicate matter. Best suited for him Riesling. This wine “plays” slightly and allows you to soften the meat even more. The good thing about marinated rabbit is that it just melts in your mouth. Plus, its meat absorbs the aroma of wine well and this makes the dish more refined. Here are three traditional marinades for rabbit meat:

1. A homogeneous puree-like mass is prepared from celery root and parsley root. It is mixed with wine, salted and peppered. If you like herbs, you can add them, but don't overdo it. The meat is poured with this mixture and refrigerated overnight.
2. Cut the garlic into thin slices. Grind black and white peppercorns in a mortar. Rub the meat with a mixture of pepper and salt (preferably sea salt!) and leave for 20 minutes. Then you need to pour wine over the meat, preferably dry, and leave for a couple of hours.
3. Cut the white onion into thin strips - you need to get the onion to release juice. Bay leaf and crush the cloves in a mortar. Rub the rabbit with spices, add onion and pour wine over it. Such a marinated rabbit can stand from 30 minutes to several hours.

To ensure that everyone likes the rabbit in wine, you can also use classic recipe marinade - pepper, salt and wine. And remember, the more complex the marinade, the simpler recipe preparation and vice versa.

3 Rabbit stewed in wine

If you get a young rabbit, then there is no reason to marinate it. It will be enough to extinguish it in wine sauce. Believe me, stewed rabbit is not difficult at all.

Rabbit stewed in this way goes well with spring salads. Before serving, sprinkle it with grated Parmesan. You can serve this rabbit with rice, potatoes, pasta - whatever you and your family like.

4 White wine sauce for rabbit

This is the most capricious and impractical recipe, nevertheless it is used and we will talk about it. The gravy is prepared for rabbit cutlets or rabbit legs. The bottom line is that the meat is fried in olive oil with a minimum of spices. They use quite a lot of oil so that the meat browns quickly and does not release a lot of juice.

As soon as the meat is removed from the oil, place finely chopped onions and vegetables – carrots, Bell pepper, mushrooms, spinach or zucchini. The main thing is to chop the vegetables small enough so that they cook quickly. When the vegetables begin to release juice and stew, pour a couple of glasses of wine into them and simmer for 15 minutes. Then a glass of cream and for another 15 minutes on low heat under the lid. For extra piquancy, you can add grated Parmesan to the sauce itself; when it dissolves, it gives a much more refined taste.

The recipe calls for hot gravy to be poured over both the meat and the side dish, if one is foreseen.

5 Rabbit in wine – an unshakable classic

The culinary tradition of France provides not only a large number of recipes with white and, but also a wide variety of recipes based on rabbit meat. Of course, modern rabbits have little in common with the game that chefs previously prepared. The meat does not have a specific smell, it is not tough, so the marinade is used solely for taste, and not from a practical point of view. However, this does not mean that a rabbit without wine will taste better than with it.

Rabbit in wine is an exquisite, spicy, fragrant, incredibly tender dish. In the hands of an experienced cook, this white meat will turn into no less a source of pleasure than wine itself.

You need to know how to cook delicious dishes, and rabbit in wine is certainly a delicacy. The most important thing for successful learning is good ingredients and as much practice as possible. So go to the village market and don't forget to stop by a good liquor store. At the same time, remember that when cooking it is obvious, but possible harm so minuscule that there is nothing to say about it.

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