Rabbit in white wine

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   Chop the rabbit carcass into pieces and take a few pieces for cooking. Rinse the meat in running water.

2. STEP 2

   

   Pour white wine over the rabbit meat, cover with cling film and leave to marinate for at least 6 hours.

3. STEP 3

   

   After marinating, remove the rabbit pieces from the wine and dry with paper towels.

4. STEP 4

   

   Place some flour in a small plate and dredge each piece of rabbit meat in flour on all sides. Make sure the flour coats each piece evenly.

5. STEP 5

   

   Heat the frying pan until hot and pour in a little vegetable oil. Place all the pieces of rabbit rolled in flour and fry them on all sides until golden brown. Sprinkle the meat with a little salt and spices.

6. STEP 6

   

   Peel and rinse the onion. Then cut the onion into half rings and add to the frying pan with the meat. Fry everything together for 2-3 minutes. During this time, the onion will become transparent.

7. STEP 7

   

   Pour the remaining marinade into the frying pan and bring to a boil. Cover the frying pan with a lid and simmer over low heat for 1.5 hours. Turn the rabbit pieces a couple of times during the simmering process. If the liquid evaporates quickly, add a little hot water.

8. STEP 8

   

   During stewing, the onion will completely soften and the gravy will become thicker. The meat will be perfectly soaked in the wine sauce and will become soft, aromatic and tender. This rabbit dish can be served as a separate dish or complemented with any side dish. Bon appetit!

Comments on the recipe

Nicole

28.10.2023

4.6

The most delicious rabbit, I recommend it. I also add sour cream.

Natalia M

28.10.2023

4.8

We were treated to rabbit and I started looking on the website for a suitable recipe for its preparation. I liked the rabbit in white wine, but I haven’t cooked it like that before. The only thing that was confusing was that quite a lot of wine was used. I had a carcass weighing about a kilogram, so I decided to take 250 ml of wine. and add some water. The rabbit soaked overnight in the refrigerator. In the morning, I took the pieces out of the marinade, dried them well with paper towels and rolled them in flour. My daughter diligently helped me with this) I didn’t have a deep enough frying pan for stewing, so I used a slow cooker. The whole rabbit fit into it. First, I turned on the “fry” mode for 30 minutes and fried all the pieces until golden brown. Then I put everything in a bowl and placed three onions, cut into half rings, on top. Fry it a little until the end of the program. Then I added the marinade and a little water, and turned on the “stew” mode for 1.5 hours. During the cooking process, I stirred and added salt several times. Within an hour, the onion had practically dissolved and turned into a delicate sauce. The rabbit pieces turned out incredibly soft and juicy. I liked this method of cooking, the usually tough rabbit came out so soft, the meat literally fell off the bone. At the same time, it is thoroughly soaked in aromatic sauce. The alcohol really evaporated, but an interesting aftertaste remained. The children happily ate two servings of delicious meat, and this is the best confirmation that the dish was a success. Therefore, I recommend the recipe, many thanks to the author!