Rabbit in wine is one of the most famous dishes french cuisine one that you can cook in your own kitchen. You just need to know a few secrets and put in a little bit of 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 that 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 better to start working with white wines and tender white rabbit meat after you have some experience. Therefore, first practice cooking rabbit without wine.
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2 white wine marinades
White wine marinade is a very delicate matter. Best for him Riesling. This wine slightly "plays" and allows you to soften the meat even more. Marinated rabbit is good because 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 marinade for rabbit meat:
- A homogeneous puree-like mass is prepared from the celery root and parsley root. It is mixed with wine, salted and peppered. If you like spicy herbs, you can add them, but do not overdo it. The meat is poured with this mixture and put in the refrigerator overnight.
- Cut the garlic into thin slices. Grind black and white peppercorns in a mortar. Grate the meat with a mixture of pepper and salt (preferably sea!) And leave for 20 minutes. Then you need to pour the meat with wine, preferably dry and leave for a couple of hours.
- Cut the white onion into thin strips - you need to ensure that the onion gives juice. Crush the bay leaf and cloves in a mortar. Grate the rabbit with spices, add onion to it and pour wine over it. Such a pickled rabbit can stand from 30 minutes to several hours.
To make everyone like the rabbit in wine, you can use classic recipe marinade - pepper, salt and wine. And remember, the more complex the marinade, the easier recipe cooking and vice versa.
3 Rabbit stewed in wine
If you got a young rabbit, then there is no reason to marinate it. It will be enough to extinguish it in wine sauce. Believe me, a stewed rabbit is not difficult at all.
Rabbit stewed this way goes well with spring salads. Sprinkle with grated parmesan before serving. You can serve such a rabbit with rice, potatoes, pasta - everything that you and your family will like.
4 White wine gravy for the rabbit
This is the most capricious and impractical recipe, nevertheless it is used and we will talk about it. Gravy is prepared for rabbit cutlets or rabbit leg. The bottom line is that meat with a minimum of spices is fried on olive oil. Oils are used quite a lot so that the meat quickly browns and does not release a lot of juice.
As soon as the meat is removed from the oil, you need to put finely chopped onions and vegetables - carrots, on a hot frying pan, Bell pepper, mushrooms, spinach or zucchini. The main thing is to chop the vegetables finely enough so that they cook quickly. When the vegetables begin to give juice and stew, pour a couple of glasses of wine into them and simmer for 15 minutes. Then a glass of cream and another 15 minutes for slow fire under the lid. For more spice, you can add grated parmesan to the sauce itself, when it dissolves, it gives a much more refined taste.
The recipe provides that hot gravy is poured over both meat and a side dish for it, if such 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 the most various recipes based on rabbit meat. Of course, modern rabbits have little in common with the game that cooks used to cook. 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 hand experienced chef this white meat will turn into no less a source of pleasure than the wine itself.
Prepare fine dining, and a rabbit in wine is, of course, a delicacy, you need to know how. The most important thing for successful learning is good ingredients and as much practice as possible. So get ready for the village market and don't forget to go to a good liquor store. At the same time, remember that when cooking it is obvious, and possible harm so small that there is nothing to say about it.
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To prepare the dish we need:
- rabbit carcass;
- carrots - 2 pcs.;
- onions - 2 pcs.;
- garlic - 3-4 cloves;
- Bay leaf- 2 pcs.;
- dry thyme - 1 tsp;
- white dry wine- 150 g;
- sunflower oil;
- black pepper;
- salt.
Braised rabbit in white wine - recipe
Prepare all the ingredients for the dish.
Cut the rabbit carcass into small portions. Pour meat cold water and leave to soak for a few hours. Then dry each piece of rabbit with a paper towel and lightly fry in vegetable oil in a cauldron or saucepan.
Peel two medium carrots and cut into strips. Onion cut into thick half rings, chop the garlic cloves.
In a cauldron with fried rabbit, pour 2 cups of hot boiled water, add prepared vegetables, bay leaves, a teaspoon of salt, a few black peppercorns and a teaspoon of dry thyme. This spice enriches rabbit meat and adds flavor to it. Cover and simmer meat for 30 minutes.
When the water is half boiled, pour in the dry white wine. To improve the taste and aroma of rabbit meat, I sometimes add a piece of quality butter. Simmer for another 30-40 minutes over low heat, not allowing the liquid to boil away, which will then turn into a fragrant delicious sauce.
If the soft tender meat easily separates from the bone, then the rabbit is ready. For garnish, you can cook mashed potatoes, buckwheat porridge or a fresh vegetable salad. Serve stewed rabbit in white wine, generously pouring it with sauce. The dish does not lose its excellent palatability and the next day, just remember to put it in the refrigerator. Bon appetit everyone! Prepare also
Ingredients:
Rabbit - 1 piece (2-3 kg)
Dry white wine (sauvignon, aligote, riesling) - 500 ml
Butter - 200 gr
Onion - 1-2 pieces of medium size
Carrots - 1 piece of medium size
Garlic - 2-3 cloves
Parsley - a small bunch
rosemary - sprig
Celery stalk (optional) - 20-30 gr
Cream 30% fat - 150 ml
Wheat flour of the highest grade - 30 gr
Dijon mustard - 1 tsp
Collection provencal herbs
Black pepper, ground
sea salt
white wine rabbit recipe
First, the rabbit carcass should be washed, dried with napkins, divided into portions using a kitchen hatchet. Next, melt 80–100 g of butter in a brazier and fry the rabbit pieces on it until browned. Add a little oil if necessary. Remove the browned rabbit pieces to a separate large bowl.
Peel the onion and garlic, cut the onion into half rings. Chop the celery stalk randomly. Wash the carrots, peel, cut into strips. Coarsely chop the parsley. Lightly fry the onion and carrot in the rabbit juice. Add 100 ml of wine.
Put half of the fried rabbit pieces, season with salt and pepper, Provence herbs, add some celery and parsley stalks, pour wine over. Then lay out the second half of the portioned pieces and also season, add a sprig of rosemary. Simmer the rabbit over low heat for at least two hours, until tender. Add a little wine if necessary. You can also add a little Provencal herbs in the second hour of stewing - so the dish will be more aromatic.
Now you need to prepare the sauce. To do this, lightly fry the flour in a separate dry pan, add butter and make a base. Then add the cream and, stirring constantly, thicken slightly. Add mustard, ground black pepper, salt to taste. The sauce should not be too thick.
Put the pieces of the finished rabbit in portions on wide flat plates, pour over the sauce. Serve hot. This dish goes well with potatoes in various designs. If desired, the dish on portioned plates can be decorated with fresh herbs.
Enjoy your meal!
Rabbit meat occupies a leading position in the advice of nutritionists about proper nutrition. This meat is one of the few that have a low level of fat, do not cause allergies, are well absorbed by the body, and do not increase the level of cholesterol in the blood. A domestic rabbit can be prepared even for small children as the first meat food. But, despite the usefulness of this product, many refuse it because of the harshness and specific smell. Such troubles can happen if amateurs take up cooking, real housewives have long adapted to cook rabbit in white wine with cream, and this is a win-win option that even the most picky gourmets will appreciate.
Secrets of tender rabbit meat
If you are going to please your family with a real french delicacy, then choose for this young domestic rabbit. Its meat will be much more tender, and cooking will take much less time.
White wine with its unique sourness will serve as a kind of marinade that will soften the meat fibers and saturate the dish with a delicate taste and amazing grape aroma, which is important for those who do not tolerate the smell of rabbit meat.
When choosing wine, you should pay attention to the following:
- Give preference to those white wine varieties that contain the least amount of sugar. It is better to choose a sweet or semi-sweet wine.
- Always be guided by your own taste, you should like the wine taste and aroma. If you plan to serve wine at the table, then it should be the same one that you used when cooking.
- Choose a young wine, not aged in oak barrels. Excess astringency will hurt the rabbit.
Thanks to the cream in which the meat will be stewed, the dish will turn out to be very tender, juicy and will simply melt in your mouth.
How to cook rabbit in white wine with cream
The most successful option for cooking rabbit meat is using wine, cream and vegetables. This combination of ingredients will make your dish amazingly tasty.
To cook rabbit in white wine with cream, we need:
- One young rabbit weighing about one and a half kilograms.
- Half a liter of heavy cream.
- Two large onions.
- Two large carrots.
- One hot red pepper.
- Half a celery root.
- Vegetable oil.
- Four hundred grams of white wine.
- Large head of garlic.
- Salt, pepper, spices (any to taste).
- A couple sprigs of rosemary.
- Two large spoons of flour.
Cooking steps:
- The carcass is washed, cut into portions, salted, peppered, sprinkled with spices and left to soak a little.
- Wash, clean and chop all vegetables. Carrots should be in the form of circles, garlic should be simply peeled and divided into teeth, pepper should be cleaned from seeds and cut into strips, celery root should be cut into strips, onions should be cut into half rings.
- Pour sunflower oil into the brazier, it should cover the bottom well.
- When the oil starts to boil, throw in a couple of cloves of garlic and hot peppers, and after a couple of minutes we take them out of the cauldron. This time is enough for them to give the oil their taste and aroma.
- Fry the meat over medium heat until golden brown on all sides.
- Pour the celery and rosemary, continue to fry for another ten minutes.
- In a separate pan, fry the onion and carrots in vegetable oil until golden brown.
- Pour the wine into the cauldron with the rabbit, leave the cauldron over high heat and without a lid for two minutes so that the alcohol evaporates, reduce the heat and cover the meat with a lid. We simmer for half an hour.
- Add fried onions and carrots, four cloves of finely chopped garlic, salt and push under the lid for fifteen minutes.
- Pour the cream and flour, simmer for another five minutes and turn off the heat. The meat should be infused for several minutes under a closed lid.
Rabbit in white wine with cream goes well with fresh vegetables, potatoes, rice or pasta.
Given the texture and color of the meat, the most successful option for cooking rabbit in alcohol is the option of stewing in white wine. But additives can be very different, from traditional to the most unusual, even unexpected!
Meat selection
Since the meat in this recipe languishes for a long time, looking for young meat is not necessary at all!
Anyway, it will be pre-marinated, then stewed for about an hour.
If you are faced with the choice of which parts to use, then the most popular choice of all cooks are the hind legs.
They are the meatiest in the carcass, but they are also the most big chunks, respectively, they will cook the longest.
As in the case of beef for steaks, for example, the rabbit also has less popular, but no less suitable and more beneficial parts for cooking.
First of all, these are the front paws. Cut into three parts, they cook quickly, they are convenient to take by hand by the tip of the bone and they are ideal for their small size for children. Can be chopped portioned pieces ridge, cutting off part of the peritoneum. By the way, you might find it useful. Such a dish will look very advantageous when served on a dish in even pieces with white meat. Preparing such pieces will also be faster than the hind legs. Do not use ribs for this recipe. They are best for soups and stews.
Choosing a Wine for a Recipe
To cook a rabbit it is best to use Italian or Spanish dry wine.
There are several reasons for this.
Historically, this dish has Spanish roots.
Therefore, it would be most logical to use wine, which will emphasize the character of the dish.
Italian white dry wines have a delicate aroma and mineral taste, they will also organically fit into the concept.
Buying the most expensive wines is optional. But it's better to buy two bottles of the most expensive wine you can afford. Part of the wine will be used in cooking, and the rest will be cooled in the refrigerator before serving!
Rabbit stewed in white wine with orange
In such a dish, salt and pepper will sound good, but what if you add a little green garlic, soft grain mustard and even an orange? It will be a very tasty experiment, believe me! 
Ingredients:
- 1 bunch young green garlic and 2 large cloves
- 2 large onions
- 1 orange
- 250 ml dry white wine
- vegetable oil for frying
- 1 tbsp flour
- 1 pinch thyme
- salt to taste.
Cooking method
In this recipe it is recommended to marinate the rabbit before cooking. Many renowned chefs advise marinating rabbit meat before cooking, and this is definitely good for him. 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 this case mustard and garlic greens are used. By the way, if it is not there, you can take traditional cloves. But in the spring and summer season, be sure to try using greens, it is more fragrant and tender.
Grind garlic greens 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 from excess moisture. Put the pieces of meat in a suitable bowl, add the marinade and mix well. Cover the bowl with cling film and set aside room temperature for a couple of hours or put in the refrigerator overnight.
In this recipe pieces of meat are first fried, then stewed in wine along with the rest of the ingredients. For cooking, it is better to choose a capacious frying pan or a saucepan with a thick bottom.
Put the pan on the fire, add a couple of tablespoons of vegetable oil and heat. Sprinkle the rabbit pieces with flour, lightly bread.
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, and 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 to each other.
While the meat is fried, there is time to prepare the rest of the ingredients. The base of the sauce in this dish is caramelized onions. Peel the onion, cut in half and cut 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 of the pulp, as shown in the photo. Take out the core. Cut the slices into small cubes. Collect juice.
If the rabbit was fried in several stages, then return all pieces of meat to the pan. Add onion and orange, as well as orange juice. Add spices and garlic cloves, salt. Pour in the wine. Bring to a boil and simmer the wine, stirring occasionally, for 3-4 minutes. Then reduce the fire, cover the dish with a lid. The rabbit will be stewed in wine for about 1 hour. Stir occasionally and check the sauce. If the liquid has evaporated quickly enough, you can add a little more wine or hot water.
Straighten 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 10 minutes. This time is just enough to cook, say, pasta for a side dish!
On sufficiently large plates, serve rabbit pieces and garnish with sauce. Your gourmet dinner is ready! Tender meat stewed in wine, with subtle aromas of onion-orange caramel and herbs with garlic will not leave indifferent even skeptics and adherents traditional ways cooking!
Add a glass of the same, but a little chilled, dry white wine to the dish, you won’t go wrong.
You can serve such a rabbit without a side dish. But then, as advice, we can recommend using a double rate of wine, onion and orange. Then the sauce will turn out much more. In this case, the dish is best served with homemade bread, such as chabat, pieces of which can be dipped into the sauce.
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Recipe with rosemary in a slow cooker
As a successful variation of this dish, you can suggest replacing oranges with apples and cooking rabbit meat with wine and rosemary.
Wine then it is better to take semi-dry, with more bright taste
, it will accentuate the apples in this recipe.
You can cook this dish in a slow cooker.
Ingredients:
- 6 pieces rabbit stew or 2 thighs
- 2 sprigs fresh or dried rosemary
- 1 tbsp topped with soft grain mustard
- 2 large onions
- 3 sweet apples
- 300 ml white semi-dry wine
- 70 butter for frying
- 1 tbsp cornstarch
- salt to taste
Cooking method
- The difference between this recipe and the previous one is that not vegetable oil is used for frying, but butter, and apples are fried first, and then rabbit meat. Before cooking, the meat is marinated in the same way, but rosemary is added instead of garlic. Mustard is still responsible for giving the meat extra juiciness and softness.
- Before cooking, peel the apples, cut into 6 slices each, remove the middle.
- In the “frying” mode, start the multicooker. Melt the butter, fry the apple slices in it. At too high temperatures, butter burns, pay attention to this and take it into account when cooking!
- Remove the fried apples from the bowl to a plate and keep warm. You can cover with a lid, you can cover with a sheet of foil.
- Fry the rabbit pieces until caramelized on one side.
- Peel and chop the onion small cubes. Turn the meat over, add the onion to it, pour in half the norm of wine. Close multicooker. Switch to the “stewing” mode and simmer over low heat for about 20 minutes.
If you're worried the liquid will evaporate too quickly, add a little more wine.
- Then return the apples to the multicooker bowl. mix corn starch with 50 ml of wine, pour over the rabbit and apples. Gently mix the contents of the bowl so that all the pieces of rabbit meat, apples are evenly distributed, and there is an onion between them.
- Salt, pepper. Pour in the remaining wine, close the lid and bring to readiness for about 30 minutes.
- In this case, apples will be a side dish, but if you wish, you can serve spaghetti or lentils, it will be unusual and very elegant!
Recipe in sour cream and white wine in the oven
You can cook according to this principle and a rabbit fricassee in white wine with cream or fat sour cream. Then the apples are replaced with champignons or porcini mushrooms, and half of the wine with sour cream or cream.
Attention!
But one thing is always worth considering, wine is an acidic ingredient, so you have to be absolutely sure of the freshness of the cream, otherwise it will curdle!
You can use a little life hack: evaporate all the wine after adding the onions, dilute the cornstarch with a part of the cold cream, add to the dish and cook until almost ready. Add the rest of the cream to ready meal and heat well, avoiding active boiling, then the sauce will remain smooth and curdle.
Ingredients:
- 6 pieces rabbit stew or 2 thighs
- 300 g mushrooms (precooked)
- 2 large onions
- 250 ml heavy cream
- 300 ml white semi-dry wine
- 70 ml vegetable oil for frying
- 1 tbsp cornstarch
- salt to taste.
Cooking method
The meat in this recipe is brought to readiness in the oven, so the pan should be chosen one that can be used for this purpose. The meat is not pre-marinated.
- Heat the oil in a frying pan and fry the rabbit pieces on both sides.
- At this time, peel and cut the onion into thin half rings. Mushrooms cut into quarters. Add the onion to the meat, pour in all the wine, boil for a few minutes over medium heat. Cover with a lid and simmer for about 10 minutes.
- Preheat oven to 170 degrees.
- Add mushrooms to the rabbit, salt and pepper.
- Mix corn starch in a small bowl with 70 ml of cream until completely dissolved, add to meat with mushrooms, mix well. Cover the pan with a lid and place in the preheated oven for 30 minutes.
- Remove the colic, add the remaining cream, mix and, without covering the lid, put back in the oven for another 5 minutes.
Take the dish out of the oven. Let stand 5-7 minutes before serving.
Another interesting, but simple cooking recipe can be seen in this video:
Try different variations and recipes, you will definitely be able to choose the dish that will become your signature dish!
