Among the dishes french cuisine rabbit in wine is not the only thing meat dish, which is prepared according to the principle of stewing in wine. Others can be remembered: the notorious coc-au-ven () or the equally popular beef-bourguignon (beef in wine). Rabbit in wine, probably almost dietary, in any case, the most dietary of listed recipes. This dish is sometimes referred to as a Christmas dish, but it will certainly brighten up a weekday evening.
You can find many variations of the recipe - it all depends on the taste of the cook. Probably, it is already impossible to find the most traditional and authentic, the most “correct” option, and is there one? After all, the recipe is folk, and its origins are in small rural kitchens and in the hands of housewives. The rabbit is stewed in white wine and in red, with the addition of a variety of vegetables and root crops, with all kinds of herbs, fresh and dry, with seasonings and spices and without them. That is why the dish turns out to be so homely and “native”, because everyone can make it according to their preferences, observing only the basic principles of cooking, which we will talk about.
Ingredients
To cook rabbit in wine you will need:
- dry red wine 300-350 ml
- rabbit legs 3 pieces
- carrots 2 pieces
- bulb 1 piece
- tomato 1 large and juicy
- olive oil 4 tbsp. spoons
- garlic 3 cloves
- thyme or thyme 2 sprigs
- Bay leaf 2 pieces
- flour 1 tbsp. a spoon
- salt, pepper to taste
Also suitable for cooking whole carcass rabbit, cut into portions.
How to cook a "drunk rabbit"
Wash the rabbit legs, pat dry with paper towels, rub generously with salt and pepper.
Pour the flour into plastic bag and put the meat in there. Close the bag, shake it so that the flour evenly covers the rabbit. Then shake off the excess flour - the meat will take exactly as much as it needs. This is the first point: flouring the meat will brown it, and then that flour will help thicken the sauce.
Heat the oil in a frying pan and fry the rabbit in it over medium-high heat until golden brown.
While the rabbit is fried, cut the onion into half rings.
Finely chop the garlic.
Cut carrots into slices.
Send vegetables to the pan where the rabbit is fried. Add bay leaf and thyme to it.
Then grate the tomato on a fine grater so that the skin remains in your hand.
Add the resulting sauce to the pan.
Stir, simmer for 2 minutes, then pour in the wine.
The second key point in preparing a very tender rabbit in wine is a long stewing process. So, despite the fact that this meat is cooked quite quickly, stew it for 1.5-2 hours.
During this time, the sauce will boil away, thicken, and the rabbit itself will acquire an intense dark color.
Serve the rabbit, be sure to add the vegetables with which it was stewed - this will be the most the best side dish. Pour the sauce generously over the dish.
To taste, rabbit meat resembles poultry meat, but more tender and healthier. A properly cooked rabbit in wine will decorate not only family dinner, but also any festive 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.
Choice of ingredients. 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 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 suitable dry or, in last resort, semi-sweet wine with a minimum sugar content. 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 exposure are not required here. So that the meat does not become too "tannic", it is better to abandon the drinks that were in oak barrels.
Rabbit in white wine
Counts classic recipe. After pickling, the high acidity of white wine makes the meat more tender, while retaining a light wine aroma.
Ingredients:
- rabbit carcass - 1 piece;
- white dry wine- 1 bottle (750 ml);
- bay leaf - 1 piece;
- flour - for rolling meat;
- vegetable oil - for frying;
- onions - 1 piece;
- salt, pepper, spices - to taste.
1. Divide the rabbit meat into portions. Clean and rinse.
2. Put the rabbit meat in a marinating container, pour white wine (at least 2-3 cm above the meat layer). Cover with a lid, leave in the refrigerator overnight.
3. Get the rabbit meat out of the wine. Dry, salt, pepper, then roll in flour. Do not pour out the marinade, it is needed for stewing.
4. Heat up a frying pan (deep) with vegetable oil. Fry the meat on both sides until golden brown (about 10 minutes on each side).
5. Add onion chopped in half rings to the 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 close the lid for 8-10 minutes, so that alcohol evaporates from the wine.
7. Cover the 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
Quick recipe that doesn't require pre-marination. With preparation, it will take approximately 2 hours and 30 minutes to prepare. Red wine perfectly complements the taste of rabbit stew. There will also be a nice light fragrance.
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.
1. Wash the carcass of the rabbit well, remove the remnants of fat, film and entrails. Cut the meat into portions about the size of egg. Rinse the pieces, let the water drain, then pat dry with paper towels (preferably).
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. Pulp cut small pieces. Tomato can be replaced with 1 tablespoon of tomato paste.
4. Peel the garlic cloves, then cut into a couple of pieces with a knife.
5. Melt the butter in a deep saucepan or skillet with a lid. Add olive oil.
6. Roll the rabbit meat in flour (the pieces are dried, so a little flour will go away).
7. Put the meat in a hot pan, fry until golden brown(approximately 10 minutes).
8. Turn over with a fork and fry the rabbit meat on the other side until the same golden crust appears.
9. Add tomato, onion and garlic. Salt lightly (it is better to add salt to the finished dish). Add pepper, bay leaf and other spices. Fry 10 minutes.
10. Pour red wine over rabbit meat. After boiling, reduce the heating power to a minimum and keep the lid open for 10 minutes to evaporate the alcohol.
11. Cover the pan (stewpan) with a lid, set the fire to a minimum and leave to simmer. The rabbit in red wine will be ready in about 90 minutes.
In the process of extinguishing, part of the liquid will evaporate; to replenish, you can add wine or plain water. Stir occasionally to keep the meat from sticking to the bottom of the pan.
12. After 60 minutes from the start of stewing under the lid, taste the meat, salt and pepper if necessary.
13. Rabbit in wine is only served hot. The dish goes well with mashed potatoes and boiled rice.
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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 that has not been 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.
- Saute the onion and carrot in a separate pan. vegetable oil until golden.
- 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.
For most gourmets, dishes properly prepared from rabbit meat are considered not only very tasty, but also very healthy. After all, it contains great amount vitamins and minerals needed for normal functioning organism. At the same time, not all housewives can cook it correctly. Indeed, in order for the dish to turn out special refined taste, it is necessary to correctly calculate the proportions of meat and spices. But, first of all, you need to know how to choose the right meat.
When choosing rabbit meat it is necessary to be guided by the desire to get the right dish for a particular occasion. If it is supposed to quickly extinguish the rabbit for simple meals for lunch or dinner, it is best to buy the meat of a young animal aged 4-6 months. Such meat, as a rule, has a pale pink hue and weighs just over 1 kilogram. But for cooking fine dining for several people, you will need an older carcass of an animal weighing 2.5-3.5 kilograms. In this case, you can not do without pre-soaking the carcass in red or white wine. If the meat is marinated strictly according to the recipe, you get a great-tasting dish.
An equally important factor in choosing meat is the availability of a quality certificate. This is especially important when the carcass is chosen on the market. But when buying rabbit meat in a store, you must carefully study the product information indicated on the vacuum packaging. The meat must be fresh. Ideally, if it indicates that it belongs to the category of environmentally friendly clean products. Such a sign means that the animals were raised in certain conditions using special technologies.
How to choose a rabbit stew recipe
Undoubtedly, the most popular of all dishes in which rabbit meat appears is considered rabbit stewed in wine. Numerous recipes for such dishes have a common basis - the meat must be marinated in red or white wine. The taste of the final product depends on the marinade.
Marinade is getting ready different ways- with the use of wine or dairy products (cream, sour cream, whey). To prepare the marinade, you will need either wine - red or white, or sour cream or cream, as well as spices (ground black pepper, cinnamon, parsley, dill, cloves).
These ingredients are selected based on the age of the animal. For a young rabbit sour cream marinade is suitable, and an adult rabbit, whose meat has a more rigid structure, is best marinated in wine. In this case, spices can be used in a variety of ways in both cases. Small pieces of the butchered rabbit carcass are thoroughly washed and placed in a large bowl. Pour the meat with wine, add sour cream and spices, mix everything thoroughly and leave to marinate for 2-3 hours. So before choosing suitable recipe stewed rabbit, you need to decide on the marinade.
How to cook rabbit in red wine
It should be noted that the stewed rabbit dish is excellent not only if you use wine as a marinade. Alcohol can be added during the process of stewing meat in the oven. Wherein finished product will have time to get enough of the aromas of a wine drink and acquire a special spicy taste. French recipe rabbit in red wine will become the perfect dish for the holiday table. This requires the following ingredients:
The preparation of such a dish will take a little time, and the result will be amazing. Rabbit in red wine recipe is to perform the following steps:
Since all the ingredients are available, and cooking a rabbit does not take much time, the recipe is in demand among housewives, when to meet unexpected guests or cover quickly festive table. It can be served as common dish, and in portions.
Rabbit stewed in white wine
Food lovers celebrate original recipe rabbit stewed in wine. It acquires a special spicy taste, characteristic of dietary meat. The sauce formed during stewing will make any side dish great. It is believed that rabbit stewed in white wine is traditionally served with vegetables. But eminent chefs offer original preparation carcasses in the oven, for serving which any side dish is suitable. You can safely turn on culinary fantasy and serve a hot dish with rice and pasta.
Deciding to stew a rabbit in white wine, you should get the following ingredients:
This recipe for rabbit in wine implies making marinade in which thoroughly washed portioned pieces carcasses are marinated for 8-10 hours. To make the meat soft and tender after cooking, it is placed in a deep vessel and poured with white wine for the right time. After the meat is marinated, the remaining marinade is not poured out - it will come in handy for making the sauce in which the rabbit will be stewed. Next, the pieces of meat are rolled in flour and fried for olive oil before the formation of a ruddy crust. Fry onion and garlic in the same way. All ingredients are placed in a special vessel, poured with the remaining white wine marinade. The meat should be stewed for 1-1.5 hours, depending on the age of the animal.
The last and obligatory touch is decoration. ready meal. You can decorate it with rosemary sprigs or sprinkle with finely chopped dill and parsley. From this, the dish will acquire a specific aroma, which will affect the improvement of appetite.
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