Kitchen appliances and utensils: cooker, deep frying pan, pan, cutting board, knife, bowl for the rabbit, plate for flour, wooden spatula, tablespoon, teaspoon.
Ingredients
| young rabbit carcass | 1 kg |
| vegetable oil | 1 tbsp. l |
| butter | 2 tbsp. l |
| an Apple | 3 pcs. |
| prunes | 150 g |
| flour | 2-3 tbsp. l |
| rosemary | 1 tsp |
| salt | taste |
| bow | 2 pcs. |
| semi-sweet or dry white wine | 100-150 ml |
| garlic | 8-10 cloves |
| Bay leaf | 2-3 leaves |
| ground black pepper | taste |
| allspice | 4-5 peas |
Step cooking
- Wash and cut the rabbit carcass well into medium-sized pieces, remove the film and excess fat from the meat. The pieces should not be too small because rabbit meat is easily digested.
- Put all the meat in a bowl, salt and pepper with black ground pepper to taste. Mix everything well.
- On a stove, heat a deep frying pan and pour a tablespoon of vegetable oil into it, and then add about 2 tablespoons creamy.
- Pour all the pieces of meat well in flour and put in a pan to fry over medium heat. Turn the meat over when a crust appears on one side. Strongly do not fry so that all the juice does not come out of the rabbit, and your dish is cooked juicy.
- Meanwhile, peel the onion, wash and cut into medium cubes.
- Wash the apples, remove the seeds and cut into large slices.
- When the rabbit is lightly fried on all sides, put it in a pan, and in a pan put the peeled 8-10 cloves of garlic and fry a little. Add onions there and fry, stirring. When the onion is slightly gilded, add the chopped apples to the pan and gently mix everything with a wooden spatula.
- Add 1 teaspoon of rosemary to all the ingredients in the pan and simmer for about another minute, stirring.
- Transfer the fried products from the pan to the pan with the rabbit, evenly lay the prunes on top and pour all the ingredients with 100-150 grams of white semisweet or dry wine. If you have prunes with seeds, then it is better to remove them. Be sure to choose a pan without plastic parts, otherwise you will ruin it in the oven.
- Add 2-3 leaves of bay leaf and 4-5 peas of allspice, then cover the pan with a lid and place in the oven preheated to 180 ° C for an hour and a half. Check your dish occasionally and mix a bit to prevent it from burning.
- After the cooking time has passed, remove the pan from the oven, let the dish brew for a bit, and you can enjoy the most tender rabbit meat.
Rabbit meat with prunes in wine can be served with any side dish or fresh vegetables, garnished with finely chopped greens.
Important! When choosing meat for a dish, pay attention to the color of the rabbit carcass; it should be pale pink. The smell should be neutral and fresh. You can add spices at your discretion, but do not overdo it, otherwise you will kill the smell of the meat itself, the dish will turn out not so tasty.
Video recipe
What parts are better for carving a rabbit carcass and how to cook meat with prunes, you can watch the video.
If you want to add some special ingredient to this recipe, write in the comments. Also tell us which wine you prefer to use in making the rabbit - white or red?
Other rabbit recipes
Braised rabbit with potatoes
Rabbit fricassee with fresh tagliatelle
Rabbit in mustard cream sauce
Rabbit in white wine
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