A rabbit in white wine - it never gets better

Kitchen appliances and utensils:

• stewpan or thick-walled pan;
• a baking sheet;
• oven;
• board;
• knife;
• tablespoon;
• teaspoon;
• beaker;
• kitchen thermometer;
• foil.

Ingredients

Step cooking

1. In order for the rabbit to marinate, marinate it before preparing vegetables and sauce. To do this, remove fat from the carcass and rub it with 1 tsp. salt and 0.5 tsp pepper on all sides.
   
2. Then you can start the vegetables. Peel and chop the onion rings.
   
3. Peel the carrots, cut into rings about 5-7 mm.
   
4. Remove the core from the pepper and cut it into strips of approximately 5 mm.
   
5. In a thick-walled pan, heat 30 ml of olive oil, put 100 g of onion, 150 g of carrots, 100 g of bell pepper, a couple of leaves of bay leaf, about 1 tsp. pepper peas. Sauté on medium heat for 3-4 minutes until the onions are transparent.
   
6. Next in vegetables add 200 ml of white wine, 1 tbsp. l wine vinegar, 3-4 branches of thyme, 1 tbsp. l sugar and 1 tsp. salt.
   
7. After the wine has evaporated, you will feel that the characteristic smell of alcohol has disappeared, add 500 ml of hot water to the vegetables and bring to a boil.
   
8. Take a baking sheet, it is desirable that it is the same size as the rabbit carcass, well, or was not much larger than it. Put vegetables from the pan on the bottom of the pan, lay the rabbit on the vegetables.
   
9. Pour all the remaining broth.
   
10. Cover everything with foil and put in the oven preheated to 150 degrees for 40 minutes.
    
11. While the rabbit is in the oven, prepare the sauce. Pour 30 g of olive oil into a thick-walled pan, throw in the fat that you previously got from the rabbit, and drain the fat from it. Remove the remaining fat from the pan.
    
12. Peel the garlic, cut into small strips and send it to the pan. Bring to a golden color, then remove it from the pan.
    
13. Add to a pan with butter 30 ml of honey, 80 g of butter, 1 tbsp. l mustard and 30 ml of soy sauce.
    
14. Stir and the sauce is ready.
    
15. After the rabbit has been in the oven for 40 minutes, check its availability using a kitchen thermometer. The temperature inside should be 60-70 degrees. If there is no such thermometer - pierce the rabbit with a sharp knife in the joint, if its juice is transparent - your rabbit is ready. If the juice is pinkish - the rabbit should be kept in the oven for another 10-15 minutes.
    
16. Transfer the finished rabbit to a clean baking sheet, grease liberally with the sauce and send it back to the oven, preheated to 150-160 degrees until golden brown.
    
17. After that, the rabbit is ready.
    
18. Cut the finished rabbit into portions, serve, garnishing with slices of lemon, orange and sprigs of thyme.
    

As a side dish for tender rabbit meat, cauliflower, broccoli, carrots, Brussels sprouts, sweet bell peppers, white stewed cabbage, tomatoes are suitable. Also, as an addition to the dish, boiled potatoes, pasta with stewed vegetables, white or long-grain rice with canned green peas, corn, olives, olives are suitable. This meat “loves” spices; add cardamom, coriander, allspice to the side dish. Enjoy your meal.

Video recipe

You can view all the stages of preparing the most delicate aromatic dishes in the video recipe.

Other rabbit recipes