Rabbit in wine according to a step by step recipe with photo

Kitchen appliances and utensils:deep frying pan, knife, cutting board, pan, paper towels, kitchen tongs.

Ingredients

Rabbit carcass	1 PC.
Red onion	2 pcs.
Carrot	2-3 pcs.
Red wine	0.5 l
Garlic	2-3 cloves
Olive oil	1 tbsp. l
Butter	30 g
Celery root	1 PC.
Rosemary	3-4 branches
Thyme	2-3 tsp
Mint	5-6 leaves
Ground black pepper	taste
Salt	taste
Water	1 liter

Important!The most useful is a young rabbit under the age of three to four months, so you need to choose a young individual. This is not difficult to do, you just need to look at the color of the meat: the lighter it is, the younger the animal. Normally, the color of rabbit meat varies from light pink to dark pink. The gray color indicates that the meat begins to decompose and is stale.

Step cooking

Rinse, peel the inedible parts and randomly chop 1-2 carrots, 1 onion, half the celery root and 1 clove of garlic.
We put it in a pan, pour 1 liter of water, throw 1 sprig of rosemary.
Cook the vegetable broth for 30-40 minutes, periodically stirring and removing the foam. A few minutes before cooking, salt to taste.
The rabbit carcass (it should already be gutted from the inside) is washed and dried with paper towels. We cut it into pieces: cut off the limbs, and divide the carcass itself into arbitrary parts.
At the bottom of a well-heated deep pan, pour 1 tbsp. l olive oil and add 30 g butter.
Without waiting for the butter to melt completely and boil, add 2-3 cloves of garlic into it, which we press with a knife to secret the juice and oils, and 2-3 sprigs of rosemary.
As soon as the spices are browned, put the rabbit meat in the pan. Fry it on both sides for 2-3 minutes, so that a crust begins to form. At this time, periodically water the rabbit with oil so that it is saturated with the aroma of spices.
At the same time, add salt, ground black pepper and 2-3 tsp to the pan. Thyme and mix thoroughly.
As soon as the meat is slightly fried, add to it a medium-sized chopped celery root and red onion.
Pour the ingredients with dry red wine (0.5 l) and vegetable broth. Simmer a rabbit without a lid over low heat for 1.5-2 hours, depending on its age.
Readiness is determined by the color, softness and liquid in the meat.
Serve a portion of the rabbit with a thickly poured resulting sauce, add slices of citrus fruits (orange, mandarin, kumquat) and mint leaves.

Video recipe

If you still have questions and certain difficulties with cooking a rabbit in wine sauce, refer to the video recipe, which will help you deal with strange cooking places.

So, now you know how to make a rabbit in wine sauce. Only after reading the list of ingredients, it is already possible to draw conclusions how juicy, aromatic and tasty the finished dish will be ... It is rare who eats rabbit meat daily, but for a festive table this dish will become an amazing decoration. To fall in love with him, you only need to try once. Or maybe you already cooked a rabbit before? What ingredients were added and what sauce did? Tell us about it in the comments below. Bon appetit, the most delicious dishes and dedicated tasters in the kitchen!

Other rabbit recipes

Stew
Rabbit stewed in sour cream
How to put out a rabbit in a cauldron, oven and slow cooker
Chicken, beef, pork, rabbit liver paste
Whole rabbit in the oven

Enjoy your meal!