Rabbit in red sauce. Features of dishes from stewed rabbit in wine sauce. White wine marinades

Step 1: marinate the rabbit.

You need to marinate the meat in advance.
Divide the rabbit into portions, rinse with cool water and dry. Sprinkle each part on all sides with coarse sea salt and coarsely ground black pepper. Transfer the rabbit to a plate, add a couple of sprigs of rosemary and half a lemon, cut into slices, cover with a lid and put in the refrigerator for 2 hours.

Step 2: fry the rabbit.

When the rabbit is marinated, heat it in a frying pan. butter and fry pieces of meat in it until golden brown on all sides.
Add wine, bring to a boil, reduce heat and simmer for 10 minutes.

Step 3: stew the rabbit in white wine.

Grease the dish with olive oil, add rosemary and a few slices of lemon, and then place the rabbit along with the wine sauce in which it was stewed.

Garnish everything with the remaining rosemary, lemon and well-washed cherry tomatoes.
Bake the rabbit in white wine on preheated 170 degrees oven for 25 minutes.
Serve hot.

Step 4: Serve the rabbit in white wine.

Serve the rabbit in white wine immediately after cooking, while it is still hot. As a side dish, choose polenta, mashed potatoes or boiled rice, and just with white bread it will also be finger-licking good.
The rabbit turns out very tasty and aromatic. It is eaten very quickly, as if nothing had happened. And you don't need any more sauce. Be sure to try it!
Bon appetit!

Never use wine for cooking that you don't like the taste of.

A luxurious treat - rabbit cooked in wine. Recipes for every taste in our selection.

Rabbit - 1 piece
Dry red wine (table semi-sweet) - 150-200 g
Olive oil - 2 tbsp. l.
Vinegar - 1 tbsp. l.
Lemon juice
Greenery
Onion - 1 piece
Spices

Wash the rabbit carcass and cut it in half. If the shape is large, you can leave it whole. Cover the form with foil. We put the rabbit there.

Mix spices with salt.

And lubricate the rabbit with them.

Mix red wine with olive oil.

Add balsamic vinegar.

And lemon juice.

Pour the sauce over the rabbit.

We cut the onion into rings, tear the parsley into small sprigs and put it all in a mold. Bake in the oven until the meat is cooked. Honestly, I don’t remember the temperature, but the rabbit was baked for about 40-50 minutes. Bon appetit!

Recipe 2, step by step: rabbit in white wine

Rabbit in white wine - delicious dish, and thanks to lemon and rosemary, the meat turns out not only tasty and tender, but also very aromatic. Great option for festive table, but on an ordinary day you can please yourself and your loved ones with a rabbit baked according to this recipe, because it is very simple to prepare.

Rabbit 1 piece
Lemon 1 piece
Several sprigs of rosemary
Cherry tomatoes 1 sprig
Sea salt to taste
Ground black pepper to taste
Butter 2 heaped tablespoons
White wine 100 milliliters
Olive oil 2 tablespoons

You need to marinate the meat in advance.

Divide the rabbit into portions, rinse with cool water and dry. Sprinkle each piece on all sides with coarse sea salt and coarsely ground black pepper. Transfer the rabbit to a plate, add a couple of sprigs of rosemary and half a lemon, cut into slices, cover with a lid and put in the refrigerator for 2 hours.

When the rabbit is marinated, heat the butter in a frying pan and fry the pieces of meat in it until golden brown on all sides.

Add wine, bring to a boil, reduce heat and simmer for 10 minutes.

Grease the dish with olive oil, add rosemary and a few slices of lemon, and then place the rabbit along with the wine sauce in which it was stewed.

Garnish everything with the remaining rosemary, lemon and well-washed cherry tomatoes.

Bake the rabbit in white wine in an oven preheated to 170 degrees for 25 minutes.

Serve hot.

Serve the rabbit in white wine immediately after cooking, while it is still hot. As a side dish, choose polenta, mashed potatoes or boiled rice, and simply served with white bread will also be finger-licking good.

The rabbit turns out very tasty and aromatic. It is eaten very quickly, as if nothing had happened. And you don't need any more sauce. Be sure to try it!

Bon appetit!

Recipe 3: rabbit stewed in wine (step by step)

Prepare rabbit according to this recipe if you love tender rabbit meat, soaked in aromatic sauce and subtle aroma.

Rabbit (1.3-1.5 kg) 350 ml
Dry red wine 1 piece
Onion 1 piece
Tomato 1-2 cloves
Garlic 50 gr
Butter 50 ml
Olive oil 3-4 tbsp.
Flour to taste
Spices: salt, black pepper, bay leaf, cinnamon, herbs

Prepare the rabbit. Often in recipes there is a recommendation to soak rabbit meat in water acidified with vinegar. This is not entirely correct, and is not at all required. Game - a hare - is soaked in water acidified with vinegar to remove the specific smell. A domestic or purchased rabbit has no smell at all, and there is nothing to kill there. However, I don't insist. Do as you see fit.

Wash the rabbit, remove any remaining entrails, films, and remaining fat. Scrap out the lungs and kidneys especially carefully. Chop the rabbit meat into large pieces, size like egg(approximately). Be sure to let the water drain, and even, if possible, dry the meat with paper napkins.

Peel the onion and cut into strips. If it is possible to use small shallots or seedlings, you need about 150 grams. Just peel it and don't cut it. Scald the tomato with boiling water, remove the skin and remove the seeds. Finely chop the tomato pulp. If there is no tomato, you can get by with 1 tbsp. tomato paste. Peel the garlic and chop it with a knife.

In a deep saucepan with a lid, melt the butter and add olive oil. We will cook the meat in the fat mixture.

Roll the rabbit pieces in flour. Considering that the meat is dried with napkins, not much flour will stick. Place the rabbit meat in a heated frying pan and fry until golden brown. Approximately this is up to 10 minutes.

Then turn the rabbit pieces over and fry on the other side. It is important that the pieces of meat are rosy and golden. It is better to turn over with a regular fork. After the meat is fried, you can simply stir with a spatula.

Add chopped onion, garlic and tomato to the meat.

Add a little salt, just a little. It's almost better to add salt to taste ready dish. Add a few bay leaves, pepper, and sprinkle with a few pinches of dry aromatic herbs (basil, savory, oregano). Fry everything for 10 minutes.

Pour half a bottle of dry red or slightly sweet natural (!) wine into the dish. Make sure that the wine is natural, and not a mixture of dyes and chemical cocktails. Let the wine boil and simmer for 10 minutes with the lid open over low heat. You want as much alcohol as possible to evaporate. Be very careful, alcohol vapors can and do explode.

Everything else is extremely simple. Cover the saucepan with a lid and simmer. The rabbit in wine is cooked on very low heat for 1.5 hours. If you think there is not enough liquid, add wine or plain water. It is necessary to stir periodically so that the rabbit in the wine does not burn and does not stick to the frying pan. Let the rabbit stew in wine. After an hour, taste it and add more salt and pepper. By the way, it’s very tasty if the rabbit is in wine with a pinch of cinnamon and nutmeg.

The result should be a very thick sauce with large pieces of rabbit meat - rabbit in wine.

Rabbit in wine is served only hot. I recommend it as a side dish boiled potatoes or rice Although, if you think about it, the rabbit in wine is self-sufficient in itself, there is no need for a side dish. By the way, it is better to pour the sauce into a gravy boat and serve separately.

Recipe 4: rabbit in red wine in the oven

rabbit meat - 2 kg;
onion - 1 piece;
garlic - 4 pcs;
semi-sweet red wine – 100 g

First, the rabbit carcass needs to be soaked, filled with water, changing it periodically. Soak for 3-4 hours. Then we cut the carcass into portions.

For the marinade we need onions, garlic, wine and salt and pepper.

Grate onion and garlic. Garlic on small, onion on large.

When grated, the onion turns out very fine and juicy. It marinates well and leaves no trace of the onion.

Add chopped onion and garlic to the meat.

Add red wine.

Mix everything well. Add salt and pepper and leave to marinate for 3 hours.

We cover the form with foil and lay out our meat.

Cover well with foil and place in a preheated oven at 200 degrees for 1.5 hours. After the time has passed, the rabbit is ready, but you want it to brown. To do this, open the foil and put it in the oven for 15 minutes. The rabbit is ready.

The meat turned out tender and very juicy.

Place on plates and eat with fresh vegetables.

Recipe 5: Rabbit stewed with wine and oranges

Perhaps, rabbit stewed in white wine has many recipes; this is the second most popular option after cooking in sour cream. Many people linger on this method, trying various combinations of alcohol and spices and other aromatic additives.

Considering the texture and color of the meat, the most successful option for cooking rabbit in alcohol is stewing it in white wine. But additives can be very different, from traditional to the most unusual, even unexpected!

Salt and pepper will sound good in this dish, but what if you add some green garlic, mild grain mustard and even orange? It will be a very tasty experiment, believe me!

6 pieces of rabbit stew or 2 thighs
1 bunch of young green garlic and 2 large cloves
1 tbsp. with a top of grain soft mustard
2 large onions
1 orange
250 ml dry white wine
vegetable oil for frying
1 tbsp. flour
1 pinch thyme
salt to taste.

This recipe recommends marinating the rabbit before cooking. Many renowned chefs advise marinating rabbit meat before cooking, and this is definitely to its benefit. 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.

In this case, mustard and garlic greens are used for pickling. By the way, if you don’t have it, you can take traditional cloves. But in the spring and summer season, be sure to try using greens, they are more aromatic and tender.

Grind the garlic in a blender, add mustard, salt to taste, a teaspoon of vegetable oil and mix until smooth.

Wash the pieces of meat and blot away excess moisture. Place the pieces of meat in a suitable sized bowl, add the marinade and mix well. Cover the bowl with cling film and leave at room temperature for a couple of hours or put it in the refrigerator overnight.

In this recipe, pieces of meat are first fried and then stewed in wine along with the rest of the ingredients. For cooking, it is better to choose a large frying pan or saucepan with a thick bottom.

Place the frying pan on the fire, add a couple of tablespoons of vegetable oil and heat. Dust the rabbit pieces with flour and lightly bread them.

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, but 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 together.

While the meat is being fried, there is time to prepare the remaining ingredients. The basis of the sauce in this dish is onions simmered to a caramel state. Peel the onion, cut in half and chop into small cubes. The more onions in this recipe, the tastier and richer the sauce.

Second, but less common ingredient The sauce for this recipe is orange. Large and juicy orange peel so that you remove a little of the back of the pulp, as shown in the photo. Remove the core. Chop the slices into small cubes. Collect juice.

If the rabbit was fried in several stages, then return all pieces of meat to the frying pan. Add onion and orange, as well as orange juice. Add spices and cloves of garlic, add salt. Pour in the wine. Bring to a boil and evaporate the wine, stirring, for 3-4 minutes. Then reduce the heat and cover the dish with a lid. The rabbit will be stewed in wine for about 1 hour. Periodically you need to stir it and check the sauce. If the liquid has evaporated quickly enough, you can add a little more wine or hot water.

Season 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 about 10 minutes. This is just enough time to cook, say, pasta as a side dish!

Serve the rabbit pieces and side dish with sauce on large enough plates. Your gourmet dinner is ready! Tender meat stewed in wine, with subtle aromas of onion-orange caramel and herbs with garlic will not leave even skeptics and adherents indifferent traditional ways preparations!

Add a glass of the same, but a little chilled, dry white wine to the dish, you can’t go wrong.

This rabbit can be served without a side dish. But then, as advice, we can recommend using double the amount of wine, onion and orange. Then you will get much more sauce. In this case, the dish is best served with homemade bread, such as chabata, pieces of which can be dipped into the sauce.

Recipe 6: Rabbit with wine and prunes

First we marinate the rabbit meat in red wine with aromatic herbs. Well, at the same time, to save time, let’s soak the prunes. Next, fry the meat, and then begin to simmer it in a thick sauce made from flour and marinade. This sauce will need to be thinned with wine and broth if necessary.

We will put the prunes in the pan at the very end of the stew, and simmer for a short time over low heat. It is with this method of heat treatment that we will be able to leave the fruit intact on the one hand, and on the other hand they will have time to saturate the meat and sauce with their aroma.

Domestic rabbit, cut into 6-7 pieces portioned pieces- 1 PC;
Prunes – 180 g;
Vegetable oil -1 tbsp. spoon;
Butter – 15 g;
Flour – 15 g;
Red wine – 200 ml;
Chicken broth – 300 ml;
Crushed garlic clove – 1 piece;
Chopped parsley – 1 tbsp. spoon;
Salt, pepper, aromatic herbs - to taste.

Place the pieces of rabbit meat in a bowl with red wine, add chopped onions and carrots, a few black peppercorns and aromatic herbs, for example: celery, parsley, thyme, leeks, bay leaf. Pour in vegetable oil and marinate at room temperature for 4 to 12 hours. Place prunes in another bowl and pour boiling water over them.

Now fry the rabbit. To do this, take out pieces of rabbit meat from the marinade and blot with paper. Strain the marinade. We leave the vegetables, but throw away the aromatic herbs and peppercorns. Then heat the butter and vegetable oil in a saucepan and fry the rabbit on all sides over medium heat until brown. Transfer the fried rabbit pieces to a plate.

Now put the onions and carrots from the marinade into the pan and fry over low heat until softened. Sprinkle with flour and fry until the flour browns. After this, pour the liquid marinade into the pan, add wine and bring to a boil. Pour in the broth, add garlic, herbs, salt and pepper. Now put the pieces of rabbit meat into the pan, cover with a lid and simmer for 25 minutes.

Transfer the rabbit to a shallow pan and strain the liquid in which it was stewed. Squeezing all the juice out of the vegetables, pour this liquid over the rabbit. We throw away vegetables and aromatic herbs.

And only now on last stage cooking add prunes. To do this, put it in a colander, let the water drain and put it in the pan with the rabbit. Cover the pan with a lid and simmer for 10-15 minutes until the prunes are soft. Serve it like this: place the rabbit pieces on a plate and put prunes on top. If the sauce is too thin, simmer it over high heat until it becomes thick enough. Pour the sauce over the rabbit and serve.

Bon appetit, friends! Did you like this stewed rabbit with prunes in wine? I think I couldn’t help but like it!

Recipe 7: rabbit stewed in wine with sour cream

I got amazingly tender and aromatic rabbit meat in the VITEK VT-4203 SR multicooker. The combination of garlic, herbs and dry white wine is just a song. Be sure to try cooking rabbit this way and you won’t be disappointed.

Rabbit - 1 kg
Sour cream - 300 g
Black pepper (freshly ground)
Garlic - 4 teeth.
Greens (dill and parsley) - 1 bunch.
Mushrooms (white) - 300 g
Olive oil - 3 tbsp. l.
Butter - 3 tbsp. l.
Onion - 1 piece
Dry white wine - 100 ml

I got a small rabbit. I chopped it into large pieces and fried it with garlic and onions in a mixture of olive and butter.

I set the VITEK VT-4203 SR multicooker to the “Express mode” mode

Turned on the “quenching” mode for 3.5 hours

30 minutes before the end of the program, I opened the lid, added chopped dill and parsley and porcini mushrooms and continued stewing

Bon appetit!

Recipe 8: rabbit in wine in a slow cooker (with photo)

1 rabbit
0.5 tsp provencal herbs
0.5 tsp ginger (fresh)
1 clove of garlic
500 ml. white wine
1 tsp. ground cinnamon
1 cinnamon stick
salt to taste

Cut the rabbit into portions, finely chop the garlic, and grate the ginger.

Mix the rabbit with white wine, garlic, ground cinnamon, Provençal herbs, and ginger. Salt to taste. Leave to marinate for 3 hours.

Recommend to your friends:

My family usually cooks stewed rabbit or . As everyone knows, rabbit in sour cream or that classic version cooking rabbit. But recently we were on holiday in Spain, and our hotel had themed evenings. On these evenings we were offered dishes of Spanish, French, Italian and other cuisines. And I really liked the recipes for French and Italian cuisine rabbit dishes. Everyone in my family liked it French rabbit recipe, but with a slight Spanish twist. I asked the chef about his secrets cooking rabbit in white wine. And at home I prepared stewed rabbit with olives and tomatoes, and since then it has been rabbit dish has become one of our family's favorite rabbit dishes. Rabbit meat It may turn out dry, so be sure to choose the right sauce. Use the tips and prepare stewed rabbit with olives and tomatoes.

Stewed rabbit with olives and tomatoes - recipe

Required ingredients:

Rabbit carcass, weighing one and a half kilograms;

Two onions;

Three cloves of garlic;

Two sprigs of rosemary;

Three tablespoons of olive oil;

Two handfuls of black olives;

A handful of sun-dried tomatoes;

One glass of dry white wine;

Salt and pepper to taste.

Cut the rabbit into portions, salt and pepper it and let stand for about twenty minutes.

Peel the onion and cut into large slices. Peel the garlic and cut the cloves in half. Remove the olives from the marinade and allow excess liquid to drain. To prepare our rabbit dish, you need to take a thick-bottomed pan or a duck pot.

To warm olive oil in a saucepan or saucepan, add garlic and rosemary sprigs to it.

Place rabbit pieces in aromatic oil and fry them on all sides until golden brown. After this, add the chopped onion and fry the rabbit with onions for another five minutes.

Now pour half a glass of dry white wine over the rabbit, add olives and sun-dried tomatoes. If you don’t have sun-dried tomatoes, you can add fresh tomatoes, just remove the seeds and excess juice. We stew our rabbit under the lid with olives and sun-dried tomatoes about twenty minutes, then salt, pepper and add the rest of the wine. Again, cover our rabbit with a lid and simmer it.

After this, we simmer our rabbit for another forty minutes, periodically turning the rabbit pieces over. Then turn off the heat and let the rabbit brew for about twenty minutes.

Rabbit meat is one of the healthiest and most common types of meat. It is valued due to the fact that it is easily absorbed by the human body and contains a lot of minerals and vitamins beneficial to health. However, due to its dietary properties, it may seem a little dry and tasteless. In order to give the rabbit an unusual taste and spicy aroma, you can use red wine. The alcohol contained in it will evaporate during cooking, but its properties will make the meat soft, melting in the mouth. A rabbit in wine can be wonderful festive dish, which the whole family will appreciate. Let's look at one of these recipes in more detail.

Required Ingredients

To cook rabbit in wine you will need:

rabbit meat – 1.5 kg;
dry red wine – 350 ml;
1 medium sized onion;
1 tomato;
garlic – 2 cloves;
butter – 50 gr.;
olive or sunflower oil– 50 ml;
flour – 3-4 tbsp. l.;
salt, pepper, bay leaf, spices - to taste.

Cooking method

Rinse the gutted rabbit carcass well, remove excess membranes and fat, and cut into large pieces. If desired, the meat can be pre-soaked in water with the addition of vinegar. This will help get rid of the specific smell characteristic of rabbit meat. Dry the pieces well with a paper towel.
Peel the onion and cut into thin half rings. Pour over the tomato hot water, remove skin and seeds, chop finely. Instead of fresh tomato you can use tomato paste– 1 tbsp. l. will be enough to obtain the desired taste. Peel the garlic, chop finely.
Heat a deep, thick frying pan, put butter on it, melt it, pour olive or sunflower oil into it.
Roll each piece of meat in flour, fry in a hot frying pan on both sides until a beautiful golden crust appears for 10 minutes.
Add chopped onion, garlic and tomato to the rabbit.
Add a little salt, pepper, bay leaf and spices to taste. Mix everything well and fry for about 10 minutes. At the beginning of cooking, you should not get carried away with salt; it is better to add the required amount at the end.
Add dry red wine. It is important that the product is natural and not a substitute of dubious quality. Boil the mixture over high heat for 10 minutes without covering the lid. Alcohol vapor should evaporate as much as possible.
Cover the pan with a lid and simmer for about an hour and a half over low heat. If the liquid boils away too quickly, add wine or plain water. After an hour of such processing, you need to taste the dish and add seasonings if necessary. Nutmeg and cinnamon go well with rabbit meat.

The result of this preparation should be large pieces of rabbit meat in a thick wine sauce. This dish should be served hot. It is appropriate to serve rice or potatoes as a side dish. If desired, the sauce can be poured into another bowl and served separately.

Cooking rabbit in wine is not very difficult, but it will require a certain amount of time. The total cooking time is approximately two and a half hours. But this time is not in vain - you get several servings of aromatic and soft rabbit meat.

The dish will delight you with its rich taste and aroma and will take its rightful place in any housewife’s recipe box.

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. You can remember others: the well-known coq-au-vin () or the no less popular boeuf bourguignon (beef in wine). Rabbit in wine is probably almost dietary, at least the most dietary of the recipes listed. This dish is sometimes classified 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. It’s probably impossible to find the most traditional and authentic, the most “correct” option, but does it even exist? After all, the recipe is folk, and its origins are in small rural kitchens and in the hands of homely housewives. Rabbit is stewed in white and red wine, with the addition of variety of vegetables and root vegetables, with all kinds of herbs, fresh and dry, with and without seasonings and spices. This is why the dish turns out so homey and “native”, because everyone can make it according to their preferences, observing only the basic principles of cooking, which we will talk about.

Ingredients

dry red wine 300-350 ml
rabbit legs 3 pieces
2 carrots
onion 1 piece
1 large and juicy tomato
olive oil 4 tbsp. spoons
garlic 3 cloves
thyme or thyme 2 sprigs
bay leaf 2 pieces
flour 1 tbsp. spoon
salt, pepper to taste

A whole rabbit carcass, cut into portions, is also suitable for preparing this dish.

Preparation

Wash the rabbit's legs, dry with paper towels, and rub generously with salt and pepper.

Pour the flour into a plastic bag and place the meat in it. Close the bag and shake it so that the flour evenly covers the rabbit. Then shake off the excess flour - the meat will take exactly as much as needed. This is the first point: dredging the meat in flour will help it brown, and then the 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 roasting, cut the onion into half rings.

Finely chop the garlic.

Cut the carrots into slices.
Place the vegetables in the frying pan where the rabbit is fried. Add bay leaf and thyme to it.

Then finely grate the tomato so that the skin remains in your hand.

Add the resulting sauce to the pan.

Stir, simmer for 2 minutes, and then pour in the wine.

The second key to cooking very tender rabbit in wine is the long braising process. So, despite the fact that this meat cooks quite quickly, simmer 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 best side dish. Generously pour the resulting sauce over the dish.