Rabbit stewed in wine (reddish or white)

Rabbit meat tastes like poultry meat, but is more tender and healthier. A properly cooked bunny in wine will decorate not only a home dinner, but also any formal table. The dish goes well with almost any side dish. We will look at two recipes, the first one based on snow-white wine, the second one with reddish wine.

Ingredient Selection

The carcass of a young bunny is perfect for stewing in wine, but if the meat is old, it is better to soak it in a 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 the nasty smell (if any).

Only dry or, in the latter case, semi-sweet wine with the least sugar content is suitable. Sweet, fortified and liqueur wines spoil the taste of rabbit meat, so they are not consumed. The wine must be natural, but not necessarily precious; unique organoleptic characteristics and long aging are not required. To prevent the meat from becoming too tannic, it is better to avoid drinks that were in oak barrels.

Rabbit in white wine

Considered a traditional recipe. After marinating, the high acidity of snow-white wine makes the meat more tender, while a slight wine smell remains.

Ingredients:

bunny carcass – 1 piece;
snow-white dry wine – 1 bottle (750 ml);
bay leaf – 1 piece;
flour - for dredging meat;
vegetable oil - for frying;
onions – 1 piece;
salt, pepper, spices - to taste.

Recipe

1. Divide the bunny meat into portions. Clean and wash.

2. Place the rabbit meat in a marinating container, pour in snow-white wine (at least 2-3 cm above the meat layer). Cover with a lid and leave in the refrigerator overnight (that is, in the dark) .

3. Remove the bunny meat from the wine. Dry, salt and pepper, then roll in flour. Do not pour out the marinade, it is needed for stewing.

4. Heat a frying pan (deep) with vegetable oil. Fry the meat on both sides until golden brown (approximately 10 minutes on each side).

5. Add chopped onion into half rings to the frying pan. Salt, pepper, add bay leaf and other spices. Fry until the onion turns golden.

6. Add snow-white wine, bring to a boil, reduce heat to a minimum, do not cover with a lid for 8-10 minutes, so that the alcohol evaporates from the wine.

7. Cover the frying pan with a lid. Simmer over low heat for 90 minutes until tender (test after 60 minutes, add more salt and spices as needed). Add wine from time to time and stir the meat.

8. Transfer the finished bunny in white wine to a plate and serve hot with any side dish or as a separate dish.

Rabbit in reddish wine

A quick recipe that does not require preparatory marinating. Including preparation, production will take approximately 2 hours 30 minutes. Red wine perfectly complements the taste of stewed rabbit meat. There will also be a pleasant light scent.

rabbit meat – 1.3 kg;
reddish dry wine – 350 ml;
butter – 50 g;
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.

Recipe

1. Rinse the bunny carcass thoroughly, remove any remaining fat, film and entrails. Cut the meat into portions approximately the size of a chicken egg. Wash the pieces, let them drain, then dry with cardboard towels (better).

Soak the hare meat in advance in a vinegar solution (1 tablespoon of vinegar per 1 liter of water) to remove the specific smell of game. Bunny meat can be cooked immediately.

2. Cut the peeled onion into strips.

3. Pour boiling water over the tomato, peel off the skin and remove the seeds. Cut the pulp into small pieces. You can replace the tomato with 1 tablespoon of tomato paste.

4. Peel the garlic cloves, then cut them into a couple of pieces with a knife.

5. Melt the butter in a deep saucepan or frying pan with a lid. Add olive oil.

6. Roll the bunny meat in flour (the pieces are dried, so little flour will be needed).

7. Place the meat in a hot frying pan and fry until golden brown (approximately 10 minutes).

8. Turn over with a fork and fry the rabbit on the other side until the same golden brown crust appears.

9. Add tomato, onion and garlic. Lightly salt (it is better to add salt to the finished dish). Add pepper, bay leaf and other spices. Fry for 10 minutes.

10. Pour reddish wine over the bunny meat. After boiling, reduce the heating power to a minimum and keep it with the lid open for 10 minutes so that the alcohol evaporates.

11. Cover the frying pan (saucepan) with a lid, set the heat to low and leave to simmer. The rabbit in reddish wine will be ready in about 90 minutes.

During the stewing process, some of the water will evaporate; to replenish, you can add wine or plain water. From time to time it is necessary to stir the meat so that it does not stick to the bottom of the pan.

12. After 60 minutes from the start of stewing, under the lid, taste the meat, add salt and pepper as needed.

13. Bunny in wine is only served hot. The dish goes perfectly with mashed potatoes and boiled rice.

How to cook bunny in white wine at home

How often do we think about what kind of meat to serve at the festive table, because it is very difficult to please everyone, so we have to prepare two, or even more, main courses.

An option that will satisfy any gourmet is a bunny in white wine; simple and delicious recipes for making it will satisfy every housewife. Everyone will like rabbit meat: it is tender, dietary, with a slight smell of game - this unique combination will be appreciated by everyone.

Without a doubt, French chefs consider this recipe a national treasure. And not in vain: fragrant and juicy meat will not leave anyone indifferent. But if previously the dish was prepared from hare, now it has been very successfully replaced with hare.

How to choose the right bunny for making

First you need to find the freshness of the product. A high quality bunny should be pink. If the meat has a gray color, then the carcass is obviously stale, or the animal is sick.
It is better to take a young bunny: its meat is tender and cooks faster.

The weight of the animal should not exceed 1.5 kg. This weight means that the bunny is young, and you won’t have any problems with cooking. Inspect the entire carcass for bruises - the meat in all places must be a uniform color.

One of the bunny's paws must be uncut so that you can find out what kind of animal is in front of you. To be sure, ask to see the proper documents for the sale of the product. An honest merchant will have all the documents. If the quality of the bunny suits you, then you can safely take it.
If you buy rabbit meat in a hypermarket, then pay attention to the label inside. If it is damaged, the meat has obviously been defrosted a couple of times, and the product may be completely disgusting.

Rabbit in white wine: a unique recipe with spices

Ingredients

Rabbit – 1 carcass (weighing up to 1.5 kg) + –
Snow white wine – 500 ml + –
Carrots - 1 pc. + –
Onions - 2 pcs. + –
Vegetable oil – for frying + –
Garlic – 3-4 cloves + –
Water - 1.5 tbsp. + –
Salt - to taste + –
Thyme – 2 sprigs + –
Dark pepper - to taste + –
Bay leaf - 1-2 pcs. + –
Cloves - 3 pcs. + –

How to deliciously cook a bunny in white wine

Rabbit in wine is simple to prepare, but for the meat to really turn out tasty, you need to have high-quality products on hand. As for wine, we recommend giving preference to young dry wine; Riesling and Sauvignon varieties are perfect.

It is not necessary to take precious wine; it is enough that it is of good quality and suits your taste. It is best to serve the bunny to the table with the type of wine in which it was cooked.

Before cooking, soak the bunny in water so that excess blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) is , and the color of the carcass becomes uniform.
Place the carcass in a bowl of cool water and soak it for 2 hours. Afterwards, divide the carcass into portions, or remove the meat from the bones. But it’s better to cook the bunny with bones: the taste will be much better.
Peel the onions, wash them, cut them into strips and lightly crush them with your hands. Chop the cloves and bay leaves and rub the bunny meat with the chopped spices.
Place it along with the onion in a bowl (or saucepan) and pour wine over it. Place in the refrigerator and marinate for 30 minutes. After the time has passed, remove the meat from the marinade and dry it using cardboard towels.
Pour vegetable oil into a frying pan and fry the hare pieces in it until lightly browned.
Peel the carrots and garlic, then cut into slices. Add vegetables, including onions from the marinade, to the frying pan with the meat. Then fill everything with boiled water. Salt, pepper and add thyme sprigs. Stir everything carefully and simmer covered for 40 minutes.

7. When the water has reduced in volume by half, pour 1 glass of wine into the meat (you can take the wine in which the bunny was marinated). Stir and continue simmering over moderate heat for another 30 minutes.

The meat can be placed on a large common dish, but it is most convenient to serve the bunny on portioned plates with a side dish. Use whatever you like as a side dish, but keep in mind that bunny is best mixed with mashed potatoes, boiled vegetables and pasta.

Rabbit with white wine sauce

The main sauce in this recipe is the sauce, which has ancient French culinary roots. Baked rabbit meat together with wine sauce will not only be tasty and fragrant, subtle notes of thyme seem to take us to the outskirts of Gascony to a comfortable French cafe.

Ingredients

Rabbit or hare - 1 carcass;
Pork lard - 250 g;
Garlic - 1 head;
Onions - 2 pcs.;
Bunny liver - 200 g (can be replaced with chicken);
Snow-white dry wine - 250 ml;
Vinegar - 1 tbsp;
Nutmeg - 1 pinch;
Dried thyme - 1 pinch;
Salt, pepper - to taste.

How to stew a bunny with wine sauce

Soak the bunny carcass in water for 2 hours before cooking. Afterwards, dry and, without cutting, rub the carcass (outside and inside) with spices and salt. Wrap the bunny in cling film and refrigerate for 40 minutes to marinate.
Divide the lard into two parts, cut one of them into thin slices (it will be useful for baking).
Remove the bunny from the refrigerator and place on a baking tray. Cover the carcass with chopped lard and cover with oiled food paper. Bake the meat for 1 hour at 190°C.
Peel the garlic and onion, wash and finely chop.
Cut the liver and the remaining lard into cubes, then place together with the vegetables in a deep frying pan or cauldron.
Season everything with spices, salt and pour in vinegar.
Bring the mixture to a boil and cook over low heat for 40-50 minutes. Then pour in the snow-white wine and, stirring constantly, simmer for another 20 minutes.

Before serving, divide the finished meat into portions. Take a deep dish, pour half of the sauce onto the bottom and place the bunny pieces in it. Top with sauce as well. It is best to serve the freshest vegetables and herbs as a side dish.

Rabbit in white wine with cream

Rabbit meat occupies a favorite position in the advice of nutritionists on proper nutrition. This meat is one of the few that has a low level of fat, does not cause allergies, is perfectly absorbed by the body, does not increase the level of cholesterol (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) . A domesticated bunny can be prepared even for small children as their first meat food. But, despite all the usefulness of this product, almost everyone rejects it because of its harshness and specific aroma. Such problems can happen if amateurs take on the production; true housewives have long been accustomed to cooking a bunny in white wine with cream, and this is a win-win option that even the most picky gourmets will appreciate.

Secrets of affectionate rabbit meat

If you are planning to amuse your family with a real French delicacy, then choose a young domestic bunny for this. Its meat will be much more tender, and cooking will take even less time.

Snow-white wine with its inimitable sourness will serve as a typical marinade that will soften the meat fibers and imbue the dish with a narrow taste and a cool grape smell, 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 varieties of snow-white wine that contain less sugar. It is better to choose sweet or semi-sweet wine.
Always be guided by your taste; you should like the taste and smell of wine. If you plan to serve wine at the table, then it must be the same one that you used when cooking.
Choose young wine that has not been aged in oak barrels. Excessive astringency will harm the bunny.

Thanks to the cream in which the meat will be stewed, the dish will turn out very tender, juicy and will simply melt in your mouth.

How to cook a bunny in white wine with cream

A more successful option for making rabbit meat is to use wine, cream and vegetables. This combination of ingredients will make your dish superbly delicious.

To make a bunny in white wine with cream, we will need:

One young bunny weighing about one and a half kilograms.
Half a liter of heavy cream.
Two large onions.
Two large carrots.
One hot reddish pepper.
Half a celery root.
Vegetable oil.
Four hundred grams of snow-white wine.
Large head of garlic.
Salt, pepper, spices (any to taste).
A couple of sprigs of rosemary.
Two huge spoons of flour.

Manufacturing stages:

The carcass is washed, cut into portions, salted, peppered, sprinkled with spices and left to soak for a little while.
Wash, peel and chop all the vegetables. The carrots should be in the form of circles, simply peel the garlic and divide it into cloves, peel the peppers from seeds and cut them into strips, cut the celery root into strips, and cut the onion into half rings.
Pour sunflower oil into the frying pan; it should completely cover the bottom.
When the oil starts to boil, throw a couple of cloves of garlic and hot pepper into it, and after a few minutes, take them out of the cauldron. It is still entirely enough that they give the oil its own taste and smell.
Over medium heat, fry the meat on all sides until golden brown.
Add celery and rosemary and continue frying for another 10 minutes.
In a separate frying pan, fry the onions and carrots in vegetable oil until golden brown.
Pour wine into the cauldron with the bunny, leave the cauldron on high heat and without a lid for two minutes so that the alcohol evaporates, reduce the heat and cover the meat with a lid. Let it simmer for half an hour.
Add fried onions and carrots, four cloves of finely chopped garlic, salt and simmer under the lid for fifteen minutes.
Pour in the cream and flour, simmer for another 5 minutes and turn off the heat. The meat must sit for a couple of minutes under a closed lid.

Bunny in white wine with cream goes well with fresh vegetables, potatoes, rice or pasta.

How to cook bunny in white wine at home

How often do we think about what kind of meat to serve at the festive table, because it is very difficult to please everyone, so we have to prepare two, or even more, main courses.

How to choose the right bunny for making

First you need to find the freshness of the product. A high quality bunny should be pink. If the meat has a gray color, then the carcass is obviously stale, or the animal is sick.
It is better to take a young bunny: its meat is tender and cooks faster.

The weight of the animal should not exceed 1.5 kg. This weight means that the bunny is young, and you won’t have any problems with cooking. Inspect the entire carcass for bruises - the meat in all places must be a uniform color.

Rabbit in white wine: a unique recipe with spices

Ingredients

Rabbit – 1 carcass (weighing up to 1.5 kg) + –
Snow white wine – 500 ml + –
Carrots - 1 pc. + –
Onions - 2 pcs. + –
Vegetable oil – for frying + –
Garlic – 3-4 cloves + –
Water - 1.5 tbsp. + –
Salt - to taste + –
Thyme – 2 sprigs + –
Dark pepper - to taste + –
Bay leaf - 1-2 pcs. + –
Cloves - 3 pcs. + –

How to deliciously cook a bunny in white wine

It is not necessary to take precious wine; it is enough that it is of good quality and suits your taste. It is best to serve the bunny to the table with the type of wine in which it was cooked.

Before cooking, soak the bunny in water so that excess blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) is , and the color of the carcass becomes uniform.
Place the carcass in a bowl of cool water and soak it for 2 hours. Afterwards, divide the carcass into portions, or remove the meat from the bones. But it’s better to cook the bunny with bones: the taste will be much better.
Peel the onions, wash them, cut them into strips and lightly crush them with your hands. Chop the cloves and bay leaves and rub the bunny meat with the chopped spices.
Place it along with the onion in a bowl (or saucepan) and pour wine over it. Place in the refrigerator and marinate for 30 minutes. After the time has passed, remove the meat from the marinade and dry it using cardboard towels.
Pour vegetable oil into a frying pan and fry the hare pieces in it until lightly browned.
Peel the carrots and garlic, then cut into slices. Add vegetables, including onions from the marinade, to the frying pan with the meat. Then fill everything with boiled water. Salt, pepper and add thyme sprigs. Stir everything carefully and simmer covered for 40 minutes.

Rabbit with white wine sauce

Ingredients

Rabbit or hare - 1 carcass;
Pork lard - 250 g;
Garlic - 1 head;
Onions - 2 pcs.;
Bunny liver - 200 g (can be replaced with chicken);
Snow-white dry wine - 250 ml;
Vinegar - 1 tbsp;
Nutmeg - 1 pinch;
Dried thyme - 1 pinch;
Salt, pepper - to taste.

How to stew a bunny with wine sauce

Soak the bunny carcass in water for 2 hours before cooking. Afterwards, dry and, without cutting, rub the carcass (outside and inside) with spices and salt. Wrap the bunny in cling film and refrigerate for 40 minutes to marinate.
Divide the lard into two parts, cut one of them into thin slices (it will be useful for baking).
Remove the bunny from the refrigerator and place on a baking tray. Cover the carcass with chopped lard and cover with oiled food paper. Bake the meat for 1 hour at 190°C.
Peel the garlic and onion, wash and finely chop.
Cut the liver and the remaining lard into cubes, then place together with the vegetables in a deep frying pan or cauldron.
Season everything with spices, salt and pour in vinegar.
Bring the mixture to a boil and cook over low heat for 40-50 minutes. Then pour in the snow-white wine and, stirring constantly, simmer for another 20 minutes.

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