Rabbit stewed in wine (red 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 snow-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 snow-white wine to a plate and serve hot with any side dish or as a separate dish.

Rabbit in red 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 red 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 regular 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.

Rabbit in wine

I remember that my grandmother in the village bred bunnies all the time. The rabbit dishes were somehow not memorable. Most often, the meat was prepared simply - stewed in pieces in a thick sauce made from toasted flour. It was very tasty. But, after some year, we actually stopped breeding bunnies, because... The bunnies began to suffer from some mysterious disease with a complex name. In general, in Australia this does not prevent bunnies from being the “scourge of God.”

Despite all their harmfulness, bunnies are a valuable and dietary product. This was impressively substantiated many years ago by famous comedians. Bunny dishes are found in virtually all global cuisines. It seems like they haven’t cooked a bunny, it’s always delicious. In extreme times, we usually cook a bunny - stew it with sour cream. Paired with mashed potatoes it makes a wonderful homemade dish. On the eve of the last New Year, we prepared a bunny with rosemary, a recipe from an old French book. The result is much higher than expected.

In Mediterranean countries, especially on the islands and in Greece, bunny is usually cooked with onions, wine and olive oil. In general, almost everything is cooked there with wine. The wine is absolutely a good product for cooking. As the ancients said: In vino veritas (The truth is in the wine). The use of wine for cooking meat allows you to saturate the dish with taste and smell, and change the cooking process at the molecular level due to the acid content in wine.

In Greece, the meat dish “stifado” (Στιφαδο) is very popular. Literally translated as stew. Moreover, if they simply say “stifado”, they mean beef or veal. And from other meat - they specify which one. The essence of the dish is that the meat is stewed in a sauce made from a huge amount of onions, with wine, olive oil and spices.

In addition, you can find stifado made from chicken, fish and even seafood, or simply meat in wine. Even in Greece itself, in the same town or area, you can meet two completely different stifados, and everyone firmly believes that his stifado is the best!

Ingredients for bunny in wine

Rabbit (1.3-1.5 kg) 1 pc.
Reddish dry wine 350 ml
Onion 1 piece
Tomato 1 piece
Garlic 1-2 cloves
Butter 50 g
Olive oil 50 ml
Flour 3-4 tbsp. l.
Spices: salt, dark pepper, bay leaf, cinnamon, herbs to taste

How to cook a bunny in wine

Prepare the bunny. Often in recipes there is a recommendation to soak bunny meat in water acidified with vinegar. This is not entirely true, and is completely unnecessary. Game, such as a hare, is soaked in water acidified with vinegar to remove the specific smell. A homemade or purchased bunny does not smell at all, and there is nothing to kill there. In general, I don’t insist. Do as you see fit.

Rabbit, onion, tomato, garlic, wine and spices

Chop onion, tomato and garlic

In a deep saucepan with a lid, melt the butter and add olive oil.

Dip the bunny in flour and fry in oil until golden brown.

Fry the bunny in oil until golden brown

Add chopped onion, garlic and tomato to the meat

Pour in wine and simmer covered

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

Recipe: bunny in red wine

Rabbit in red wine is a very unique and tasty dish, with an unusual smell and delicate taste. Having served it to the guests, no matter which hostess will receive a huge number of compliments and pleasant words, it will amaze even the most demanding gourmets. Quite often, bunny marinated in red wine is served in restaurants where it is very popular.

1 Several methods for making a bunny

Rabbit in red wine with rosemary

You can take the recipe for this dish as a base and then add your favorite spices and seasonings.

For production you will need:

approximately 1 kg of rabbit meat, washed and cut into pieces;
2 tbsp. wine, preferably dry (it is acceptable to take the simplest reddish wine);
several sprigs of fresh rosemary, if they are not available, use dry herb, approximately 2-3 tbsp. l.;
5 medium-sized tomatoes (10 cherry tomatoes);
5 garlic cloves;
a small handful of wheat flour;
vegetable oil for frying;
pepper and salt to taste.

We advise you to read

Meat in snow-white wine – French culinary delights on your table
Stewed and baked beef in red wine: recipe
The most delicious and unique recipes: chicken in snow-white wine

First you need to pour the wine into a container with meat, sprinkle with rosemary. You need to marinate the bunny in this way for approximately 5 hours at a low temperature. It is better to create this in the morning if the dish is planned to be served at dinner.

Then the bunny needs to be removed from the marinade and carefully wiped with napkins. Next, add salt and pepper to the meat, roll in flour, and then fry in a thick-walled saucepan in vegetable oil.

Cut the washed tomatoes into 4-6 parts, and divide the peeled garlic cloves in half. We send the vegetables to the frying pan for the bunny, pour 1 tbsp into it. wine and sprinkle a little more rosemary. Add salt and pepper at your discretion. Close the pan tightly and simmer the meat for about 50 minutes over low heat.

Rabbit with vegetables baked in wine and spices

First you need to prepare the marinade. To do this, mix a little oregano, rosemary, dark, white and red pepper, salt, add about 40-50 g of olive oil and lemon juice (1 tbsp). Mix everything thoroughly and marinate the bunny pieces for about 3-4 hours.

Peeled onion and 1 pc. Chop large carrots (grate carrots, cut onion into cubes).

After the appropriate time has passed, the bunny pieces should be removed from the marinade, dried with cardboard towels and fried in a small amount of butter. The bunny should have a golden, crispy crust. Then remove the meat from the frying pan, put chopped vegetables in its place and fry them until the onion is transparent.

Place a layer of vegetables in a deep duck dish or other heat-resistant dish, then add pieces of fried hare. The ingredients should be poured with a glass of reddish dry wine and placed in an oven preheated to 200-220ºC for an hour and a half.

It is better to serve the dish with boiled young potatoes, sprinkled with herbs.

2 Noteworthy recipes for bunny in wine

Rabbit with lingonberries and cherries

This dish is excellent to prepare for a festive festive table.

To make it, first prepare a marinade: 2 huge onions need to be cut into half rings, garlic (about 4-5 cloves) finely chopped or passed through a press, add a pinch of rosemary and thyme, salt and pepper, olive oil - approximately 2 tablespoons and juice lemon. Mix everything and marinate the bunny for 6-8 hours in a cool place. The whole night (that is, the dark time of day) is an ideal time for marinating meat.

The marinated pieces of rabbit meat need to be dried with a napkin, then fried in butter, after which they are placed in a heat-resistant dish (made entirely of clay). Place approximately 1 tbsp on top of the meat. cherries and 100 g lingonberries. If there are no new berries, they can be replaced with frozen ones. Simmer the dish for about 15 minutes under the lid, then pour in 1 tbsp. wine, reduce heat to low and simmer for approximately 1-1.5 hours.

Serve with baked potato wedges, fresh vegetables and herbs.

Rabbit in red wine with prunes

For production you will need:

1 kg bunny meat;
1 tbsp. reddish dry wine;
approximately 10-15 pieces of pitted prunes;
2 tbsp. l. sour cream;
1 tbsp. l. wheat flour;
2 tbsp. water;
vegetable oil;
salt, pepper and other seasonings to taste (thyme, rosemary, basil).

Pour washed prunes into 1 tbsp. reddish wine and leave for some time. Rub the cut bunny with salt and other seasonings and let it marinate for about half an hour. Next, the meat needs to be fried in bubbling oil until a golden crust forms. Place the pieces in a fireproof form (for example, a duck roaster), pour wine and prunes over them, close the lid tightly and place in an oven preheated to 200ºC for about 1 hour.

Half an hour before the end of production, dilute the sour cream with the juice from the duckling, stir in the flour and pour it over the bunny again. Simmer for another 30 minutes until done.

It is recommended to serve this dish with boiled rice and sweet cherry tomatoes.

3 Rabbit in French: traditional recipe

For this recipe you will need bunny breast meat (approximately 500 g) and giblets. Fry the washed and chopped giblets and meat in boiling oil. Onions (2 pcs.) should be cut into large cubes or thick half rings (to taste). Take 150-200 g of smoked pork belly and cut it into thick bars. The brisket will give this dish a special smell and taste. Add chopped onions and smoked meats to the meat, add a little hot water, and then simmer covered over low heat. If the water boils away and the meat is still hard, you can add more water.

When the meat becomes completely soft, add spices to taste (pepper, rosemary, bay leaf), salt and pour in 1 tbsp. reddish wine. Afterwards, slowly add 2 tbsp. l. flour, stirring to avoid the formation of lumps. Mix everything thoroughly and leave to simmer for about 15 minutes. When ready, you should focus on the thickness of the sauce: it should not be very watery, and not very thick.

The French-style bunny is served with mashed potatoes and the freshest vegetable salad with parsley.

In order for the dish to be consistently successful and tasty, it is important to choose the right meat and wine.

Bunny meat should be purchased from reputable stores, not frozen, but chilled: in this case, the cooking time will be reduced, and the meat will literally be soft and juicy. There are no special requirements for wine, except that it must be dry and in no case the cheapest. But you shouldn’t take very precious wine either. You should get mid-price wines.

The recipe for bunny marinated in red wine is unique to each housewife. Using an experienced method, adding various spices and your favorite vegetables, you can make your own unique recipe, which will become a common dish at any family holiday.

And little about secrets.

Russian scientists from the Department of Biotechnology have made a product that can help in the treatment (the process of alleviating, removing or eliminating symptoms and diseases) of alcoholism in just 1 month.

The main difference between the product is ITS 100% NATURAL, which means efficiency and safety for life:

relieves mental cravings
eliminates breakdowns and depression
protects liver cells from damage
gets you out of a heavy binge in 24 HOURS
COMPLETE RIDGE from alcoholism, regardless of stage
very affordable price.. only 990 rubles

A course of treatment in just 30 DAYS provides a comprehensive SOLUTION TO THE PROBLEM WITH ALCOHOL.
The unique ALCOBARRIER complex is currently the most effective in the fight against alcohol addiction.

Follow the link and find out all the advantages of the alcohol barrier

Rabbit in red wine: recipe with photo

Rabbit is a tasty dietary meat. Almost everyone associates it with chicken, but it contains more vitamins and has a different, catchy taste. But not everyone can cook it correctly. Recipes with this type of meat are quite diverse. Some people add sour cream, others marinate the meat. Recipes for bunny in red wine also have the right to life. In this combination, the ingredients are stewed, baked, or cooked in a slow cooker.

Stewed bunny: list of ingredients

This recipe is quite simple, but the end result is tender meat with a delicious sauce based on reddish wine and vegetables. Also, this recipe for bunny in red wine allows you to get a fragrant dish. To make it you need to take the following ingredients:

kilogram of meat;
a glass of reddish wine, preferably dry;
one huge carrot;
two onions;
a head of garlic;
Bay leaf;
a little peppercorns;
salt to taste.

It should be noted that this recipe can use not only meat, but also offal, for example, bunny heart.

The process of making a dish

To begin with, the bunny is cut into pieces. You don’t have to chop it too much, but the production time depends on the size of the pieces. Heat a little vegetable oil in a frying pan and fry the bunny slices in it until a crust appears.

Afterwards, place the pieces in a pan with thick walls and pour in about half a glass of water. Simmer until the liquid evaporates. Peel onions and carrots. Onions are cut into half rings, carrots into rings. Simmer slightly, and then pour a glass of wine and water. Simmer for another forty minutes

10 minutes before the end of cooking, add coarsely chopped garlic, bay leaf, pepper and salt. You can also decorate a bunny stewed in red wine (the recipe, you see, is very simple) with green onions or any other herbs. This dish is served with light side dishes.

Spice rabbit

This recipe for making a bunny in red wine requires an oven. It allows you to get very fragrant meat. The following products are taken for production:

one bunny carcass;
500 ml reddish wine;
two cinnamon sticks;
two star anise;
a few pinches of ground nutmeg;
5 buds of cloves;
a little ground ginger;
100 grams of pitted prunes;
three tablespoons of flour;
salt to taste.

Making a savory and fragrant dish

The recipe for bunny in red wine (it comes out especially tasty in the oven) is very simple. To begin with, the bunny is cut into portions. Rinse and then carefully dry. Any slice of bunny is rolled in flour. Heat oil in a frying pan. Fry the bunny in oil until a crust forms. The main thing is not to put all the meat into the frying pan at once, otherwise a crust will take a long time to create. As a standard, fry in batches so that the pieces do not touch each other.

Afterwards the slices are placed in a glass form with a lid. Prunes are laid out on top; you can hide them slightly under the top slices. Sprinkle everything with spices and pour wine. Meat and prunes should be covered with liquid. If it is not enough, you can add a little water. Simmer covered for 2 hours in the oven at 170 degrees. If you want the sauce to be thicker, you can open the lid at the end of cooking. The bunny is served in red wine (the recipe should be followed to get a tasty dish) with vegetables, pasta or cereals.

Rabbit with wine and vinegar

Due to the fact that in this manufacturing method both vinegar and wine are combined, the meat comes out tender, baked and juicy. For this simple but delicious recipe for bunny with reddish wine, you need to take the following ingredients:

carcass of 1 bunny;
200 grams of reddish wine;
a tablespoon of balsamic vinegar;
a couple of tablespoons of olive oil;
little lemon juice;
onion head;
salt and spices to taste.

You can also use the freshest greens to serve the bunny. Ready-made versions for meat or poultry, dried coriander, turmeric or paprika are used as spices. Almost everything depends specifically on taste preferences.

How to cook bunny with vinegar?

Cover the baking dish with foil. The carcass is washed and cut into two or four parts. Place slices of meat on foil. Spices and salt are combined and rubbed with the fragrant mass of the bunny. The wine and oil are carefully combined in a bowl, vinegar and lemon juice are added, and stirred again. Pour the purchased sauce over the bunny. The onion is peeled and cut into rings of medium thickness, placed on the meat. Bake at a temperature of 190 degrees until the bunny is ready. This recipe for bunny in red wine allows you to get moderately tender, baked meat with a strong aroma.

Tender meat with tomatoes

This option requires the presence of tomatoes. They are boiled and transformed into a delicious sauce. For this manufacturing option, you need to take the following ingredients:

1.5 kilograms of bunny;
350 ml reddish dry wine;
onion head;
one ripe tomato;
two cloves of garlic;
50 grams each of butter and olive oil;
little flour;
salt, dark ground pepper;
a little ground cinnamon and bay leaf.

First, wash the bunny carcass, trim off excess fat, and cut into pieces. Peel the onion and cut into strips. The tomato is peeled and seeds removed, and the pulp is finely chopped. The garlic is peeled and cut into large pieces.

Combine both types of oil in a saucepan. The bunny is rolled in flour. To ensure that the layer comes out small, the carcass is carefully dried. Fry any piece in oil on both sides for 10 minutes until a crust forms.

Then add onions and tomatoes to the meat and sprinkle with garlic. Add spices and bay leaf. Add little salt; it is best to add salt to an already prepared dish. Fry the ingredients for another 10 minutes.

Afterwards the wine is poured in. Simmer without a lid to allow the alcohol to evaporate. Afterwards, cover the saucepan with a lid and cook the bunny for an hour and a half. Stir the dish from time to time so that the ingredients do not burn.

Maltese bunny recipe: red wine and peas

Anyone can prepare a tasty and satisfying dish. It comes out dressed up by adding various vegetables. And thanks to potatoes and peas, the recipe allows you to avoid preparing the side dish separately. For this manufacturing option you need to take:

one bunny carcass;
6 cloves of garlic;
three tomatoes;
two onions;
a glass of peas;
a couple of tablespoons of tomato paste;
6 medium carrots;
three potato tubers;
1.25 glasses of reddish dry wine;
little flour;
a mixture of dried herbs;
salt and pepper;
a couple of bay leaves;
a teaspoon of olive oil.

To begin with, wash the bunny carcass, trim off excess fat, and cut the carcass into portions. Carrots and potatoes are peeled and cut into four or five pieces, in other words, quite large. The garlic is peeled and cut into cubes. The onion is cut into rings.

Dip the bunny slices in flour. Fry in a frying pan in olive oil. The bunny should have a crust. Then add vegetables, diced tomatoes, and combine the ingredients. Add wine and spices, including tomato paste. Add peas. If there is not enough water, then add more wine or water. Simmer over low heat under the lid for at least one and a half hours. From time to time the water level and the readiness of meat and peas are inspected.

The finished bunny is served hot; you can garnish it with parsley sprigs or fresh vegetables. No additional side dish required.

Delicious bunny in a slow cooker

Almost everyone will like the recipe for a bunny in red wine in a slow cooker. There is no need to fuss around at the stove, stir or watch the production. For it you need to take the following ingredients:

one small bunny carcass;
two bell peppers. To get a wonderful dish, you can take multi-colored fruits;
a head of onion or four shallots;
four cloves of garlic;
four tomatoes;
200 grams of reddish wine, the same amount of water;
different spices. Ground paprika and dark pepper are excellent.

The bunny is cut into pieces. Peel the garlic and cut it in half. All vegetables are cut into cubes. Place the ingredients in the multicooker bowl, add wine and water, and add spices. Stew the bunny in a slow cooker for 2 hours on the “Stew” program.

You can also add a little hot ground pepper to this dish. This will appeal to those who like it spicy. The advantage of this recipe is that the ingredients do not need to be fried, which means no oil is used. So the dish turns out to be the least caloric.

Rabbit is a tasty dietary meat. But almost everyone simply doesn’t know how to cook it. A dish of bunny with the addition of reddish wine is something everyone can enjoy. It does not require many different ingredients, and can be prepared according to various recipes, both in the oven and on the stove. In addition, there are methods of making it in a slow cooker.