Rabbit fricassee in wine sauce
Rabbit fricassee in wine sauce
Stewed rabbit in a wonderful sauce. Delicious and solemn! Rabbit fricassee in wine sauce is a classic of French cuisine. There are a huge number of options for making it, but stewing specifically allows the meat to be so tender and soft.
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Ingredients and how to cook
ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: |
188 kcal |
| Belkov: | 14 g |
| Zhirov: | 17 g |
| Carbohydrates: | 2 g |
| Used: | 42 / 52 / 6 |
| H 100 / C 0 / B 0 | |
Production time: 2 hours
manufacturing method
A sauce made from cream, mustard and onions gives the finished dish a piquant and special taste worthy of a festive table in a restaurant setting. It may seem that preparing this dish is very difficult, but it is not so - anyone can do it.
So, first we cut the rabbit into portioned pieces. If it was frozen, defrost it earlier. In a large bowl, salt the meat and mix it well so that any piece is salted. Leave the meat at room temperature for 30-45 minutes to salt.
Heat vegetable oil in a large frying pan and fry all the pieces of rabbit. It is important that when frying, the pieces are fried on all sides and do not touch together. If there is a lot of meat and the frying pan is not large, fry the meat in parts. Before frying, wipe any piece with a dry towel to remove excess water and salt.
Once all the rabbit pieces are fried, put them in a bowl and start making the sauce.
Wash the shallots, dry them and chop them finely. Fry the onion in the same frying pan in which the bunny was fried. After a couple of minutes, when the onion becomes soft, add wine, stir the contents with a spatula and simmer over low heat for 5 minutes. Add mustard and thyme to the sauce, pour in water and bring to a boil. Add salt if needed to taste.
Place the rabbit pieces back into the pan, checking that any of them are moderately covered with sauce. Cover with a lid and simmer over low heat for 45 minutes. This time is needed for the meat to become soft, tender and practically fall off the bone.
When the meat is completely ready, take it out and put it on a plate. Add cream and parsley to the remaining sauce, increase the heat slightly and simmer until the amount is reduced by half and the sauce thickens. Pour the sauce over the bunny, season with parsley and serve hot. The finished dish is perfectly mixed with reddish wine and crispy snow-white bread.
Rabbit fricassee in wine sauce
Ingredients
Onions – 1 pc. (big)
Rose wine – 200 ml
Wheat flour – 80 g
Butter – 120 g
Green onion – 2 stalks (6-8 g)
Salt and pepper to taste
Dried thyme – 3 pinches
Garlic – 2 cloves
Bay leaf – 2-3 pcs.
- 128 kcal
- 1 hour 5 minutes
- 1 hour 5 minutes
Photo of the finished dish
Step-by-step recipe with photos
It is not very difficult to prepare rabbit fricassee in wine sauce - it will take about 1 hour, so start creating it in advance so that you can feed your family by the appointed time. You don’t have to eat a whole rabbit carcass; you can make a dish from the hind or front legs, or from the dorsal part. I have two front paws, so I will cook fricassee from them with the addition of rose wine. It is better to get wine at home, or more precisely from those who make it at home.
To ensure that the rabbit meat has a soft taste, it is recommended to fry it for about 5 minutes until golden brown, and then boil for another 40 minutes. The sauce is created at the very end so that the smell of the wine does not evaporate. Onions in the recipe play only a taste role, so they are added first. By the end of cooking, the onion is completely boiled down. Because rabbit meat does not have its own distinct smell, I recommend adding ground dried thyme and a couple of cloves of garlic.
Almost all chefs prepare fricassee with mushrooms or other ingredients - this is purely at your discretion, but remember that you don’t need to add a lot of vegetables to fricassee!
So, prepare the indicated ingredients and let's start cooking!
Carefully wash the meat and cut off the veins and films. Cut into small pieces.
Place wheat flour on a plate and dip the pieces of meat into it on all sides.
Melt about 100 g of butter in a cauldron, fry the meat in oil until golden brown - 2-3 minutes on each side over medium heat.
Peel the onions, wash and cut into half rings. Add to the cauldron, stir and fry for another minute.
Pour in hot water, add bay leaves and simmer for about 40 minutes over medium heat, covering the container with a lid.
When virtually all the liquid has evaporated, pour the wine into the container. Wash and chop the green onions, add them to the cauldron along with salt, ground black pepper and thyme. Add the remaining butter. Press the peeled garlic cloves. Stir gently and simmer on low heat for about 10 minutes without a lid.
Serve the prepared rabbit fricassee in wine sauce fried with boiled rice or potatoes.
Rabbit stew
Preparation time: 12 hours 30 minutes.
Production time: 2 hours 20 minutes.
Number of servings: 8 pcs.
Ingredients
Cooking rabbit fricassee
This recipe has been hanging on the order table since 2011, constantly attracting my attention! In the end, I dared to cook it - and didn’t understand why no one had cooked it for so long? A little troublesome, but delicious!
Fricassee is a dish of French cuisine, and it is just a meat stew in sauce; fricassee is prepared from any kind of meat, including rabbit. It’s not difficult to prepare rabbit fricassee; as they say, the main thing is the right approach. It is better to choose a young rabbit, and, as the creator recommends, preference should be given to a female or a castrated male.
So, let's begin to learn the secrets of making fricassee. I used the back of a large specimen, it turned out to be an amazingly tasty dish for a small family celebration, it is recommended to serve it with wine used for the marinade and sauce. The wine you need is dry, snow-white or pink, preferably light, odorless.
How to cook “Rabbit fricassee” step by step with photos at home
To make fricassee you need to take rabbit, wine, melted butter and olive oil, onion, parsley, flour, spices, cream, lemon, egg, garlic, mustard, ground black pepper.
Wash the rabbit (it is better to soak it in cool water for 3 hours in advance), cut it into portions with bones, remove internal fat, if any.
Place the rabbit pieces in a saucepan, add salt and pepper.
Pour wine over the meat and marinate for at least 4 hours (preferably overnight (that is, in the dark) ).
Cover with a lid and place in the refrigerator.
The next day, place the meat in a colander (do not rinse) to drain off all the marinade.
Heat melted butter, add olive oil.
Bread the rabbit pieces in flour.
Fry the rabbit in batches in a frying pan until golden brown.
Place the fried rabbit pieces in a deep frying pan or cauldron.
Cut the onion into quarter rings.
Fry the onion until golden brown in the same pan where you fried the meat.
Rabbit stew
Rabbit stew
This dish came to us straight from France. Fricassee is a stew made from snow-white meat. Chicken or rabbit is suitable as meat, but there are exceptions, and you can find beef or pork in its composition. This recipe for rabbit fricassee was prepared by me after reading a lot of information on the Internet and is as close as possible to the original. Whether I succeeded, I literally cannot say, because I have never been to France. But I can say for sure that it is very tasty and special.
Ingredients
Manufacturing stages
Salt the rabbit legs.
Melt ghee in a frying pan. Fry the rabbit on it on both sides over high heat. After frying, transfer to a saucepan.
Cut the mushrooms into strips (see photo) and fry in the pan in which the bunny was fried.
Add mushrooms to the bunny and pour wine over everything. Simmer the rabbit in wine over low heat until the wine has evaporated by half.
When the wine has evaporated, add broth, white pepper and a bouquet of herbs to the bunny. Simmer covered for 40-50 minutes until the rabbit is cooked.
After the time has passed, remove the rabbit from the stewpan. We take out a bouquet of herbs. Mix the yolks and cream and pour in a narrow stream into the broth in which the bunny was cooked. Whisk vigorously to avoid lumps. Add salt and pepper to taste, if necessary.
Bring the sauce to a boil and add the rabbit to it.
Keep in the sauce for 5 minutes and serve our rabbit fricassee, prepared according to this delicious recipe, to the table. Rice is served as a side dish for fricassee in France. And you rely on your taste preferences and mood.