Rabbit stew with mushrooms and white wine recipe

Rabbit stew with mushrooms and white wine recipe

Ingredients

Step-by-step recipe for making rabbit stew with mushrooms and white wine with photo

1. Soak the dried mushrooms in water for an hour. Later, drain the liquid, after 15 minutes, add it again, the second water will be useful for making the sauce.

Process the rabbit, cut into portions, fry in a saucepan until golden brown, add salt and pepper, and later transfer to a separate container.

In the same saucepan in which the meat was fried, fry the coarsely chopped onion and garlic, just add oil.

Now put the dried mushrooms here, fry for a couple of minutes, then put in various tomatoes, pour in the water from the dried mushrooms, a wine drink, turn the heat to low, simmer everything together for 5 minutes.

Next, add dried horseradish and pepper to the dish, add the rabbit, stir, cover with a lid, simmer the delicacy in a snow-white wine drink over low heat for an hour.

Video recipe for rabbit ragu with mushrooms and white wine

Bunny with mushrooms in snow-white wine

Ingredients

Bunny – 1.5 kilograms;

Dry snow-white wine – 200 ml;

Champignons – 250 gr;

Butter – 70 g;

Cream – 100 ml;

Onion – 1 piece;

Flour – 1.5 tablespoons;

Ground black pepper - to taste;

Olives – 10 pieces;

Garlic – 3 cloves;

Parsley – 15 g;

Mixture of dry French herbs – 1 teaspoon.

• 175 kcal
• 1 hour 5 minutes
• 1 hour 5 minutes

Photo of the finished dish

Step-by-step recipe with photos

Rabbit dishes are considered a delicacy. But above all, the meat of this animal is the most healthy and dietary along with turkey. I offer an ordinary, but very tasty dish of French cuisine - a bunny in snow-white wine with champignons and olives. It is prepared simply and relatively quickly if the meat is young.

We take the following products: rabbit, dry snow-white wine, butter, champignons, cream, onions, flour, olives, garlic, salt, ground dark pepper, herbs, a mixture of dried herbs.

Wash the rabbit and cut it into portions. Place in a saucepan or pan with a piece of butter and fry under the lid over low heat. The meat will release juice very quickly and you won’t need a lot of oil.

I have a Zepter saucepan, so the bunny was actually stewed in its own juice.

At this step, add another piece of butter to the meat. Salt and pepper to taste.

In 45-50 minutes the meat will be soft.

Let's start making the sauce. Peel the onions, wash them and chop them finely. Wash and cut the champignons. Place mushrooms with onions, butter in a frying pan and start frying over low heat.

Then pour snow-white dry wine and cream 15-20%. Dissolve the flour in a small amount of cool cream and add to the pan with the mushrooms and onions. Stew mushrooms with onions until done.

Mix onions, mushrooms, cream, wine and flour. Salt to taste and add a mixture of all the dry herbs. I have French ones.

Pour the purchased sauce over the rabbit meat.

Mix the rabbit meat with the sauce and cook for another 15 minutes. We cut the olives into rings and put them in our dish.

When everything is ready, chop the garlic and herbs. Add to meat.

The bunny in a wonderful sauce of snow-white wine, mushrooms and cream is ready.

Serve as a hot dish on holidays and on weekdays with any side dish.

Rabbit stew with mushrooms and white wine

For the stew recipe you will need:

• snow-white mushrooms (dry) – 100g snow-white mushrooms – . ” href=”/dictionary/193/belye_griby.shtml”>
• bunny – 1.2-1.5kg
• vegetable oil – 3-4 tbsp.
• garlic – 5-6 cloves
• onion (large) – 1-2 pcs.
• tomatoes (chopped, in their juice) – 400g
• dry snow-white wine – 1/2 cup
• pepper mixture with coriander – coriander to taste –

use young greens or seeds. Greens with a powerful, specific odor (the one that is “href=”/dictionary/202/koriandr.shtml”>

Recipe for making stew:

To prepare rabbit stew with mushrooms and white wine you need.

Soak the dried mushrooms for 15 minutes in cool water, then drain the water. Pour fresh water over the mushrooms and leave for another 45 minutes. Later, drain the water and set aside, cut the mushrooms into pieces. Finely chop the onion and garlic. Cut the tomatoes into cubes. Chop the rabbit carcass into pieces.

Place the rabbit in a saucepan with vegetable oil, salt and pepper to taste. Fry the meat until browned on all sides and transfer to a bowl. In a saucepan, adding oil, fry the onion and garlic for 3-4 minutes. Then add the mushrooms and cook everything together for a few more minutes. Then put the tomatoes in a saucepan, pour in the wine and a glass of water in which the mushrooms were soaked. Simmer everything together over low heat for 5 minutes.

Return the rabbit to the saucepan and season the stew with horseradish and pepper to taste. After mixing well, cover the stew with a lid and simmer for approximately 30-40 minutes until the meat is half cooked.

Meanwhile, cut the champignons into slices. Cut the olives in half. Chop rosemary and thyme. Place the prepared ingredients in a saucepan, add salt to the stew and simmer for about 30 minutes until the meat just comes off the bones.

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Stewed rabbit with mushrooms and vegetables in wine

Now you have a stewed bunny with vegetables and mushrooms in wine, a simple recipe with French notes, and a dish with a delicate taste.

If you don’t have fragrant mushrooms on hand, and most of the year no one has them on hand, then there’s no need to be sad. Tender and delicate champignons or vigorous but quiet oyster mushrooms can also decorate your dish with their timid taste, insinuating smell and completely trivial texture. They just need a little help.

[recipe-meta float=”none”]Let’s pair them with a versatile bunny. Some say that a bunny is an inexpressive meat, harsh, dry and completely tasteless. Someone, on the contrary, complains that they do not like the specific rabbit smell. But everyone absolutely admits that this is a hypoallergenic dietary meat, which is the first to be given to children as complementary foods. First. This means something, right?

I've tried many different options with bunny, but I always come back to this one - snow-white wine and a light creamy sauce. This rabbit stew recipe is my favorite. I outlined it for you and supplemented it with step-by-step photos.

Wine, with its own acid, enhances the smell of rabbit, which I personally do not like. Butter makes the meat softer and richer and infuses the sauce with velor. Mushrooms are the main violin of taste. Tomatoes are capsules that, like timpani, unexpectedly explode this entire symphony, turning attention to themselves in order to renew our perception.

Ingredients

• bunny – 1 piece (or 4 legs)
• garlic – 2 heads
• carrots – 1 medium
• celery – 1 stem
• onion – 1.5 pcs (you can take one or two to keep the count even)
• snow-white dry wine – 250 ml (the wine must be tasty, not bad and pleasant)
• cherry tomatoes – 170 g
• parsley – 5 branches
• thyme – 15 branches (or 2 tsp dry)
• mushrooms – 350 g
• butter – 50 g
• vegetable oil for frying
• salt, pepper - to taste
• chicken broth - 250 ml (you can replace it with any other broth or even water, although water is worse)
• chili - to taste
• bay leaf – 1 pc.
• pasta – 8 servings (any: spaghetti, noodles)

How to cook stewed rabbit

1. I prepare all the simple ingredients. If you have rabbit legs, then you are in luck. It would be good to divide them into 2 parts, or you will get the most massive dish for 4 servings. If you have a full bunny, like me, then it can be stretched for 8 people. And no one will be sad, I guarantee.
2. These vegetables are the three ingredients of any French dish. The onion has sprouted, but who will be sad because of this? Sprouted - well, thank you.
3. I cut the celery into small cubes. I added thyme for you so you can understand the scale. Still, we remember that this is pasta sauce. So it's small.
4. I also cut carrots. This is meditation. I cut and meditate.
5. Bow, complete with feathers.
6. My garlic is young, that’s why the tenderloin is so bold. If it was old, there could be traditional circles of cloves. Or you can chop it. We do not throw away green trunks. They will go into tomorrow's broth. And if there is no broth planned tomorrow, then freeze it.
7. The bunny is a tough creature and requires a long stew in cast iron. So I take a cast iron pan. But first I’ll fry it to get the maximum flavor out of it, which is inexpressive. I heat up the cast iron, pour in the oil and fry the rabbit, piece by piece, on hot cast iron until golden brown.
8. As I fry, I put everything in a bowl.
9. In the remaining oil on hot cast iron, I fry the champignons, peeled and cut into 4-6 pieces, depending on the size. Mushrooms require the same processing as meat, but in the most piquant version. Mushrooms are plant meat, didn’t you know?
10. Add the fried golden mushrooms (5 minutes) to the meat. You will get a beautiful stewed bunny with mushrooms. And in cast iron I heat half the butter for the onions.
11. I turn the heat down to medium. I throw in onions and garlic. Onions do not tolerate hot fire. It burns and tastes bitter. So I am patient and simmer the onion in oil over medium heat until it becomes translucent and sweet.
12. I add carrots and celery. Let it simmer for about 3 minutes until soft.
13. Next - spices and chili.
14. Thyme, bay leaf.
15. And now the time has come to deglaze everything with wine.
16. The wine bubbles, evaporates, water and alcohol leave, leaving an extract of taste and acidity. I boil the wine by half.
17. I pour in the broth.
18. I add meat and mushrooms with meat juices.
19. I taste it, add salt and pepper. Cover with a lid, heat to low, and simmer for 1 hour. Or more. Depends on the hardness of the rabbit.
20. Half an hour before readiness, I throw in the cherry tomatoes completely. And parsley. Bunny stewed in wine with vegetables is almost ready. He still has a little time left to put out the fire.
21. More to the point, I cook the pasta.
22. My bunny is ready. It is soft, full of flavor and light. The pasta is soaked in sauce. The meat is fascinating, sour-creamy, fragrant. The mushrooms are chewy and crunchy. And tomatoes explode on the tongue with hot juice. Satisfied with such a dish.