Rabbit stewed in wine (reddish or snow-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 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.

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 ancient sayings went: 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!

They say that for stifado you need a small shallot. Otherwise it is not stifado. They say that you need Greek wine, you need Greek olive oil, etc. Not long ago they brought me a package with a set of spices for stifado, purchased somewhere in the Peloponnese.

I decided to cook veal stifado later. But, using stifado technology as a basis, I prepared a bunny according to a unique recipe - bunny in wine. Make it, especially if you love tender rabbit meat, soaked in a fragrant sauce and a subtle tang.

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.

Correct recipes for bunny in wine

Rabbit in wine - this phrase alone forces the imagination to picture an appetizing dish, and the taste sensors explode in anticipation of a savory meal. Tender, dietary meat is deservedly considered by almost everyone to be a real delicacy. There are a lot of manufacturing options. Each recipe has its own personality, but the result always remains at the highest level.

How to marinate bunny meat in wine

Cooking a bunny is quite simple, but the meat must be marinated in advance. This will allow you to achieve the desired softness and tenderness. Before you start soaking the meat in the marinade, the carcass must be disassembled into portioned pieces. So all the tastes and smells of the prepared composition will fill the product.

Wine allows you to achieve a delicate taste of the finished dish, which other marinades do not always provide. During the time the preparation is infused, all the alcohol evaporates. All that remains is its smell and taste. It will become a special highlight of the prepared treat. In addition, the drink removes all the odors associated with meat, does not clog, but only harmoniously emphasizes its taste. To thoroughly marinate rabbit meat, it is better to leave the product in the marinade for 1-2 days.

Rabbit stewed in snow-white wine

There are many recipes for rabbit stewed in snow-white wine; even novice housewives can do them, as they differ in simplicity, and the taste of the dish is always the best. You should prepare:

1 rabbit carcass, cut into portions;
A bottle of snow-white dry wine;
laurel leaf;
flour;
vegetable oil 1-2 tbsp. l.;
1 onion;
spices and salt of your choice.

Prepare portions of rabbit meat in advance. Wash them and remove the water with a cardboard towel.
Place the meat into the pan and add wine. Leave to marinate in the refrigerator until the morning, covering the container with a lid.
Remove the meat from the container and remove the marinade with a dry towel.
Season.
Breaded in flour.
Heat vegetable oil in a deep frying pan.
Fry the meat until a nice golden color appears on both sides.
Add onion half rings and fry for a few minutes.
Season to taste and add a bay leaf to the dish.
Pour the marinade into the pan and simmer for 10 minutes.
Reduce heat, cover the container with a lid.
Simmer for 1.5 hours over low heat. Add marinade as needed, add seasonings, mix everything well.

Rabbit in snow-white wine according to this recipe comes out very juicy. The dish is best served hot with a side dish of your choice and the freshest vegetables.

Recipe for bunny in reddish wine in the oven

To amaze your guests and loved ones with a unique dish, you should definitely cook the bunny in the oven, adding a special ingredient to it - reddish wine. You should prepare:

bunny carcass, cut into 2 parts (you can throw the whole one, if desired);
two-thirds glasses of reddish semi-dry wine;
2 tbsp. l. olive oil;
1 tbsp. l. balsamic vinegar;
1 tbsp. l. fresh lemon juice;
a bunch of parsley;
half an onion;
¼ tsp. oregano;
½ tsp. consistency of peppers;
salt.

Cover the bottom of the refractory mold with foil and create sides.
Place the carcass in it.
Mix fragrant herbs, spices, salt. Brush the meat with it.
Combine lemon juice with wine and balsamic vinegar, pour everything into the mold, distributing it moderately over the carcass.
Place onion half rings and parsley on top.
Preheat the oven to 170 degrees.
Leave the dish to cook for 60 minutes. Then add the temperature to 200 degrees and wait until an appetizing golden crust appears on the meat.

Option with sour cream and snow-white wine

The bunny in sour cream and wine turns out tender and juicy. You will need:

1 kg of rabbit meat;
3 tbsp. l. flour;
1 clove of garlic;
80 ml of snow-white dry wine;
200 g sour cream;
0.5 tbsp. l. grain mustard;
3-4 tbsp. l. vegetable (olive) oil;
a couple of bay leaves;
2 sprigs of thyme;
A sprig of rosemary;
a mixture of peppers and salt to taste.

Prepare portioned pieces of meat.
Fry in hot vegetable oil until golden brown.
Place in a deep stewing container.
Add garlic to a preheated frying pan, fry, then remove.
Pour wine, sour cream, mustard into the pan and season. Wait for the sauce to cook down.
Season the meat with the sauce and close the container with a lid.
Cook over low heat for 40 minutes.

Rabbit stewed in wine with sour cream and served hot. Add new vegetables and herbs.

The combination of wine flavor and rabbit meat is an ideal combination for ordinary but unique dishes. Add a couple of family recipes so that you always have a reason to prepare a delicious dinner for your family and guests. Bon appetit!

Rabbit in wine

The dish is based on an old village recipe that is popular in almost all French provinces. And what a restaurant delight it turns out to be!

Among the dishes of French cuisine, bunny in wine is not the only meat dish that is prepared according to the principle of stewing in wine. You can also remember the others: the well-known coq-au-vin (cockerel in wine) or the equally popular boeuf bourguignon (beef in wine). Rabbit in wine is probably practically dietary, at least the most dietary of the recipes listed. This dish is sometimes classified as a Christmas dish, but it will definitely brighten up a weekday evening.

You can find a huge number of recipe options - it all depends on the taste of the cook. Surely, it is no longer possible to find the most ordinary and authentic, the most “true” 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. The bunny is stewed in snow-white and red wine, with the addition of various vegetables and root vegetables, with various herbs, fresh and dry, with or without herbs and spices. This is precisely why the dish turns out to be homemade and “native”, because anyone can make it according to their preferences, observing only the main principles of production, which we will talk about.

Ingredients

dry reddish wine 300-350 ml
bunny legs 3 pieces
2 carrots
onion 1 piece
1 tomato large and juicy
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 bunny carcass, cut into portions, is also suitable for making this dish.

Manufacturing

Wash the bunny's legs, dry with cardboard towels, and rub generously with salt and pepper.

Pour the flour into a plastic bag and place the meat in it. Close the bag, shake it so that the flour moderately covers the bunny. Then shake off the excess flour - the meat will take exactly as much as necessary. This is the first point: dredging the meat in flour will allow it to brown, and then this flour will help thicken the sauce.

Heat the oil well in a frying pan and fry the bunny in it over medium-high heat until golden brown.

While the hare is frying, cut the onion into half rings.

Finely chop the garlic.

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

Then grate the tomato on a small grater 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 main point of making a very affectionate bunny in wine is the long stewing process. So, despite the fact that this meat cooks quite quickly, simmer it for 1.5-2 hours.

During this period of time, the sauce will boil away, thicken, and the bunny itself will acquire an intense black color.

Serve the bunny, 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.