Marinade for rabbit with white wine. Rabbit stewed in wine (red or white)

Rabbit meat occupies a leading position in the advice of nutritionists about proper nutrition. This meat is one of the few that have low level fat, do not cause allergies, are well absorbed by the body, do not increase the level of cholesterol in the blood. A domestic rabbit can be prepared even for small children as the first meat food. But, despite the usefulness of this product, many refuse it because of the harshness and specific smell. Such troubles can happen if amateurs take up cooking, real housewives have long adapted to cook rabbit in white wine with cream, and this is a win-win option that even the most picky gourmets will appreciate.

Secrets of tender rabbit meat

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

White wine with its unique sourness will serve as a kind of marinade that will soften the meat fibers and saturate the dish with a delicate taste and amazing grape aroma, 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 white wine varieties that contain the least amount of sugar. It is better to choose a sweet or semi-sweet wine.
• Always be guided by your own taste, you should like the wine taste and aroma. If you plan to serve wine at the table, then it should be the same one that you used when cooking.
• Choose a young wine that has not been aged in oak barrels. Excess astringency will hurt the rabbit.

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

How to cook rabbit in white wine with cream

The most successful option for cooking rabbit meat is using wine, cream and vegetables. This combination of ingredients will make your dish amazingly tasty.

To cook rabbit in white wine with cream, we need:

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

Cooking steps:

• The carcass is washed, cut into portions, salted, peppered, sprinkled with spices and left to soak a little.
• Wash, clean and chop all vegetables. Carrots should be in the form of circles, garlic should be simply peeled and divided into teeth, pepper should be cleaned from seeds and cut into strips, celery root should be cut into strips, onions should be cut into half rings.
• Pour sunflower oil into the brazier, it should cover the bottom well.
• When the oil starts to boil, we throw a couple of cloves of garlic and hot pepper into it, and after a couple of minutes we take them out of the cauldron. This time is enough for them to give the oil their taste and aroma.
• Fry the meat over medium heat until golden brown on all sides.
• Pour the celery and rosemary, continue to fry for another ten minutes.
• In a separate pan, fry the onion and carrots in vegetable oil until golden brown.
• Pour the wine into the cauldron with the rabbit, leave the cauldron over high heat and without a lid for two minutes so that the alcohol evaporates, reduce the heat and cover the meat with a lid. We simmer for half an hour.
• Add fried onions and carrots, four cloves of finely chopped garlic, salt and push under the lid for fifteen minutes.
• Pour the cream and flour, simmer for another five minutes and turn off the heat. The meat should be infused for several minutes under a closed lid.

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

Rabbit in wine is one of the most famous dishes French cuisine from those that you can cook in your own kitchen. You just need to know a few secrets and put in a little bit of effort. Your family will be delighted.

1 Choice of wine for cooking rabbit

Domestic rabbit meat is tender and dietary. It has a rather characteristic taste that is best emphasized by white wine. The problem is that there are many white wines and the choice is difficult. Here are some tips:

It is better to start working with white wines and tender white rabbit meat after you have some experience. Therefore, first practice cooking rabbit without wine.

2 white wine marinades

White wine marinade is a very delicate matter. Best for him Riesling. This wine slightly "plays" and allows you to soften the meat even more. Marinated rabbit is good because it just melts in your mouth. Plus, its meat absorbs the aroma of wine well and this makes the dish more refined. Here are three traditional marinades for rabbit meat:

1. A homogeneous puree-like mass is prepared from the celery root and parsley root. It is mixed with wine, salted and peppered. If you like spicy herbs, you can add them, but do not overdo it. The meat is poured with this mixture and put in the refrigerator overnight.
2. Cut the garlic into thin slices. Grind black and white peppercorns in a mortar. Grate the meat with a mixture of pepper and salt (preferably sea!) And leave for 20 minutes. Then you need to pour the meat with wine, preferably dry and leave for a couple of hours.
3. White onion cut into thin strips - you need to ensure that the onion gives juice. Crush the bay leaf and cloves in a mortar. Grate the rabbit with spices, add onion to it and pour wine over it. Such a pickled rabbit can stand from 30 minutes to several hours.

To make everyone like the rabbit in wine, you can also use the classic marinade recipe - pepper, salt and wine. And remember, the more complex the marinade, the easier recipe cooking and vice versa.

3 Rabbit stewed in wine

If you got a young rabbit, then there is no reason to marinate it. It will be enough to stew it in wine sauce. Believe me braised rabbit- it's quite easy.

Rabbit stewed this way goes well with spring salads. Sprinkle with grated parmesan before serving. You can serve such a rabbit with rice, potatoes, pasta - everything that you and your family will like.

4 White wine gravy for the rabbit

This is the most capricious and impractical recipe, nevertheless it is used and we will talk about it. Gravy is prepared for rabbit cutlets or rabbit leg. The bottom line is that meat with a minimum of spices is fried in olive oil. Oils are used quite a lot so that the meat quickly browns and does not release a lot of juice.

As soon as the meat is removed from the oil, you need to put finely chopped onions and vegetables - carrots, on a hot frying pan, Bell pepper, mushrooms, spinach or zucchini. The main thing is to chop the vegetables finely enough so that they cook quickly. When the vegetables begin to give juice and stew, pour a couple of glasses of wine into them and simmer for 15 minutes. Then a glass of cream and for another 15 minutes on a slow fire under the lid. For more spice, you can add grated parmesan to the sauce itself, when it dissolves, it gives a much more refined taste.

The recipe provides that hot gravy is poured over both meat and a side dish for it, if such is foreseen.

5 Rabbit in wine - an unshakable classic

The culinary tradition of France provides not only a large number of recipes with white and, but also a wide variety of recipes based on rabbit meat. Of course, modern rabbits have little in common with the game that cooks used to cook. The meat does not have a specific smell, it is not tough, so the marinade is used solely for taste, and not from a practical point of view. However, this does not mean that a rabbit without wine will taste better than with it.

Rabbit in wine is an exquisite, spicy, fragrant, incredibly tender dish. In the hands of an experienced cook, this white meat will turn into no less a source of pleasure than wine itself.

Prepare fine dining, and a rabbit in wine is, of course, a delicacy, you need to know how. The most important thing for successful learning are good ingredients and as much practice as possible. So get ready for the village market and don't forget to go to a good liquor store. At the same time, remember that when cooking it is obvious, and possible harm so small that there is nothing to say about it.

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Given the texture and color of the meat, the most successful option for cooking rabbit in alcohol is the option of stewing in white wine. But additives can be very different, from traditional to the most unusual, even unexpected!

Meat selection

Since the meat in this recipe languishes for a long time, looking for young meat is not necessary at all!

Anyway, it will be pre-marinated, then stewed for about an hour.

If you are faced with the choice of which parts to use, then the most popular choice of all cooks are the hind legs.

They are the meatiest in the carcass, but they are also the largest pieces, respectively, they will cook the longest.

As in the case of beef for steaks, for example, the rabbit also has less popular, but no less suitable and more beneficial parts for cooking.

First of all, these are the front paws. Cut into three parts, they cook quickly, they are convenient to take by hand by the tip of the bone and they are ideal for their small size for children. You can chop the ridge in portions by cutting off part of the peritoneum. By the way, you might find it useful. Such a dish will look very advantageous when served on a dish in even pieces with white meat. Preparing such pieces will also be faster than the hind legs. Do not use ribs for this recipe. They are best for soups and stews.

Choosing a Wine for a Recipe

To cook a rabbit it is best to use Italian or Spanish dry wine.

There are several reasons for this.

Historically, this dish has Spanish roots.

Therefore, it would be most logical to use wine, which will emphasize the character of the dish.

Italian white dry wines have a delicate aroma and mineral taste, they will also organically fit into the concept.

Buying the most expensive wines is optional. But it's better to buy two bottles of the most expensive wine you can afford. Part of the wine will be used in cooking, and the rest will be cooled in the refrigerator before serving!

Rabbit stewed in white wine with orange

In such a dish, salt and pepper will sound good, but what if you add a little green garlic, soft grain mustard and even an orange? It will be a very tasty experiment, believe me!

Ingredients:

• 1 bunch young green garlic and 2 large cloves
• 2 large onions
• 1 orange
• 250 ml dry white wine
• vegetable oil for frying
• 1 tbsp flour
• 1 pinch thyme
• salt to taste.

Cooking method

In this recipe it is recommended to marinate the rabbit before cooking. Many renowned chefs advise marinating rabbit meat before cooking, and this is definitely good for him. A couple of hours will be enough, but if possible, it is better to marinate the meat the day before and leave it in the refrigerator until cooked.

For pickling, in this case, mustard and garlic greens are used. By the way, if it is not there, you can take traditional cloves. But in the spring and summer season, be sure to try using greens, it is more fragrant and tender.

Grind garlic greens in a blender, add mustard, salt to taste, a teaspoon of vegetable oil and mix until smooth.

Wash the pieces of meat and pat dry from excess moisture. Put the pieces of meat in a suitable bowl, add the marinade and mix well. Cover the bowl with cling film and leave at room temperature for a couple of hours, or refrigerate overnight.

In this recipe pieces of meat are first fried, then stewed in wine along with the rest of the ingredients. For cooking, it is better to choose a capacious frying pan or a saucepan with a thick bottom.

Put the pan on the fire, add a couple of tablespoons of vegetable oil and heat. Sprinkle the rabbit pieces with flour, lightly bread.

Fry over high heat on all sides until golden brown. Do not cover the pan with a lid. With this frying, the juice in the pieces of meat is, as it were, “sealed” inside. If there is a lot of meat, and there is no frying pan of sufficient diameter at hand, then the pieces can be fried in portions, you should not stuff them very tightly to each other.

While the meat is fried, there is time to prepare the rest of the ingredients. The base of the sauce in this dish is caramelized onions. Peel the onion, cut in half and cut into small cubes. The more onions in this recipe, the tastier and richer the sauce.

The second, but less familiar sauce ingredient in this recipe is orange. Peel a large and juicy orange so as to slightly remove the back of the pulp, as shown in the photo. Take out the core. Cut the slices into small cubes. Collect juice.

If the rabbit was fried in several stages, then return all pieces of meat to the pan. Add onion and orange, as well as orange juice. Add spices and garlic cloves, salt. Pour in the wine. Bring to a boil and simmer the wine, stirring occasionally, for 3-4 minutes. Then reduce the fire, cover the dish with a lid. The rabbit will be stewed in wine for about 1 hour. Stir occasionally and check the sauce. If the liquid has evaporated quickly enough, you can add a little more wine or hot water.

Straighten the dish with salt and pepper, let it simmer for another 5 minutes. Then turn off the heat and let the finished rabbit “rest” under the lid for 10 minutes. This time is just enough to cook, say, pasta for a side dish!

On sufficiently large plates, serve rabbit pieces and garnish with sauce. Your gourmet dinner is ready! Tender meat stewed in wine, with subtle aromas of onion-orange caramel and herbs with garlic will not leave indifferent even skeptics and adherents of traditional cooking methods!

Add a glass of the same, but a little chilled, dry white wine to the dish, you won’t go wrong.

You can serve such a rabbit without a side dish. But then, as advice, we can recommend using a double rate of wine, onion and orange. Then the sauce will turn out much more. In this case, the dish is best served with homemade bread, such as chabat, pieces of which can be dipped into the sauce.

Fantasize, this recipe is a great occasion!

Recipe with rosemary in a slow cooker

As a successful variation of this dish, you can suggest replacing oranges with apples and cooking rabbit meat with wine and rosemary.

Wine then it is better to take semi-dry, with a brighter taste., it will accentuate the apples in this recipe.

You can cook this dish in a slow cooker.

Ingredients:

• 6 pieces rabbit stew or 2 thighs
• 2 sprigs fresh or dried rosemary
• 1 tbsp topped with soft grain mustard
• 2 large onions
• 3 sweet apples
• 300 ml white semi-dry wine
• 70 butter for frying
• 1 tbsp cornstarch
• salt to taste

Cooking method

1. The difference between this recipe and the previous one is that not vegetable oil is used for frying, but butter, and apples are fried first, and then rabbit meat. Before cooking, the meat is marinated in the same way, but rosemary is added instead of garlic. Mustard is still responsible for giving the meat extra juiciness and softness.
2. Before cooking, peel the apples, cut into 6 slices each, remove the middle.
3. In the “frying” mode, start the multicooker. Melt butter fry apple slices in it. When too high temperatures butter burns, pay attention to this and take it into account when cooking!
4. Remove the fried apples from the bowl to a plate and keep warm. You can cover with a lid, you can cover with a sheet of foil.
5. Fry the rabbit pieces until caramelized on one side.
6. Peel the onion and cut into very small cubes. Turn the meat over, add the onion to it, pour in half the norm of wine. Close multicooker. Switch to the “stewing” mode and simmer over low heat for about 20 minutes.

   If you're worried the liquid will evaporate too quickly, add a little more wine.

7. Then return the apples to the multicooker bowl. Mix cornstarch with 50 ml of wine, pour over rabbit and apples. Gently mix the contents of the bowl so that all the pieces of rabbit meat, apples are evenly distributed, and there is an onion between them.
8. Salt, pepper. Pour in the remaining wine, close the lid and bring to readiness for about 30 minutes.
9. In this case, apples will be a side dish, but if you wish, you can serve spaghetti or lentils, it will be unusual and very elegant!

Recipe in sour cream and white wine in the oven

You can cook according to this principle and a rabbit fricassee in white wine with cream or fat sour cream. Then the apples are replaced with champignons or porcini mushrooms, and half of the wine with sour cream or cream.

Attention!

But one thing is always worth considering, wine is an acidic ingredient, so you have to be absolutely sure of the freshness of the cream, otherwise it will curdle!

You can use a little life hack: evaporate all the wine after adding the onions, dilute the cornstarch with a part of the cold cream, add to the dish and cook until almost ready. Add the rest of the cream to the finished dish and heat well, avoiding active boiling, then the sauce will remain smooth and curdle.

Ingredients:

• 6 pieces rabbit stew or 2 thighs
• 300 g mushrooms (precooked)
• 2 large onions
• 250 ml heavy cream
• 300 ml white semi-dry wine
• 70 ml vegetable oil for frying
• 1 tbsp cornstarch
• salt to taste.

Cooking method

The meat in this recipe is brought to readiness in the oven, so the pan should be chosen one that can be used for this purpose. The meat is not pre-marinated.

1. Heat the oil in a frying pan and fry the rabbit pieces on both sides.
2. At this time, peel and cut the onion into thin half rings. Mushrooms cut into quarters. Add the onion to the meat, pour in all the wine, boil for a few minutes over medium heat. Cover with a lid and simmer for about 10 minutes.
3. Preheat oven to 170 degrees.
4. Add mushrooms to the rabbit, salt and pepper.
5. Mix corn starch in a small bowl with 70 ml of cream until completely dissolved, add to meat with mushrooms, mix well. Cover the pan with a lid and place in the preheated oven for 30 minutes.
6. Remove the colic, add the remaining cream, mix and, without covering the lid, put back in the oven for another 5 minutes.
   Take the dish out of the oven. Let stand 5-7 minutes before serving.

Another interesting, but simple cooking recipe can be seen in this video:

Try different variations and recipes, you will definitely be able to choose the dish that will become your signature dish!

If you find an error, please highlight a piece of text and click Ctrl+Enter.

To taste, rabbit meat resembles poultry meat, but more tender and healthier. A properly cooked rabbit in wine will decorate not only a family dinner, but also any holiday table. The dish goes well with almost any side dish. We will look at two recipes, the first based on white wine, the second - with red.

Choice of ingredients. The carcass of a young rabbit is ideal for stewing in wine, but if the meat is old, it is better to soak it in 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 an unpleasant odor (if any).

Only dry or, in extreme cases, semi-sweet wine with a minimum sugar content is suitable. Sweet, fortified and liqueur wines spoil the taste of rabbit meat, so they are not used. The wine should be natural, but not necessarily expensive, unique organoleptic properties and long exposure are not required here. So that the meat does not become too "tannic", it is better to refuse drinks that were in oak barrels.

Rabbit in white wine

Counts classic recipe. After pickling, the high acidity of white wine makes the meat more tender, while retaining a light wine aroma.

Ingredients:

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

1. Divide the rabbit meat into portions. Clean and rinse.

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

3. Get the rabbit meat out of the wine. Dry, salt, pepper, then roll in flour. Do not pour out the marinade, it is needed for stewing.

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

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

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

7. Cover the pan with a lid. Simmer over low heat for 90 minutes until cooked (after 60 minutes, taste, add more salt and spices if necessary). Periodically add wine and stir the meat.

8. Transfer the finished rabbit in 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 pre-marination. With preparation, it will take approximately 2 hours and 30 minutes to prepare. Red wine perfectly complements the taste of rabbit stew. Also appears nice light aroma.

Ingredients:

• rabbit meat - 1.3 kg;
• dry red wine - 350 ml;
• butter - 50 grams;
• 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.

1. Wash the carcass of the rabbit well, remove the remnants of fat, film and entrails. Cut the meat into portions about the size of egg. Rinse the pieces, let the water drain, then pat dry with paper towels (preferably).

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

2. Cut the peeled onion into strips.

3. Pour boiling water over the tomato, remove the skin and remove the seeds. Cut the pulp into small pieces. Tomato can be replaced with 1 tablespoon of tomato paste.

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

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

6. Roll the rabbit meat in flour (the pieces are dried, so a little flour will go away).

7. Put the meat in a hot pan, fry until golden brown (about 10 minutes).

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

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

10. Pour red wine over rabbit meat. After boiling, reduce the heating power to a minimum and keep the lid open for 10 minutes to evaporate the alcohol.

11. Cover the pan (stewpan) with a lid, set the fire to a minimum and leave to simmer. The rabbit in red wine will be ready in about 90 minutes.

In the process of extinguishing, part of the liquid will evaporate; to replenish, you can add wine or plain water. Stir occasionally to keep the meat from sticking to the bottom of the pan.

12. After 60 minutes from the start of stewing under the lid, taste the meat, salt and pepper if necessary.

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

Step 1: Marinate the rabbit.

Step 2: Roast the rabbit.

Step 3: Stew the rabbit in white wine.

Step 4: Serve the rabbit in white wine.

Never use a wine that you don't like the taste of for cooking.