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

The combination of wine and rabbit meat allows you to not only prepare a gourmet dish. The organic acids contained in the drink contribute to the softening of muscle fibers. A rabbit in wine always turns out to be more tender and juicy than when stewed in other ways.

Selection of wine and meat

It is believed that for stewing it is better to take the meat of a young animal. But the traditional recipe using white grape alcohol meant preparing a dish from a rabbit killed on a hunt, which could be harsh. Marinating and long-term stewing processes are able to cope with meat of any quality.

Stewing a rabbit in red wine is often referred to as the quick way. The meat is pre-marinated for a short time, and in this case it is worth buying the carcass of a young animal for the stew. This will greatly speed up the preparation of the dish.

You can determine the age of the animal by the color of the meat: young rabbit meat has a light or pink shade of legs, and the meat of an old animal is red. The back of the carcass always has a fairly light shade and does not serve as an indicator when choosing meat. Another sign of age is the weight of the whole carcass. A young rabbit rarely weighs more than 1.5-1.7 kg; in an old rabbit, the carcass can reach 2 kg or more.

When choosing, it is not necessary to dwell on expensive brands. Exposure and taste advantages of alcohol practically do not matter. The main thing to pay attention to is the low sugar content in the drink. The best choice would be dry red or white grape wine from any country. Suitable local fruit wines with a sour taste and unobtrusive aroma (apple, rowan, etc.).

In the absence of a dry drink, you can choose semi-dry or even semi-sweet. But you should not buy a fortified or liqueur variety for cooking. The high content of ethyl alcohol in them makes the roast taste unpleasant.

Wine for rabbit, prepared with the addition of alcohol, is chosen according to taste: more or less tart, with more or less sugar. It is believed that Shiraz, Anjou or Bordeaux will be the best, and Chablis from the Caucasian varieties. The basis for self-selection is a low sugar content, guided by dry and semi-dry red and white wines.

For extinguishing, the front and hind legs of the carcass are more suitable. The muscle tissue on the back is different in structure and resembles a chicken breast. If you need to cook a rabbit stew in red wine for several servings, then it is better to buy 2-3 carcasses and use only the legs of the animals, and set aside the back for another dish.

Before cooking a rabbit in wine, the carcass is cleaned of films and divided into portions. If the back still gets into the stew, it is cut across the spine into convenient pieces. The legs are separated at the joints, and the legs and shoulder part are cut across the bone. The ribs and side thin parts are not used on the stew, they can be saved for the broth.

Rabbit meat contains little fat, therefore, for juiciness, each portioned piece is stuffed with a small slice of bacon (pork or cut from the carcass on the back and sides). This can be done both before pickling and after it.

How to cook rabbit in red wine

Sometimes the rabbit has a slight musk flavor that is felt in the finished dish. In order not to spoil the pleasure of eating, after cutting, the pieces of meat should be kept a little in a weak acetic solution (1 tablespoon of 6-9% vinegar per 1 liter of water) or in whey. Pre-processing can take up to 30 minutes.

To prepare a stew for 4-5 servings, you need to take:

1.3 kg of rabbit meat;
350-400 ml of dry red wine;
50 g butter;
50 ml of olive oil;
4 tbsp. l. flour;
1 medium tomato (about 100 g) or 1 tbsp. l. tomato paste;
1 medium onion;
2 cloves of garlic;
salt and spices to taste.

Cut the onion and garlic, remove the skin from the tomato and chop it. Heat oil in a deep frying pan.

Dry the pieces of meat with a napkin and roll in flour. Fry until golden brown on all sides, and then add prepared vegetables and spices to the pan. Warm everything up for 10 minutes.

Pour in the wine and quickly bring the dish to a boil. Reduce the heat of the stove so that boiling is minimal. Stew the meat under the lid for about 1.5 hours. The pieces need to be stirred so that they do not burn on the bottom. If the liquid boils away strongly, add small portions of wine or boiling water. After about 1 hour, after the start of stewing, try the dish for salt, add salt if necessary. Willingness to determine the ease of separation of the bones from the pulp.

Serve the rabbit stew in red wine hot. The best side dish is rice or mashed potatoes.

In a slow cooker

Rabbit meat is easy to cook in a slow cooker. Prepare the meat in the manner described above, marinate it for at least 30-40 minutes. After that, put 1.5-2 kg of rabbit meat into the bowl of the appliance, immediately add spices (best of all, rosemary and thyme), onion (about 200 g) and celery stalks, cut into pieces (150 g).

Set the "extinguishing" mode to 1.5 hours. After 40 minutes, stop the device, turn the rabbit pieces over, pour in wine (200 ml) and salt to taste. Close the lid again, turn on the multicooker and cook until the end of the set time.

Rabbit stewed in white wine

To prepare a rabbit in white wine according to the classic recipe, you will need:

rabbit meat - 1.5-1.7 kg;
dry white wine - 750 ml;
onion - 150 g;
a little vegetable oil and flour for frying pieces of meat;
salt, spices to taste.

Be sure to add bay leaf to the dish. Choose the rest of the spices to your liking: black and allspice, Provence herbs or ginger.

Boil the wine with spices and cool completely. Load the prepared pieces of meat into the container and keep under the lid for 10-12 hours. It is convenient to leave the rabbit to marinate overnight in the refrigerator.

Before cooking, dry the pieces, roll in flour and fry until golden. Add onion and spices cut into thick half rings. Fry a little more, slightly browning the contents of the pan. Pour the marinade into the fried meat and quickly bring it to a boil. Reduce heat to minimum. Cover the pan with a lid and simmer the stew for at least 1.5 hours, focusing on the softness of the meat and the ease of bone removal.

Add the marinade as the wine evaporates. Approximately 1 hour after the start of stewing, salt the dish. Ready-made rabbit stewed in white wine, served with potatoes or rice. The traditional serving is a stew without a side dish, with a sauce in which the meat was stewed.

A rabbit cooked in wine using a modern kitchen device (slow cooker or oven) always turns out to be very tasty, tender and juicy. It should be especially noted that such a dish is ideal for side dishes of boiled rice, mashed potatoes, pasta, buckwheat, etc. Moreover, a whole baked rabbit in wine will serve as an excellent decoration for a festive table. Let's talk about the features of its preparation.

Rabbit in wine in a slow cooker: a step by step recipe

To taste, the tender meat of a domestic rabbit is very much like poultry meat. However, it is more useful and dietary. In this regard, such dishes can be consumed even by those who follow a healthy and low-calorie diet. But this is only if the rabbit in wine was cooked with a minimum amount of butter, sour cream and other fatty ingredients.

So, to create a delicious and satisfying dish, we need:

frozen rabbit - one carcass weighing two kilograms;
sweet onions - two heads (small);
celery stalks - two pieces;
dry red wine - two hundred milliliters;
table salt, ground allspice - add to taste;
dried thyme and rosemary - add at will and taste.

Proper selection and processing of the meat product

About how in wine, we will discuss below. First, you should carefully process the acquired carcass. It must be washed well, and then removed all unnecessary elements and divided into portioned pieces. At the same time, it is best to leave the most delicate back for dietary soup, but put stiffer legs and chest into goulash.

Product pickling

Before proceeding with the heat treatment of the dish, it is recommended to lower the chopped pieces of meat for two hours in the marinade. To do this, you need to take enameled dishes, put the whole chopped rabbit carcass there, and then season it with table salt, allspice ground pepper and red pepper. Next, the product must be tightly closed and left in this state at room temperature.

Heat treatment of the dish

After the meat has absorbed the spices and wine, you can immediately start preparing a lean dinner. For this rabbit, along with a fragrant marinade, you need to put it in a multicooker bowl, and then add finely chopped onions, pieces of peeled celery, as well as dried rosemary and thyme. It should be noted that the presented herbs in combination with dry red wine will give the dish an incredible aroma and taste. If desired, you can additionally add other favorite spices to such a dinner.

The formed dish must be tightly closed and put in the stew mode for 90 minutes. And every half hour, it is recommended to turn the pieces over with a spoon. This procedure is necessary so that the dinner does not burn. After all, neither fat nor oil was added to the rabbit. After the specified time, the meat should be tasted. If it has become completely soft, then it can be safely served at the table.

How to present for dinner

Braised rabbit in wine is served warm or hot along with a side dish. In addition to such tender and soft meat, you can serve fresh herbs, as well as a raw vegetable salad seasoned with unrefined olive oil.

in wine and sour cream

Preparing such a dish in the oven is not very long, but it turns out incredibly tasty and satisfying. Unlike the previous recipe, this method includes fatty sour cream among the ingredients. In this regard, the presented lunch is quite difficult to call dietary. That is why it is recommended to do it only on holidays, when you can afford to relax, forgetting about your figure for a while, and eat a couple of pieces of fatty fried meat.

So, to prepare this dish you will need:

large rabbit - one whole carcass;
semi-sweet red wine - two hundred and fifty milliliters;
refined olive oil - two large spoons;
balsamic vinegar - one large spoon;
freshly squeezed lemon juice - from a small fruit;
fresh greens (parsley, dill) - several bunches;
sweet onion bulbs - two heads;
any fragrant spices and seasonings - add at your own discretion;
fine sea salt and allspice ground pepper - add to taste;
fat thick sour cream - two hundred grams.

Meat processing process

The rabbit, cooked in wine and sour cream, turns out so tasty and tender that none of the invited guests can refuse such a meat dish. By the way, it is recommended to start preparing a festive dinner in the evening. After all, the meat should be soaked in semi-sweet wine in advance. It is required to take a large whole rabbit carcass, wash it thoroughly, clean it of unnecessary elements, and then cut it in half (into two equal parts). It is in this form that the meat will be baked in the oven.

Preparation of a fragrant marinade

A few hours before baking a meat dish (12-14 hours), the halves of the rabbit should be placed in an enamel bowl, and then immediately start preparing the marinade. To do this, pour balsamic vinegar, a few tablespoons of olive oil and lemon juice squeezed from a small fruit into a deep bowl. The resulting mixture is required to season the meat ingredient so that it almost completely “drowns” in it. Next, the dishes with the rabbit should be closed, put in the refrigerator and kept all night. If you do not have such an amount of time, then the meat can be soaked for 2-3 hours, but only at room temperature. During this time, the product will be well saturated with wine and balsamic vinegar, it will become more fragrant, tender and soft.

Dish shaping

In addition to the alcoholic drink and other ingredients mentioned above, the recipe for rabbit in wine involves the use of various spices and fatty sour cream. In a small bowl, you need to mix allspice ground pepper, fine sea salt, chopped fresh herbs, a thick dairy product, as well as any aromatic seasonings. With the resulting slurry, it is necessary to lubricate the divided carcass on all sides and put it in a deep form, lined with thick foil in advance. Pour some of the wine marinade into the same bowl. After that, the meat component must be covered with onion rings, and then tightly covered with foil.

Heat treatment

Rabbit in wine in the oven cooks pretty quickly. In order for the meat to become completely soft, it must be kept in a cabinet heated to two hundred degrees for 47-50 minutes. After this time, it is recommended to remove the form with the dish, slightly open the foil and pinch off a piece of rabbit. If the meat is well separated from the bones, then it can be safely removed from the oven.

How to serve to the festive table

After the dish is completely ready, it should be carefully removed from the foil and placed on a large plate. Along the edges of the dishes, it is recommended to lay out the petals of fresh parsley, as well as thin slices of lemon. To give the dinner a more attractive and appetizing appearance, it can be lightly doused with wine broth taken from the foil. Serve such a tasty and tender meat dish to the festive table along with a side dish (fried potatoes, beans, rice, etc.), wheat bread and fresh vegetables. Bon appetit!

I often cook rabbit stewed in wine at home. The rabbit prepared in this way has an original taste and is liked by lovers of aromatic herbs and spices, which are me and my family. We also love good wine, part of which, following the recipe, without regret, was allocated for stewing the rabbit. This meat dish does not require special culinary knowledge, looks elegant and is perfect for different life situations. A large role in the recipe will be played by the appropriate amount of onion and garlic, otherwise the desired effect will not be achieved in the taste of the meat.

Recipe Ingredients:

1 rabbit carcass,
250 ml dry wine (white or rosé)
onions (preferably red) - 5 large heads,
1 head of garlic
canned green olives (green), pitted - 1 can,
dried: parsley, oregano, rosemary and basil,
pepper mixture, salt.

How to cook stewed rabbit in wine

Thoroughly wash the rabbit carcass, dry the meat a little, cut into neat portioned pieces. Lightly roll each piece in a mixture of salt and aromatic peppers, put it in a bowl, cover it and leave the contents to soak for at least an hour, resorting to the help of a refrigerator.

Wash onion and garlic, peel. Cut the onion into half rings, chop the garlic.

Fry these vegetables in oil, giving them a light golden color, and then spread them on the bottom of a saucepan or deep thick-walled pan.

In a bowl where vegetables were brought to mind, adding, if necessary, more vegetable oil, fry the rabbit pieces until a dark golden crust appears. Put them on top of the vegetables in a saucepan.

Pour part of the dry wine into the saucepan, add parsley, dried basil, rosemary and a couple of sprigs of oregano to the meat, add olives with brine.

Mix the contents and simmer the rabbit, closing the pan with a lid, over low heat, stirring occasionally and pouring wine into the dishes.

Try to flip and swap the pieces so that each one can soak in the sauce. If necessary, add salt to the meat, but do it very carefully. We take into account that canned olives are quite salty and in the process of cooking they will give their taste to the dish.

Serve the rabbit, watering the resulting sauce with wine. Additional decoration of this second course of meat with olives, stewed vegetables and fragrant herbs from a frying pan does not hurt at all. How not to hurt, in the future, for dessert, to me and my household, made, of course, also with their own hands.

I remember that my grandmother always bred rabbits in the village. Dishes from rabbit meat were somehow not remembered. Most often, the meat was prepared simply - stewed in chunks in a thick sauce of toasted flour. It was delicious. But, since some year, the breeding of rabbits has practically ceased with us, because. the rabbits began to suffer from some mysterious disease with a complex name. However, in Australia, this does not prevent rabbits from being "the scourge of God."

For all their harmfulness, rabbits are a valuable and dietary product. This was convincingly proved many years ago by well-known comedians. Rabbit dishes are found in almost all world cuisines. No matter how the rabbit is cooked, it is always delicious. Recently, we usually cook rabbit - stew with sour cream. Combined with mashed potatoes - a marvelous homemade dish. Last New Year's Eve they cooked rabbit with rosemary, a recipe from an old French book. The result is much higher than expected.

In the Mediterranean countries, especially on the islands, in Greece, rabbit is usually cooked with onions, wine and olive oil. However, almost everything is cooked with wine there. Wine in general is a great product for cooking. As the ancients said, In vino veritas (Truth is in 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 content of acids in wine.

In Greece, the meat dish "stifado" (Στιφαδο) is very popular. Literally translated as stew. And if they just say “stifado”, they mean beef or veal. And from other meat - specify from what. The essence of the dish - the meat is stewed in a sauce of large amounts of onions, with wine, olive oil and spices.

In addition, you can find stifado from chicken, fish, and even seafood or just. Even in Greece itself, in the same city or locality, you can find two completely different stifados, and each firmly believes that his stifado is the best!

They say that for stifado you need small shallots. Otherwise it is not stifado. They say that we need Greek wine, we need Greek olive oil, and so on. Recently they brought me a package with a set of spices for stifado, they bought it somewhere in the Peloponnese.

I decided to cook veal stifado later. But, taking the stifado technology as a basis, he prepared a rabbit according to the original recipe - a rabbit in wine. Cook it, especially if you like tender rabbit meat soaked in flavorful sauce and subtle flavor.

Rabbit in wine. Step by step recipe

Ingredients (serves 4)

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

Prepare the rabbit. Often in recipes there is a recommendation to soak rabbit meat in water acidified with vinegar. This is not entirely correct, and is not required at all. In water acidified with vinegar, game is soaked - a hare, to beat off a specific smell. A domestic or purchased rabbit does not smell at all, and there is nothing to fight off there. However, I do not insist. Do as you see fit.
Rabbit, onion, tomato, garlic, wine and spices
Wash the rabbit, remove the remnants of the entrails, films, and remnants of fat. Especially carefully scrape out the lungs and kidneys. Chop the rabbit meat into large pieces, the size of a chicken egg (approximately). Be sure to let the water drain, and even, if possible, dry the meat with paper towels.
Peel the onion and cut into strips. If it is possible to use a small shallot or seedling, it should be about 150 gr. Just peel it off the husk and do not chop. Scald the tomato with boiling water, remove the skin and remove the seeds. Finely chop the tomato pulp. If there is no tomato, you can get by with 1 tbsp. l. tomato paste. Peel the garlic and chop with a knife.
Cut onion, tomato and garlic
Melt the butter in a deep saucepan with a lid and add the olive oil. We will cook the meat in a fat mixture.
Melt the butter in a deep saucepan with a lid and add the olive oil.
Roll the rabbit pieces in flour. Given that the meat is dried with napkins, not much flour will stick. Put the rabbit meat in a heated frying pan and fry until golden brown. Approximately up to 10 minutes.
Roll the rabbit in flour and fry in oil until golden brown
Then turn the rabbit pieces over and fry on the other side. It is important that the pieces of meat are ruddy and golden. It is better to turn over with a regular fork. After the meat is fried, you can simply mix with a spatula.
Fry the rabbit in butter until golden brown
Add chopped onion, garlic and tomato to the meat.
Add chopped onion, garlic and tomato to the meat
Salt a little, just a little. Salt is better to taste already almost ready dish. Add a few bay leaves, pepper, and sprinkle with a few pinches of dry aromatic herbs (basil, savory, oregano). Fry everything for 10 minutes.
Pour half a bottle of red dry or slightly sweet natural (!) Wine into the dish. Make sure that the wine is natural, and not a mixture of dyes and chemical cocktails. Bring the wine to a boil and simmer for 10 minutes with the lid open over low heat. It is necessary to evaporate as much alcohol as possible. Very carefully, alcohol vapors can and do explode. Many years ago, a friend's parrot was killed like that.
Pour in the wine and simmer covered
Further, everything is extremely simple. Cover the saucepan with a lid and simmer. Rabbit in wine is cooked over very low heat for 1.5 hours. If, in your opinion, the liquid is not enough, add wine or plain water. Stir occasionally so that the rabbit in the wine does not burn and stick to the pan. Let the rabbit stew in wine. After an hour, it is worth tasting and salting and peppering more. By the way, it is very tasty if the rabbit is in wine with a pinch of cinnamon and nutmeg.
The result should be a very thick sauce with large pieces of rabbit meat - a rabbit in wine.

Rabbit in wine - this phrase already makes the imagination draw a mouth-watering dish, and taste buds explode in anticipation of a delicious meal. Tender, dietary meat is deservedly considered by many to be a real delicacy. There are a lot of cooking options. Each has its own characteristics, but the result always remains at the highest level.

How to marinate rabbit meat in wine

Cooking a rabbit is quite simple, but the meat must be marinated first. This will achieve the desired softness, tenderness. Before starting the soaking of meat in the marinade, the carcass must be disassembled into portioned pieces. So all the tastes and aromas of the prepared composition will fill the product.

Wine allows you to achieve a delicate taste of the finished dish, which is not always provided by other marinades. During the time the workpiece is infused, all alcohol evaporates. All that remains is its aroma and taste. It will become a special highlight of the cooked treat. In addition, the drink eliminates all odors characteristic of meat, does not clog, but only harmoniously emphasizes its taste. In order to marinate rabbit meat as much as possible, it is better to leave the workpiece in the marinade for 1-2 days.

Rabbit stewed in white wine

There are many stewed rabbit recipes, even novice housewives can do it, because they are simple, and the taste of the dish is always excellent. You should prepare:

1 rabbit carcass cut into portions;
A bottle of dry white wine;
laurel leaf;
flour;
vegetable oil 1-2 tbsp. l.;
1 head of onion;
spices and salt to choose from.

Cooking steps

Pre-prepare portioned pieces of rabbit meat. Rinse them, remove moisture with a paper towel.
Send meat to the pan, add wine. Leave until morning in the refrigerator to marinate, covering the container with a lid.
Remove the meat from the container, remove the marinade with a dry towel.
Season.
Dip in flour.
Heat vegetable oil in a deep frying pan.
Fry the meat until an attractive golden color appears on both sides.
Add onion half rings, fry for a couple of minutes.
Season to taste, send bay leaf to the dish.
Pour the marinade into the pan, simmer for 10 minutes.
Reduce the heat, cover the container with a lid.
Simmer for 1.5 hours over low heat. Add marinade if necessary, add seasonings, mix everything well.

Rabbit in white wine according to this recipe is very juicy. To the table, the dish is best served hot with a side dish to taste, fresh vegetables.

Recipe for rabbit in red wine in the oven

To surprise guests and loved ones with a gourmet dish, you should definitely cook the rabbit in the oven, adding a special ingredient to it - red wine. You should prepare:

rabbit carcass, cut into 2 parts (you can leave the whole, if desired);
two thirds of a glass;
2 tbsp. l. olive oil;
1 st. l. balsamic vinegar;
1 st. l. fresh lemon juice;
bunch of parsley;
half an onion;
¼ tsp oregano;
½ tsp pepper mixtures;
salt.

Cooking steps

Line the bottom of the refractory mold with foil, make the sides.
Put the carcass in it.
Mix aromatic herbs, spices, salt. Lubricate the meat with it.
Combine lemon juice with wine and balsamic vinegar, pour everything into a mold, evenly distributing it over the carcass.
Put onion half rings and parsley on top.
Preheat the oven to 170 degrees.
Send 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.

Rabbit in red wine will turn out spicy and will be able to please with an unexpected taste.

Variant with sour cream and white wine

Tender and juicy is a rabbit in sour cream and wine. Required:

1 kg of rabbit meat;
3 art. l. flour;
1 clove of garlic;
80 ml of dry white wine;
200 g sour cream;
0.5 st. l. grain mustard;
3-4 st. 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.

Step by step cooking

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

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

The combination of wine flavor and rabbit meat is the perfect combination for simple yet sophisticated dishes. Add a couple of recipes to the family piggy bank so that there is always a reason to cook a delicious dinner for family and guests. Bon appetit!

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