The most delicious rabbit recipe in white wine. Features of stewed rabbit dishes in wine sauce
Rabbit in wine - already this phrase makes the imagination draw appetizing dishes, and taste buds explode in anticipation of a delicious meal. Delicate, 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 allow you to achieve the desired softness, tenderness. Before starting to soak meat in the marinade, the carcass must be disassembled into portions... So all the tastes and aromas of the prepared composition will fill the product.
Wine allows you to achieve delicate taste ready meal that other marinades do not always provide. During the time that the workpiece is infused, all the alcohol evaporates. All that remains is its aroma and taste. It will become a special highlight of the prepared treat. In addition, the drink eliminates all the smells characteristic of meat, does not clog, but only harmoniously emphasizes its taste. To marinate rabbit meat as much as possible, it is better to leave the preparation in the marinade for 1-2 days.
Rabbit stewed in white wine
There are many recipes for stewed rabbit, they can be done even by novice housewives, since 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 onion;
- spices and salt to choose from.
Cooking steps
- Prepare portioned pieces of rabbit meat in advance. Rinse them, remove moisture with a paper towel.
- Send meat to the pan, add wine. Leave to marinate in the refrigerator overnight, covering the container with a lid.
- Remove the meat from the container, remove the marinade with a dry towel.
- Season.
- Breaded 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 leaves to the dish.
- Pour the marinade into the pan, simmer for 10 minutes.
- Reduce heat, cover the container with a lid.
- Simmer for 1.5 hours over low heat. Top up the marinade if necessary, add seasonings, mix well.
Rabbit in white wine according to this cooking recipe turns out to be very juicy. It is better to serve the dish hot with a side dish to taste, fresh vegetables.
Oven red wine rabbit recipe
To surprise guests and loved ones with an exquisite dish, you should definitely cook a rabbit in the oven, adding a special ingredient to it - red wine. You should prepare:
- a rabbit carcass, cut into 2 parts (you can leave it whole, if you wish);
- two thirds of a glass;
- 2 tbsp. l. olive oil;
- 1 tbsp. l. balsamic vinegar;
- 1 tbsp. l. fresh lemon juice;
- a bunch of parsley;
- half an onion;
- ¼ h. L. oregano;
- ½ tsp mixture of peppers;
- salt.
Cooking steps
- Cover the bottom of the refractory form with foil, make sides.
- Put the carcass in it.
- Mix aromatic herbs, spices, salt. Grease the meat with it.
- Connect lemon juice with wine and balsamic vinegar, pour everything into the mold, evenly distributing it over the carcass.
- Place 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.
A rabbit in red wine will turn out to be spicy and will be able to please with an unexpected taste.
Option with sour cream and white wine
The rabbit in sour cream and wine turns out to be tender and juicy. Would need:
- 1 kg of rabbit meat;
- 3 tbsp. l. flour;
- 1 clove of garlic;
- 80 ml of dry white wine;
- 200 g sour cream;
- 0.5 tbsp. l. grain mustard;
- 3-4 tbsp. l. vegetable (olive) oil;
- a couple of pieces 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 cuts of meat.
- On a red-hot vegetable oil fry until golden brown.
- Send to a deep stewing container.
- Send garlic to a preheated pan, fry, then remove.
- Pour wine, sour cream, mustard into the pan, season. Wait until the sauce has boiled down.
- 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 greenery.
Combination wine taste and rabbit meat - perfect combination for simple yet sophisticated dishes. Add a couple of recipes to the family piggy bank so that there is always an excuse to prepare a delicious dinner for family and guests. Bon Appetit!
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Popular and original recipes for pepper ...To prepare a dish we need:
- rabbit carcass;
- carrots - 2 pcs.;
- onion- 2 pcs.;
- garlic - 3-4 cloves;
- bay leaf - 2 pcs.;
- dry thyme - 1 tsp;
- white dry wine- 150 g;
- sunflower oil;
- black pepper;
- salt.
Braised rabbit in white wine - recipe
Prepare all the ingredients for the dish.
Cut the rabbit carcass into small portions. Pour meat cold water and leave to soak for several hours. Then dry each piece of rabbit with a paper towel and lightly fry in vegetable oil in a cauldron or saucepan.
Peel two medium carrots and cut into strips. Cut the onions into thick half rings, chop the garlic cloves.
Pour 2 cups of hot into the cauldron with fried rabbit boiled water, add prepared vegetables, bay leaves, a teaspoon of salt, a few black peppercorns, and a teaspoon of dried thyme. This spice enriches and adds flavor to the rabbit meat. Cover and simmer for 30 minutes.
When the water has boiled away by half, pour in dry white wine. To improve the taste and aroma of rabbit meat, I sometimes add a piece of quality butter... Simmer for another 30-40 minutes over low heat, not letting the liquid boil away, which will then turn into a fragrant delicious sauce.
If the soft, tender meat easily separates from the bone, then the rabbit is ready. For a side dish you can cook mashed potatoes, buckwheat porridge or a fresh vegetable salad. Serve stewed rabbit in white wine pouring it generously with sauce. The dish does not lose its excellent taste the next day, just do not forget to put it in the refrigerator. Bon appetit, everyone! Prepare also
Properly cooked, and most importantly prepared, rabbit meat is not only healthy and dietary, but also very tasty product... In order for the appetizing rabbit meat to become a real highlight of your table, it is important to pre-soak and marinate the meat. You can soak the rabbit in plain clean water for 2-3 hours, pouring a fresh portion of water over the meat every hour. And this article will introduce the most popular marinade recipes.
How to pickle a rabbit in wine
The use of alcohol in the preparation of the marinade is considered one of the most successful marinating recipes.
Use of white wine
Prepare the following ingredients:
- Rabbit meat - 2 kg
- Dry white wine - 0.6 L (Riesling wine is a good choice)
- Ground red pepper - a quarter tsp
- Salt - 1 tsp
- Mustard - 1 tsp
- Cooking begins with processing the meat - it must be soaked and cut into medium-sized pieces. Too small chunks should not be made, as you risk drying the meat during the cooking process. Large bones are also best removed.
- Coat each piece with mustard and place the cut carcass in a deep bowl.
- Next, sprinkle the crawl with salt and pepper and mix all the slices thoroughly so that the spices are evenly distributed.
- Then pour wine into the container with meat and mix all the ingredients again.
The marinade is ready. Leave the meat for 1.5-2 hours, and then start cooking. In addition to salt and pepper, you can use a crushed mixture of celery and parsley roots. Garlic, black and white peppers will also add a piquant taste to the meat. Chop the spices, mix with salt and grate the meat. Then fill the rabbit with white wine and leave for 2 hours.
Use of red wine
Recipe components:
- Rabbit - 1.5 kg of cut carcass
- Dry red wine - 0.5 l
- Garlic - 4 prongs
- Parsley - 30 g
- Thyme stalks - 12 pcs
- Onion - 0.5 heads
- Carrots - 1 piece
- Salt and ground black pepper
- Wash the crawl carcass, dry it (wipe it with paper towels) and cut it into medium-sized pieces.
- Peel the garlic and chop finely.
- Chop the parsley. Thyme sprigs can be sliced or spread whole between rabbit slices.
- Place the garlic, spices, salt and pepper in a small container.
- Add the prepared spice mixture to the meat. Mix all ingredients thoroughly.
- Carrots and onions are cut into small rings and also placed in a container with meat.
- Then pour the wine over the rabbit.
Marinating time - 7-8 hours. If the meat will be served for dinner, cook the marinade in the morning. If the rabbit is cooked for breakfast, the carcasses are marinated overnight. An alternative to parsley and thyme is rosemary.
How to pickle a rabbit in vinegar
To prepare the marinade you will need:
- Vinegar (apple, wine or ordinary 9%) - 2 tablespoons
- Water - 1 l
- Garlic - 2 prongs
- Bulb onion - 1 piece
- Pepper (red and black ground) - 2 pinches each
- Peppercorns - 5 balls
- Paprika - 0.5 tsp
- Parsley - 0.5 tsp
- Bay leaf - 1-2 pcs
- Add basil and rosemary if desired
- Salt - 1 tsp
- Cut the rabbit carcass into portions (1.5-2 kg).
- In a pickling bowl, combine spices, salt and finely chopped garlic cloves.
- Combine meat and spicy mixture. Mix the components.
- In a separate bowl, mix water and vinegar.
- Add the prepared water to the grated meat.
- Send bay leaves and onions cut into half rings there.
Marinating time - 1 hour (if the meat has not been previously soaked, the marinating duration is increased to 3 hours).
How to pickle a rabbit in kefir
Prepare these components:
- Rabbit carcass - 1.5-2 kg
- Kefir - 0.5 l
- Dijon mustard - 1 tablespoon
- Olive oil - 2 tablespoons
- Onions - 1-2 pieces
- Spices - at your discretion (rosemary, basil, parsley, tarragon, oregano, hops-suneli, thyme, paprika)
- Ground black pepper, salt
- V separate container mix chopped spices, mustard, kefir and olive oil.
- Salt and pepper the resulting composition.
- In the prepared marinade, place the rabbit cut into pieces. Mix all ingredients thoroughly.
- Cut the onion into thin half rings and also send it to the meat.
- Place the dishes with meat in the cold for at least 3 hours (preferably overnight).
Rabbit in wine is one of the most famous dishes French cuisine of those that you can cook in your kitchen. You just need to know a few secrets and put in a little bit of effort. Your family will be delighted.
1 Choosing wine for making a rabbit
Domestic rabbit meat is tender and dietary. It has a rather characteristic taste, which 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 best to start working with white wines and tender white rabbit meat after you have some experience. So first practice cooking your rabbit without wine.
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2 White wine marinades
White wine marinade is a very delicate matter. Best for him Riesling... This wine "plays" slightly and allows the meat to soften even more. The good thing about pickled rabbit is that it just melts in your mouth. Plus, its meat absorbs the aroma of wine well and this makes the dish more exquisite. Here are three traditional rabbit marinades:
- A homogeneous puree-like mass is prepared from celery root and parsley root. It is mixed with wine, salted and pepper. If you like herbs, you can add them, but don't overdo it. The meat is poured with this mixture and refrigerated overnight.
- Cut the garlic into thin slices. Crush black and white peppercorns in a mortar. Grate the meat with a mixture of pepper and salt (preferably seafood!) And leave for 20 minutes. Then you need to fill the meat with wine, preferably dry and leave for a couple of hours.
- Cut white onions into thin strips - you need to ensure that the onions give juice. Crush bay leaves and cloves in a mortar. Grate the rabbit with spices, add the onion and pour over the wine. Such a pickled rabbit can stand from 30 minutes to several hours.
To make everyone like a rabbit in wine, you can use and classic recipe marinade - pepper, salt and wine. And remember, the harder the marinade, the easier recipe cooking and vice versa.
3 Rabbit stewed in wine
If you've got a young rabbit, there is no reason to pickle it. It will be enough to put it out in wine sauce... Believe me stew rabbit- it's not difficult at all.
The rabbit stew in this way goes well with spring salads. Sprinkle with grated Parmesan before serving. You can serve such a rabbit with rice, potatoes, pasta - whatever you and your family will like.
4 White wine gravy for rabbit
This is the most capricious and impractical recipe, nevertheless, it is used and we will talk about it. The gravy is prepared for rabbit cutlets or for a rabbit leg. The bottom line is that meat with a minimum of spices is fried on olive oil... They use quite a lot of oils so that the meat quickly brown and does not release a lot of juice.
As soon as the meat is removed from the oil, put finely chopped onions and vegetables - carrots in 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 juice and stew, add a couple of glasses of wine to them and simmer for 15 minutes. Then a glass of cream and for another 15 minutes on low heat, covered. For added piquancy, you can add grated Parmesan to the sauce itself, when it dissolves, it gives a much more sophisticated taste.
The recipe provides that hot gravy is poured over both the meat and the side dish, 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 the most a 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, aromatic, incredibly tender dish. In the hands of an experienced culinary specialist, this white meat will turn into no less a source of pleasure than wine itself.
Cooking exquisite dishes, and a rabbit in wine is, of course, a delicacy, you need to be able to. The most important thing for successful learning is good ingredients and as much practice as possible. So get ready for the rural market and don't forget to go to a good liquor store. In doing so, remember that when cooking it is obvious, but possible harm so miserable that there is nothing to say about it.
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Among the dishes of French cuisine, the rabbit in wine is not the only one meat dish, which is prepared according to the principle of stewing in wine. You can also recall others: the notorious kok-o-wen () or the equally popular boeuf bourguignon (beef in wine). Rabbit in wine is probably almost dietary, at least the most dietary of the listed recipes. This dish is sometimes referred to as a Christmas one, but it will certainly brighten up a weekday evening.
You can find many variations of the recipe - it all depends on the taste of the chef. Probably, it is no longer possible to find the most traditional and authentic, the most "correct" option, and is there any? After all, the recipe is folk, and its origins are in small rural kitchens and in the hands of housewives. The rabbit is stewed in white and red wine, with the addition of a variety of vegetables and root crops, with all kinds of herbs, fresh and dry, with and without seasonings and spices. That is why the dish turns out to be so homely and “familiar”, because everyone can make it according to their preferences, observing only the basic principles of cooking, which we will talk about.
Ingredients
To cook a rabbit in wine, you will need:
- dry red wine 300-350 ml
- rabbit legs 3 pieces
- carrots 2 pieces
- onion 1 piece
- tomato 1 large and juicy
- olive oil 4 tbsp spoons
- 3 cloves garlic
- thyme or thyme 2 sprigs
- bay leaf 2 pieces
- flour 1 tbsp. spoon
- salt, pepper to taste
A whole rabbit carcass, cut into portions, is also suitable for cooking.
How to cook a drunken rabbit
Wash the legs of the rabbit, pat dry with paper towels, rub generously with salt and pepper.
Place the flour in a plastic bag and place the meat there. Close the bag, shake it so that the flour evenly covers the rabbit. Then shake off the excess flour - the meat will take exactly as much as needed. This is the first point: Dipping the meat in flour will give it browning, and then this flour will help thicken the sauce.
Heat the oil well in a skillet and fry the rabbit in it over medium-high heat until golden brown.
While the rabbit is fried, cut the onion into half rings.
Chop the garlic finely.
Cut the carrots into slices.
Send vegetables to the pan where the rabbit is fried. Add bay leaves and thyme there.
Then grate the tomato on a fine grater so that the skin remains in your hand.
Add the resulting sauce to the skillet.
Stir, simmer for 2 minutes, and then pour in the wine.
The second key point in cooking a very tender rabbit in wine is the long braising process. So, despite the fact that this meat is cooked quickly enough, simmer it for 1.5-2 hours.
During this time, the sauce will boil down, thicken, and the rabbit itself will acquire an intense dark color.
Serve the rabbit, be sure to supplement the vegetables with which he stewed - this will be the most best side dish... Pour the sauce generously over the dish.
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Relevant for everyone who is lucky enough to buy his carcass. It is impossible to achieve the desired softness without pickling. Any culinary action taken without this cooking step is doomed to failure. An alternative can only be long-term soaking of the carcass in water - preferably running water, but quite frequent filling changes are acceptable (at least once an hour). However, this method of preliminary preparation of meat is somewhat tedious, so people still prefer pickling.
Most of all, gourmets value a rabbit marinated in. However, we will show the breadth of views on cooking and give an overview of almost all used marinades. By the way, they all have a right to exist, and moreover, each of the options gives rabbit meat its own, unobtrusive, but unique flavoring note.
Vinegar marinade
Let's make a reservation right away: before pickling a rabbit, it should be chopped in portions. Basically, this animal is prepared in parts. There are, of course, recipes for whole carcasses, but they cannot be said to be super successful. So, when describing the composition of the marinades, we will not mention this necessary action every time.
Vinegar is often used for pickling. However, in order not to “let you down” in the future, the marinated one advises to opt for the wine product - it is more tender. Pure vinegar is not suitable for tenderizing meat. It is diluted in water so that you can barely smell it. The carcass is left in solution for three hours, after which it is washed. Disadvantage: vinegar clogs the meat flavor, but its own is practically indestructible.
Soft marinade
One of the very good ways to marinate a rabbit. Designed, in fact, for rabbit meat, but in a rabbit it is softer, so that the result satisfies everyone. For the marinade, water is boiled, quarters of onions are laid in it, large pieces carrots and celery, lavrushka and allspice. After boiling, it is poured into the hot marinade Apple vinegar- two thirds of the remaining water. Due to the temperature, the odor mostly disappears. The rabbit in the cooled composition is kept for about four hours.
Balsamic option
Professional chefs advise combining vinegar with oil. Moreover, it is supposed to take balsamic vinegar, and olive oil. It is not necessary to follow the last prescription: ordinary sunflower seeds are quite suitable for pickling - we are not dressing an exquisite salad. But Balsamico vinegar is important. Combined with seasonings and several types of peppers, it imparts a very subtle aroma. Garlic will also be in the yard. But you still need to marinate the meat for at least two hours.
Whey Marinade
A simple and very effective technology for pickling a rabbit. Tested on hares, so the result is guaranteed. Just fill the chopped carcass with whey so that nothing sticks out of the liquid. Add dill for flavor. After eight hours, the meat becomes the most tender.
Marinade from kefir
This product is thicker than whey, so more time will be spent on pickling - half a day, no less. Before pickling, the onion is chopped into rings - a lot, how much is not a pity. The rabbit carcass is sprinkled with seasonings with salt and shifted with onions. If the base is thick, stir the contents of the bowl by hand. Poured low-fat kefir should completely cover the rabbit meat. After 12 hours, mild mustard is poured into the marinade, everything is mixed and left for another 30 minutes. Be sure that the taste of the final product will delight you.
Sour cream marinade
Stewing a rabbit in sour cream is almost the most popular way to cook it. However, this is not necessarily how it marinated in sour cream mixed with a small amount of olive oil, spices and herbs, can be baked in the oven. Just keep it in the marinade for at least three hours.
Mayonnaise marinade
French sauce has won in demand all others, perhaps in no way inferior to him. Everything is served with it - from salad to borscht, which actually requires sour cream. But in our case, we should give him his due: a rabbit marinated in mayonnaise turns out to be soft, fragrant and juicy. The process of preparing the product does not require special work: first, the meat is seasoned, then onions are poured into it (in rings, a lot), then mayonnaise is poured, and the contents of the bowl are manually mixed. The rabbit should stand in the marinade for half a day. They say that if you stand it for 24 hours, it becomes incredibly tender.
Beer marinade
Beer is much closer to our people than wine. Not surprisingly, he invented a way to marinate a rabbit in his favorite intoxicating drink. Moreover, the recipe does not require any special culinary "squats". Rabbit meat is mixed with spices and a lot of onions, poured with beer (take light or dark - you decide), which is mixed with a couple of tablespoons of balsamic vinegar and heated to a boil. In such a marinade, the meat is left for half a day.
Olive oil with garlic and herbs
This composition is the second most popular in the world (on the first - a rabbit marinated in white wine). Basic recipe includes four tablespoons of olive (and this is a must!) oil, a large (but not excessive for you personally) amount of crushed garlic and chopped herbs, usually cilantro and parsley. Rabbit slices are carefully rubbed with the mixture and marinated in the refrigerator for at least three hours. Before further cooking, the excess is brushed off the meat.
Honey and soy marinade
No matter what those who prefer to marinate a rabbit in white wine may say, this method is much more suitable for ordinary citizens. Of course, it takes the same amount of time, but the meat turns out to be spicy, moderately salty and very soft. For the marinade, combine two large spoons soy sauce and vegetable (this time the origin is not important, sunflower oil will also go), a couple of tablespoons of lemon juice and two teaspoons of natural liquid honey. Rabbit meat is rubbed with pepper and salt in advance, then with cooked marinade, sprinkled with onions (in large quantities, it must also give its juice to the marinade) and, after mixing, put in the refrigerator. There she will stay for a day, no less! But then you can work culinary miracles with her: she will not lose her softness.
Unusual marinade
Sprinkling lemon juice on meat is not a revelation. This technique is often used. If you are wondering how to marinate a rabbit so that it tastes unforgettable, you should go further. Half a glass of mayonnaise, three crushed cloves of garlic, ground pepper and salt are mixed in a bowl. All this is spread on a chopped rabbit (for a kilo of meat, for sure), and then generously sprinkled with lemon juice. On all sides, the meat is covered with lemon and orange slices; for better impregnation it is wrapped in a film and left for an hour.
Dish with custom pickled rabbit meat
You cannot pass by and leave the meat so diligently marinated in the previous recipe to the mercy of fate. No question - its further fate can be varied: it can, for example, be stewed or fried in a pan. However, it will turn out much tastier if you wrap the rabbit meat in foil along with slices of citrus and bake the delicacy in the oven for forty minutes. Halfway through the "journey" (that is, a third of an hour after being placed in the oven), the foil is removed from the rabbit meat, and the dish is brought to a juicy blush. Pickled prepared in this way will delight you not only with its appearance and taste, but also with a magical aroma.
Wine for the marinade
Let's move on to the most common way to prepare a rabbit carcass. The most popular tradition is to marinate a rabbit in white wine. It is quite justified, since the wine fights off possible animal odors, softens rabbit meat, but does not clog its taste. The simplest option is when the rabbit meat is poured with wine without any additions and left in it for a day, or better two. You don't need to rinse off the marinade afterwards - it will serve as another seasoning in further cooking.
Mustard marinade
Only wine is ordinary enough. One of the ways how to marinate a rabbit in wine - we must admit, not only in it, because additional components will only add some grace - also includes mustard. It should not be mega-sharp - not everyone likes "thermonuclear" dishes. For the marinade, mix two tablespoons of mustard with a glass of white wine. You can add thyme and rosemary to it. The chopped rabbit is coated (poured) with a dressing and lies in it for an hour. But if you keep the meat in the marinade longer, it will only benefit from this.
BBQ marinade
Rabbit meat is not very suitable for barbecue - it is rather dry, and there is not so much meat to eat from the heart. However, a rabbit marinated in white wine can be adapted for charcoal grilling. To do this, mix half a liter of dry white wine, half a teaspoon of red pepper and two tablespoons of mustard for two kilos of meat. With the latter, you can simply spread the slices of rabbit meat, after which they are immersed in the marinade. The rabbit should be in it for an hour and a half. But remember: the longer the rabbit meat is marinated, the better for you.
Red wine
In world practice, it is customary to marinate a rabbit in white wine. However, no one bothers you to take red. It should be noted that in red this product turns out to be more juicy and suitable for experiments in the process of further processing. For picnic lovers, this is especially important, as a rabbit marinated in red wine is especially good for open fires. He is pickled in the same way as himself easy way using a white and wine recipe: simply poured with the "blood of grapes" and left alone. True, red wine needs at least 18 hours to soften the rabbit meat. Lemon juice squeezed directly into the bowl with the preparation will help to speed up the process a little.
Already pickled, a rabbit in the oven can be accompanied by a variety of ingredients: vegetables, nuts, dried fruits, other meats and an abundance of various sauces. But the most important thing you have learned is that it is important to marinate the meat correctly. And you can do it the way you like.
For most gourmets, dishes prepared correctly from rabbit meat are considered not only very tasty, but also very healthy. After all, it contains a huge amount of vitamins and minerals necessary for the normal functioning of the body. At the same time, not all housewives can cook it correctly. Indeed, in order for the dish to have a special refined taste, it is necessary to correctly calculate the proportions of meat and spices. But above all, you need to know how to choose the right meat.
When choosing rabbit meat it is necessary to be guided by the desire to get the dish you need for a particular case. If you intend to quickly extinguish the rabbit for simple dishes for lunch or dinner, it is best to buy meat from a young animal 4-6 months old. Such meat, as a rule, has a pale pink hue and weighs just over 1 kilogram. But to prepare an exquisite dish for several people, you will need an older animal carcass weighing 2.5-3.5 kilograms. In this case, you cannot do without pre-soaking the carcass in red or white wine. If you marinate the meat strictly according to the recipe, you get a great-tasting dish.
An equally important factor when choosing meat is the availability of a quality certificate. This is especially important when the carcass is chosen on the market. But when buying rabbit meat in a store, you must carefully study the product information indicated on the vacuum package. The meat must be fresh. Ideal if it says it belongs to the organic category. Such a sign means that the animals were raised under certain conditions using special technologies.
How to choose a rabbit stew recipe
Undoubtedly, the most popular of all dishes in which rabbit meat appears is considered rabbit stewed in wine... Numerous recipes for such dishes have a common basis - the meat must be marinated in red or white wine. The taste of the final product depends on the marinade.
Marinade is preparing different ways- with the use of wine or dairy products (cream, sour cream, milk whey). To prepare the marinade, you will need either wine - red or white, or sour cream or cream, as well as spices (ground black pepper, cinnamon, parsley, dill, cloves).
These ingredients are selected based on the age of the animal. For a young rabbit sour cream marinade is suitable, and an adult rabbit, whose meat has a more rigid structure, is best marinated in wine. In this case, the spices can be used very different in both cases. Small pieces of cut rabbit carcass are washed thoroughly and placed in a large bowl. Pour the meat with wine, add sour cream and spices, mix everything thoroughly and leave to marinate for 2-3 hours. Therefore, before choosing suitable recipe stewed rabbit, you need to decide on the marinade.
How to cook a rabbit in red wine
It should be noted that the dish of stew rabbit turns out to be excellent not only if you use wine as a marinade. Alcohol can be added while stewing meat in the oven. At the same time, the finished product will have time to get saturated with the aromas of a wine drink and acquire a special piquant taste. French recipe rabbit in red wine will become perfect dish for a festive table. This requires the following ingredients:
Cooking such a dish will take a little time, and the result will be amazing. Rabbit in red wine recipe consists in performing the following steps:
Since all the ingredients are available, and cooking the rabbit does not take much time, the recipe is in demand from the housewives. when to meet unexpected guests or cover quickly festive table... It can be served both on a common dish and in portions.
Braised rabbit cooked in white wine
Food lovers celebrate original recipe rabbit stewed in wine. It acquires a special piquant taste characteristic of dietary meat... The simmering sauce will make any side dish great. It is believed that the rabbit stewed in white wine is traditionally served with vegetables. But eminent chefs offer original preparation carcasses in the oven, for serving which any side dish is suitable. You can safely turn on the culinary imagination and serve a hot dish with rice and pasta.
Deciding to stew a rabbit in white wine, you should get the following ingredients:
This recipe for rabbit in wine implies making marinade, in which carefully washed portions of the carcass are marinated for 8-10 hours. So that the meat after cooking is soft and tender, it is placed in a deep vessel and poured with white wine for the right time. After the meat is marinated, the remaining marinade is not poured out - it will be useful for making the sauce in which the rabbit will be stewed. Next, the pieces of meat are rolled in flour and fried in olive oil until formed golden brown... Onions and garlic are fried in the same way. All the ingredients are placed in a special vessel, poured with the remaining marinade from white wine. Stew meat should be 1-1.5 hours, depending on the age of the animal.
The final and obligatory touch is the decoration of the finished dish. Garnish with rosemary sprigs or sprinkle with finely chopped dill and parsley. From this, the dish will acquire a specific aroma, which will affect the improvement of appetite.
Rabbit in wine is one of the most famous French dishes 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 Choosing wine for making a rabbit
Domestic rabbit meat is tender and dietary. It has a rather characteristic taste, which 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 best to start working with white wines and tender white rabbit meat after you have some experience. So first practice cooking your rabbit without wine.
2 White wine marinades
White wine marinade is a very delicate matter. Best for him Riesling... This wine "plays" slightly and allows the meat to soften even more. The good thing about pickled rabbit is that it just melts in your mouth. Plus, its meat absorbs the aroma of wine well and this makes the dish more exquisite. Here are three traditional rabbit marinades:
- A homogeneous puree-like mass is prepared from celery root and parsley root. It is mixed with wine, salted and pepper. If you like herbs, you can add them, but don't overdo it. The meat is poured with this mixture and refrigerated overnight.
- Cut the garlic into thin slices. Crush black and white peppercorns in a mortar. Grate the meat with a mixture of pepper and salt (preferably seafood!) And leave for 20 minutes. Then you need to fill the meat with wine, preferably dry and leave for a couple of hours.
- Cut white onions into thin strips - you need to ensure that the onions give juice. Crush bay leaves and cloves in a mortar. Grate the rabbit with spices, add the onion and pour over the wine. 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 the recipe, and vice versa.
3 Rabbit stewed in wine
If you've got a young rabbit, there is no reason to pickle it. It will be enough to stew it in wine sauce. Believe me, stewed rabbit is not difficult at all.
The rabbit stew in this way goes well with spring salads. Sprinkle with grated Parmesan before serving. You can serve such a rabbit with rice, potatoes, pasta - whatever you and your family will like.
4 White wine gravy for rabbit
This is the most capricious and impractical recipe, nevertheless, it is used and we will talk about it. The gravy is prepared for rabbit cutlets or for a rabbit leg. The bottom line is that meat with a minimum of spices is fried in olive oil. They use quite a lot of oils so that the meat quickly brown and does not release a lot of juice.
As soon as the meat is removed from the oil, put finely chopped onions and vegetables - carrots, bell peppers, mushrooms, spinach or zucchini - in a hot frying pan. The main thing is to chop the vegetables finely enough so that they cook quickly. When the vegetables begin to juice and stew, add a couple of glasses of wine to them and simmer for 15 minutes. Then a glass of cream and for another 15 minutes on low heat, covered. For added piquancy, you can add grated Parmesan to the sauce itself, when it dissolves, it gives a much more sophisticated taste.
The recipe provides that hot gravy is poured over both the meat and the side dish, 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, aromatic, incredibly tender dish. In the hands of an experienced culinary specialist, this white meat will turn into no less a source of pleasure than wine itself.
Cooking exquisite dishes, and a rabbit in wine is, of course, a delicacy, you need to be able to. The most important thing for successful learning is good ingredients and as much practice as possible. So get ready for the rural market and don't forget to go to a good liquor store. At the same time, remember that during cooking it is obvious, and the possible harm is so negligible that there is nothing to say about it.
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