Rabbit in white wine cooking recipes. Rabbit in white wine - an exquisite dietary dish

08.04.2020

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 thoroughly washed portions carcasses 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 on olive oil before education 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 ready meal... 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.

Meat Dishes

Editor

A step-by-step recipe for making a rabbit in white wine with photo and video instructions. What is best served as a side dish. Subtleties and nuances of cooking.

3-4 servings

2 hours-2 hours 30 minutes

120 kcal

No ratings yet

How to cook a rabbit in white wine, you will learn from this article. The recipe describes in detail every cooking step, starting from the selection from the preparation of the products. Following the step-by-step photos, you can easily fry rabbit meat until golden brown and prepare vegetables for a side dish. You will also learn the main nuances and secrets of working with such a delicate and delicious product. In the future, you can use the proposed recipe to cook a rabbit with any side dish.

Kitchen appliances and utensils: a frying pan or stewpan with a thick bottom and a lid, hob, cutting board, knife, spoon, spatula.

Ingredients

Step by step cooking

Wash rabbit meat, peel and dry. Perfect option- take the legs of a rabbit, but you can use any part of the carcass at your discretion. Optionally, you can marinate the meat before cooking. It is better to do this at least 2 hours before the start of cooking, and it is better to leave it to marinate overnight.
In a saucepan or deep skillet with a thick bottom, melt the butter with a little olive oil. Olive oil or any vegetable oil should be added so that nothing burns during the frying process.
Place the meat in a frying pan and fry on all sides until golden brown. It is correct to immediately fry the meat on one side to the required degree of ruddy and only then turn it over to the other side. This will keep the meat juicy and tender.
Wash carrots and celery and peel them off. Then cut into approximately equal medium sized pieces. Vegetables will act as a side dish.
Once the rabbit is browned on both sides, remove it from the pan and transfer to a separate bowl.
Without turning off the heat, put the carrots in the same container that the rabbit was preparing. Fry for 1 - 2 minutes, then add flour in small portions and stir constantly so that no lumps form.
After 2-3 minutes, add a little white wine and stir. When all the wine is poured, let the contents boil.
After everything boils, put the fried rabbit and celery into the pan. Pour all over with vegetable or light meat broth end-to-end with meat. Add a few cloves of garlic, salt and pepper as you like.
Cover and simmer over low heat for 1.5 - 2 hours, depending on the size of the pieces of meat. Finished meat should be very soft.
After finishing cooking, turn off the heat and remove the lid, let it brew for a few minutes.
Serve rabbit meat with carrots and celery as a side dish, or prepare any other side dish you want.

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 salad from fresh vegetables... 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.

It's important to know!

The easiest way with a 100% guaranteed result to recover from alcoholism without pills, injections and doctors. Find out how our reader, Tatiana, saved her husband from alcoholism, without his knowledge ...

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, 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 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.

And a little about secrets ...

Russian scientists from the Department of Biotechnology have created a drug that can help in the treatment of alcoholism in just 1 month. The main difference between the drug is ITS 100% NATURAL, which means its effectiveness and safety for life:

Eliminates psychological cravings
Eliminates breakdowns and depression
Protects liver cells from damage
Get rid of heavy drinking in 24 HOURS
COMPLETE RELIEF from alcoholism, regardless of the stage!
Very affordable price .. only 990 rubles!

COURSE RECEPTION IN JUST 30 DAYS PROVIDES A COMPREHENSIVE SOLUTION TO THE PROBLEM WITH ALCOHOL. Unique complex ALKOBARIER is by far the most effective in the fight against alcohol addiction ..

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.

Second courses Many people prefer to eat the second course for dinner, but children like to eat it instead of soup in order to quickly get to dessert or their favorite pastries. On the site Tasty food you will find a wide variety of recipes for main courses from simple steam cutlets to an exquisite rabbit in white wine. Fry fish deliciously, bake vegetables, cook a variety of vegetables and meat casseroles and your favorite mashed potatoes for a side dish, our recipes with step by step photos will help. Even beginners will cope with the preparation of any second course, be it French meat or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step by step photos... The delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!

Dumplings, dumplings Ah, dumplings, and dumplings with cottage cheese and potatoes and mushrooms with cherries and blueberries. - for every taste! In your kitchen, you are free to cook whatever your heart desires! The main thing correct dough for dumplings and make dumplings, and we have such a recipe! Cook and delight your loved ones with the most delicious dumplings and dumplings!

desserts Desserts - favorite heading culinary recipes for the whole family. After all, here is what children and adults adore - sweet and tender homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and affordable. Step-by-step photos will help you prepare any dessert, even for a novice cook, without any problems! Choose a recipe and cook for health!

Canning Homemade preparations for the winter are always tastier than store ones! And most importantly, you know exactly what vegetables and fruits they are made of and never add harmful or dangerous substances to winter canned food! In our family, they have always preserved for the winter: As a child, I remember my mother always cooked delicious and aromatic jam from berries: strawberries, wild strawberries, blueberries. We prefer to make jelly and compotes from currants, but gooseberries and apples make an excellent Home wine! The most delicate homemade marmalade comes out of apples - unusually bright and tasty! Homemade juices - no preservatives - 100% natural and healthy. How can you refuse such a yummy? Be sure to make winter spins according to our recipes - useful and affordable for every family!

Cut the young rabbit into small portions. Rinse each piece and pat dry with paper towels. If you purchased a rabbit on the market and you do not know its age, or you can clearly smell the specific smell of rabbit meat, it is best to soak such meat in acidified water for at least 5-6 hours. Then also pat dry the rabbit with a towel and follow the recipe.

Cut the onion and leek into medium pieces.

We send the rabbit dried from moisture to an extremely hot pan with vegetable oil... "Seal" meat juices and stir occasionally until light blush.

As soon as the rabbit is browned, we send both types of onions and round carrots to him.

Fill the rabbit with a glass of white wine, switch the heat to maximum again and for 2-3 minutes evaporate the alcohol contained in the wine over high heat. Then we go to the middle level of the flame, pour in two glasses of boiling water.

Add salt, bay leaf, ground black pepper and sweet peas to taste. Cut the garlic into slices or squeeze it directly into the wine sauce.

We aromatize with spices: rosemary, which is traditional for rabbit meat, fragrant thyme and magnificent Provencal herbs with a refreshing scent of mint and marjoram. We cover the rabbit with a lid, as tightly as possible, so that it languishes in the sauce without adding additional liquid and without strongly evaporating the sauce. If, nevertheless, the sauce evaporates, it is better to add a little white wine than ordinary water.

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

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

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.

4 White wine gravy for rabbit

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.

And a little about secrets ...

Russian scientists from the Department of Biotechnology have created a drug that can help in the treatment of alcoholism in just 1 month.

The main difference between the drug is ITS 100% NATURAL, which means its effectiveness and safety for life:

eliminates psychological cravings
excludes breakdowns and depression
protects liver cells from damage
gets you out of heavy drinking in 24 HOURS
COMPLETE REMOVAL from alcoholism, regardless of the stage
very affordable price .. only 990 rubles

Course enrollment in just 30 DAYS provides a comprehensive SOLUTION TO ALCOHOL PROBLEMS.
The unique ALKOBARIER complex is by far the most effective in the fight against alcohol addiction.

Follow the link and find out all the benefits of alcohol barrier