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

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

The tender meat of domestic rabbit tastes very much like poultry. 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 prepared with a minimum amount of butter, sour cream and other fatty ingredients.

So, to create a tasty 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 as desired and taste.

Proper selection and processing of meat product

How to use wine will be discussed below. First, you should carefully process the purchased carcass. It must be washed well, and then all unnecessary elements must be removed and divided into portions. At the same time, it is best to leave the most tender back for dietary soup, but put the tougher legs and chest part into goulash.

Marinating the product

Before proceeding with the heat treatment of the dish, it is recommended to immerse the shredded pieces of meat in the marinade for two hours. To do this, you need to take an enamel bowl, put the entire chopped rabbit carcass there, and then season it with table salt, allspice 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 begin preparing a Lenten lunch. For this, place the rabbit along with the aromatic marinade 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 herbs presented 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 this lunch.

The formed dish must be tightly closed and put in simmer mode for 90 minutes. Moreover, every half hour it is recommended to turn the pieces over with a spoon. This procedure is necessary to ensure that the lunch does not burn. After all, no fat or 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.

How to properly serve for dinner

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

in wine and sour cream

This dish does not take very long to prepare in the oven, 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 can hardly be called dietary. That is why it is recommended to do it only on holidays, when you can allow yourself 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 onions - two heads;
• any aromatic spices and seasonings - add at your personal discretion;
• fine sea salt and allspice - add to taste;
• fatty thick sour cream - two hundred grams.

Meat product processing process

Rabbit cooked in wine and sour cream turns out so tasty and tender that none of the invited guests will be able to 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 beforehand. You need 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.

Preparing a flavorful marinade

A few hours before baking the meat dish (12-14 hours), the rabbit halves should be placed in an enamel bowl, and then immediately begin 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 needs to be seasoned with the meat ingredient so that it almost completely “drowns” in it. Next, the dish with the rabbit should be closed, placed in the refrigerator and kept overnight. If you do not have that 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 soaked in wine and balsamic vinegar, and will become more aromatic, tender and soft.

Shaping the dish

In addition to the alcoholic beverage and other above-mentioned ingredients, 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, fine sea salt, chopped fresh herbs, thick dairy product, as well as any aromatic seasonings. The resulting gruel must be greased on all sides of the divided carcass and placed in a deep form, previously lined with thick foil. Pour part of the wine marinade into the same bowl. After this, the meat component must be covered with onion rings, and then tightly covered with foil.

Heat treatment

Rabbit in wine in the oven cooks quite 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, open the foil slightly and pinch off a piece of the rabbit. If the meat is well separated from the bones, then it can be safely removed from the oven.

How to serve at the holiday table

After the dish is completely cooked, it should be carefully removed from the foil and placed on a large plate. It is recommended to place fresh parsley petals and thin lemon slices along the edges of the dishes. To give your dinner a more attractive and appetizing appearance, you can lightly pour it over with wine broth taken from the foil. This tasty and tender meat dish should be served at the holiday table along with a side dish (fried potatoes, beans, rice, etc.), wheat bread and fresh vegetables. Bon appetit!

A luxurious treat - rabbit cooked in wine. Recipes for every taste in our selection.

• Rabbit - 1 piece
• Dry red wine (table semi-sweet) - 150-200 g
• Olive oil - 2 tbsp. l.
• Vinegar - 1 tbsp. l.
• Lemon juice
• Greenery
• Onion - 1 piece
• Spices

Wash the rabbit carcass and cut it in half. If the shape is large, you can leave it whole. Cover the form with foil. We put the rabbit there.

Mix spices with salt.

And we lubricate the rabbit with them.

Mix red wine with olive oil.

Add balsamic vinegar.

And lemon juice.

Pour the sauce over the rabbit.

We cut the onion into rings, tear the parsley into small sprigs and put it all in a mold. Bake in the oven until the meat is cooked. Honestly, I don’t remember the temperature, but the rabbit was baked for about 40-50 minutes. Bon appetit!

Recipe 2, step by step: rabbit in white wine

Rabbit in white wine is an appetizing dish, and thanks to lemon and rosemary, the meat is not only tasty and tender, but also very aromatic. An excellent option for a holiday table, but on an ordinary day you can please yourself and your loved ones with a rabbit baked according to this recipe, because it is very simple to prepare.

• Rabbit 1 piece
• Lemon 1 piece
• Several sprigs of rosemary
• Cherry tomatoes 1 sprig
• Sea salt to taste
• Ground black pepper to taste
• Butter 2 heaped tablespoons
• White wine 100 milliliters
• Olive oil 2 tablespoons

You need to marinate the meat in advance.

Divide the rabbit into portions, rinse with cool water and dry. Sprinkle each piece on all sides with coarse sea salt and coarsely ground black pepper. Transfer the rabbit to a plate, add a couple of sprigs of rosemary and half a lemon, cut into slices, cover with a lid and put in the refrigerator for 2 hours.

When the rabbit is marinated, heat the butter in a frying pan and fry the pieces of meat in it until golden brown on all sides.

Add wine, bring to a boil, reduce heat and simmer for 10 minutes.

Grease the dish with olive oil, add rosemary and a few slices of lemon, and then place the rabbit along with the wine sauce in which it was stewed.

Garnish everything with the remaining rosemary, lemon and well-washed cherry tomatoes.

Bake the rabbit in white wine in an oven preheated to 170 degrees for 25 minutes.

Serve hot.

Serve the rabbit in white wine immediately after cooking, while it is still hot. As a side dish, choose polenta, mashed potatoes or boiled rice, and simply served with white bread will also be finger-licking good.

The rabbit turns out very tasty and aromatic. It is eaten very quickly, as if nothing had happened. And you don't need any more sauce. Be sure to try it!

Bon appetit!

Recipe 3: rabbit stewed in wine (step by step)

Prepare rabbit according to this recipe if you love tender rabbit meat, soaked in aromatic sauce and subtle aroma.

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

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 at all required. Game - a hare - is soaked in water acidified with vinegar to remove the specific smell. A domestic or purchased rabbit has no smell at all, and there is nothing to kill there. However, I don't insist. Do as you see fit.

Wash the rabbit, remove any remaining entrails, films, and remaining fat. Scrap out the lungs and kidneys especially carefully. 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 napkins.

Peel the onion and cut into strips. If it is possible to use small shallots or seedlings, you need about 150 grams. Just peel it and don't cut it. 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. tomato paste. Peel the garlic and chop it with a knife.

Melt the butter in a deep saucepan with a lid and add olive oil. We will cook the meat in the fat mixture.

Roll the rabbit pieces in flour. Considering that the meat is dried with napkins, not much flour will stick. Place the rabbit meat in a heated frying pan and fry until golden brown. Approximately this is up to 10 minutes.

Then turn the rabbit pieces over and fry on the other side. It is important that the pieces of meat are rosy and golden. It is better to turn over with a regular fork. After the meat is fried, you can simply stir with a spatula.

Add chopped onion, garlic and tomato to the meat.

Add a little salt, just a little. It is better to add salt to taste when the dish is almost ready. 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 dry red or slightly sweet natural (!) wine into the dish. Make sure that the wine is natural, and not a mixture of dyes and chemical cocktails. Let the wine boil and simmer for 10 minutes with the lid open over low heat. You want as much alcohol as possible to evaporate. Be very careful, alcohol vapors can and do explode.

Everything else is extremely simple. Cover the saucepan with a lid and simmer. The rabbit in wine is cooked on very low heat for 1.5 hours. If you think there is not enough liquid, add wine or plain water. It is necessary to stir periodically so that the rabbit in the wine does not burn and does not stick to the frying pan. Let the rabbit stew in wine. After an hour, taste it and add more salt and pepper. By the way, it’s 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 - rabbit in wine.

Rabbit in wine is served only hot. I recommend boiled potatoes or rice as a side dish. Although, if you think about it, the rabbit in wine is self-sufficient in itself, there is no need for a side dish. By the way, it is better to pour the sauce into a gravy boat and serve separately.

Recipe 4: rabbit in red wine in the oven

• rabbit meat - 2 kg;
• onion - 1 piece;
• garlic - 4 pcs;
• semi-sweet red wine – 100 g

First, the rabbit carcass needs to be soaked, filled with water, changing it periodically. Soak for 3-4 hours. Then we cut the carcass into portions.

For the marinade we need onions, garlic, wine and salt and pepper.

Grate onion and garlic. Garlic on small, onion on large.

When grated, the onion turns out very fine and juicy. It marinates well and leaves no trace of the onion.

Add chopped onion and garlic to the meat.

Add red wine.

Mix everything well. Add salt and pepper and leave to marinate for 3 hours.

We cover the form with foil and lay out our meat.

Cover well with foil and place in a preheated oven at 200 degrees for 1.5 hours. After the time has passed, the rabbit is ready, but you want it to brown. To do this, open the foil and put it in the oven for 15 minutes. The rabbit is ready.

The meat turned out tender and very juicy.

Place on plates and eat with fresh vegetables.

Recipe 5: Rabbit stewed with wine and oranges

Perhaps, rabbit stewed in white wine has many recipes; this is the second most popular option after cooking in sour cream. Many people linger on this method, trying various combinations of alcohol and spices and other aromatic additives.

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

Salt and pepper will sound good in this dish, but what if you add some green garlic, mild grain mustard and even orange? It will be a very tasty experiment, believe me!

• 6 pieces of rabbit stew or 2 thighs
• 1 bunch of young garlic and 2 large cloves
• 1 tbsp. with a top of grain soft mustard
• 2 large onions
• 1 orange
• 250 ml dry white wine
• vegetable oil for frying
• 1 tbsp. flour
• 1 pinch thyme
• salt to taste.

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

In this case, mustard and garlic greens are used for pickling. By the way, if you don’t have it, you can take traditional cloves. But in the spring and summer season, be sure to try using greens, they are more aromatic and tender.

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

Wash the pieces of meat and blot away excess moisture. Place the pieces of meat in a suitable sized bowl, add the marinade and mix well. Cover the bowl with cling film and leave at room temperature for a couple of hours or put it in the refrigerator overnight.

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

Place the frying pan on the fire, add a couple of tablespoons of vegetable oil and heat. Dust the rabbit pieces with flour and lightly bread them.

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

While the meat is being fried, there is time to prepare the remaining ingredients. The basis of the sauce in this dish is onions simmered to a caramel state. Peel the onion, cut in half and chop into small cubes. The more onions in this recipe, the tastier and richer the sauce.

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

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

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

Serve the rabbit pieces and side dish with sauce on large enough plates. Your gourmet dinner is ready! Tender meat stewed in wine with subtle aromas of onion-orange caramel and herbs and garlic will not leave indifferent even skeptics and adherents of traditional cooking methods!

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

This rabbit can be served without a side dish. But then, as advice, we can recommend using double the amount of wine, onion and orange. Then you will get much more sauce. In this case, the dish is best served with homemade bread, such as chabata, pieces of which can be dipped into the sauce.

Recipe 6: Rabbit with wine and prunes

First we marinate the rabbit meat in red wine with aromatic herbs. Well, at the same time, to save time, let’s soak the prunes. Next, fry the meat, and then begin to simmer it in a thick sauce made from flour and marinade. This sauce will need to be thinned with wine and broth if necessary.

We will put the prunes in the pan at the very end of the stew, and simmer for a short time over low heat. It is with this method of heat treatment that we will be able to leave the fruit intact on the one hand, and on the other hand they will have time to saturate the meat and sauce with their aroma.

• Domestic rabbit, cut into 6-7 portions – 1 piece;
• Prunes – 180 g;
• Vegetable oil -1 tbsp. spoon;
• Butter – 15 g;
• Flour – 15 g;
• Red wine – 200 ml;
• Chicken broth – 300 ml;
• Crushed garlic clove – 1 piece;
• Chopped parsley – 1 tbsp. spoon;
• Salt, pepper, aromatic herbs - to taste.

Place the pieces of rabbit meat in a bowl with red wine, add chopped onions and carrots, a few black peppercorns and aromatic herbs, for example: celery, parsley, thyme, leeks, bay leaf. Pour in vegetable oil and marinate at room temperature for 4 to 12 hours. Place prunes in another bowl and pour boiling water over them.

Now fry the rabbit. To do this, take out pieces of rabbit meat from the marinade and blot with paper. Strain the marinade. We leave the vegetables, but throw away the aromatic herbs and peppercorns. Then heat the butter and vegetable oil in a saucepan and fry the rabbit on all sides over medium heat until brown. Transfer the fried rabbit pieces to a plate.

Now put the onions and carrots from the marinade into the pan and fry over low heat until softened. Sprinkle with flour and fry until the flour browns. After this, pour the liquid marinade into the pan, add wine and bring to a boil. Pour in the broth, add garlic, herbs, salt and pepper. Now put the pieces of rabbit meat into the pan, cover with a lid and simmer for 25 minutes.

Transfer the rabbit to a shallow pan and strain the liquid in which it was stewed. Squeezing all the juice out of the vegetables, pour this liquid over the rabbit. We throw away vegetables and aromatic herbs.

And only now at the last stage of cooking we add prunes. To do this, put it in a colander, let the water drain and put it in the pan with the rabbit. Cover the pan with a lid and simmer for 10-15 minutes until the prunes are soft. Serve it like this: place the rabbit pieces on a plate and put prunes on top. If the sauce is too thin, simmer it over high heat until it becomes thick enough. Pour the sauce over the rabbit and serve.

Bon appetit, friends! Did you like this stewed rabbit with prunes in wine? I think I couldn’t help but like it!

Recipe 7: rabbit stewed in wine with sour cream

I got amazingly tender and aromatic rabbit meat in the VITEK VT-4203 SR multicooker. The combination of garlic, herbs and dry white wine is just a song. Be sure to try cooking a rabbit this way and you won’t be disappointed.

• Rabbit - 1 kg
• Sour cream - 300 g
• Black pepper (freshly ground)
• Garlic - 4 teeth.
• Greens (dill and parsley) - 1 bunch.
• Mushrooms (white) - 300 g
• Olive oil - 3 tbsp. l.
• Butter - 3 tbsp. l.
• Onion - 1 piece
• Dry white wine - 100 ml

I got a small rabbit. I chopped it into large pieces and fried it with garlic and onions in a mixture of olive and butter.

I set the VITEK VT-4203 SR multicooker to the “Express mode” mode

Turned on the “quenching” mode for 3.5 hours

30 minutes before the end of the program, I opened the lid, added chopped dill and parsley and porcini mushrooms and continued stewing.

Bon appetit!

Recipe 8: rabbit in wine in a slow cooker (with photo)

• 1 rabbit
• 0.5 tsp provencal herbs
• 0.5 tsp ginger (fresh)
• 1 clove of garlic
• 500 ml. white wine
• 1 tsp. ground cinnamon
• 1 cinnamon stick
• salt to taste

Cut the rabbit into portions, finely chop the garlic, and grate the ginger.

Mix the rabbit with white wine, garlic, ground cinnamon, Provençal herbs, and ginger. Salt to taste. Leave to marinate for 3 hours.

Rabbit in wine - this phrase alone makes the imagination imagine a delicious dish, and the taste buds explode in anticipation of a delicious meal. Tender, dietary meat is rightly 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 rabbit is quite simple, but the meat must be marinated first. This will allow you to achieve the desired softness and tenderness. Before you start soaking the meat in the marinade, the carcass must be disassembled into portioned pieces. So all the tastes and aromas of the prepared composition will fill the product.

Wine allows you to achieve a delicate taste of the finished dish, which other marinades do not always provide. During the time the preparation is infused, all the alcohol evaporates. All that remains is its aroma and taste. It will become a special highlight of the prepared treat. In addition, the drink eliminates all odors 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 product in the marinade for 1-2 days.

Rabbit stewed in white wine

There are many recipes for stewed rabbit; even novice housewives can do them, 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 onion;
• spices and salt of your choice.

Cooking steps

1. Pre-prepare portioned pieces of rabbit meat. Rinse them and remove moisture with a paper towel.
2. Place the meat into the pan and add wine. Leave to marinate in the refrigerator until the morning, covering the container with a lid.
3. Remove the meat from the container and remove the marinade with a dry towel.
4. Season.
5. Breaded in flour.
6. Heat vegetable oil in a deep frying pan.
7. Fry the meat until an attractive golden color appears on both sides.
8. Add onion half rings and fry for a couple of minutes.
9. Season to taste and add bay leaf to the dish.
10. Pour the marinade into the pan and simmer for 10 minutes.
11. Reduce heat, cover the container with a lid.
12. 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 turns out very juicy. The dish is best served hot with a side dish of your choice and fresh vegetables.

Recipe for rabbit in red wine in the oven

To surprise your guests and loved ones with an exquisite 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 it whole, if desired);
• 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 tsp. oregano;
• ½ tsp. pepper mixtures;
• salt.

Cooking steps

1. Cover the bottom of the refractory mold with foil and make sides.
2. Place the carcass in it.
3. Mix aromatic herbs, spices, salt. Brush the meat with it.
4. Combine lemon juice with wine and balsamic vinegar, pour everything into the mold, evenly distributing it over the carcass.
5. Place onion half rings and parsley on top.
6. Preheat the oven to 170 degrees.
7. Let the dish 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 be piquant and will delight you with an unexpected taste.

Option with sour cream and white wine

The rabbit in sour cream and wine turns out tender and juicy. Required:

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

Step-by-step preparation

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

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

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

Simple and original tequila cocktails that...

The combination of wine and rabbit meat allows you to do more than just prepare a delicious dish. Organic acids contained in the drink help soften muscle fibers. Rabbit in wine always turns out more tender and juicy than when stewed in other ways.

Wine and meat selection

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 during a hunt, which could turn out to be harsh. The processes of marinating and prolonged stewing can cope with meat of any quality.

Stewing rabbit in red wine is often called a quick method. 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 an animal by the color of the meat: young rabbit meat has a light or pink tint to the 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; an old rabbit’s carcass can reach 2 kg or more.

When choosing, you don’t have to stop at expensive brands. The aging and taste qualities of alcohol are practically unimportant. The main thing you should 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. Local fruit wines with a sour tint in taste and unobtrusive aroma (apple, rowan, etc.) are suitable.

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

Wine for rabbit prepared with the addition of alcohol is chosen according to taste: more or less tart, with more or less sugar content. It is believed that the best will be Shiraz, Anjou or Bordeaux, and among the Caucasian varieties - Chablis. When choosing independently, they take a low sugar content as a basis, focusing on dry and semi-dry red and white wines.

The front and rear legs of the carcass are more suitable for stewing. The muscle tissue on the back is different in structure and resembles chicken breast. If you need to prepare 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 put the back aside for another dish.

Before cooking a rabbit in wine, the carcass is cleaned of films and divided into portions. If the back does end up in the stew, it is cut across the spine into manageable pieces. The legs are separated at the joints, and the legs and shoulder parts are cut across the bone. The ribs and thin sides are not used in the stew; they can be saved for the broth.

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

How to cook rabbit in red wine

Sometimes the rabbit has a slight musky aroma that lingers in the finished dish. In order not to spoil your pleasure from eating, after cutting, pieces of meat should be kept for a while in a weak vinegar solution (1 tbsp. 6-9% vinegar per 1 liter of water) or in whey. Pre-treatment can take from 30 minutes.

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

• 1.3 kg rabbit meat;
• 350-400 ml dry red wine;
• 50 g butter;
• 50 ml 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.

Chop 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 heat on the stove until boiling is minimal. Simmer the meat covered for about 1.5 hours. The pieces need to be stirred so that they do not burn on the bottom. If the liquid boils too much, add small portions of wine or boiling water. After about 1 hour of stewing, taste the dish for salt and add salt if necessary. Determine readiness by the ease of separating the seeds from the pulp.

Serve hot rabbit stew in red wine. 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 as described above, marinate it for at least 30-40 minutes. After this, place 1.5-2 kg of rabbit meat in the bowl of the device, immediately add spices (rosemary and thyme are best), onions (about 200 g) and celery stalks, cut into pieces (150 g).

Set the “quenching” mode for 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 cook 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.

You must add a bay leaf to the dish. Choose the remaining spices according to your taste: black and allspice, Provençal herbs or ginger.

Boil the wine with spices and cool completely. Place the prepared pieces of meat into the container and keep covered 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 low. 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 removal of the bone.

As the wine evaporates, add marinade. About 1 hour after the start of stewing, add salt to the dish. Prepared 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.

Let's prepare all the necessary ingredients.

Salt, add spices, one onion, cut into rings, and mix.

Pour in red wine. Cover the rabbit in wine with cling film and place it in the refrigerator for at least 1.5 hours.

In a baking dish, place the second onion cut into rings, peeled from seeds, bell pepper cut into strips and carrot slices.

Salt the peeled potatoes, sprinkle with Provençal herbs and place in a mold.

On top we place prepared pieces of rabbit and onions, which were marinated in red wine along with the meat. Cut the tomatoes into two parts (if you are using large tomatoes, you need to cut them into 3-4 parts) and place them in the mold.

Don’t pour out the spiced wine in which the rabbit was marinated! We will need it for roasting meat. Pour 1/2 of the wine immediately into the mold with the rabbit and vegetables, place in a preheated oven for 50 minutes. Bake at 180 degrees. Periodically it is necessary to pour the remaining wine over the top of the meat so that the rabbit does not turn out dry.

Serve the most delicious rabbit cooked in red wine on the table hot along with vegetables.