Exquisite French dish, which can be prepared even on a weekday. The rabbit in wine turns out to be especially tender, it literally melts in your mouth! You can prepare it in several ways, but the result will always be very appetizing and aromatic!

How to marinate rabbit meat

It is better to marinate the prepared meat in small pieces. This will allow the wine to be absorbed better, and it will also be much more convenient to cook the meat in this form.

White Riesling wine is good for rabbit, as it softens the meat with its light “sparkling” quality. It is worth paying attention to young wine; it is better suited than aged wine. Only dry or semi-dry is used: the less sugar in the drink, the better. Later, the same wine can be served in glasses along with the finished dish.

Marinating will take from two to twelve hours. You can simply marinate in spices, or you can use various additives. For example, puree from celery and parsley root. You can grind cloves, use white onions, various spices– the main thing is that they suit the taste of the wine.

Among the herbs, it is worth stopping at rosemary, thyme, lemongrass, lemon balm, and fennel. Good for spices white pepper, you should grind it in a mortar yourself for a pronounced aroma.

How to stew a rabbit in white wine

Ingredients	Quantity
laurel leaves -	2 pcs.
sunflower oil -	60 ml
rabbits -	1 PC.
carrots -	2 pcs.
dry white wine -	150 ml
bulbs -	2 pcs.
spices -	taste
garlic -	3 prongs
dry thyme -	4 g
Cooking time: 240 minutes	Calorie content per 100 grams: 132 Kcal

How to cook:

How to cook meat with vegetables

What time is it – 2 hours.

What is the calorie content - 118 calories.

How to cook:

Option with sour cream and white wine

How much time - 1 hour 40 minutes.

What is the calorie content - 175 calories.

How to cook:

1. Divide the rabbit carcass into parts, each one must be washed and dried.
2. Heat the oil in a frying pan and fry the pieces of meat in it until crispy, and then transfer them all into a cauldron.
3. Add chopped garlic clove to the same frying pan, fry it for a minute, remove.
4. Pour wine here, add sour cream and seasonings, mix everything. Add mustard and stir. Boil the resulting sauce a little; it should become a little thicker.
5. Stir in the flour and after two minutes remove from the heat, pour the sauce over the meat in the casserole.
6. Place sprigs of greenery on top. Cover with a lid and simmer for forty minutes over medium heat, then remove the greens and serve.

How to bake a rabbit in wine in the oven

How long is it - 3 hours 30 minutes.

What is the calorie content - 144 calories.

How to cook:

Recipe for cooking in a slow cooker

How much time - 1 hour 45 minutes.

What is the calorie content - 141 calories.

How to cook:

1. Wash the rabbit carcass, divide it into small pieces.
2. Rinse the lemon and cut into slices.
3. Mix these two ingredients, season and set aside.
4. Remove the skins from large onions and chop them into small cubes.
5. Finely chop the peeled garlic.
6. Pour olive oil into the multicooker bowl, select the “Fry” mode, set the timer for half an hour.
7. Place the onion in a bowl and fry it until golden. You need to stir constantly.
8. Then place pieces of meat here without lemon. There is no need to throw away the citrus slices.
9. Fry the meat on all sides; you can add oil.
10. Next, add the same lemon, garlic, olives and wine. Add water so that it only slightly covers the meat.
11. Close the lid of the device and switch the mode to “Extinguishing” with a timer for an hour and fifteen minutes.
12. After the multicooker signal, keep the rabbit in the “Warming” mode for another ten minutes, then serve.

Cooking tricks

You can stew a rabbit in wine with the most various additives. For vegetables, you can choose zucchini, pumpkin, and spinach. You can use mushrooms: both store-bought champignons and wild porcini mushrooms, chanterelles, etc. are suitable. You should also pay attention to cheeses durum varieties, such as Parmesan.

You can add cream or a little to the wine sauce. balsamic vinegar, To obtain new taste: more gentle or pronounced. It is especially tasty to mix rabbit, mushrooms and medium-fat cream. This gravy is also used to pour over the side dish, not just the meat. As a side dish, you should stick to rice.

A container with thick walls and a bottom is suitable for stewing. It warms up food better, simmers it, thereby making the dish more tender. Both a cauldron and a saucepan with a tight-fitting lid will do.

Rabbit meat is sometimes soaked. This allows you to remove a certain odor and also achieve tenderness of the meat. In addition to water, you can use milk or low-fat cream for soaking. You need to soak the meat in the liquid for about three hours, then rinse and cook according to the recipe.

Video recipe for cooking rabbit in white wine:

Stunning rabbit in white wine – the best choice for a holiday table or romantic dinner. This dish does not cause heaviness in the stomach, and its special taste cannot be forgotten!

For most gourmets, dishes properly prepared from rabbit meat are considered not only very tasty, but also very healthy. After all, it contains great amount vitamins and minerals necessary for the normal functioning of the body. However, not all housewives can prepare it correctly. After all, in order for a dish to turn out special refined taste, it is necessary to correctly calculate the proportions of meat and spices. But first of all, you need to know how to choose the right meat.

When choosing rabbit meat you must be guided by the desire to get the dish you need for a particular occasion. If you plan to quickly stew a 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 soft pink tint and weighs just over 1 kilogram. But to prepare an exquisite dish for several people, you will need the carcass of an older animal weighing 2.5-3.5 kilograms. In this case, you cannot do without pre-soaking carcasses in red or white wine. If you marinate the meat strictly according to the recipe, you will get a great-tasting dish.

No less important factor When choosing meat, it is important to have a quality certificate. This is especially important when the carcass is selected on the market. But when buying rabbit meat in a store, you need to carefully study the information about the product indicated on the vacuum packaging. The meat must be fresh. Ideally, it indicates that it is classified as environmentally friendly. clean products. This sign means that the animals were raised in certain conditions using special technologies.

How to choose a stewed rabbit 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.

The marinade is being prepared different ways- using wine or dairy products (cream, sour cream, 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 A sour cream marinade is suitable, but an adult rabbit, whose meat has a tougher structure, is best marinated in wine. In this case, you can use a variety of spices in both cases. Small pieces of the cut rabbit carcass are thoroughly washed and placed in a large bowl. Pour wine over the meat, add sour cream and spices, mix everything thoroughly and leave to marinate for 2-3 hours. So before you choose suitable recipe stewed rabbit, you need to decide on the marinade.

How to cook rabbit in red wine

It should be noted that the stewed rabbit dish turns out excellent not only if you use wine as a marinade. Alcohol can be added while stewing meat in the oven. Wherein finished product will have time to get enough of the aromas wine drink and will acquire a special spicy taste. Prepared according to a French recipe rabbit in red wine will become the perfect dish for the festive table. For this you need the following ingredients:

Preparing such a dish will take a little time, but the result will be amazing. Rabbit recipe in red wine consists of performing the following steps:

Since all the ingredients are available and cooking rabbit does not take much time, the recipe is in demand among housewives, when you need to meet unexpected guests or quickly set a festive table. You can serve it as common dish, and in portions.

Stewed rabbit cooked in white wine

Food lovers celebrate original recipe rabbit stewed in wine. It acquires a special piquant taste characteristic dietary meat. The sauce formed during stewing will make any side dish great. It is believed that rabbit stewed in white wine is traditionally served with vegetables. But famous chefs offer original preparation carcasses in the oven, for serving Any will do garnish. You can safely include culinary fantasy and serve the hot dish with rice and pasta.

Deciding to stew a rabbit in white wine, you should acquire the following ingredients:

This recipe for rabbit in wine involves making marinade, in which thoroughly washed portioned pieces carcasses are marinated for 8-10 hours. To ensure that the meat is soft and tender after cooking, it is placed in a deep vessel and filled with white wine for the required time. After the meat is marinated, do not pour out the remaining marinade - it will be useful for preparing 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 crust. Onions and garlic are fried in the same way. All ingredients are placed in a special vessel and filled with the remaining white wine marinade. The meat should be stewed for 1-1.5 hours, depending on the age of the animal.

The final and obligatory touch is decoration. ready-made dish. You can decorate it with sprigs of rosemary or sprinkle with finely chopped dill and parsley. This will give the dish a specific aroma, which will improve your appetite.

Attention, TODAY only!

How often do we think about what kind of meat to serve? festive table, because it is very difficult to please everyone, so you have to prepare two, or even more, main courses.

An option that will satisfy any gourmet - rabbit in white wine, simple and delicious recipes His preparations will be a joy for every housewife. Everyone will like rabbit meat: it is tender, dietary, with light aroma game - such an exquisite combination will be appreciated by everyone.

Without a doubt, french chefs They consider this recipe to be the property of the country. And for good reason: the aromatic and juicy meat will not leave anyone indifferent. But if earlier the dish was prepared from hare, now it has been very successfully replaced with rabbit.

At the same time, the process has been simplified, so you can cook rabbit in wine yourself. In order for you to be able to prepare a decent dish, you must know how to choose a good rabbit.

How to choose the right rabbit for cooking

• First of all, you need to determine the freshness of the product. A quality rabbit must be Pink colour. If the meat has acquired a grayish tint, then the carcass is clearly stale, or the animal is sick.
• It is advisable to buy a young rabbit: its meat is tender and cooks faster.

The lighter the meat, the younger the rabbit. But even if you come across an older carcass, there’s nothing wrong with that, just soak it in water and vinegar before cooking – the meat will become softer.

• The weight of the animal should not exceed 1.5 kg. This weight means that the rabbit is young, and you will not have problems with cooking. Inspect the entire carcass for bruises - the meat should be a uniform color in all places.

• One rabbit's foot must be uncut so that you can determine which animal is in front of you. To be sure, ask to see the relevant documents for the sale of the goods. A bona fide seller will have all the documents. If you are satisfied with the quality of the rabbit, then you can safely buy it.
• If you buy rabbit meat at the supermarket, pay attention to the label inside. If it is damaged, the meat has clearly been defrosted several times, and the product may well be of poor quality.

Rabbit in white wine: original recipe with spices

Ingredients

• Rabbit - 1 carcass (weighing up to 1.5 kg) + -
• White wine – 500 ml + -
• - 1 PC. + -
• - 2 pcs. + -
• - for frying + -
• - 3-4 cloves + -
• - 1.5 tbsp. + -
• - taste + -
• Thyme - 2 sprigs + -
• - taste + -
• — 1-2 pcs. + -
• Cloves - 3 pcs. + -

How to deliciously cook rabbit in white wine

Rabbit in wine is easy to prepare, but to make the meat really tasty, you need to have it on hand. quality products. As for wine, we advise you to give preference to young dry wine; Riesling and Sauvignon varieties are ideal.

It is not necessary to buy expensive wine, it is enough that it will be good quality and you will like it. It is best to serve the rabbit with the type of wine in which it was cooked.

1. Before cooking, soak the rabbit in water so that excess blood is removed from the meat and the color of the carcass becomes uniform.
2. In the basin with cold water place the carcass and soak it for 2 hours. Afterwards, divide the carcass into portions, or remove the meat from the bones. But it’s better to cook rabbit with bones: the taste will be much better.
3. Peel the onions, wash them, cut them into strips and crush them a little with your hands. Chop the cloves and bay leaves and rub the rabbit meat with the chopped spices.
4. Place it together with the onion in a bowl (or saucepan) and pour wine over it. Place in the refrigerator and marinate for 30 minutes. Once the time is up, remove the meat from the marinade and pat dry with paper towels.
5. Pour vegetable oil into a frying pan and fry the rabbit pieces in it until lightly browned.
6. Peel the carrots and garlic, then cut into slices. Add vegetables, including onions from the marinade, to the frying pan with the meat. Then fill everything boiled water. Salt, pepper and add thyme sprigs. Mix everything carefully and simmer covered for 40 minutes.

7. When the water has reduced in volume by half, pour 1 glass of wine into the meat (you can take the wine in which the rabbit was marinated). Stir and continue simmering over moderate heat for another 30 minutes.

After stewing, check the meat for doneness: if it easily separates from the bone, it means the dish is ready. Serve the meat to the table along with the sauce in which it was simmered.

The meat can be placed on the common wide dish, but it is most convenient to serve the rabbit on portioned plates with a side dish. Use whatever you like as a side dish, but keep in mind that rabbit goes best with mashed potatoes, boiled vegetables and pasta.

Rabbit with white wine sauce

The main thing in this recipe is the sauce, which has ancient French culinary “roots”. Baked rabbit meat together with wine sauce will not only be tasty and aromatic, subtle notes of thyme seem to transport us to the outskirts of Gascony to a cozy French cafe.

Ingredients

• Rabbit or hare - 1 carcass;
• Pork lard - 250 g;
• Garlic - 1 head;
• Onions - 2 pcs.;
• Rabbit liver - 200 g (can be replaced with chicken);
• White dry wine— 250 ml;
• Vinegar - 1 tbsp;
• Nutmeg - 1 pinch;
• Dried thyme - 1 pinch;
• Salt, pepper - to taste.

How to stew a rabbit with wine sauce

• Soak the rabbit carcass in water for 2 hours before cooking. Afterwards, dry and, without cutting, rub the carcass (outside and inside) with spices and salt. Wrap the rabbit in cling film and place in the refrigerator for 40 minutes to marinate.
• Divide the lard into two parts, cut one of them into thin slices (you will need it for baking).
• Remove the rabbit from the refrigerator and place on a baking tray. Cover the carcass with chopped lard and cover with oiled food paper. Bake the meat for 1 hour at 190°C.
• Peel the garlic and onion, wash and finely chop.
• Cut the liver and remaining lard into cubes, then place together with the vegetables in a deep frying pan or cauldron.
• Season everything with spices, salt and pour in vinegar.
• Bring the mixture to a boil and cook over low heat for 40-50 minutes. Then pour in white wine and, stirring constantly, simmer for another 20 minutes.

Before serving, divide the finished meat into portions. Take a deep dish, pour half the sauce onto the bottom and place the rabbit pieces in it. Top with sauce as well. Best served as a side dish fresh vegetables and greens.

Without a doubt, the rabbit in white wine will be yours signature dish, and his cooking recipes will help you create a real masterpiece. You will see how easy and simple it is to prepare the dish. haute cuisine at home.

Bon appetit!

Ingredients:
Rabbit – 1 piece (2–3 kg)
Dry white wine (sauvignon, aligote, riesling) – 500 ml
Butter – 200 gr
Onions – 1–2 medium-sized pieces
Carrots – 1 medium size
Garlic – 2–3 cloves
Parsley - a small bunch
Rosemary - sprig
Celery stalk (optional) – 20–30 g
Cream 30% fat - 150 ml
Wheat flour premium– 30 g
Dijon mustard – 1 tsp.
Collection provencal herbs
Black pepper, ground
Sea salt

Recipe for cooking rabbit in white wine

First, the rabbit carcass should be washed, dried with napkins, and divided into portions using a kitchen hatchet. Next, melt 80–100 grams of butter in a frying pan and fry the rabbit pieces in it until browned. Add a little oil if necessary. Remove the browned rabbit pieces to a separate large bowl.

Peel the onion and garlic, cut the onion into half rings. Chop the celery stalk as desired. Wash the carrots, peel and cut into strips. Coarsely chop the parsley. Lightly fry the onions and carrots in the rabbit juice. Add 100 ml wine.

Place half of the fried rabbit pieces, season with salt and pepper, Provençal herbs, add some celery stalks and parsley, pour over wine. Then post the other half portioned pieces and also season, add a sprig of rosemary. Simmer the rabbit over low heat for at least two hours until cooked through. Add a little wine if necessary. You can also add some Provençal herbs again during the second hour of stewing - this will make the dish more flavorful.

Now you need to prepare the sauce. To do this, lightly fry the flour in a separate dry pan, add butter and make the base. Then add cream and, stirring continuously, thicken slightly. Add mustard, ground black pepper, salt to taste. The sauce should not be too thick.

Pieces ready rabbit Place in portions on wide flat plates and pour over the sauce. Serve hot. This dish goes well with potatoes in various versions. If desired, the dish on portioned plates can be decorated with fresh herbs.

Bon appetit!

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

1 Choice of wine for cooking rabbit

Meat domestic rabbit 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 rabbit without wine.

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2 White wine marinades

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

1. A homogeneous puree-like mass is prepared from celery root and parsley root. It is mixed with wine, salted and peppered. If you like herbs, you can add them, but don't overdo it. The meat is poured with this mixture and refrigerated overnight.
2. Chop the garlic thin slices. Grind black and white peppercorns in a mortar. Rub the meat with a mixture of pepper and salt (preferably sea salt!) and leave for 20 minutes. Then you need to pour wine over the meat, preferably dry, and leave for a couple of hours.
3. White onion cut into thin strips - you need to get the onion to give juice. Bay leaf and crush the cloves in a mortar. Rub the rabbit with spices, add onion and pour wine over it. Such a marinated rabbit can stand from 30 minutes to several hours.

To ensure that everyone likes the rabbit in wine, you can also use classic recipe marinade - pepper, salt and wine. And remember what more difficult marinade, those simpler recipe preparation and vice versa.

3 Rabbit stewed in wine

If you get a young rabbit, then there is no reason to marinate it. It will be enough to extinguish it in wine sauce. Believe me, stewed rabbit is not difficult at all.

Rabbit stewed in this way goes well with spring salads. Before serving, sprinkle it with grated Parmesan. You can serve this rabbit with rice, potatoes, pasta - whatever you and your family like.

4 White wine sauce 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 rabbit legs. The bottom line is that the meat is fried in olive oil with a minimum of spices. They use quite a lot of oil so that the meat browns quickly and does not release a lot of juice.

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

The recipe calls for hot gravy to be poured over both the meat and the side dish, if one 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 various recipes based on rabbit meat. Of course, modern rabbits have little in common with the game that chefs previously prepared. The meat does not have a specific smell, it is not tough, so the marinade is used solely for taste, and not from a practical point of view. However, this does not mean that a rabbit without wine will taste better than with it.

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

Prepare gourmet dishes, and 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 go to the village market and don't forget to stop by a good liquor store. At the same time, remember that when cooking it is obvious, but possible harm so minuscule that there is nothing to say about it.

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