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!

Meat selection

Since the meat in this recipe simmers for quite a long time, It’s not necessary to look for young meat!

Anyway, it will be pre-marinated, then simmered for about an hour.

If you are faced with a choice of which parts are best to use, then the most popular choice of all chefs are the back legs.

They are the meatiest in the carcass, but they are also the largest pieces, which means they will take the longest to cook.

As is the case with beef for steaks, for example, rabbit also has less popular, but no less suitable and more profitable parts for cooking.

First of all, these are the front paws. Cut into three parts, they cook quickly, are easy to grasp with your hands by the tip of the bone, and are ideal for children due to their small size. You can chop the backbone into portions, cutting off part of the peritoneum. By the way, you might find it useful. This dish will look very good when served on a platter in even pieces with white meat. Such pieces will also cook faster than the hind legs. Do not use ribs for this recipe. They are better suited for soups and stews.

Selecting wine for a recipe

To cook a rabbit, It is best to use Italian or Spanish dry wine.

There are several reasons for this.

Historically, this dish has Spanish roots.

Therefore, the most logical thing would be to use a wine that will highlight the character of the dish.

Italian dry white wines have a delicate aroma and mineral taste; they will also fit organically into the concept.

It is not necessary to buy the most expensive wines. But it’s better to buy two bottles of the most expensive wine you can afford. Some of the wine will be used in cooking, and the rest will be chilled in the refrigerator until served!

Rabbit stewed in white wine with orange

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!

Ingredients:

• 1 bunch of young green garlic and 2 large cloves
• 2 large onions
• 1 orange
• 250 ml dry white wine
• vegetable oil for frying
• 1 tbsp. flour
• 1 pinch thyme
• salt to taste.

Cooking method

In this recipe It is recommended to marinate 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, 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 simmer for another 5 minutes. Then turn off the heat and let the finished rabbit “rest” under the lid for 10 minutes. This is just enough time to cook, say, pasta for 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.

Get creative, this recipe is a great occasion!

Recipe with rosemary in a slow cooker

As a successful variation of this dish, you can suggest replacing oranges with apples and preparing rabbit meat with wine and rosemary.

Then it is better to take semi-dry wine, with a brighter taste, it will highlight the apples in this recipe.

You can prepare this dish in a slow cooker.

Ingredients:

• 6 pieces of rabbit stew or 2 thighs
• 2 sprigs fresh or dried rosemary
• 1 tbsp. with a top of grain soft mustard
• 2 large onions
• 3 sweet apples
• 300 ml white semi-dry wine
• 70 butter for frying
• 1 tbsp. corn starch
• salt to taste

Cooking method

1. The difference between this recipe and the previous one is that not vegetable oil is used for frying, but butter, and the apples are fried first, followed by the rabbit meat. Before cooking, the meat is marinated in the same way, but instead of garlic, rosemary is added. Mustard is still responsible for giving the meat additional juiciness and softness.
2. Before cooking, peel the apples, cut them into 6 slices each, and remove the core.
3. In the “frying” mode, start the multicooker. Melt butter and fry apple pieces in it. At too high temperatures, butter burns, pay attention to this and take this into account when cooking!
4. Remove the fried apples from the bowl onto a plate and keep warm. You can cover it with a lid, you can cover it with a sheet of foil.
5. Fry the rabbit pieces until caramelized on one side.
6. Peel the onion and cut into as small cubes as possible. Turn the meat over, add onion to it, pour in half the amount of wine. Close the multicooker. Switch to the “quenching” mode and simmer over low heat for about 20 minutes.

   If you are worried that the liquid will evaporate too quickly, add a little more wine.

7. Then return the apples to the multicooker bowl. Mix cornstarch with 50 ml of wine, pour into the rabbit and apples. Gently mix the contents of the bowl so that all the pieces of rabbit meat and apples are distributed evenly, and there is onion between them.
8. Salt and pepper. Pour in the remaining wine, close the lid and cook for about 30 minutes.
9. The garnish in this case will be apples, but if you wish, you can serve spaghetti or lentils, it will be unusual and very elegant!

Recipe in sour cream and white wine in the oven

You can also cook rabbit fricassee in white wine with cream or full-fat sour cream using this principle. Then the apples are replaced with champignons or porcini mushrooms, and half the wine with sour cream or cream.

Attention!

But one thing is always worth taking into account, wine is an acidic ingredient, so you must be completely sure that the cream is fresh, otherwise it will curdle!

You can use a little life hack: evaporate all the wine after adding the onion, dilute the cornstarch with some cold cream, add to the dish and cook until almost done. Add the rest of the cream to the finished dish and heat well, avoiding active boiling, then the sauce will remain smooth and curdle.

Ingredients:

• 6 pieces of rabbit stew or 2 thighs
• 300 g mushrooms (pre-cooked)
• 2 large onions
• 250 ml heavy cream
• 300 ml white semi-dry wine
• 70 ml vegetable oil for frying
• 1 tbsp. corn starch
• salt to taste.

Cooking method

The meat in this recipe is cooked in the oven, so you should choose a frying pan that can be used for this purpose. The meat is not pre-marinated.

1. Heat oil in a frying pan and fry the rabbit pieces on both sides.
2. At this time, peel and cut the onion into thin half rings. Cut the mushrooms into quarters. Add the onion to the meat, pour in all the wine, simmer for a few minutes over medium heat. Cover with a lid and simmer for about 10 minutes.
3. Preheat the oven to 170 degrees.
4. Add mushrooms to the rabbit, salt and pepper.
5. Mix corn starch in a small bowl with 70 ml of cream until completely dissolved, add to the meat and mushrooms, mix well. Cover the pan with a lid and place in the preheated oven for 30 minutes.
6. Remove the colic, add the remaining cream, stir and, without covering, put back in the oven for another 5 minutes.
   Remove the dish from the oven. Let stand for 5-7 minutes before serving.

Another interesting but simple cooking recipe can be seen in this video:

Try different variations and recipes, you will definitely be able to choose the dish that will become your signature!

Rabbit in red wine is a very refined and tasty dish, with an amazing aroma and delicate taste. Having served it to guests, any housewife will receive many compliments and pleasant words and will surprise even the most discerning gourmets. Very often, rabbit marinated in red wine is served in restaurants, where it is very popular.

1

• Rabbit in red wine with rosemary

You can take the recipe for this dish as a basis and subsequently add your favorite spices and seasonings.

• approximately 1 kg of rabbit meat, washed and cut into pieces in portions;
• 2 tbsp. wine, preferably dry (it is acceptable to take the most ordinary red wine);
• several sprigs of fresh rosemary, if they are not available, use dry herb, about 2-3 tbsp. l.;
• 5 medium-sized tomatoes (10 cherry tomatoes);
• 5 garlic cloves;
• a small handful of wheat flour;
• vegetable oil for frying;
• pepper and salt to taste.

Cooking rabbit in wine

First you need to pour the wine into a container with meat, sprinkle with rosemary. You need to marinate the rabbit in this way for about 5 hours at a low temperature. It is better to do this in the morning if the dish is planned to be served at dinner.

Then the rabbit must be removed from the marinade and thoroughly wiped with napkins. Next, add salt and pepper to the meat, roll in flour, and then fry in a thick-walled saucepan in vegetable oil.

Cut the washed tomatoes into 4-6 parts, and divide the peeled garlic cloves in half. We send the vegetables to the frying pan for the rabbit, pour 1 tbsp into it. wine and sprinkle a little more rosemary. Add salt and pepper at your discretion. Close the pan tightly and simmer the meat for about 50 minutes over low heat.

• Rabbit with vegetables baked in wine and spices

First you need to prepare the marinade. To do this, mix a little oregano, rosemary, black, white and red pepper, salt, add about 40-50 g of olive oil and lemon juice (1 tbsp). Mix everything thoroughly and marinate the rabbit pieces for about 3-4 hours.

Peeled onion and 1 pc. chop large carrots (grate the carrots, cut the onion into cubes).

After the required time has passed, the rabbit pieces should be removed from the marinade, dried with paper towels and fried in a small amount of butter. The rabbit should have a golden, crispy crust. Then remove the meat from the pan, put chopped vegetables in its place and fry them until the onion is transparent.

Place a layer of vegetables in a deep duck dish or other heat-resistant dish, then pieces of fried rabbit. The ingredients should be poured with a glass of dry red wine and placed in an oven preheated to 200-220ºC for an hour and a half.

It is better to serve the dish with boiled new potatoes, sprinkled with herbs.

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2

• Rabbit with lingonberries and cherries

This dish is very good to prepare for a festive holiday table.

To prepare it, first prepare the marinade: 2 large onions should be cut into half rings, garlic (about 4-5 cloves) finely chopped or passed through a press, add a pinch of rosemary and thyme, salt and pepper, olive oil - about 2 tablespoons and juice lemon. Mix everything and marinate the rabbit for 6-8 hours in a cold place. The whole night is the ideal time to marinate meat.

Rabbit with wine and prunes

The marinated pieces of rabbit meat should be dried with a napkin, then quickly fried in butter, after which they are placed in a heat-resistant bowl (ideally made of clay). Place about 1 tbsp on top of the meat. cherries and 100 g lingonberries. If there are no fresh berries, they can be replaced with frozen ones. Simmer the dish for about 15 minutes under the lid, then pour in 1 tbsp. wine, reduce heat to low and simmer for about 1-1.5 hours.

Serve with baked potato wedges, fresh vegetables and herbs.

• Rabbit in red wine with prunes

To prepare you will need:

• 1 kg of rabbit meat;
• 1 tbsp. dry red wine;
• approximately 10-15 pieces of pitted prunes;
• 2 tbsp. l. sour cream;
• 1 tbsp. l. wheat flour;
• 2 tbsp. water;
• vegetable oil;
• salt, pepper and other seasonings to taste (thyme, rosemary, basil).

Pour washed prunes into 1 tbsp. red wine and leave for a while. Rub the cut rabbit with salt and other seasonings and let it marinate for about half an hour. Next, the meat must be fried in boiling oil until golden brown. Place the pieces in a fireproof form (for example, a duck roaster), pour wine and prunes over them, close the lid tightly and place in an oven preheated to 200ºC for about 1 hour.

Half an hour before the end of cooking, dilute the sour cream with the juice from the duckling, stir in the flour and pour it back into the rabbit. Simmer for another 30 minutes until done.

3

This recipe requires rabbit breast meat (approximately 500 g) and giblets. Fry the washed and chopped giblets and meat in boiling oil. Onions (2 pcs.) should be cut into large cubes or thick half rings (to taste). Take 150-200 g of smoked pork belly and cut it into thick bars. Brisket will give this dish a special aroma and taste. Add chopped onions and smoked meats to the meat, add a little hot water, and then simmer covered over low heat. If the water boils away and the meat is still tough, then you can add more water.

Rabbit in French

When the meat becomes completely soft, add spices to taste (pepper, rosemary, bay leaf), salt and pour in 1 tbsp. red wine. Then slowly add 2 tbsp. l. flour, stirring to avoid the formation of lumps. Mix everything thoroughly and leave to simmer for about 15 minutes. When ready, you should focus on the thickness of the sauce: it should not be very liquid, but not too thick.

The French-style rabbit is served with mashed potatoes and fresh vegetable salad with parsley.

To ensure that the dish is always successful and tasty, it is important to choose the right meat and wine.

You should buy rabbit meat from trusted stores, not frozen, but chilled: in this case, the cooking time will be reduced, and the meat will definitely be soft and juicy. There are no special requirements for wine, except that it must be dry and in no case the cheapest. However, you shouldn’t take very expensive wine either. You should purchase wines in the mid-price category.

The recipe for rabbit marinated in red wine is unique to each housewife. By experimenting, adding various spices and your favorite vegetables, you can create your own original recipe, which will become a traditional dish at every family holiday.

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Rabbits are not only valuable fur, but also... Well, you get the idea. Rabbit meat is considered dietary; it is allowed to be included in the diet even for those for whom chicken is contraindicated, and this in itself already says a lot. And a little wine will only benefit the rabbit! Rabbit in wine is a tasty, healthy and worthy dish that I always eat with pleasure. Try it too.

Braised rabbit in wine

4 servings

1 rabbit carcass weighing 1.2 kg.
1 onion
1 carrot
1 glass of red wine
creamy

for the marinade:
6 tbsp. olive oil
1 tbsp. lemon juice
3 cloves garlic
a couple of oregano sprigs
a couple of twigs
1 tbsp. black pepper
1 tbsp. salt

Tear off the leaves from the oregano and rosemary - naturally, we will only use them in the marinade. The marinade itself is very simple to prepare - grind all the “dry” ingredients in a blender, and then add olive oil with lemon juice and stir thoroughly. Marinate the rabbit, cut into portions, for two hours, then remove from the marinade and dry. Don't pour out the marinade!

While the rabbit is marinating, cut the onion into rings and grate the carrots on a coarse grater. Melt some butter in a frying pan, fry the rabbit pieces in it until golden brown and set aside. If necessary, add a little more oil and simmer the onion in it until translucent, add the carrots, stir and simmer for a few minutes. Then place the onions and carrots on the bottom of a heatproof dish, pour in the marinade, place the rabbit pieces on top and pour in the red wine. Cover the pan with a lid and place in the oven preheated to 200 degrees for 1 hour 20 minutes. However, stunning aromas will attract all living things in your home to the kitchen much earlier.

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!

Rabbit meat tastes like poultry meat, but is more tender and healthier. A properly cooked rabbit in wine will decorate not only a family dinner, but also any holiday table. The dish goes well with almost any side dish. We will look at two recipes, the first based on white wine, the second with red.

Selection of ingredients. The carcass of a young rabbit is ideal for stewing in wine, but if the meat is old, it is better to soak it in a vinegar solution for at least a couple of hours (1 teaspoon of vinegar per 1 liter of water) to make it more tender. Vinegar also removes unpleasant odors (if any).

Only dry or, at least, semi-sweet wine with minimal sugar content is suitable. Sweet, fortified and liqueur wines spoil the taste of rabbit meat, so they are not used. The wine should be natural, but not necessarily expensive; unique organoleptic properties and long aging are not required here. To prevent the meat from becoming too tannic, it is better to avoid drinks that were in oak barrels.

Rabbit in white wine

Considered a classic recipe. After marinating, the high acidity of white wine makes the meat more tender, while leaving a light wine aroma.

Ingredients:

• rabbit carcass – 1 piece;
• dry white wine – 1 bottle (750 ml);
• bay leaf – 1 piece;
• flour - for dredging meat;
• vegetable oil - for frying;
• onions – 1 piece;
• salt, pepper, spices - to taste.

1. Divide the rabbit meat into portions. Clean and rinse.

2. Place the rabbit meat in a marinating container, pour in white wine (at least 2-3 cm above the meat layer). Cover with a lid and leave in the refrigerator overnight.

3. Remove the rabbit meat from the wine. Dry, salt and pepper, then roll in flour. Do not pour out the marinade, it is needed for stewing.

4. Heat a frying pan (deep) with vegetable oil. Fry the meat on both sides until golden brown (about 10 minutes on each side).

5. Add chopped onion into half rings to the frying pan. Salt, pepper, add bay leaf and other spices. Fry until the onion turns golden.

6. Add white wine, bring to a boil, reduce heat to a minimum, do not cover with a lid for 8-10 minutes so that the alcohol evaporates from the wine.

7. Cover the frying pan with a lid. Simmer over low heat for 90 minutes until cooked (after 60 minutes, taste, add more salt and spices if necessary). Periodically add wine and stir the meat.

8. Transfer the finished rabbit in white wine to a plate and serve hot with any side dish or as a separate dish.

Rabbit in red wine

A quick recipe that does not require pre-marinating. Including preparation, cooking will take approximately 2 hours and 30 minutes. Red wine perfectly complements the taste of stewed rabbit meat. A pleasant light aroma will also appear.

Ingredients:

• rabbit meat – 1.3 kg;
• dry red wine – 350 ml;
• butter – 50 grams;
• olive oil – 50 ml;
• flour - 4 tablespoons;
• tomato – 1 piece (or 1 tablespoon of tomato paste);
• onion – 1 piece;
• garlic – 2 cloves;
• salt, pepper, bay leaf, other spices - to taste.

1. Wash the rabbit carcass well, remove any remaining fat, film and entrails. Cut the meat into portions approximately the size of a chicken egg. Rinse the pieces, drain, then dry with paper towels (optional).

Pre-soak the hare meat in a vinegar solution (1 tablespoon of vinegar per 1 liter of water) to remove the specific smell of game. Rabbit meat can be cooked immediately.

2. Cut the peeled onion into strips.

3. Pour boiling water over the tomato, remove the skin and remove the seeds. Cut the pulp into small pieces. Tomato can be replaced with 1 tablespoon of tomato paste.

4. Peel the garlic cloves, then cut them into a couple of pieces with a knife.

5. Melt the butter in a deep saucepan or frying pan with a lid. Add olive oil.

6. Roll the rabbit meat in flour (the pieces are dried, so a little flour will be needed).

7. Place the meat in a hot frying pan and fry until golden brown (about 10 minutes).

8. Turn over with a fork and fry the rabbit on the other side until the same golden brown crust appears.

9. Add tomato, onion and garlic. Lightly salt (it is better to add salt to the finished dish). Add pepper, bay leaf and other spices. Fry for 10 minutes.

10. Pour red wine over the rabbit meat. After boiling, reduce the heating power to a minimum and keep the lid open for 10 minutes to allow the alcohol to evaporate.

11. Cover the frying pan (saucepan) with a lid, set the heat to low and leave to simmer. The rabbit in red wine will be ready in about 90 minutes.

During the stewing process, some of the liquid will evaporate; to replenish, you can add wine or plain water. Periodically you need to stir the meat so that it does not stick to the bottom of the pan.

12. After 60 minutes from the start of stewing under the lid, taste the meat, add salt and pepper if necessary.

13. Rabbit in wine is only served hot. The dish goes well with mashed potatoes and boiled rice.