Roast Rabbit with Wine

Veselina KonstantinovaVeselina Konstantinova
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Topato
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Topato
Roast Rabbit with Wine
Image: Veselina Konstantinova
20/06/2018
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Preparation
60 min.
Cooking
120 min.
Тotal
180 min.
Servings
8
"So how do you prepare a juicy and tender melt-in-your-mouth rabbit? By baking it in wine of course."

Ingredients

  • rabbit - about 3.5 lb (1.5 kg), cleaned
  • white wine - 2/5 cup (100 ml) dry
  • wine vinegar - 2/5 cup (100 ml)
  • garlic - 3 cloves
  • red wine - 4 1/5 cups (1 L)
  • olive oil - 2/5 cup (100 ml)
  • pork breasts - 2 oz (50 g)
  • potatoes - 17.5 oz (500 g)
  • carrots - 2
  • onions - 1 head
  • salt
  • black pepper
  • rosemary
  • basil
  • bay leaf
  • corn flour - 2/3 cup (150 g)
  • lemons - for garnishing
measures

How to make

Put the cleaned and washed rabbit in a tray, pour on the vinegar and white wine. Leave as is for about 1 hour. Take it out and drain it.

Chop and mix the garlic cloves with rosemary, bay leaf and red wine and put the rabbit in this mixture for about 3 hours to marinate.

Take it out of the marinade and braise it in 1/2 the oil.

Peel the potatoes and carrots, cut them into suitable pieces. Dice the pork breasts, chop the rosemary and bay leaf coarsely. Add the potatoes and carrots, braise them, salt and sprinkle with ground black pepper. Pour on the remaining oil.

Put the rabbit back in the oil, fry it a little longer, salt, add the marinade and leave it to boil. Arrange the vegetables and pork breasts, then saute under a lid for about 2 hours on low heat.

Bring about 2 cups (500 ml) salted water to a boil. Remove from the heat and while stirring nonstop add in the corn flour. Boil until thickened. Leave it to cool, dice it, pour on sauce and serve as a garnish to your rabbit.

Garnish with slices of lemon.

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