Rabbit in wine marinade
Very tender rabbit with a light wine flavor. Vegetables or mashed potatoes are ideal as a side dish. This method of cooking rabbit is from the Italian cookbook "The Silver Spoon".
Composition:
- rabbit - 1 carcass
- onion - 1 piece .
- cloves - 2 buds
- dry white wine - 600 ml
- white wine vinegar - 2 tbsp.
- celery - 1 stalk
- carrots - 1 piece
- black pepper - 6 peas
- butter - 25 gr.
- olive oil - 3 tbsp.
- salt and ground pepper - to taste
Preparation of rabbit in wine marinade:
Cut the rabbit carcass into pieces.
In a bowl mix wine, vinegar, peppercorns, celery and carrots cut into large pieces. In the finished dish the flavor of white wine vinegar is quite noticeable, so if you don't like it, reduce the amount of vinegar to 1 tbsp. Stuff the onions with clove buds and put them in the marinade.
Add the rabbit pieces and marinate for at least 6 hours, turning them occasionally.
Add the rabbit pieces and marinate for at least 6 hours, turning them occasionally.
Then remove the meat and pat dry with a paper towel, and strain the marinade and reserve.
Heat butter and olive oil in a skillet, place the rabbit pieces and cook over medium heat, turning frequently, until browned.
Then season the meat with salt and freshly ground pepper, add 300ml of the marinade and cook until it has slightly evaporated.
Then cover with a lid and cook over low heat for about 1 hour and 15 minutes, adding more marinade as needed.
Serve the meat with a side dish. A glass of dry white wine is perfect with this rabbit.
Bon appetit!
