Rabbit Braised in White Wine

Cooking method

1. Step 1:

   

   Cut the rabbit into serving pieces and set aside as many as you need for the dish. Rinse the meat under running water.

2. Step 2:

   

   Pour the white wine over the rabbit, cover with plastic wrap, and let it marinate for at least 6 hours.

3. Step 3:

   

   After marinating, lift the rabbit pieces out of the wine (reserve the marinade) and pat them dry with paper towels.

4. Step 4:

   

   Put a little flour on a small plate and dredge each piece of rabbit on all sides, making sure the flour coats every piece evenly.

5. Step 5:

   

   Heat a skillet until hot and add a little vegetable oil. Add all the floured rabbit pieces and brown them on all sides until golden. Sprinkle the meat with a little salt and spices.

6. Step 6:

   

   Peel and rinse the onion. Cut it into half rings and add it to the meat in the pan. Sauté everything together for 2–3 minutes, until the onion turns translucent.

7. Step 7:

   

   Pour the reserved marinade into the pan and bring to a boil. Cover and simmer over low heat for 1 1/2 hours. Turn the rabbit pieces a couple of times as they braise. If the liquid reduces too quickly, add a splash of hot water.

8. Step 8:

   

   By the end of braising, the onion will have melted down and the gravy will have thickened. The meat will be fully infused with the wine sauce — soft, fragrant, and tender. Serve this rabbit on its own or with any side dish you like. Enjoy!