Rabbit in white wine

Delicious and flavorful dish on a festive day. The wine is great for marinating rabbit meat. During pickling, alcohol has time to evaporate, and all tastes and aromas pass into meat. The recipe is quite simple. So any hostess can handle it. Try it and you!
Julia M.Author avatar
The author of the recipe

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 12 g
Fats 42 % 13 g
Carbohydrates 19 % 6 g
175 kcal
GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 8 h
  1. Step 1:

    Step 1.

    Chop the rabbit carcass into pieces and take a few pieces for cooking. Rinse the meat in running water.

  2. Step 2:

    Step 2.

    Pour the rabbit meat with white wine, cover with cling film and leave to marinate for at least 6 hours.

  3. Step 3:

    Step 3.

    After pickling, remove the pieces of rabbit meat from the wine and dry with paper napkins.

  4. Step 4:

    Step 4.

    Pour a little flour into a small plate and roll each piece of rabbit meat in flour from all sides. Make sure that the flour evenly covers each piece.

  5. Step 5:

    Step 5.

    Heat the frying pan to a hot state and pour a little vegetable oil. Put all the pieces of rabbit rolled in flour and fry them on all sides until golden brown. Sprinkle the meat with a little salt and spices.

  6. Step 6:

    Step 6.

    Peel and rinse the onion. Then cut the onion into half rings and add it to the meat in the pan. Fry everything together for 2-3 minutes. During this time, the onion will become transparent in color.

  7. Step 7:

    Step 7.

    Pour the remaining marinade into the pan and bring to a boil. Cover the pan with a lid and simmer on low heat for 1.5 hours. Turn the rabbit pieces over a couple of times during the stewing process. If the liquid will evaporate quickly, then pour a little hot water.

  8. Step 8:

    Step 8.

    During stewing, the onion will completely soften and the gravy will become thicker. The meat will be perfectly soaked in wine sauce and will become soft, fragrant and tender. Such a rabbit dish can be served as an independent dish or supplemented with any side dish. Bon appetit!

If you want to surprise your guests with a new and delicious dish, then I recommend using the recipe for cooking rabbit meat with white wine. Wine is best used dry.
This dish is perfect for a festive table. After all, in normal times, cooking rabbit meat is a rarity.
A side dish of potatoes, rice or pasta is perfect for such a dish.
Wine plays the role of marinade, but you can cook meat both in a frying pan and in the oven.

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Rabbit meat (sliced) - 188   kcal/100g
  • Fried rabbit - 241   kcal/100g
  • White wine - 78   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Spices dry - 240   kcal/100g

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