Rabbit in white wine

Rabbit in white wine


rabbit — 1 pc. (2–3 kg);
dry white wine — 0.5 l;
onion — 1–2 heads (medium size);
butter — 200 g;
carrots — 1 pc. medium size;
garlic — 2-3 cloves;
parsley — a small bunch;
rosemary — twig;
celery stalk (optional) — 20–30 g;
cream 30% fat — 150 ml;
wheat flour of the highest grade — 30 g;
Dijon mustard — 1 tsp;
collection of Provencal herbs;
black pepper, ground;
sea ​​salt.


Wash the carcass, dry with paper towels, cut into portions (it is convenient to do this with an ax).

  1. Put 80-100 grams of butter in a roasting pan, fry a rabbit until golden brown, you can add more oil if it burns. Transfer roasted meat to a separate container.
  2. Peel the onions and garlic, cut the onion in half rings. Celery stalk clean of coarse fibers and cut as convenient.
  3. Wash the carrots, peel and cut the vegetables into strips.
  4. Wash and chop the parsley.
  5. Send onions and carrots to the roaster, where the rabbit was fried, and fry in the same oil and meat juice.
  6. Then pour 100 ml of wine to the vegetables, put half of the meat, sprinkle with salt and black pepper (preferably freshly ground), part of celery and parsley, pour over the wine again, put the rest of the meat, vegetables, salt and pepper, optionally put a sprig of fresh rosemary. Stew everything for 2 hours on low heat, the rabbit must be fully cooked. If desired, add Provencal herbs to make the dish even more fragrant.
  7. To make the sauce, put the flour in a saucepan and fry a little. Add butter to the flour. The base for the sauce is ready. Pour cream into it and heat, stirring constantly. Enter the finished mustard, black pepper, salt to taste, the sauce should resemble sour cream of medium thickness.
  8. When the rabbit is ready, put portions on beautiful plates, pour over the sauce, serve hot with potatoes or fresh vegetables.
Rabbit in white wine
Rabbit in white wine

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