Rabbit in White Wine
3 hours Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Rabbit in white wine is a British recipe that was once a dish of the poor. Strangely, in Britain, the rabbit has long ceased to be accepted as food, more like a pet. Although recently, rabbit meat has begun to enter the diet of the British more and more. This can be observed at farmers' fairs, where they offer various dishes from rabbit meat, most of all stews with various spices and vegetables. The simplicity of the stew is that the products can be supplemented or changed. For example, instead of thyme, rosemary can be used, celery can be replaced with parsley, tomatoes, potatoes, and so on can be added.
Recipe Ingredients
Cooking Recipe
To cook a recipe for British cuisine rabbit in white wine, cut the rabbit into pieces. Pepper mix with salt and rub the meat with this mixture. Then sprinkle the rabbit with two tablespoons of flour.
In a deep frying pan with a thick bottom, melt the butter and olive oil. Put the prepared rabbit meat into the hot oil.
Fry the meat on all sides until golden brown, and then transfer the rabbit from the pan to the roaster.
Put the chopped onion, celery and mushrooms into the pan where the rabbit was fried. Cut everything not finely, mushrooms can be cut in half or into four parts. Fry vegetables until slightly golden.
Pour a tablespoon of flour to the vegetables, mix quickly and pour in half the wine. After 1-2 minutes, pour the vegetables with wine into the roaster with the fried rabbit.
Pour the remaining wine, broth, thyme into the roasting pan with the rabbit and put on medium heat. When the liquid boils, reduce the heat and simmer the rabbit for 1-1.5 hours until the rabbit is cooked. 30 minutes before cooking, remove the lid from the stew for better evaporation of the liquid.