Meat

Rabbit in white wine


Ingredients for making rabbit in white wine

  1. Rabbit 1 piece
  2. Lemon 1 piece
  3. Rosemary several twigs
  4. Cherry Tomatoes 1 sprig
  5. Sea salt to taste
  6. Ground black pepper to taste
  7. Butter 2 tablespoons with a hill
  8. White wine 100 milliliters
  9. Olive oil 2 tablespoons
  • Main ingredients: Rabbit, Tomato, Lemon, White Wine
  • Portion 3-4

Inventory:

Frying pan, plate, kitchen knife, cutting board, baking dish.

Cooking a rabbit in white wine:

Step 1: pickle the rabbit.


You need to marinate meat in advance.
Divide the rabbit in portions, rinse with cool water and pat dry. Sprinkle each part on all sides with coarse sea salt and coarsely ground black pepper. Put the rabbit in a plate, add a couple of sprigs of rosemary and half a lemon, sliced ​​in circles, close the lid and put in the refrigerator 2 hours.

Step 2: fry the rabbit.


When the rabbit marinates, heat the butter in a pan and fry the pieces of meat in it until golden brown on all sides.
Add wine, bring to a boil, reduce heat and simmer for 10 minutes.

Step 3: stew the rabbit in white wine.


Lubricate the mold with olive oil, add rosemary and a few slices of lemon into it, and then put the rabbit together with the wine sauce in which it was stewed.

Garnish with the remaining rosemary, lemon and well-washed cherry tomatoes on top.
Bake the rabbit in white wine in preheated 170 degrees oven for 25 minutes.
Serve hot.

Step 4: serve the rabbit in white wine.


Serve the rabbit in white wine immediately after cooking, while it is still hot. As a side dish, choose polenta, mashed potatoes or boiled rice, and you’ll just lick your fingers with white bread too.
The rabbit is very tasty and fragrant. He eats up very quickly, as if there was nothing. And no sauce is needed anymore. Be sure to try it!
Enjoy your meal!

Recipe Tips:

- Never use wine that you don’t like to taste for cooking.