Stewed Rabbit
4 servings
120 minutes
Rabbit meat is tender, dietary, but a little dry, so we usually stew it in sour cream sauce to "add fat". But under a layer of sour cream, all the charm of the rabbit disappears, and it doesn't matter what's inside - rabbit meat or stewed chicken. It's better to cook tender rabbit meat in a different, Mediterranean way - in white wine and with a whole bunch of vegetables. There's no heaviness, but the tenderness remains: after all, the wine not only flavors the dish, but also softens the meat fibers perfectly.
1
Cut the rabbit, salt it, and mix with flour to dry the meat.
- Rabbit: 1 piece
- Wheat flour: 1 tablespoon
- Salt: to taste
2
In a cauldron or thick-walled pot, heat vegetable oil and fry the meat in portions over high heat until golden brown.
- Vegetable oil: 60 ml
- Rabbit: 1 piece
3
Transfer the cooked meat to a clean dish.
4
Cut the onion into strips.
5
In the same pot, fry the onion until golden brown.
- Onion: 1 head
6
Cut the celery into thick slices, the carrot into thick rings, and the potato into large cubes.
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Potato: 600 g
7
Pour wine over the onion and evaporate it for a minute.
- Dry white wine: 70 ml
8
Add vegetables, salt, pepper, bay leaf, and mix.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
9
Place rabbit meat on the vegetables, pour water over it, cover with a lid, and simmer on low heat for one to one and a half hours.
- Rabbit: 1 piece
- Water: 100 ml