Rabbit in the oven with vegetables and grapes
6 servings
180 minutes
Andrey Kurilishin, chef of the restaurant "Honest Kitchen", shared the recipe with us.
1
Divide the rabbit carcass into 10-12 portioned pieces.
- Rabbit: 2.5 kg
2
The pieces should be well salted and coated in flour.
- Salt: 20 g
- Vegetable oil: to taste
3
Heat vegetable oil in a large skillet and fry pieces of rabbit in batches, laying them in a single layer, until golden brown on both sides.
- Rabbit: 2.5 kg
- Vegetable oil: to taste
4
Place the pieces of rabbit in a large baking dish.
5
Chop the garlic, pluck the leaves from the thyme and finely chop.
- Garlic: 4 cloves
- Thyme: 2 sprigs
6
Peel the onion and carrot, and remove the tough fibers from the celery. Cut the vegetables into small pieces of random shapes.
- Onion: 200 g
- Carrot: 200 g
- Celery stalk: 200 g
7
Heat some vegetable oil in a saucepan, add garlic and thyme.
- Vegetable oil: to taste
- Garlic: 4 cloves
- Thyme: 2 sprigs
8
Once they release the aroma, add the chopped vegetables and stir-fry them until golden brown.
- Onion: 200 g
- Carrot: 200 g
- Celery stalk: 200 g
9
Add wine and, when the wine pairs come, carefully ignite them and wait for the flame to go out.
- White wine: 250 ml
10
Pour in water, add salt, sugar, and peppercorns, bring to a boil, and transfer the vegetables along with the resulting broth to the rabbit dish.
- Water: 500 ml
- Salt: 20 g
- Sugar: 20 g
- Black peppercorns: 3 g
- Rabbit: 2.5 kg
11
Cover the form with parchment, then with foil.
12
Place in a preheated oven at 180 degrees for 2.5 hours.
13
Remove the rabbit from the oven, separate the meat, and transfer it to a serving dish.
14
Chop the remaining vegetables in the pot with an immersion blender.
- Onion: 200 g
- Carrot: 200 g
- Celery stalk: 200 g
15
Pour the rabbit with the prepared vegetable sauce, sprinkle with chopped dill and halved grapes. And immediately bring to the table.
- Dill: 0.5 bunch
- Red seedless grapes: 100 g