Rabbit in white wine
6 servings
130 minutes
Rabbit in white wine is a refined dish of French cuisine rooted in Provençal traditions. Its tender meat, infused with the aromas of white wine, Provençal herbs, and a hint of ajika's acidity, acquires an exquisite, soft flavor with a rich bouquet of spices. Slow braising makes it incredibly juicy, while the addition of sour cream and fresh parsley adds a piquant creamy note. The buckwheat garnish harmoniously highlights the taste, creating a perfect combination of textures and aromas. This dish is traditionally served at cozy family dinners or festive gatherings, enjoyed for its depth and richness of flavor.
1
Soak the rabbit overnight in a pot with white wine, and in the morning drain part of the wine — about half — as you won't need that much for the sauce, because it will turn into soup instead of stew. But we need stew.
- Rabbit: 1 piece
- White semi-sweet wine: 1 l
2
Chop the onion not too large, but not too small, and add it to the rabbit. Cut the lean bacon into thin long strips and also add it to the pot. Add a spoon of adjika (market type is better: it's more aromatic), put it on the heat, and simmer for about an hour.
- Onion: 2 heads
- Bacon: 150 g
- Adjika: 1 tablespoon
3
Then add the dry Provencal herbs, simmer for another hour, checking for doneness periodically.
- Provencal herbs: to taste
4
When the rabbit is ready, add more herbs, coarsely chopped parsley, and sour cream. Serve in a deep plate. Buckwheat is a great side dish.
- Provencal herbs: to taste
- Parsley: 1 bunch
- Sour cream: 250 g