Rabbit in Red Wine
6 servings
90 minutes
Rabbit in red wine is an exquisite dish of European cuisine that embodies the traditions of French gastronomy. Marinated in dry red wine with aromas of garlic, parsley, and thyme, the rabbit acquires a rich flavor and a subtle bouquet of spices. Sautéed to a golden crust and braised in the marinade, the meat becomes incredibly tender and juicy. The garnish of jasmine rice and caramelized vegetables adds a sweet note and balances the richness of the sauce. This dish is perfect for a festive dinner, impressing with its complex flavor nuances and rich aroma. Rabbit in red wine is not just a culinary creation but a true gastronomic delight.
1
Butcher the rabbit. Marinate the rabbit legs overnight in red wine, garlic (just cut the head in half), parsley (no need to chop), thyme (can just throw in sprigs), a pinch of salt, a pinch of ground pepper, a few pieces of carrot, and half an onion. After this time, you will have a bowl or some other container with aromatic marinade and red-black pieces of rabbit meat.
- Rabbit legs: 6 pieces
- Red dry wine: 1.5 l
- Garlic: 1 head
- Parsley: 30 g
- Thyme: 12 stems
- Onion: 0.5 head
- Carrot: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
These pieces need to be removed from the marinade, dried on paper towels, and coated in flour.
- Wheat flour: 50 g
3
Now heat vegetable oil in a pan and fry the rabbit on all sides until it has a brown crust. Externally, the meat should be almost cooked. Flour has an important strategic function: when the rabbit is later stewed in wine, the flour will act as a thickener for the sauce.
- Vegetable oil: 50 ml
4
After roasting the rabbit, it should be transferred to a saucepan and covered with strained marinade. Then, sealing the saucepan with foil and making a few holes in the foil for excess steam to escape, place the saucepan in an oven preheated to 180 degrees for one and a half hours.
- Red dry wine: 1.5 l
5
Twenty minutes before the end of this period, put rice to boil in salted water with a piece of butter.
- Jasmine rice: 500 g
- Butter: 200 g
6
Place cleaned shallot onions and large pieces of carrots in water (onion in one pot, carrot in another, water should barely cover the vegetables), add a pinch of salt and a spoon of sugar to each pot, and cook until all the water evaporates and the sugar caramelizes.
- Shallots: 12 heads
- Carrot: 1 kg
- Salt: to taste
- Sugar: 2 tablespoons
7
Serve the rabbit with rice, sauce, and caramelized vegetables.