Stewed rabbit in wine-lemon marinade with lingonberries
6 servings
160 minutes
Braised rabbit in wine-lemon marinade with lingonberry is a dish that combines the traditions of Russian cuisine and the sophistication of European gastronomic techniques. The tender rabbit meat, infused with the aromas of rosemary, ginger, and barberry, becomes juicy and melts in the mouth. The light acidity of white dry wine and lemon juice enhances its flavor, while the finishing touch—a sour cream sauce with lingonberries—adds tenderness and zest. This dish is perfect for cozy family dinners or festive gatherings and pairs well with vegetable sides or creamy mashed potatoes. Rich in flavors and aromas, it leaves a pleasant aftertaste and offers true gastronomic pleasure.
1
We cut the rabbit into several pieces and place the parts in a deep bowl.
2
We rub the rabbit meat with salt and a mixture of peppers.
- Salt: to taste
- Mix of peppers: to taste
3
We squeeze the juice of half a lemon onto the meat.
- Lemon: 1 piece
4
Add white dry wine to the bowl with meat. Place rosemary, ginger, rosemary, and barberry in the marinade. You can add various herbs and spices to taste.
- Dry white wine: 500 ml
- Fresh rosemary: to taste
- Fresh ginger: 1 teaspoon
- Dried barberry: 50 g
- Green: 1 bunch
5
We send the marinated rabbit to the fridge overnight.
6
Take the meat out of the marinade and pat it dry with a paper towel.
7
Mix flour with turmeric and coat the rabbit in the resulting batter. (Flour is needed to thicken the sauce).
- Wheat flour: 0.5 glass
- Turmeric: pinch
8
Fry in olive oil until golden brown.
- Rabbit: 1.5 kg
9
Add the marinade to the skillet with the flour-fried rabbit. Simmer on low heat for 1.5–2 hours until the meat separates from the bones.
- Dry white wine: 500 ml
10
10 minutes before readiness, add sour cream to the sauce. Sprinkle everything with lingonberries and herbs on top. Simmer on very low heat for another 10 minutes.
- Sour cream 20%: 500 g
- Fresh frozen lingonberries: 100 g
- Green: 1 bunch