Roast Rabbit
6 servings
90 minutes
Rabbit stew is a refined dish of European cuisine that combines the tenderness of rabbit meat, the aroma of white wine, and the richness of mushroom sauce. Historically, rabbit meat was valued for its lightness and health benefits, and this recipe embodies the best traditions of French gastronomy. Braised with bacon and vegetables, the rabbit acquires a deep, rich flavor complemented by a slight acidity from the wine. Mushrooms and tomato paste give the sauce a unique texture and richness of taste. This dish is perfect for cozy family dinners or festive events, delighting with a harmonious combination of ingredients. It is served with a side of potatoes or fresh bread that helps to reveal the full palette of flavors in the stew.
1
Wash the rabbit, dry it, and cut it into portions. Heat vegetable oil in a large pot. Slice the bacon and fry it for a few minutes in the pot. Place the rabbit pieces on top of the bacon.
- Rabbit: 1 piece
- Vegetable oil: 6 tablespoons
- Bacon: 100 g
- Rabbit: 1 piece
2
Peel the onion and garlic. Finely chop three onions, all the garlic, and parsley. Pour into a pot and mix gently. Add the remaining whole onions. Pour in white wine; if there's little liquid, add water. Simmer for about 1 hour, then remove the whole onions.
- Onion: 12 pieces
- Garlic: 3 cloves
- Parsley: 1 bunch
- Dry white wine: 1 glass
3
Wash the mushrooms, clean them, dry them, and slice them thinly. Dilute the tomato paste in 2-3 tablespoons of broth from the pot with the rabbit.
- Fresh champignons: 200 g
- Tomato paste: 2 tablespoons
4
Add mushrooms and tomato paste to the pot, simmer until fully cooked for about 15-20 minutes. Serve the meat at the table, drizzled with the sauce it was cooked in.
- Fresh champignons: 200 g
- Tomato paste: 2 tablespoons