Rabbit with apples, stewed in wine
6 servings
120 minutes
Rabbit with apples, stewed in wine is a refined dish of European cuisine that combines the tenderness of rabbit meat, the sweetness of apples, and the rich aroma of wine sauce. Historically, such recipes emerged in regions where rabbits were traditionally raised and apples and wine were readily available. Slow stewing in dry white wine and port allows the meat to absorb all the flavors, making it incredibly tender and juicy. The light caramelization of apples and onions combined with crispy bacon adds depth to the flavor. The dish is perfect for special occasions or cozy family dinners, and its harmony of sweetness and spicy notes makes it a versatile companion to light side dishes and a glass of white wine.
1
Cut the rabbit carcass into small pieces, remove excess fat and membranes, season with salt and pepper.
- Rabbit: 1 piece
- Sea salt: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
2
Heat 2 tablespoons of olive oil and butter in a heavy pot and fry the meat until golden brown on all sides.
- Olive oil: 3 tablespoons
- Butter: 1 tablespoon
- Rabbit: 1 piece
3
Peel and slice the onion into half rings.
- Onion: 1 piece
4
Remove the core from the apples and slice them.
- Apple: 4 pieces
5
Transfer the pieces of rabbit to another dish, and in the pot where the meat was fried, fry the bacon until golden brown and place it on a paper towel to remove excess fat.
- Rabbit: 1 piece
- Bacon: 100 g
6
In the pot where the bacon was fried, add the onion and apples, pour in the remaining olive oil, mix and sauté everything. Return the pieces of rabbit to the pot with the apples and onions, drizzling with the juices that have released while the meat rested.
- Onion: 1 piece
- Apple: 4 pieces
- Olive oil: 3 tablespoons
7
Pour dry wine and port wine into the pot and let the alcohol evaporate over high heat.
- Dry white wine: 500 ml
- Port wine: 150 ml
8
When the wine boils, cover the pot with a lid and simmer on low heat for 1-1.5 hours.
