Rabbit with Sage
4 servings
105 minutes
Rabbit with sage is a dish that absorbs the aromas of Chinese cuisine and centuries-old meat preparation traditions. It wonderfully combines the tenderness of rabbit meat, the spiciness of mustard, and the subtle herbal notes of sage. Wine and lemon juice add depth to the sauce, while chili pepper brings a light heat. Slow braising allows the ingredients to fully reveal their flavors and aromas. The dish pairs perfectly with rice or noodles and makes an excellent choice for special dinners. Historically, Chinese cuisine is known for its art of balancing flavors and aromas, and this recipe is no exception—it unites spiciness, acidity, and tenderness into one harmonious dish.
1
Wash the rabbit, dry it with a paper towel, and cut it into large pieces.
- Rabbit: 1 piece
2
Fry the rabbit with garlic cloves in heated vegetable oil until golden brown.
- Vegetable oil: 5 tablespoon
- Garlic: 4 cloves
3
Pour in the wine and simmer for 4-5 minutes.
- Dry white wine: 150 ml
4
Add mustard, sugar, whole chili pepper, lemon juice, sage, and 0.5 liters of boiling water. Season with salt and pepper and simmer over medium heat for 1-1.5 hours.
- Mustard: 2 tablespoons
- Sugar: 1 tablespoon
- Fresh chili pepper: 3 pieces
- Lemon: 1 piece
- Sage: 3 stems
- Boiling water: 500 ml
- Salt: to taste
- Ground black pepper: to taste
