Rabbit with vegetables in red wine
5 servings
120 minutes
Rabbit with vegetables in red wine is an exquisite dish of European cuisine that captivates with its rich aroma and tender texture. This recipe is rooted in French gastronomic traditions where the combination of meat and wine creates a deep, rich flavor. The stewed rabbit gains softness and juiciness from the red wine and aromatic herbs, while the vegetables—carrots, zucchini, potatoes, and asparagus—add freshness and brightness to the dish. Each forkful of this meal offers warmth and comfort, and its velvety sauce makes it perfect for both family dinners and festive gatherings. Serving it with a glass of light red wine enhances the pleasure of the culinary experience, turning it into a true delight.
1
Fry the finely chopped onion, garlic, and thyme sprigs.
- Onion: 1 piece
- Garlic: 4 cloves
- Thyme: 30 g
2
Cut the rabbit fillet into large cubes. Place the meat in a well-heated deep skillet and fry in olive oil until golden brown.
- Rabbit fillet: 1 kg
- Olive oil: 50 ml
3
Add sautéed onions to the meat and pour in red wine. Leave it on medium heat for a while. When the wine has evaporated by about half, reduce the heat, add chicken broth or water, and simmer covered for about 45 minutes. The rabbit should become tender.
- Onion: 1 piece
- Dry red wine: 400 ml
- Chicken broth: 500 ml
4
Slice the carrot and zucchini into circles about 1 cm thick. Sauté the carrot in olive oil in the onion pan for 10 minutes, then add the zucchini and cook for another 5 minutes.
- Carrot: 100 g
- Courgette: 200 g
5
Peel and cut the potatoes into pieces the same size as the carrots.
- Potato: 100 g
6
Trim the tips of the asparagus stems and boil for 3-4 minutes in salted boiling water. The asparagus should remain slightly undercooked.
- Asparagus: 200 g
7
In the pan with the rabbit, add carrots, potatoes, and zucchini, seasoning with salt and pepper to taste. Cook for another 10 minutes, then add asparagus.
- Carrot: 100 g
- Potato: 100 g
- Courgette: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Asparagus: 200 g
8
Place the meat with vegetables on a plate, it can be served.
