Rabbit with vegetables, stewed in wine
4 servings
60 minutes
This exquisite rabbit stew recipe with vegetables in red wine has roots in traditional rural kitchens where meat was simmered in aromatic marinades for depth of flavor. Rabbit infused with rosemary, garlic, and pepper becomes tender and juicy, while the vegetables add richness and texture to the dish. The wine, blending with vegetable broth, creates a harmonious sauce with a subtle tang and herbal notes. The dish pairs wonderfully with a crispy baguette or fluffy mashed potatoes, and its rich flavor unfolds with a glass of dry red wine. It is not just food but a gastronomic journey that combines tradition and modern taste, making it an ideal choice for a cozy dinner with loved ones.
1
Wash the rabbit and cut it into pieces.
- Rabbit: 1 piece
2
Peel and chop the garlic, wash the rosemary, chop 2 sprigs.
- Garlic: 4 cloves
- Rosemary: 4 sprigs
3
Mix 4 tablespoons of olive oil with garlic, ground pepper, and chopped rosemary, coat the meat with this mixture, and let it sit for 4 hours.
- Olive oil: 6 tablespoons
- Ground black pepper: to taste
- Rosemary: 4 sprigs
4
Slice the carrot and leek into rounds, and the celery and onion into slices.
- Carrot: 4 pieces
- Leek: 1 stem
- Celeriac: 250 g
- Onion: 200 g
5
Remove the meat from the marinade and pat it dry with a paper towel.
- Rabbit: 1 piece
6
Heat 2 tablespoons of olive oil in a saucepan and fry the rabbit pieces until browned.
- Olive oil: 6 tablespoons
- Rabbit: 1 piece
7
Add the marinade and prepared vegetables. Stew for 5 minutes.
- Olive oil: 6 tablespoons
- Rabbit: 1 piece
- Carrot: 4 pieces
- Leek: 1 stem
- Celeriac: 250 g
- Onion: 200 g
8
Pour in broth and wine, season with salt and pepper, add the remaining rosemary sprigs, and simmer on low heat for 40 minutes.
- Vegetable broth: 250 ml
- Dry red wine: 250 ml
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: 4 sprigs
