You will be sure to enjoy a tender rabbit stewed in a vegetable sauce with spicy notes of spices and a festive taste of red wine. My recipe for stewed rabbit with vegetables and red wine is quite simple and will not take you much time and effort. Rabbit meat is extremely tender and soft. Stewed rabbit in wine is very tasty, spices and wine give the dish a special piquancy. The fragrance is all over the apartment! I would like to try this amazing rabbit dish as soon as possible! Rabbit with vegetables, stewed in wine.
Designed for 6 servings
Rabbit 1 piece
Garlic 4 cloves
Rosemary 4 sprigs
Olive oil 6 tablespoons
Ground black pepper to taste
Carrots 4 pieces
Celery root 8.82 oz (250 g)
Onion 7.05 oz ( 200 g)
Leek 1 stalk
Dry red wine, 8.45 fl oz (250 ml)
Salt to taste
Vegetable broth 8.45 fl oz
ENERGY VALUE PER SERVING
Calories 2361 kcal
Proteins of 266.7 grams
Fats to 130.5 grams
Carbohydrates 22 grams
Instruction.Rabbit with vegetables stewed in wine.
Cooking time 1 hour
Wash the rabbit and cut it into pieces. Peel and chop the garlic, wash the rosemary, and chop 2 sprigs.
4 tablespoons of olive oil mixed with garlic, ground pepper, and chopped rosemary, grease the meat with this mixture and leave for 4 hours.
Carrots and leeks, celery and onions – cut into slices.
Deliver the meat from the marinade and blot with a napkin. Heat 2 tablespoons of olive oil in a saucepan and fry the rabbit pieces until browned.
Add the marinade and prepared vegetables. Simmer for 5 minutes.
Pour the broth, wine, salt and pepper, put the remaining rosemary sprigs and simmer over a low heat for 40 minutes. Rabbit in wine is ready. We serve it as a separate dish or with potatoes, rice, vegetables or other side dishes. The liquid part of the dish can be used as a sauce or gravy.