Braised Rabbit
Main Dishes • European
Description
Rabbit meat is tender, lean, but a bit dry, so we usually braise it in sour cream sauce to add some richness. However, under the layer of sour cream, the charm of rabbit fades away, making it hard to tell whether it’s rabbit or stewed chicken. It’s better to prepare tender rabbit in a different, Mediterranean way - with white wine and a whole bunch of vegetables. There’s no heaviness, and the tenderness remains; after all, wine not only enhances the dish's flavor but also wonderfully tenderizes the meat.
Ingredients
- Rabbit 1 piece
- Onion 1 head
- Carrot 2 pieces
- Celery stalk 2 pieces
- Potato 20 oz
- Wheat Flour 1 tablespoon
- Dry White Wine 0 fl oz
- Orange Bell Peppers 1 piece
- Garlic 3 cloves
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Water 5 fl oz
- Bay leaf 1 piece
Step-by-Step Guide
Step 1
Prepare the rabbit by cutting it into pieces, season with salt, and toss with flour to dry the meat.
Step 2
In a cauldron or heavy-bottomed pot, heat vegetable oil and brown the meat in batches over high heat until golden brown.
Step 3
Transfer the cooked meat to a clean dish.
Step 4
Slice the onion into thin strips.
Step 5
In the same pot, sauté the onion until golden brown.
Step 6
Cut the celery into thick slices, the carrot into thick rounds, and the potato into large cubes.
Step 7
Pour the wine into the onions and let it evaporate for a minute.
Step 8
Add the vegetables, season with salt and pepper, add a bay leaf, and stir.
Step 9
Place the rabbit meat on top of the vegetables, add water, cover with a lid, and simmer on low heat for one to one and a half hours.
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