Rabbit in Red Wine
Main Dishes • European
Description
Rabbit in red wine
Ingredients
- Rabbit Legs 6 pieces
- Red Grape Juice 1½ l
- Garlic 1 head
- Parsley 0 oz
- Thyme 12 stalks
- Onion ½ heads
- Carrot 0 lbs
- Shallot 12 heads
- Wheat Flour 0 oz
- Jasmine Rice 20 oz
- Vegetable Oil 0 fl oz
- Butter 5 oz
- Sugar 2 spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the rabbit. Marinate the rabbit legs overnight in red wine, garlic (you can simply cut the head in half), parsley (you can leave it whole), thyme (it can also be added as whole sprigs), a pinch of salt, a pinch of ground pepper, a few pieces of carrot, and half an onion. After this period, you will have a bowl or some other container filled with aromatic marinade and red-black pieces of rabbit meat.
Step 2
Remove the pieces from the marinade, pat them dry with paper towels, and coat them in flour.
Step 3
Now you need to heat vegetable oil in a skillet and sear the rabbit on all sides until it develops a brown crust. The meat should appear nearly cooked on the outside. Flour plays an important strategic role: when the rabbit is later braised in wine, the flour will act as a thickening agent for the sauce.
Step 4
After browning the rabbit, transfer it to a saucepan and pour in the strained marinade. Then, seal the saucepan with foil, making a few small holes in the foil to allow excess steam to escape, and place the saucepan in the preheated oven at 355°F for one and a half hours.
Step 5
Twenty minutes before the end of the cooking time, add the rice to salted water with a piece of butter.
Step 6
Peel the shallots and cut the carrots into large pieces. Place the shallots in one pot and the carrots in another, adding just enough water to barely cover the vegetables in each pot. Add a pinch of salt and a tablespoon of sugar to each pot, then cook until all the water has evaporated and the sugar has caramelized.
Step 7
Serve the rabbit with rice, sauce, and caramelized vegetables.
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