Rabbit in White Wine
Main Dishes • French
Description
Rabbit in white wine
Ingredients
- Rabbit 1 piece
- Rice Sweet Wine 0 qt
- Onion 2 heads
- Bacon 5 oz
- Adjika 1 tablespoon
- Parsley 1 bunch
- Sour Cream 10 oz
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
Soak the rabbit overnight in a pot with white wine, and in the morning, drain off some of the wine—about half—because you won't need that much sauce; otherwise, it will turn into a soup instead of a stew. What you need is a stew.
Step 2
Chop the onion into pieces that are not too large, but not too small, and add it to the rabbit. Cut the lean bacon into thin, long strips and also add it to the pot. Then, add a spoonful of adjika (preferably one from the market, as it is more aromatic), place it over the heat, and simmer for about an hour.
Step 3
Then add the dried Provençal herbs and simmer for another hour, checking for doneness occasionally.
Step 4
When the rabbit is ready, add more herbs, coarsely chopped parsley, and sour cream. Serve in a deep plate. Buckwheat makes a great side dish.
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