Rabbit with Apples Braised in Wine
Main Dishes • European
Description
Rabbit with Apples Braised in Wine
Ingredients
- Onion 1 piece
- Apple 4 pieces
- Dry White Wine 15 fl oz
- Port Wine 5 fl oz
- Olive Oil 3 tablespoons
- Butter 1 tablespoon
- Ground Black Pepper ¼ teaspoon
- Ocean salt ½ teaspoon
- Rabbit 1 piece
- Bacon 5 oz
Step-by-Step Guide
Step 1
Cut the rabbit into small pieces, remove excess fat and membranes, season with salt and pepper.
Step 2
Heat 2 tablespoons of olive oil and the butter in a heavy pot and brown the meat until golden on all sides.
Step 3
Peel and slice the onion into half-rings.
Step 4
Core the apples and cut them into wedges.
Step 5
Transfer the rabbit pieces to another dish, and in the pot where the meat was cooked, fry the bacon until golden and place it on a paper towel to absorb excess fat.
Step 6
In the pot where the bacon was cooked, add the onion and apples, pour in the remaining olive oil, stir, and sauté everything. Return the rabbit pieces to the pot with the apples and onion, and drizzle with the juices that have collected while the meat rested.
Step 7
Pour the dry wine and port wine into the pot and allow the alcohol to evaporate over high heat.
Step 8
Once the wine comes to a boil, cover the pot with a lid and simmer on low heat for 1 to 1.5 hours.
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