Rabbit with Vegetables in Red Wine
Main Dishes • European
Description
Rabbit with vegetables in red wine
Ingredients
- Rabbit Fillet 0 lbs
- Garlic 4 cloves
- Onion 1 piece
- Rosé Dry Wine 15 fl oz
- Chicken Broth 15 fl oz
- Carrot 5 oz
- Courgette 5 oz
- Potato 5 oz
- Thyme 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Asparagus 5 oz
Step-by-Step Guide
Step 1
Sauté finely chopped onion, garlic, and thyme sprigs.
Step 2
Cut the rabbit fillet into large cubes. Place the meat in a well-heated deep skillet and sauté in olive oil until golden brown.
Step 3
Add the sautéed onion to the meat and pour in the red wine. Let it simmer over medium heat for a while. When the wine has reduced by about half, lower the heat, add chicken broth or water, and simmer covered for about 45 minutes. The rabbit should become tender.
Step 4
Slice the carrot and zucchini into rounds about 1 cm thick. Sauté the carrot in olive oil in the skillet used for the onion for 10 minutes, then add the zucchini and cook for another 5 minutes.
Step 5
Peel and cut the potato into pieces similar to the carrot.
Step 6
Trim the ends of the asparagus and boil in salted water for 3–4 minutes. The asparagus should remain slightly undercooked.
Step 7
Add the carrot, potato, and zucchini to the skillet with the rabbit, season with salt and pepper to taste. Cook for another 10 minutes, then add the asparagus.
Step 8
Serve the meat with vegetables on a plate.
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