Rabbit meat is valuable for its dietary qualities and, importantly, it has a delicate refined taste. In Russian cuisine, it was stewed in sour cream or stewed with vegetables. Italians prefer to cook the rabbit with herbs and white wine and serve it in a pot.
It is necessary
-
- rabbit
- Brussels sprouts
- fennel
- carrot
- garlic
- shallot
- White wine
- thyme
- rosemary
- olive oil
- ciabatta
- a fresh vegetable salad
- pan
- stewpan
- knife
- the spoon
- sieve
- pot
Instructions
Step 1
Wash the rabbit, if there is fur on the paw, remove it. Cut the carcass into small pieces weighing up to 50g. rub them with salt and garlic (3-4 cloves of garlic are enough for 1 kg of meat). If desired, white wine can be used instead of garlic. If so, leave the rabbit meat in it for a few hours.
Step 2
Peel and chop 2 small carrots, chop 1 fennel root, remove outer leaves from 100g Brussels sprouts. Sprinkle the vegetables with lemon juice and let sit for 10-15 minutes.
Step 3
Chop 150g shallots, sauté in 2 tablespoons. extra virgin olive oil. It is better to fry in the same saucepan in which you will cook the rabbit. Why dirty extra dishes!
Step 4
Add 3-4 sprigs of rosemary and about the same amount of fresh thyme to the onion. It is better not to cut the greens - the wine sauce suggests that it will need to be removed. Close the lid and let the oil absorb the spicy scent. After 5-7 minutes. pour in 500 ml. Italian white wine.
Step 5
Keep the dishes on the fire for another 10 minutes, after which strain the wine sauce, salt and set to boil to about half the original volume. Fry rabbit meat marinated in garlic or white wine in olive oil. Leave the lid on the pan as this will give the meat an appetizing color. Transfer to wine sauce.
Step 6
Add vegetables in the following order: Brussels sprouts, carrot sticks, fennel. The interval between adding vegetables is about 5 minutes. simmer the rabbit for a total of no more than 20 minutes, remember that its meat does not need prolonged heat treatment. Vegetables should remain slightly al dente, that is, slightly damp.
Step 7
Serve the rabbit stewed in wine sauce, accompanied by fresh Italian ciabatta bread, and a bottle of chilled white wine. According to tradition, it is better to use the same wine that was used for cooking meat. If possible, put the rabbit in a ceramic pot, it will be very authentic!
