The most delicate rabbit with rich oyster mushrooms is just a magical dish that takes a long time to cook, but at the same time is eaten very quickly. The highlight of the dish is white wine with spices, which goes well with both meat and mushrooms.
It is necessary
- • 0.8 kg of a rabbit;
- • 50 ml of dry white wine;
- • 2 medium onions;
- • 0.3 kg of oyster mushrooms;
- • ½ tsp. ground cumin;
- • 1 pinch of black pepper;
- • 1 pinch of ground thyme;
- • 1 bay leaf;
- • butter or sunflower oil;
- • garlic to taste;
- •salt.
Instructions
Step 1
Cut the rabbit, wash and chop into arbitrary pieces. If the rabbit was young, then its meat can not be marinated. If it was old, then the meat just needs a marinade. To do this, pour 0.5 liters of white dry wine into a saucepan and add black pepper, cumin and thyme. Mix the wine mixture well, dip all the meat pieces into it and leave to marinate for at least 12 hours.
Step 2
After this time, cut the onion into rings or half rings. Wash the oyster mushrooms thoroughly and cut into medium pieces. Remove the meat from the marinade, quickly fry in oil until golden brown and transfer to any baking dish, sprinkle with salt and pepper.
Step 3
Put the onion and oyster mushrooms in the hot oil on which the rabbit meat was fried, mix them and fry until the liquid evaporates. In the middle of cooking, it is recommended to add a pinch of salt and a little chopped garlic to the mushrooms, focusing on your taste.
Step 4
Put the fried mushrooms in an even layer on top of the meat, pouring wine over everything and sprinkle with caraway seeds and thyme. Then put a bay leaf on top of the mushrooms.
Step 5
Tighten the contents of the form with foil and place for 2 hours in an oven preheated to 160-170 degrees.
Step 6
Serve the finished rabbit with oyster mushrooms with fresh vegetables and your favorite side dish! Note that this dish will decorate not only a family, but also a festive dinner.
