Rabbit in white wine

Step-by-step cooking

1. Step 1:

   

   Chop the rabbit carcass into pieces and take a few pieces for cooking. Rinse the meat in running water.

2. Step 2:

   

   Pour the rabbit meat with white wine, cover with cling film and leave to marinate for at least 6 hours.

3. Step 3:

   

   After pickling, remove the pieces of rabbit meat from the wine and dry with paper napkins.

4. Step 4:

   

   Pour a little flour into a small plate and roll each piece of rabbit meat in flour from all sides. Make sure that the flour evenly covers each piece.

6. Step 5:

   

   Heat the frying pan to a hot state and pour a little vegetable oil. Put all the pieces of rabbit rolled in flour and fry them on all sides until golden brown. Sprinkle the meat with a little salt and spices.

7. Step 6:

   

   Peel and rinse the onion. Then cut the onion into half rings and add it to the meat in the pan. Fry everything together for 2-3 minutes. During this time, the onion will become transparent in color.

8. Step 7:

   

   Pour the remaining marinade into the pan and bring to a boil. Cover the pan with a lid and simmer on low heat for 1.5 hours. Turn the rabbit pieces over a couple of times during the stewing process. If the liquid will evaporate quickly, then pour a little hot water.

9. Step 8:

   

   During stewing, the onion will completely soften and the gravy will become thicker. The meat will be perfectly soaked in wine sauce and will become soft, fragrant and tender. Such a rabbit dish can be served as an independent dish or supplemented with any side dish. Bon appetit!