Rabbit with Vegetables in Red Wine
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
5
Description
Rabbit with vegetables in red wine
Ingredients
- Rabbit Fillet - 2 lbs
- Garlic - 4 cloves
- Onion - 1 piece
- Rosé Dry Wine - 13 fl oz
- Chicken Broth - 17 fl oz
- Carrot - 3.5 oz
- Courgette - 7.1 oz
- Potato - 3.5 oz
- Thyme - 1.1 oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Asparagus - 7.1 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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