Rabbit in white wine

Rabbit Stew with White Wine

Rabbit stew with white wine is a classic dish made by simmering rabbit meat with vegetables, herbs, and white wine until tender. The white wine adds a flavorful complexity to the stew, complementing the richness of the rabbit meat. Typical ingredients include rabbit pieces, white wine, onions, carrots, celery, garlic, herbs such as thyme and bay leaves, and sometimes mushrooms. It's a hearty and comforting dish often served with crusty bread or over mashed potatoes.

Rabbit cooked with white wine is a classic and delicious dish.

Which white wine best appropriate for this recipe?

A common question that arises when preparing Rabbit with White Wine is about the choice of wine. 

Many people wonder what type of white wine is best for cooking rabbit. The answer typically depends on personal preference, but a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio is often recommended for this dish. 

These wines tend to complement the flavors of the rabbit and other ingredients without overpowering them. You can use the same white wine you plan to serve with the meal, ensuring it's of good quality and suitable for cooking.

Here are the basic equipment you'll needed :

• Large Skillet or Dutch Oven: To sear and cook the rabbit pieces evenly.
• Cutting Board and Knife: For preparing the rabbit, chopping vegetables, and herbs.
• Tongs or Spatula: For turning and handling the rabbit pieces while cooking.
• Measuring Cups/Spoons: For accurate measurement of ingredients like wine, bro th, etc.
• Mixing Bowl: For marinating the rabbit pieces if desired.
• Stove or Oven: Depending on the recipe, you might cook the rabbit on the stovetop or finish it in the oven.
• Plate or Platter: For resting the cooked rabbit before serving.

Optional but useful equipment:

• Garlic press: For mincing garlic if needed.
• Strainer: For straining the sauce if desired.
• Lid or Foil: To cover the skillet or dish during cooking, helping to keep the moisture in.
• Platter: For resting the cooked rabbit before serving.

Optional but useful equipment:

• Garlic press: For mincing garlic if needed.
• Strainer: For straining the sauce if desired.
• Lid or Foil: To cover the skillet or dish during cooking, helping to keep the moisture in.

These basic tools should help you in preparing a delicious rabbit in white wine dish!

Here's a basic recipe for Rabbit with White Wine:

Preparation time: 10 minutes 

Cooking time : 40 minutes

Total time: 50 minutes

Servings: 4 to 6 persons

Ingredients:

• 1 whole rabbit, cleaned and cut into serving pieces
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1onion, finely chopped
• 2 cloves garlic, minced
• 2-3 sprigs of fresh thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream (optional)
• Fresh parsley for garnish

Instructions:

1. Marinate the Rabbit:

• In a large bowl, marinate the rabbit pieces with white wine, thyme, and bay leaf. Let it marinate for at least 2 hours or overnight in the refrigerator.

2. Sear the Rabbit:

• Remove the rabbit from the marinade and pat it dry with paper towels.
• In a large, heavy-bottomed sKillet, heat the olive oil over medium-high heat.
• Sear the rabbit pieces until they are browned on all sides. This should take about 5-7 minutes.
• Remove the rabbit and set it aside.

3. Sauté the Aromatics:

• In the same skillet, add the chopped onion and minced garlic. Sauté until the onions become translucent.

4. Deglaze with Wine:

• Return the seared rabbit to the skillet.
• Pour in the white wine from the marinade to deglaze the pan, scraping up any browned bits from the bottom

5. Simmer with Broth:

• Add the chicken or vegetable broth to the skillet.
• Season with salt and black pepper.
• Cover the skillet and simmer over low heat for about 1 to 1.5 hours or until the rabbit is tender and cooked through. Check and stir occasionally. If the liquid reduces too much, you can add more broth as needed.

6. Optional Cream:

• It you want a creamier sauce you can add the heavy cream to the skillet during the last 10-15 minutes of cooking. Stir well and let it simmer.

7. Garnish and Serve:

• Remove the thyme sprigs and bay leat.
• Serve the rabbit with white wine sauce, garnished with fresh parsley.

This dish is often served with side dishes like mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Enjoy your Rabbit with White Wine!

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