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Rabbit In Red Wine

21st.Century.Chef's picture
  Rabbit 3 Pound, cut up (1 Large Piece)
  Dry red wine 2 Cup (32 tbs)
  Olive oil 4 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Yellow onions 2 , peeled and sliced
  Chicken soup stock/Canned chicken soup stock 1 Cup (16 tbs)
  Ripe tomatoes 2 , diced
  Rosemary 1⁄2 Teaspoon (Whole)
  Bay leaves 2
  Thyme 1⁄2 Teaspoon
  Black pepper To Taste, freshly ground
  Lemon peel 1 (1 Inch By 2 Inches)
  Salt To Taste

Place the rabbit in a stainless steel or glass bowl and cover with the red wine.
Cover the dish and let the rabbit marinate overnight, refrigerated.
Drain from the marinade, reserving the wine.
Pat dry with paper towels.
Heat a large frying pan and add the oil and garlic.
Saute the rabbit parts until brown on both sides.
Remove to a stove-top lidded casserole.
Saute the onions in the pan and add to the casserole.
Deglaze the pan with a bit of the wine marinade and add to the casserole.
Add the stock and simmer for 1/2 hour.
Add the wine marinade, tomatoes, the seasonings, and the lemon peel.
Cover and cook until the rabbit is tender, about 25 more minutes.
Serve with Rice and Peas, along with fresh fruit, and a green salad with Pesto Vinaigrette.

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