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Rabbit And White Wine Stew

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Ingredients
  Plain flour 3 Tablespoon
  Rabbit portions 2 Kilogram, cut in large pieces
  Olive oil 4 Tablespoon
  Onions 2 , chopped
  Garlic 2 Clove (10 gm), finely chopped
  White wine vinegar 2 Tablespoon
  Light brown sugar 1 1⁄2 Tablespoon
  Dry white wine 300 Milliliter
  Chicken stock 1 Liter
  Peeled plum tomatoes 400 Gram
  Bay leaves 4
  Taggiasca olives 12
  Oregano sprigs 2
Directions

Sprinkle the flour on a plate.
Season generously; roll the rabbit1 pieces in the flour to coat lightly.
Heat the olive oil in a large casserole set over a medium heat.
Brown the rabbit all over, being careful not to overcrowd the pan, or the pieces will stew rather than fry - do it in stages if necessary.
Set aside on a plate.
Add the onion and garlic and fry for 5 minutes, stirring, until softened.
Increase the heat, add the vinegar, sugar and wine and reduce by half.
Then add the stock, tomatoes and bay leaves; reduce the heat and return the rabbit pieces and any juices.
Simmer very gently, partially covered, for 2 hours 30 minutes until the meat is very tender.
Top it up with a little boiling water or stock if it begins to look dry.
Add the olives and oregano and simmer for 10 minutes more.
Adjust the seasoning to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
150 Minutes
Cook Time: 
30 Minutes
Ready In: 
180 Minutes
Servings: 
4

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