Rabbit in white wine is a very tasty main course. An excellent way to cook rabbit without using large amounts of fat while keeping it flavorful and tender. It can be prepared up to two days in advance and stored in the fridge in a container. Serve it with a good side of roasted potatoes or Roman-style artichokes.
Discover other rabbit recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs rabbit
- 1 clove garlic
- 2 leaves bay leaf
- 4 sprigs thyme
- 1 sprig rosemary
- 3.4 oz white wine
- 3.4 oz extra virgin olive oil
- salt
- pepper
Tools
- 1 Pan
- 1 Knife
Steps
Cut the rabbit into pieces or buy it already prepared.
Rinse it under cold running water.
Let it drain and then dry with paper towels.
Heat the oil with the garlic in the skin for 1 minute over medium heat in a large pan.Add the rabbit and brown over high heat.
After 10 minutes, pour in the wine.
Once the alcohol has evaporated, season with salt and pepper.Add the aromatic herbs and cover with a lid.
Lower the heat to the minimum and cook for about 45 minutes.
If necessary, add hot water; the rabbit should never be without liquid.
Tips
Finally, you can add some olives or sun-dried tomatoes or both.
It keeps in the refrigerator for 2 days.
Main Course Recipes
Do you like my recipes? Then stay updated by following my Facebook page or my Instagram profile.
Follow me also on Pinterest.
