Rabbit in wine - this dish will not leave you indifferent!

A rabbit prepared in a wine with the help of a modern kitchen appliance (multivarks or ovens) always turns out to be very tasty, delicate and juicy. It should be especially noted that such a dish is ideal for garnishes from boiled rice, crushed potatoes, pasta, buckwheat and so on. Moreover, the rabbit in wine, baked entirely, will serve as an excellent decoration of the festive table. Let's talk about the features of its preparation.

Rabbit in wine in multivark: step-by-step recipe

To taste, the tender meat of a domestic rabbit resembles very much poultry meat. However, it is more useful and dietary. In this regard, these dishes can be eaten even by those who observe a healthy and low-calorie diet. But this is only if the rabbit in the wine was cooked with a minimum amount of butter, sour cream and other fatty components.

So, to create a delicious and hearty dish, we need:

• Rabbit ice cream - one carcass weighing two kilograms;
• Bulbs are sweet - two heads (small);
• Stalks of celery - two pieces;
• Wine dry red - two hundred milliliters;
• Salt cooked, sweet pepper ground - add to taste;
• Dried thyme and rosemary - add at will and taste.

The correct choice and processing of meat products

How to cook a rabbit in wine, it will be discussed below. First, you must carefully process the acquired carcass. It is necessary to wash it well, and then remove all unnecessary elements and divide into portions. In this case, the tenderest back is best left for dietary soup, but in goulash to put more rigid legs and thoracic part.

Marinating product

Before proceeding to the heat treatment of the dish, it is recommended to dip the chopped meat into the marinade for two hours. For this it is required to take enameled utensils, lay out all the carcass of the rabbit, and then sprinkle it with salt, scented ground pepper and red dry wine. Then the product must be tightly closed and left in such a state at room temperature.

Heat treatment of the dish

After the meat has absorbed spices and wine, you can immediately start preparing a luncheon. To do this, the rabbit, along with the fragrant marinade, must be put into the bowl of the multivark, and then pour finely chopped onion, pieces of peeled celery, as well as dried rosemary and thyme. It should be noted that the presented herbs in combination with red dry wine will give the dish an incredible flavor and taste. If desired, you can add to this lunch also other favorite spices.

The formed dish must be tightly closed and put in a quenching mode for 90 minutes. And every half hour, it is recommended to turn pieces of dietary meat with a spoon. This procedure is necessary to ensure that the dinner is not burned. After all, no fat or oil was added to the rabbit. After this time, the meat should be tasted. If it has become completely soft, then it can be safely served to the table.

How to properly serve for dinner

The stewed rabbit in wine is served to the table in a warm or hot state along with the garnish. In addition to such soft and soft meat, fresh fresh herbs can be presented, as well as a salad of raw vegetables, dressed with unrefined olive oil.

The recipe for rabbit in wine and sour cream

Preparing such a dish in the oven is not very long, but it turns out incredibly tasty and satisfying. Unlike the previous recipe, this method includes fatty sour cream among the ingredients. In this regard, the presented dinner is quite difficult to call dietary. That's why it is recommended to do it only on holidays, when you can afford to relax, temporarily forgetting about the figure, and eat a couple of pieces of fatty roast meat.

So, to prepare this dish you will need:

• A large rabbit - one whole carcass;
• Wine red semisweet - two hundred and fifty milliliters;
• Olive oil refined - two large spoons;
• Balsamic vinegar - one large spoon;
• Freshly squeezed lemon juice - from a small fruit;
• Fresh herbs (parsley, dill) - several beams;
• Bulbs sweet - two heads;
• Spices and seasonings are fragrant any - add at personal discretion;
• Salt fine sea and fragrant ground pepper - add to taste;
• Fat thick sour cream - two hundred grams.

Meat processing process

Rabbit, prepared and cooked in wine and sour cream, turns out so delicious and tender that none of the invited guests can refuse such a meat dish. By the way, it's recommended to start preparing a dinner in the evening. After all, the meat should be soaked in a semisweet wine beforehand. It is required to take a large whole rabbit carcass, carefully wash it, clean it of unnecessary elements, and then cut it in half (into two equal parts). It is in this form that the meat will be baked in the oven.

Preparation of aromatic marinade

A few hours before baking the meat dish (12-14 hours), halves of the rabbit should be placed in enamel ware, and then immediately begin to prepare the marinade. To do this, a red semisweet wine, balsamic vinegar, a few spoons of olive oil and lemon juice, squeezed out of a small fruit, should be poured into the deep bowl. The resulting mixture requires refilling the meat ingredient so that it almost completely drowns in it. Next, the dishes with the rabbit should be closed, put in a refrigerator and stand all night. If you do not have this amount of time, then the meat can be soaked for 2-3 hours, but only at room temperature. During this time the product will be well impregnated with wine and balsamic vinegar, will become more fragrant, gentle and soft.

Forming a dish

In addition to the alcoholic beverage and other ingredients mentioned above, the recipe of a rabbit in wine implies the use of various spices and fatty sour cream. In a small bowl you need to mix scented ground pepper, shallow sea salt, chopped fresh herbs, thick dairy product, as well as any flavorful seasonings. The resulting gruel is necessary on all sides to grease the divided carcass and lay it in a deep form, pre-lined with a thick foil. In the same dish, you should pour in a portion of the wine marinade. After that, the meat component must be covered with rings of onions, and then tightly closed with foil.

Heat treatment

Rabbit in the wine in the oven is cooked pretty quickly. To make the meat completely soft, it must be kept in a cabinet heated up to two hundred degrees within 47-50 minutes. After this time, the shape with the dish is recommended to be removed, slightly open the foil and pinch a piece of rabbit. If the meat is well separated from the bones, then it can be safely removed from the oven.

How to serve to a festive table

After the dish is completely ready, it should be carefully removed from the foil and placed on a large plate. At the edges of the dishes it is recommended to lay out the petals of fresh parsley, as well as thin slices of lemon. To give dinner a more attractive and mouth-watering appearance, it can be lightly poured with a wine broth taken from foil. Serve this delicious and tender meat dish to the festive table with a side dish (fried potatoes, beans, rice, etc.), wheat bread and fresh vegetables. Bon Appetit!