You will need
- Rabbit 2.5-3 kg
- dry white wine 500 ml
- rosemary 1 piece
- black pepper 10 pieces
- marjoram 5g
- tomato 2 pieces
- onions 3 pieces
- head garlic 1 piece
- sour cream 100 ml
- cream 50 ml
- carrots 1 piece
- vegetable oil 5 ml
- flour 1 tablespoon
- a big pan.
To cook the rabbit in wine, take the carcass of the rabbit and rinse it under cold running water. Remove the offal and set them aside. The inside of the carcass thoroughly RUB the salt on top of the rabbit should also be rubbed with salt. It is best to use a marine major spice.
Take enameled saucepan and pour it the wine, add a spoon of cream and stir. Then put a sprig of rosemary and leave. Rabbit put on cutting Board and cut with a sharp knife into equal pieces. You can cook the rabbit whole if you allow the size of the cookware. After this, the meat of a rabbit needs to be put into the pot so that the wine marinade covers it completely.
Pan put Sookie in a cool dry place. At this time, prepare the spices. Black pepper mash in a mortar or coffee grinder and mix with marjoram. To correctly roast rabbit in wine, you need all the spices to add at least a couple of hours before the start of the cooking process.
Onions clean from the shell and cut into small cubes, the smaller you cut, the better. Head of garlic divide into cloves and peel each. Garlic can not cut, just crush him with a knife on a cutting Board or RUB on a small grater.
In a roasting pan, pour a little vegetable oil, put garlic and fry it on medium heat for five minutes. Then remove the marinated meat and put the pieces into shape. It is recommended to use a pot with a cast iron cover and a thick bottom, but can be prepared in the usual. Rabbit in wine and fry until crisp, add the sour cream. Bake for another 10-15 minutes.
Wash the tomatoes, scald them with boiling water and peel. Cut the vegetables in small cubes and add to the pan with the rabbit. Here pour ? a liter of pure water, cover and simmer for 40 minutes.
Drain the marinade into a separate container, you can use a bowl or small pan. Add a tablespoon of flour and stir. Can taste put 15 grams of butter. The resulting sauce cool to room temperature.
The oven heat to 200 degrees and put the pan with the rabbit. Cook until done for 1 hour. When the meat is ready, it can be easily separated bone.
Then remove the meat from the oven and place on a large platter, serve with garnish of fresh vegetables, rice. The rabbit to eat along with the resulting wine sauce. This recipe is roasting the rabbit in wine is relevant not only on the holiday table, but during a family dinner during the week.
Rabbit meat is marinated in wine very quickly, so it is not recommended to keep in the marinade for more than a day.
Rabbit wine does not often need to turn while fighting, it is sufficient to monitor the level of liquid in the pan.