A rabbit cooked in wine with the help of a modern kitchen device (crock-pot or oven) always turns out to be very tasty, tender and juicy. It should be noted that such a dish is ideally suited to side dishes of boiled rice, mashed potatoes, pasta, buckwheat, and so on. Moreover, the whole baked rabbit in wine will serve as an excellent decoration for the festive table. Let's talk about the features of its preparation.
Rabbit in wine in a slow cooker: a step by step recipe
To taste, the tender meat of a domestic rabbit very much resembles poultry meat. However, it is more beneficial and dietary. In this regard, such dishes can be consumed even by those who follow a healthy and low-calorie diet. But this is only if the rabbit in wine was cooked with a minimum amount of oil, sour cream and other fatty components.
So, to create a tasty and satisfying dish, we need:
- frozen rabbit - one carcass weighing two kilograms;
- sweet onions - two heads (small);
- celery stalks - two pieces;
- dry red wine - two hundred milliliters;
- common salt, allspice - add to taste;
- dried thyme and rosemary - add as desired and taste.
The right choice and processing of meat product
How to cook a rabbit in wine will be discussed below. First, you should carefully process the acquired carcass. It must be washed well, and then remove all excess elements and divided into portioned pieces. At the same time, it is best to leave the most tender back for a diet soup, but put stiffer legs and a chest in goulash.
Marinating product
Before starting the heat treatment of the dish, chopped pieces of meat are recommended for two hours to lower in the marinade. To do this, you need to take enameled dishes, put the whole sliced carcass of a rabbit in it, and then flavor it with table salt, allspice, ground pepper and red dry wine. Next, the product must be tightly closed and left in this condition at room temperature.
Heat treatment
After the meat absorbs spices and wine, you can immediately begin to prepare a lean meal. For this rabbit, along with a fragrant marinade, put in a multicooker bowl, and then add finely chopped onions, pieces of peeled celery, as well as dried rosemary and thyme. It should be noted that the herbs presented in combination with dry red wine will give the dish an incredible aroma and taste. If desired, other favorite spices can be added to such a dinner.
The formed dish must be closed tightly and put in the mode of extinguishing for 90 minutes. And every half hour, it is recommended to turn the pieces of dietary meat with a spoon. This procedure is necessary so that lunch is not burnt. After all, neither fat nor oil was added to the rabbit. After the specified time, the meat should be tasted. If it has become completely soft, then it can be safely served to the table.
How to present to dinner
The stewed rabbit in wine is served to the table in a warm or hot condition along with a side dish. In addition to such tender and soft meat, fresh greens and a salad of raw vegetables seasoned with unrefined olive oil can be served.
Rabbit Recipe in Wine and Sour Cream
Such a dish is not prepared in the oven for very long, but it turns out incredibly tasty and satisfying. Unlike the previous recipe, this method includes fat sour cream among the ingredients. In this regard, the presented lunch is quite difficult to call diet. That is why it is recommended to do it only on holidays, when you can afford to relax, forgetting about the figure for a while, and eat a couple of pieces of fatty fried meat.
So, to prepare this dish you will need:
- big rabbit - one whole carcass;
- semi-sweet red wine - two hundred and fifty milliliters;
- refined olive oil - two large spoons;
- balsamic vinegar - one large spoon;
- freshly squeezed lemon juice - from a small fruit;
- fresh greens (parsley, dill) - several bunches;
- sweet onions - two heads;
- any aromatic spices and seasonings - add at your own discretion;
- sea salt and allspice - add to taste;
- fat thick sour cream - two hundred grams.
The process of processing a meat product
The rabbit cooked in wine and sour cream turns out to be so tasty and tender that not one of the invited guests can refuse this meat dish. By the way, it is recommended to start preparing a festive dinner in the evening. After all, meat should be soaked in advance in semisweet wine. It is required to take a large whole carcass of a rabbit, wash it thoroughly, 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.
Cooking Flavored Marinade
A few hours before baking a meat dish (12-14 hours), the halves of the rabbit should be placed in enameled dishes, and then immediately begin to prepare the marinade. To do this, pour semisweet red wine, balsamic vinegar, several tablespoons of olive oil and lemon juice squeezed from a small fruit into a deep bowl. The resulting mixture is required to season the meat ingredient so that it is almost completely drowned in it. Next, the dishes with the rabbit should be closed, put in the refrigerator and allowed to stand all night. If you do not have that much time, then the meat can be soaked for 2-3 hours, but only at room temperature. During this time, the product is well saturated with wine and balsamic vinegar, it will become more fragrant, delicate and soft.
Dish formation
In addition to the alcoholic beverage and other ingredients mentioned above, the rabbit’s recipe for wine involves the use of various spices and sour cream. In a small bowl, you need to mix allspice, ground sea salt, chopped fresh herbs, a thick dairy product, as well as any aromatic seasonings. The resulting slurry must be lubricated on all sides with the separated carcass and put it in a deep form, pre-lined with dense foil. Part of the wine marinade should be poured into the same dishes. After this, the meat component must be covered with onion rings, and then tightly covered with foil.
Heat treatment
The rabbit in the wine in the oven cooks pretty quickly. To make the meat completely soft, it must be kept in a cabinet warmed up to two hundred degrees for 47-50 minutes. After this time, it is recommended to take out the form with the dish, slightly open the foil and nip off a piece of the rabbit. If the meat is well separated from the bones, then it can be safely removed from the oven.
How to serve at the 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 the dinner a more attractive and mouth-watering appearance, it can be lightly doused with wine broth taken from foil. Serve such a delicious and tender meat dish to the festive table should be along with a side dish (fried potatoes, beans, rice, etc.), wheat bread and fresh vegetables. Enjoy your meal!