Rabbit Stew with White Wine
Rabbit stew with white wine is a dish that embodies both elegance and comfort. Slow-cooked with fresh herbs and vegetables, the rabbit becomes tender and flavorful, creating a rich, satisfying meal. This dish has been a favorite across Europe for centuries, often served with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
Hozzávalók
Bevásárló lista (0) ▼
Bevásárló lista (
Elkészítési Lépések
1
Cut the rabbit into manageable pieces. Season with salt and black pepper, then dredge in flour.
2
In a large pot, heat olive oil and butter over medium-high heat. Brown the rabbit pieces on all sides, then remove and set aside.
3
In the same pot, sauté the chopped onion, diced carrots, celery, and minced garlic until softened.
4
Return the rabbit pieces to the pot. Add the white wine and simmer for 5 minutes to reduce slightly.
5
Pour in the chicken stock and add the thyme and rosemary. Bring to a boil, then reduce the heat to low.
6
Cover the pot and let the stew simmer for 1.5-2 hours, stirring occasionally, until the rabbit is tender and the sauce has thickened.
7
Adjust the seasoning with additional salt and black pepper to taste. Serve hot, garnished with fresh herbs if desired.
