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Rabbit in White Wine

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Rabbit in White Wine

The perfect rabbit in white wine recipe with a picture and simple step-by-step instructions.

  • 1 Rabbits
  • 1 Soup greens fresh
  • 1 Onion
  • 3 Garlic cloves
  • 1 tbsp Tomato paste
  • 0,5 liter White wine
  • 2 Bay leaves
  • Thyme or rosemary
  • Salt, pepper, allspice
  1. Cut the rabbit on the bone and fry in butter on all sides. With salt. Season the pepper and allspice.
  2. Cut the soup greens into small pieces. Take out the rabbit and sauté the soup greens, onion and garlic in the same bowl. Shortly afterwards add the tomato paste and deglaze with half a liter of white wine. Put the rabbit parts back in and pour water on until the rabbit is almost covered. Add bay leaves and season with thyme or rosemary.
  3. Cover and cook in the oven at 180 degrees for about 2 hours. Then take out the rabbit and strain the sauce. Season with some Dijon mustard and ketchup and then thicken. Serve with potatoes and vegetables.
Dinner
European
rabbit in white wine

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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