The rabbit is portioned and put in the marinade the day before. To marinate it we need salt, pepper, paprika, 2 cloves, cumin powder, fresh green rosemary, bay leaf and red wine. We also cover the slag in the fridge overnight.
-Chop the onion finely and put it in the pan to harden with olive oil, bay leaf and chopped green thyme. Stir until the onion turns golden and add the finely chopped sausage - let it fry for another 3 minutes and the sausage be careful not to over high heat so that it does not burn - leave it over medium heat and mix. Put the pieces of meat and turn them on all sides until they are slightly fried. Put the tomato paste, finely chopped tomatoes, paprika paste and pour the wine marinade. Boil for about 3 minutes, until the wine drops a little and then pour a little water to cover half. Put the lid on and let it simmer over low heat with the lid on. Stir from time to time, touching the meat on all sides. The sauce must be homogenized and reduced, and the cane must be tender. It doesn't take long for the rabbit to boil for about 1 hour. At the end we taste salt and temper if necessary. I also added a little white wine vinegar, so that it is not too sweet.
Serve with rice with peas or polenta. And don't forget a good dry red wine with it.
Rabbit steak with wine in the oven
Autumn is the time when animals raised during the summer turn into fragrant and tasty steaks. Rabbit meat is often recommended, both for its good taste and for its many benefits (low white meat, low in cholesterol, easily digestible).
We really like the rabbit steak with wine in the oven and we are very lucky that my in-laws raise rabbits and make sure that a few of them reach us. I've noticed lately that they are often found in supermarkets. I think this meat is perfect for diversifying meat dishes. The recipe is older only because I couldn't post it. Look, it's time.
Remember that you can use both white and red wine. I seem to like the white wine version more.
- 1 medium-sized rabbit
- 2 onions
- 2 carrots
- 4-5 cloves of garlic
- 300ml semi-dry white wine
- 2 was dafin
- 4-5 boils ienibahar
- 1 teaspoon peppercorns
- 1 sprig of thyme (rosemary)
- 100ml sunflower oil
Method of preparation:
The rabbit is portioned and washed well under running water to remove any impurities or thread from its fur.
There are two ways of cooking: one in which we marinate the meat beforehand or a preparation on the spot.
The meat is drained and mixed with spices, salt and white wine. It can be left to marinate overnight but 2-3 hours is enough.
For a better taste, after the meat has been marinated, remove it from the marinade and gently wipe it with paper towels. Heat the oil in a pan and fry the rabbit meat a little on both sides until it gets a light crust.
Lightly fried meat is put back in the marinade, add the chopped vegetables and put in the oven. The rabbit steak with wine in the oven can be made in a hyena tray, in a ceramic bowl, tuci or even enameled dishes.
In the first part the vessel will be covered with a lid or aluminum foil. The temperature should not be too high because we want a meat made slowly so that it is tender. I do it at 170-180 degrees Celsius for about 2 hours.
From time to time the meat is turned from side to side and checked. When you notice that the rabbit steak is soft, take the lid off and let it brown a little.
Baked rabbit steak is served with various vegetable garnishes and of course with a glass of wine.
For inspiration, you can also consult the recipes for rabbit steak with beer or cold rabbit food with onions.
How to make rabbit marinated in wine
The game has a meat with strong fiber. So in order to cook such meat well, heat processing is not enough. It is also necessary to marinate or fezandarea (feathered game). Today, we present you a spectacular recipe from this area: rabbit marinated in wine, on a tray.
Ingredients for marinade:
- 4 cloves of crushed garlic.
Method of preparation:
- Cut the rabbit, place it in a large bowl and pour the marinade over it, leaving it in the fridge overnight.
- the next day, clean 2 large carrots, 4 onions, 4 cloves of garlic.
- Place the rabbit pieces in the tray, alternating with onions, fish and carrots.
- Sprinkle with sea salt and rosemary.
- Pour over the marinade and sprinkle everything with olive oil.
- wrap the tray well in aluminum foil and put it in the preheated oven at 200 degrees. In about two hours, the rabbit will cook well (until it is soft and easily enters the fork). If the sauce drops excessively, fill it with hot water or wine (the meat must not run out of liquid).
- after it has penetrated well, take out the meat on a plate and keep it warm, covered.
- pass the sauce from the tray and the vegetables in it and add 3 tablespoons of sweet cream.
- Bring the sauce to a boil and adjust the taste of salt and pepper.
You can serve the rabbit with natural potatoes. To calm the intense taste of the game, you can put next to it a few slices of pear from compote and blueberry jam.
If we could prepare a dish every week, but be based on delicious rabbit meat, we wouldn't be upset at all because we like it so much. Those who have never tasted may not understand how tasty and light it is. If you prepare it & # 8221 according to the instructions & # 8221 there is no way to fail and how not to make you ask for the second and third time :)). In our case, the teacher was big brother Daniel who helped us step by step and the result was excellent this time as well.
1 rabbit (1.5 & # 8211 2 kg)
1 spicy and smoked sausage (or 150 gr of smoked bacon)
1 glass of dry white wine and 1 glass of water (or soup)
4 cloves of garlic
a handful of black olives
1 bay leaf
1 cup of potatoes
paprika, salt, pepper, green rosemary (can be replaced with parsley or green thyme)
The rabbit is washed, the organs are removed and cut.
The pieces of meat are wiped well with water, seasoned with salt, pepper and paprika.
In a saucepan or deeper pan, heat 4 tablespoons of olive oil, add chopped onion and cook for 2 minutes. Add the chopped sausage (or bacon) and 2 cloves of crushed garlic.
After another 2 minutes, add the bay leaf and the rabbit pieces and brown on all sides.
Add the wine and allow to evaporate. Then pour water (or soup) and place a lid on top. Let it simmer for about 1 hour, until the meat is tender. Then add the mashed potatoes, season with salt and pepper. Finely chop 2 cloves of garlic and rub with salt and a tablespoon of olive oil and add with the olives to the ostropel. At the end, sprinkle with chopped greens. Serve with potatoes of any kind. For accompaniment, a matured red wine is recommended.
A delicious rabbit stew recipe from: prunes, brandy, sugar, brown, rabbit, vegetable oil, smoked kaizer, carrots, onions, celery, garlic, thyme, bay leaf, red wine, chicken soups, parsley and rice wild. Ingredients: 140g prunes 50ml brandy 50g brown sugar 2 & # 160 rabbits, cut into pieces at the wrists & # 8230
Read all »
Veal stew with vegetables
A delicious recipe for veal stew with vegetables from: veal breast, bay leaves, allspice berries, salt, carrots, zucchini, potatoes, kale, broccoli, dill and pepper. Ingredients: 600 g veal breast 2 bay leaves 3 allspice berries salt 200 g carrots 1 zucchini 500 g potatoes 1 medium gulp & # 8230
Read all »
Saltimbocca with assorted mushroom stew
A delicious Saltimbocca recipe with assorted mushroom stew & # 160 from: yolks, mushrooms, flour, garlic, hot peppers, parsley, veal muscles, pepper, parma ham, sage leaves, salt, olive oil, dry white wine and butter. Ingredients: 400 g yolks 600 g small mushrooms flour 1 clove garlic 1 red hot pepper & # 8230
Read all »
Potato stew with carrots and chicken breast
A delicious recipe for potato stew with carrots and chicken breast from: potatoes, carrots, chicken breast, onion, tomato paste, white wine, rice, garlic, bay leaves, curry, salt, pepper, oil and soup vegetables. Ingredients: 1 kg potatoes 4 carrots 400 g chicken breast 3 onions 2 tablespoons with & # 8230
Read all »
Potato stew with beef
A delicious recipe for potato stew with beef from: beef, potatoes, onions, tomatoes, corn, carrots, string beans, vegetable soup, parsley, oil, salt and pepper. Ingredients: 500 g beef 700 g potatoes 1 onion 5 tomatoes 2 tablespoons corn 2 carrots 1 can bean pods 500 ml & # 8230
Read all »
Potato stew with pork
A delicious recipe for potato stew with pork from: pork meat, potatoes, carrots, onions, bell peppers, tomatoes in broth, lard, allspice, sugar, parsley, salt and pepper. Ingredients: 600 g stuffed pork leg 500 g potatoes 1 carrot 2-3 onions 2 bell peppers 1 can with tomatoes & # 8230
Read all »
Beef stew with black beer
A delicious recipe for beef stew with black beer from: tomato paste, carrots, garlic, onion, cheese, beef, olive oil and dark beer. Ingredients: 3 tablespoons tomato paste 2-3 carrots 3 cloves garlic 2 onions 100 g cheese 700 g beef, diced 50 ml & # 8230
Read all »
& # 160 A delicious recipe for stew with beef, onion, bell pepper, carrot, tomato paste, oil, parsley, pepper, salt, dried basil. Ingredients: 1 kg beef pulp 3 onions 2 bell peppers 1 carrot 1 can canned tomato pulp 2 tablespoons tomato paste 3 tablespoons oil 1 bunch parsley & # 8230
Read all »
Turmeric stew with turmeric
A delicious recipe for turkey stew with turmeric from: oats, turmeric, green onions, lemons, peanut oil, concentrated vegetable soup, starch, capsicum, soy sauce, salt and pepper. Ingredients: 400 g okra 1 teaspoon turmeric 3 green onions 2 lemons 3 & # 160 & # 160 tablespoons peanut (or sunflower) oil 1 & # 8230
Read all »
Stew with homemade sausages
A simple and delicious stew recipe with homemade sausages from: homemade sausages, beans, ribs, onions, bell peppers, parsley, garlic, lard, salt and pepper. Ingredients: 5-6 lightly smoked homemade sausages 200 g beans 100 g ribs 1 onion 1 bell pepper 1 bunch of parsley 1 head of garlic & # 8230
Read all »
A recipe for stew of pork meat from: breaded pork meat, carrot, onion, bell pepper, tomatoes in broth, lard, allspice, bay leaf, salt, pepper and dill. Ingredients: 600 g more breaded pork leg 1 carrot 2-3 onions 2 bell peppers (green and red) 1 can of tomatoes in & # 8230
Read all »
Heart dishes with potatoes
- 650 g of rabbit
- 1 l of water
- 0.6 kg of potatoes
- 50 g of oil
- 2 carrots
- 30 grams of tomato paste
- 3 onions
- 100 ml cream.
- Wash the rabbit, cut into portions of a piece of kitchen. Rinse the pieces and put them in a bowl, add water and leave for thirty minutes. During this time, three times to change the fresh water.
- Peel the carrots, rinse and cut into rings. With the onion, remove the skins, wash the heads, then cut into feathers. Bake the potatoes, rinse and cut.
- Remove the rabbit pieces, rinse and dry. Put a piece of butter in a pan, let it disperse. Put the rabbit, prepare the spices for taste, fry.
- After that, put it in a pan with oil from the pan. Here put carrots, onions and potatoes.
- Add all the tomato paste and cream, pour into the water. Turn on the heat and boil, taste. Boil on low heat for an hour.
Sidia Sissoko recipe: Rabbit roll stuffed with goat cheese, arugula and grapes with balsamic vinegar and red wine reduction
Sidia Sissoko returned to MasterChef and cooked a delicious dish. If you want to try it, below is the complete list of ingredients and preparation method.
For the roll
- rabbit muscle & ndash 1 pc.,
- goat cheese 50g,
- smoked bacon or smoked prosciutto - 5 slices,
- arugula 100g,
- white table grapes (without seeds) & ndash 50 g,
- & frac12 celery,
- olive oil,
- mustard grains & ndash or spoon,
- a clove of garlic,
- a sprig of rosemary,
- black pepper.
For the salad
- baby spinach 50g,
- cherry tomatoes - 5 pcs.,
- black pepper,
- mustard & ndash 1 teaspoon,
- Apple vinegar,
- olive oil & ndash 50 ml,
The muscle is cut and beaten like a snail.
A bed of bacon is made on a food film over which the muscle is placed.
Spread mustard grains, arugula leaves, goat cheese and grapes.
Season with pepper to taste.
Roll and fix with toothpicks and then fry in olive oil (you can use any kind of oil for frying).
Place in the preheated oven at 200 ° C for 7 minutes.
Remove and cover with aluminum foil to allow the roll to relax.
Celery rings are boiled hot in saffron. Tomatoes are pan-fried in olive oil, garlic and rosemary.
Preparation of the vinaigrette:
Make an emulsion of salt, pepper, mustard, vinegar and oil.
Make a reduction from balsamic vinegar and red wine which is allowed to cool to 35 ° C after which honey is added.
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
|3 tablespoons||extra virgin olive oil|
|1||breeding rabbit of approx. 1 kg (heart, kidneys and liver are kept aside)|
|4||chopped garlic cloves very finely|
|1||medium onion finely chopped|
|1||piece of leek (only the white part) washed and cleaned|
|1||small turnip, cleaned|
|3 threads||fresh rosemary|
|6 threads||fresh thyme|
|3 1/3 dogs||dry red wine|
|4 dogs||strained chicken soup|
|2 dogs||the water|
|115 gr||pancetta, taiata julienne|
|450 gr||very small champignon mushrooms (for aesthetic reasons)|
|to taste||salt and freshly ground black pepper|
Melt 2 tablespoons of butter together with 2 tablespoons of oil, in a deep frying pan or in a saucepan, over medium to high heat. Season the rabbit with salt and pepper and fry on each side for 3 minutes, until it reaches a light brown color. Remove the rabbit from the pan and set aside.
Reduce the heat and fry the onion and garlic together in the same oil, until they soften slightly, about 5 minutes.
Cut the carrots, turnips, leeks and celery into cubes and add over the onion and garlic. Put the rosemary, thyme and bay leaf and let the vegetables cook, stirring occasionally, for 7-10 minutes (until they start to change color). Add the wine and leave until reduced to 2/3 of the amount, about 15 minutes. Add the strained chicken soup and the rabbit, cover the pan and simmer for 25 minutes.
Remove the rabbit and set aside. Increase the heat and simmer for about 15 minutes, stirring occasionally, until the liquid is reduced by half. Put the rabbit's entrails and cook for 5 minutes, until it acquires a firm consistency. Remove the entrails with a whisk, strain the liquid in which they were and keep (discard the vegetables and spices). Using a blender, turn the entrails into a paste and adjust with the liquid in which they were boiled, until it acquires the consistency of a thicker sauce. Season with salt and pepper and set aside.
Clean the pan. Put the chives on high heat together with the sugar, the rest of the butter and 2 cups of water. Bring to a boil, then reduce the heat and leave until the water evaporates, almost completely, for about 15 minutes. Mix well so that the chives cover completely with the caramelized sauce, 2 - 5 minutes.
In a frying pan, heat 1 tablespoon of oil over medium to high heat and sauté the mushrooms until golden, about 5 minutes.
To serve, strain the sauce through a fine sieve into the pan. Add the rabbit and heat together over medium heat. Add the chives and mushrooms and leave for a few more minutes until they heat up well.
Tuscan rabbit with rosemary
If you've been to Tuscany, you've probably noticed that the rabbit can be found in any meat shop, along with chicken, pork or beef. The menu of serious restaurants does not lack game, highly prized. In this part of Italy many dishes have a rustic character, with robust aromas, such as that given by rosemary. We had two beautiful rabbit legs (from the farm), so we pulled a thread of green rosemary from the pot and took out a ceramic pot for the oven, ready to transport us to the kitchen of a medieval castle surrounded by olive trees and cypresses.
2 rabbit legs (the back ones have more meat)
1 strand of green rosemary
1 clove of garlic
1 small onion
2 tablespoons olive oil
1/2 glass of dry white wine
Garnish: pan-fried mushrooms with onions, peppers and parsley
1.The rabbit legs are washed and wiped well with water, then seasoned with salt and pepper. Grease a ceramic bowl or baking tray with a tablespoon of oil, place the rabbit and sprinkle with the rest of the oil. Sprinkle the rosemary on top, and cut the onion in half and place it in the bowl, along with the garlic clove.
2.Place in the oven and brown at maximum temperature for about 25 minutes, then lower to 180 degrees and leave for another hour. Now add the wine and leave the dish in the oven for another 15 minutes, to form a delicious sauce.
Meanwhile, prepare the mushroom garnish in the pan. Saute onions, add sliced mushrooms, then pepper. You can put wine here, it will combine better with rabbit sauce. When the alcohol has evaporated, sprinkle a handful of fresh parsley.
It's a very suitable recipe for the beginning of autumn, especially with a red wine, which doesn't have to be from Chianti, there is also a Feteasca Neagră :).
Recommendations for you and your home
Slow Cooker 4.7L Digital HingedLid
Frying pan, enameled cast iron, round, 20cm, red
Oven bowl, lid, enameled cast iron, 2.84L, round, red
valentina ionita (Chef de cuisine), November 7, 2012
Cely Snijec (Chef de cuisine), November 7, 2012
valentina ionita (Chef de cuisine), September 6, 2012
Kiss you. Thanks for the trust.
In the cheerful kitchen (Chef de cuisine), September 6, 2012
Thanks for the answer Valentina. I'll take care of your recipe. Nicole
valentina ionita (Chef de cuisine), August 29, 2012
Thank you very much. I initially wanted to make my own recipe for boiled dumplings stuffed with mushrooms, then I changed my mind and came up with the idea to make that combination. dumplings for dumplings and baked mushrooms. Spo cooking and good appetite.
In the cheerful kitchen (Chef de cuisine), August 28, 2012
very good recipe and tailor-made presentation. I have a question. The dumplings presented from which part of the country are they? because I saw that you registered with Romanian specifics. Thanks for the reply and make me buy a rabbit too. I've had this in my head for a long time but I have to eat it myself and that's why I postponed it.