Braised Rabbit in Red Wine

French cuisine is characterized by long preparation times. We start preparing the braised rabbit a day in advance by placing the pieces of meat in a marinade. The marinade ensures that the rabbit meat absorbs all the flavors and aromas, while remaining juicy during cooking.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.2 kg Game meat, wild hare, fresh

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 2 spoons Oil, olive

  • 3 pieces Carrot, fresh

  • 2 piece Green, raw

  • 2 piece Onion, raw

  • 4 pods Garlic, fresh

  • 4 pieces Spices, cloves, ground

  • 2 piece Spices, bay (leaves)

  • 3 twigs Thyme, fresh

  • 1 l Alcohol, Wine, Red

  • 400 g Potatoes, white

  • 100 g Butter, unsalted

Steps

  1. Rinse the pieces of meat under running water and thoroughly dry them with paper towels. Peel the onion and garlic, then finely chop them separately. Clean the celery and carrots, wash them, and cut them into small pieces. In a large bowl, mix the onion, garlic, carrots, celery, salt, pepper, bay leaf, cloves, thyme, olive oil, and red wine. Add the pieces of meat, cover the bowl, and refrigerate overnight.

  2. The next day, take the bowl with the marinated pieces of meat out of the refrigerator. Pour the marinade into a large pot with a thick bottom and slowly bring it to a boil over moderate heat. While waiting for the marinade to boil, peel and clean the potatoes. Cut them into chunks and add them to the pot once the marinade boils.

  3. Cook the potatoes for 5 minutes, then add the marinated pieces of meat to the pot. Cover the pot and cook over moderate heat for another 20 to 25 minutes, or until the rabbit meat becomes tender.

  4. Remove the pieces of rabbit meat and potatoes from the pot and keep them warm on a plate. Increase the heat and cook the sauce uncovered until about half of it has reduced (approximately 10 minutes). Stir in the butter at the end.

  5. Serve the potatoes and rabbit meat on plates and pour the sauce over them. Serve the dish with a baguette.

Nutrition Information (Per 100g)

  • Calories: 103.81 kcal
  • Fat: 2.59 g
    • Saturated Fat: 0.11 g
  • Carbohydrates: 3.44 g
    • Sugars: 0.85 g
  • Protein: 14.43 g
  • Fiber: 0.68 g