The marinated rabbit is a classic and aromatic dish, where fresh herbs and vegetables combine with the gentle flavor of the meat. Slow cooking in a mixture of wine, broth, and vegetables creates a rich and comforting sauce. Perfect for enjoying a quiet evening. Enjoy your meal.
The chopped rabbit is left to rest in a bowl.
The washed aromatic herbs are mixed with chopped onion and sliced celery.
The meat marinates together with olive oil, salt, and pepper for two hours to enhance its flavor.
Marinated Rabbit
Ingredients
2 kilograms of Rabbit
100 milliliters of Olive oil
1 Bouquet of aromatic herbs
1 Large onion
2 Celery stalks
300 milliliters of Beef broth
1 tablespoon of Tomato paste
2 liters of Red wine
1 tablespoon of Parsley
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The rabbit is cut into pieces and placed in a bowl.
Step 2 : The aromatic herbs are washed under running water and dried with absorbent kitchen paper.
Step 3 : The onion is finely chopped, the celery sticks are sliced, and all these vegetables are used to cover the rabbit, adding olive oil, salt, and pepper, then left to marinate for 2 hours.
Step 4 : In a large, heavy-bottomed pot, place the rabbit with the marinade over medium heat.
Step 5 : Add the tomato, wine, and broth, bringing to a boil.
Step 6 : Cover the pot and let it cook over low heat for 25 minutes, stirring occasionally.
Step 7 : Pierce the meat to check if it is cooked through.
Step 8 : Place the rabbit on a serving dish and, at the time of serving, cover with a fine, hot sauce obtained by passing the vegetables through a food mill and a tamis.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
