Rabbit Stew Recipe (With Red Wine)
Rabbit stew recipe prepared with red wine, bacon and root vegetables. By layering ingredients in the pot and slow cooking, you create a thick, balanced sauce; How-to steps below.
Ingredients
1 rabbit (cut into pieces)
Step-by-Step Method
Preparation
If you cut the rabbit into pieces, remove excess moisture with a paper towel. Chop the onion, cut the carrots into rings, prepare the garlic; Put the pot on the stove.
Fry the bacon
In a large pot, fry the bacon over medium heat until it releases its fat and becomes slightly brown. Mix without sticking to the bottom.
Soften the vegetables
Add the onion and fry for 4–5 minutes. Then add the garlic and cook for 30–60 seconds until fragrant.
Add the carrot and rabbit
Put the carrots in the pot. Place rabbit pieces; Turn for 2-3 minutes so that the surfaces are slightly sealed by the heat of the pot.
Add the spices and wine
Add salt, black pepper, bay leaf and thyme. Pour in red wine; Mix by scraping the delicious bits from the bottom with a wooden spoon.
Connect the aromas and cook
Make a bunch of parsley and put it in the pot, add the remaining garlic. When it approaches boiling, reduce the heat, close the lid and cook slowly for 90 minutes.
Consistency control
At the end of cooking, the rabbit should separate easily. If you want the sauce more intense, open the lid and boil it for another 5-10 minutes; Adjust the salt and pepper one last time.
Serving
Remove the bay leaves and parsley bunch. Serve hot; You can enjoy the sauce with mashed potatoes, rice or bread.