Rabbit with Herbs and White Wine
Delicate rabbit meat in excellent sauce, with a pleasant aroma of herbs. If you don’t have access to rabbit, you can substitute with chicken but try and find rabbit! Better to use fresh herbs, but you can try dry also. Simple and delicious Italian recipe.
Rabbit with Herbs and White Wine Recipe
By Published: March 12, 2013
- Yield: 3-4 Servings
- Prep: 10 mins
- Cook: 1 hr 30 mins
- Ready In: 4 hrs 40 mins
Delicate rabbit meat in excellent sauce, with a pleasant aroma of herbs. If you don't have access to rabbit, you can substitute with …
Ingredients
- 1.5 lbs medium rabbit
- 150 ml of dry white wine
- 1 large carrot
- 1 large onion
- 3 cloves of garlic
- 2 sprigs of rosemary (leaves only)
- 5 sprigs of thyme
- 200 g whipping cream
- chicken or vegetable broth
- olive oil
- salt, pepper freshly ground
Instructions
- Cut the rabbit into five parts and soak in the white wine for 30 minutes and up to 3 hours. Chop the onion into medium pieces and grate the carrots with a coarse grater. Slice the garlic. Preheat the olive oil in a deep skillet or a pan heavy-bottomed and fry the rabbit over high heat until golden brown. Add the onion, carrot and garlic and fry for about 5 minutes, stirring occasionally. Pour the cream into the pan, broth, wine, in which you marinated the rabbit, along with pepper and salt. The liquid should cover three-quarters of the rabbit. Add finely chopped rosemary leaves, thyme sprigs and bring to a boil, then reduce the heat and simmer on low heat, covered for 30 minutes, then turn the pieces of rabbit on the other side, stir the vegetables and continue to simmer another 30- 40 minutes. When the rabbit will be tender, turn the heat off.
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