Have you ever tried rabbit? If not, this Braised Rabbit in White Wine Sauce should be your first. And if you have, you'll love this dish too.
This post is sponsored by Holland House®
Some weeks ago I wrote about our trip to Constanza. On a mountain road, we saw a wild rabbit. I could not believe there were wild rabbits in our country. But yes, there are.
Once we made it back to town, hungry and cold, we headed straight for the restaurant, where we found... why yes, rabbit was on the menu! It was a tasty, rich Braised Rabbit in White Wine Sauce.
I convinced my husband to order it (I generally don't eat meat), he wasn't enthusiastic at all. He's not a fan of eating small furry things, but it turned out to be a tasty dish with tender meat, even more so because it served with mashed potatoes grown in the area. I decided I had to try it, as I was intent on recreating the recipe for my readers. Yep, it was good.
As luck had it, the supermarket had rabbit meat. And I had a bottle of white cooking wine (courtesy of our sponsor Holland House) that I had yet to try. A match made in heaven.
My in-laws were here by then, and my father in law, a restauranteur, chef and avid hunter totally approved.
Braised Rabbit in White Wine Sauce Recipe
- 2 rabbits , divided into pieces
- 2 teaspoons of pepper (or more, to taste)
- 1 1/4 teaspoon of pepper (or more, to taste)
- 3 large red onions , sliced
- 1 bell pepper , cut into strips
- 5 sprigs of thyme
- 3 cups of Holland House White Cooking Wine
- 3 tablespoons of vegetable oil (soy, corn or peanut)
- 2 cups of water (may need more)
- 1 1/2 tablespoon of flour
- Place rabbit in a container with lid. Season with a teaspoon of salt and a pinch of pepper.
- Cover with onions, bell pepper, thyme. Add the wine. Close with the lid and marinate overnight in the refrigerator.
- Remove the rabbit from the container, shaking off the excess liquid. Reserve the marinade.
- Heat the oil in a heavy-bottom pot. Add the rabbit and brown (careful with splatters!). Cover with a lid. As the liquid evaporates, stir frequently, adding water by the tablespoon.
- Once the meat is cooked through (it should be quite tender), let the liquid evaporate. Brown again. Stir in the peppers, onions and thyme from the marinade. Cook over very low heat until the onion has become translucent. Sprinkle with the flour and stir well, in order for the flour to cook throughout without burning. Add the cooking wine from the marinade and stir vigorously until it has mixed with the flour.
- Simmer over low heat until the sauce thickens. Season with salt and pepper to taste.
- Serve with mashed potatoes.