Braised Rabbit in White Wine Sauce Recipe: Rich and unusual, this dish, inspired in our trip to Constanza will impress those at your table.
Course Dinner, Lunch
Prep Time 5hours
Cook Time 1hour
Total Time 6hours
Author Clara Gonzalez
2rabbits, divided into pieces
2teaspoonsof pepper(or more, to taste)
1 1/4teaspoonof pepper(or more, to taste)
3large red onions, sliced
1bell pepper, cut into strips
5sprigs of thyme
3cupsof Holland House White Cooking Wine
3tablespoonsof vegetable oil(soy, corn or peanut)
2cupsof water(may need more)
1 1/2tablespoonof 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.