Recipes..How to Cook Rabbit in Wine and Garlic Sauce yummy
Pan Roasted Rabbit in Wine and Garlic Sauce is the best and easiest way to cook whole rabbit.
Ingredients
1 lb. rabbit (defrosted and cut up)
1 tbsp olive oil (or sunflower oil)
1 cup dry white wine
1/2 cup chicken stock
sea salt
fresh thyme
a splash of water
Instructions
Cut the rabbit down
Using a very sharp knife or a meat cleaver, cut the rabbit in 4 parts: back legs, 2 pieces for the bust and another piece front legs. Then divide the leg pieces in two so that each piece was only one leg.
Pan Sear the Rabbit
Heat a large pan on medium-high heat and add oil to the pan. Add the rabbit pieces and sear them on all sides until it is all well browned (5 minutes per each side). It's important to be patient when coloring the meat - don't turn too often. Season the rabbit with salt and pepper while it's cooking.
Reduce the heat slightly and add chopped garlic to the pan. Brown the garlic while continuing to cook rabbit, about 2-3 minutes. Make sure that the pan is not too hot at this point.
Make White Wine Sauce
Make sure that the pan is on low heat now. Season the rabbit again and deglaze with white wine to get all the caramelized juices from the bottom of the pan. After the wine evaporated, we're left with syrupy substance of the wine. Now add chicken stock, cover the pan and braise for 15 minutes.
Turn rabbit pieces on the opposite side and cook for 10-15 minutes more (this ensures that both sides of the rabbit gets equal amount of cooking). Add a splash of water if the sauce starts to become too thick.
Serve with fresh thyme.
Ingredients
1 lb. rabbit (defrosted and cut up)
1 tbsp olive oil (or sunflower oil)
1 cup dry white wine
1/2 cup chicken stock
sea salt
fresh thyme
a splash of water
Instructions
Cut the rabbit down
Using a very sharp knife or a meat cleaver, cut the rabbit in 4 parts: back legs, 2 pieces for the bust and another piece front legs. Then divide the leg pieces in two so that each piece was only one leg.
Pan Sear the Rabbit
Heat a large pan on medium-high heat and add oil to the pan. Add the rabbit pieces and sear them on all sides until it is all well browned (5 minutes per each side). It's important to be patient when coloring the meat - don't turn too often. Season the rabbit with salt and pepper while it's cooking.
Reduce the heat slightly and add chopped garlic to the pan. Brown the garlic while continuing to cook rabbit, about 2-3 minutes. Make sure that the pan is not too hot at this point.
Make White Wine Sauce
Make sure that the pan is on low heat now. Season the rabbit again and deglaze with white wine to get all the caramelized juices from the bottom of the pan. After the wine evaporated, we're left with syrupy substance of the wine. Now add chicken stock, cover the pan and braise for 15 minutes.
Turn rabbit pieces on the opposite side and cook for 10-15 minutes more (this ensures that both sides of the rabbit gets equal amount of cooking). Add a splash of water if the sauce starts to become too thick.
Serve with fresh thyme.
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