Rabbit white wine

Rabbit white wine

Rabbit white wine

Rabbit white wine


Rabbit seldom prepare in their entirety. The front part of the carcase is rich in connective tissue and pretty stiff. The most delicious legs. It is better to take a light pink rabbit weighing up to 1.5 kg is a dish turn out soft and gentle.

To get rid of the smell, the rabbit must marinate or steeping in water with vinegar. But the best withstand before cooking rabbit in wine. It completely eliminates odor and perfectly softens meat.

Rabbit goes well with garlic, lemon, thyme, oregano, Rosemary, parsley, Basil and other spices and herbs when cooking them you can not regret.



  • 5 rabbit legs
  • 1.5 litre dry white wine
  • 1 head of garlic
  • 1 small carrot
  • half the bulbs
  • 50 grams of flour
  • fresh thyme and parsley
  • vegetable oil for frying
  • salt and pepper to taste


Peel and slice the garlic parsley crumble and thyme. Peel the carrots and slice thinly. Onion crumble. Connect all these ingredients with white wine. Salt, pepper. This marinade. Keep the rabbit legs in it for 12:00.

Remove the rabbit from the marinade (do not pour it!), dry using paper towels and flour. FRY foots in vegetable oil until golden brown.
Put them in a deep baking pan and pour in the remaining marinade, preliminary having filtered it. Seal foil pans, doing it some holes with a toothpick, and simmer for half an hour in the oven at 356° F.

Serve the rabbit can be with rice or mashed potatoes, as a sauce using the remaining Pan juice.

The herring added rabbit can be Fried potatoes & mushrooms

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