Rabbit baked in red wine and rosemary

Category: Meat dishes
Rabbit baked in red wine and rosemary

Ingredients

rabbit 600 g
rabbit liver (any is possible) 50 g
dry red wine 200 ml
celery stalks 1 PC
carrot 1 PC
bulb onions 1 PC
garlic 2 cloves
tomato paste 2 tbsp. l.
bouillon 1 l
olive oil 2 tbsp. l.
rosemary 2 twigs
salt pepper taste
parsley taste

Cooking method

  • I suggest trying the rabbit dish in red Italian wine, with vegetables and aromatic rosemary and tagliatelle garnish.
  • A glass of dry red wine will perfectly complement such a dinner!
  • Rabbit baked in red wine and rosemary Finely chopped onion, garlic, carrot, celery, fry in a pan with olive oil and a sprig of rosemary. We cook for about 10 minutes.
  • Rabbit baked in red wine and rosemaryCut the rabbit meat into small pieces and fry in olive oil.
  • Rabbit baked in red wine and rosemary Finely chop the liver and greens.
  • Rabbit baked in red wine and rosemary
  • Rabbit baked in red wine and rosemary We heat the oven 200 * C.
  • Add tomato paste, red dry wine to the meat, mix. Cover the baking dish with a lid (you can use foil), cook for 10 minutes, and then remove the lid and cook for a couple of minutes.
  • Rabbit baked in red wine and rosemary The wine has evaporated a little, then pour in the broth, add the fried vegetables and lower the temperature to 170 * - 180 * C. Cook for about 30 minutes more, covered. 5 - 7 minutes before the dish is ready (when the rabbit becomes soft) add finely chopped liver with herbs.
  • Sprinkle the finished rabbit with parsley and serve, garnished with a sprig of rosemary.
  • Rabbit baked in red wine and rosemary
  • Rabbit baked in red wine and rosemary There can be any side dish - today we have tagliatelle pasta.
  • Rabbit baked in red wine and rosemary
  • This rabbit is especially good with a glass of red wine! Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

1 hour 10 minutes

Cooking program:

stove, oven

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