Rabbit In Wine Sauce
- Total Time
- 2 hours 30 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups red wine
- 2cups water
- 1bay leaf
- â…›teaspoon dried sage
- ¼teaspoon freshly ground black pepper
- â…›teaspoon dried thyme
- 1small onion
- 1clove garlic, pressed
- 1stalk celery, cut into large pieces
- ½teaspoon salt
- 13-pound rabbit, quartered and marinated
- About 1 cup flour, seasoned with salt and pepper, for dredging
- ¼cup oil or fat from four strips of bacon, saving the bacon to put in the stew
- 1onion, coarsely chopped
- 2tablespoons chopped parsley
- ripe tomato, chopped
- 1clove garlic, minced
- 1bay leaf
- ½green pepper, chopped
- 1cup white wine or chicken broth
The Marinade
The Rabbit
Nutritional analysis per serving (6 servings)
567 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 51 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot, combine all the ingredients for the marinade. Bring to a boil over medium-high heat and continue boiling for 10 minutes. Allow to cool.
- Step 2
Strain the marinade. Place the rabbit in a deep pan or dish and pour on the marinade. Refrigerate for 24 hours.
- Step 3
Discard the marinade. Dredge the rabbit in the seasoned flour.
- Step 4
In a large saute pan, heat the oil or bacon fat. Add the rabbit and cook over medium heat until golden brown, about 10 minutes on each side. Drain off the fat.
- Step 5
Add the remaining ingredients.
- Step 6
Simmer, covered, for 1½ hours.
Private Notes