Braised Rabbit with Wine
I will continue the series of home-cooked food recipes, the next is this rabbit cooked with wine, vegetables and spices. It is the main method of cooking the rabbit of my godmother, it is very simple but small details matter and be patient with all the stages of preparation.
The result is far, far beyond expectations, a rabbit so fragile, fragrant and tasty I have not eaten yet. It also mattered a lot that it was meat from our own production, raised by my father with corn and grass.
At a large family meal, served with a garnish of rice and pickled tomatoes - it was a delight and pleasure for all.
The rabbit meat is washed, dried and cut into small pieces.
Heat the oil well in a saucepan.
Instead of a kettle you can also use a Teflon pot with a thicker bottom.
When the oil has heated well, put all the meat in the pot.
Cover with a lid and simmer for 15 minutes.
After this time add the bay leaf, peppercorns and mix. Replace the lid and leave for another 10-15 minutes.
Then add salt, mix, put the lid on but not completely closed, with a small opening to let the steam out.
When the water left by the meat decreases, add the wine, stir and cover again, but not completely.
When all the water and wine in the pot decreases (if the meat is harder, add more wine and let it boil until done), the meat starts to brown, add the onion cut into large pieces and the carrot cubes - mix gently.
In a quarter of an hour when the vegetables are ready, add the finely chopped garlic, stir and turn off the heat, cover the pot with a lid and let it penetrate for another 10 minutes.
Serve with any favorite garnish, with some salad or pickles.
Good appetite!
