Braised Rabbit with Wine
Continuing with our series of home-cooked recipes, here is a delicious rabbit dish prepared with wine, vegetables, and spices. This is my godmother's go-to method for cooking rabbit. Although simple, attention to small details and patience at each stage of preparation are essential.
The result exceeds all expectations, producing a rabbit that is tender, aromatic, and delicious. It greatly helps to have homegrown meat, lovingly raised by my father with corn and grass.
Perfect for a large family meal, especially when served with a side of rice and pickled tomatoes - it is sure to be a delightful and pleasurable experience for everyone.
Wash the rabbit meat, pat it dry, and cut it into small pieces.
Heat the oil thoroughly in a saucepan.
If you don't have a kettle, a Teflon pot with a thick bottom will work as well.
Once the oil is hot, add all the meat to the pot.
Cover with a lid and let it simmer for 15 minutes.
After this time, add bay leaves and peppercorns, then mix. Replace the lid and let it cook for another 10-15 minutes.
Add salt, mix, and cover, leaving a small opening for steam to escape.
When the liquid from the meat evaporates, pour in the wine, stir, and cover again, leaving a slight opening.
Once the liquid and wine reduce (add more wine if the meat is tough, and continue to cook till done), and the meat begins to brown, add coarsely chopped onion and diced carrots. Stir gently.
After about 15 minutes, when the vegetables are cooked, add finely chopped garlic, stir, turn off the heat, cover, and let it rest for 10 more minutes.
Serve with your choice of sides, salad, or pickles.
Enjoy your meal!
