Rabbit in white wine

Rabbit in white wine.

A delicious and simple dish is to cook for the holiday. After all, their home, without even important to please guests with something unusual and enjoyable, especially during the holidays.
INGREDIENTS (the rate of eight – in ten portions):

– The rabbit, weighing from two to two and a half kilograms,
– Two bulbs of medium size,
– Two stalks of celery,
– Cherry tomatoes,
– Five small potatoes,
– 1 zucchini,
– Two carrots,
– 50 ml of olive oil,
– 250 ml of white wine,
– Salt to individual taste,
– ground black pepper,
– Herbs to taste to choose from,
– vegetable oil.


1. Wash the rabbit, dry with a paper towel, cut into pieces a la carte.
2. Prepare a mixture:
– Take olive oil, mix it with pepper, salt – mix.
3. Pieces of rabbit put in an enamel bowl, rub the cooked mixture – put aside to marinate for one hour.
4. Preheat oven to 200 degrees.
5. Take one carrot, onion, celery – all vegetables are washed, cleaned, cut into small pieces – prepared vegetables to put on a baking sheet, put the pieces of rabbit – send in preheated oven – bake for 15 – 20 minutes.
6. Stir the vegetables and rabbit pieces to shift to the skillet, pour in a dry white wine, add the chopped herbs in advance – all mix well.
7. All the ingredients with salt to taste, season with black pepper – once more mix and simmer for half an hour.
Culinary advice:
– If necessary, with the ingredients in a saucepan pour a little water.
8. zucchini, potatoes, carrots – Wash, peel, cut into small pieces.
9. Cherry tomatoes and vegetables lay on a heated pan with vegetable oil – fry, stirring occasionally vegetables for ten minutes.
10. Serve rabbit with sauteed vegetables is recommended.

Note:  You can decorate a dish of fresh herbs to your taste.
This dish can cook and hostess with a different kind of meat – will be especially tasty and festive, in addition, add the white wine dish its own “flavor” to the festive table, a festive and extraordinary taste of a dish, especially if it is to decorate for the holiday.

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