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Rabbit meat hunted in white wine

Rabbit meat hunted in white wine

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Hunting rabbit meat has a completely different structure, color, firmness than the rabbit, it is a meat that must be heat treated for a long time over medium heat, simmered leisurely to get the real flavor out of it.

Marinating game meat is very important, my advice is to give it a 12-hour break in a marinade made of white wine, a little olive oil, salt, pepper, bay leaf, rosemary.

After leaving the meat to marinate overnight in the refrigerator, brown it a little in a pan with a little oil in which we put the bay leaf and rosemary to release their flavor. it is a necessary technique for any meat stewed then for a long time, so we get a crispy crust and more importantly we keep the juicy meat inside. Once well browned, add the large chopped vegetables (onions and carrots), brown a little and powder with a little flour, deglaze with white wine (semi-sweet), then add the stock / chicken soup, a tablespoon of tomatoes, a medium tablespoon of mustard, garlic, herbs and put in the oven.

If a domestic rabbit is made in about 45 minutes for hunting, it takes at least an hour and a half to 2 hours. I left it for 2 hours at 180 degrees, the last 15 minutes it made a lid, in a clay pot, from time to time I watered the meat with the juice from the tray to increase its flavor. At the end I brushed the meat with a little honey for gloss and flavor and I watered it well with sauce.

It goes great with any neutral garnish like pasta, potatoes, rice, I served the steak with a mashed potato flavored with mustard seeds that combines well with the intense flavors of the sauce. I wish you good appetite and good work, it is the kind of recipe that does not require much time and goes great at a larger table where everyone eats to satiety :).

Rabbit steak

Put it to boil in water in a large bowl and bring to the boil while collecting the foam resulting from boiling. When this foam no longer appears, add sliced ​​or whole carrots, whole onions, peppercorns and oil.

Boil until we realize that the meat has penetrated

When the meat is penetrated, add the broth paste, 2 bay leaves and a little thyme and put it in the preheated oven for browning (30 min).

When it is almost ready to add a glass of wine or beer.

The sauce is preferable not to be too much to be very good if we long it loses its taste.

I can also tell you about the sauce that it can remain white (without broth), put it in the oven and at the end put the wine.

The recipe has been made in my family for a long time, but I like to ask my uncle Ovidiu Podaru, who is very good at cooking, every time the details of finesse.

In the images I have attached, two rabbits are prepared (one from Craiova and one from Vilcea )

Finely chop the onion and fry it well in a pan, in all the oil, 2 minutes then adding the meat cut into larger pieces (3-4 cm).

Stir until it coagulates on the surface (2-3 minutes), then add the wine, rum, spices and salt, continuing to fry over low heat, covered, until well softened, adding a little water or juice. the meat was marinated, taking care that, at the end, the sauce was low.

The cold meat is passed through the mincer 3 times together with the raw liver, the bagel soaked in milk or water and unsalted and with smoked bacon. Add sour cream, melted but cold butter, and yolks to the mince, mixing well.

The beaten egg whites are mixed with the composition only by inverting, then they are desiccated in the form, baked and served in the same way.

400 g rabbit liver (or casserole)

The rabbit liver (I found a casserole in the supermarket with 10 lei) is left in a casserole covered with sweet milk in the evening, this will make it fluffier and sweeter. If you do not have milk in the house, wash the liver with cold water until there is no blood left in the water. In a frying pan, fry two large onions, finely chopped in a little butter. The chopped liver or whole pieces are added over the hardened onions and browned well on both sides until it catches a brown crust and no more blood flows from it. Over the browned liver on both sides add a cup of white wine, turn down the heat and cover the pan with a lid. Leave it on the fire until all the sauce decreases, you can add garlic. For children, you can strain or mix the whole composition of the food, thus obtaining an exceptional liver pate that can be served in the morning with toast. I gave it to my 11 month old baby and it was a real success, especially since he doesn't eat much liver. I wish you good luck!

Rabbit raised in the yard, prepared in the oven

If you are lucky enough to find a pet rabbit in the market or to receive it from a breeding friend, do not hesitate to buy it. I received it from my mother, who received it from a sister of mine, who received it directly from the source (rabbit breeder) !!

As it is not something you can buy when you want, there are no criteria to choose. However, if you can choose, look for a stuffed / beaten rabbit (small in length, but chubby), with white to pink flesh, with a little more fat on it, at about 2-3 Kg.


  • 1 bigger rabbit with some fat inside,
  • olive oil,
  • spices (peppercorns, mustard seeds, coriander seeds, rosemary sprigs,
  • garlic,
  • coarse salt,
  • dry white wine.

Cooked well, the domestic rabbit is much tastier than the hare. It is not tangy, it is not bland, it has the flavor of the field and the grass, but also the taste of quality meat, being fed with corn or wheat.

If it is frozen, let it thaw on its own, from evening to morning. Wash it well with cold water, take the skins off the meat, clean it well inside. Wipe it with a dry cloth.

Grease the rabbit with a little olive oil, add salt, pepper, thyme (to taste) and massage the meat well. Put it in a stainless steel tray or in an enameled tray or in a heat-resistant clay tray, which you greased with a little oil, on some wooden sticks, so that the meat does not stick to the tray. Add 2 bay leaves, peppercorns, mustard seeds, rosemary sprigs and 3 cloves of uncleaned / peeled garlic.

Step by step recipe

  1. Removing traces of down from the meat, washing the rabbit with cold / warm water, dabbing with absorbent paper / wiping with a dry cloth.
  2. Massage the whole rabbit with olive oil and place in a baking tray.
  3. Add to the pan spices, garlic cloves. Season the rabbit with coarse salt.
  4. Insert the tray in the stove oven, first over high heat until the meat turns a light copper color and then until cooked to the right heat. Add dry, white wine to the baking tray when fat begins to accumulate in the pan. During baking, the rabbit is sprinkled with the sauce from the pan.
  5. Serve rabbit with fresh vegetables and / or with mustard and warm bread (for soaking in the delicious sauce) or with a garnish of sauerkraut.

Put the tray in the hot oven and let it simmer for about 15 minutes, then adjust the heat to make the rabbit leisurely, about 2 & # 8211 3 hours. Don't go to the TV, sit around. Make sure it doesn't burn (if the fire is too big), grease the rabbit with sauce, turn it over, being careful not to break it or sprinkle it with sauce that reddens the skin.

When the meat catches some brownness on both sides (about when you reduce the heat), add a glass of white wine and a glass of brandy / brandy if you have it, carefully pouring over the meat. Alcohol fumes will come out, which can make you dizzy easily. But what does it matter? Deserve.

The steak is ready when the meat is white & slightly brown, the fork enters the rabbit's pulp easily and the sauce is left lying on the bottom of the tray (the alcohol has completely evaporated).

Be careful where you are with your nose, the smells can knock you down and you can't resist until you sit down at the table with your loved ones.

The steak is served hot, with mashed potatoes, over which you put the remaining sauce.

Rabbit steak can also be served with pickled cabbage garnish.

Go for a glass of house wine from figs, which is strong, semi-dry.

It is not mandatory to serve fresh vegetables ! For the rabbit served without garnish, fresh or pan-fried vegetables in a little butter are suitable. Cucumbers and donuts in vinegar should not be missing, especially if the rabbit is served with sauerkraut. Look for some sour pickles in the pantry, it can't be something from last year, if this year's ones weren't made.

Don't forget to put on the kitchen gloves when handling the tray, otherwise you might get burned and your steak may not calm down.

Good appetite you gourmet brothers and you gourmet brothers from everywhere, wherever you are in the world! Do not avoid rabbit meat. It can be found in the market in autumn, knowing that the slaughter of domestic rabbits is done in October-November if you want to use fur, after ripening, in different garments. Well prepared, the rabbit steak is a real delicacy.

Other rabbit hunting recipes


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The marinade composition contains: a cup of vinegar, a cup of oil, a grated celery, a chopped onion, 1 liter of wine, 5 cloves finely chopped garlic, salt, pepper.


Wash the meat and cut it into smaller pieces, pass the meat through a bowl in which I put white wine and vinegar then drain the meat and place in a clean bowl. Add a few leaves of s read everything

Rabbit meat in white wine

Rabbit meat in white wine from: rabbit meat, onion, garlic, carrots, olive oil, celery, potatoes, wine, chicken soup, bay leaves, salt, pepper.


  • 2 rabbit hind legs
  • 1 large onion
  • 6 garlic cloves
  • 3 carrots
  • 1 tablespoon olive oil
  • 1/2 celery root
  • 2 potatoes
  • 400 ml dry white wine
  • 200 ml chicken soup
  • 2 was dafin
  • salt
  • pepper

Method of preparation:

Wash the meat well. Then peel the onion, carrots, celery, garlic and potatoes. Cut the onion into fish, and the carrots and celery into cubes.

The garlic is crushed as for the juice. Cut the potatoes into suitable pieces and keep them in cold water until use.

Put all the above ingredients in a bowl (except the potatoes) and add the white wine, olive oil, soup and bay leaves. Add salt and pepper to taste, then place in a preheated oven.

After 1 hour, add the potatoes to the pan so that they are well covered by the sauce. Cover the pot and bake for another 30 minutes.

When it is almost ready, the dish is uncovered and left for another 10 minutes, until the meat is nicely browned.

Rabbit steak in white wine

Cut the bacon into cubes and fry it in a pan with 2 tablespoons of olive oil until the fat melts. When the fat has melted, remove the bacon from the pan and set aside.

In the same pan, fry the rabbit meat. When the rabbits are almost ready, take them out and set them aside.

Add to the pan another 2 tablespoons of oil, sliced ​​onion, chopped garlic, oregano, thyme, salt and pepper to taste.

Let it soften over low heat, then add the bacon and rabbit meat.

Pour the wine and let it boil until the alcohol evaporates.

Season if necessary, then pour 3 tablespoons of hot chicken soup. Boil for 40 minutes, until the meat becomes tender, in the meantime, if necessary, add a little more soup.

When the meat is ready, take it out of the pan and keep it warm.

Put the butter rubbed with flour in the pan, mix well until the butter melts, add a pinch of soup and cook for 5 minutes, until the sauce thickens.

Arrange the rabbit steak in a serving plate, pour the sauce on top and serve hot.

What ingredients do we use for the bagged rabbit steak recipe?

  • -4 rabbit legs
  • -salt
  • -pepper
  • -oregano
  • -rosemary
  • -sage
  • -4 cloves of garlic
  • -1ardei
  • -2 carrots
  • -2 onions
  • -250 gr cherry tomatoes
  • -3 tablespoons oil
  • For bait:
  • -4 cloves of garlic
  • -piper seeds
  • -2 onions cut into 4
  • -rosemary
  • -a bay leaf
  • -2 tablespoons vinegar
  • -white wine and water in equal quantities until it covers the meat.


  1. Mutaxe

    Agree, the message very useful

  2. Cristiano


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