Rabbit In Wine Sauce
Published March 31, 1990
- Total Time
- 2 hours 30 minutes, plus overnight refrigeration
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Ingredients
THE MARINADE
2 cups red wine
2 cups water
1 bay leaf
⅛ teaspoon dried sage
¼ teaspoon freshly ground black pepper
⅛ teaspoon dried thyme
1 small onion
1 clove garlic, pressed
1 stalk celery, cut into large pieces
½ teaspoon salt
THE RABBIT
1 3-pound rabbit, quartered and marinated
About 1 cup flour, seasoned with salt and pepper, for dredging
¼ cup oil or fat from four strips of bacon, saving the bacon to put in the stew
1 onion, coarsely chopped
2 tablespoons chopped parsley
ripe tomato, chopped
1 clove garlic, minced
1 bay leaf
½ green pepper, chopped
1 cup white wine or chicken broth
Nutritional analysis per serving (4 to 6 servings)
35 grams carbs; 132 milligrams cholesterol; 567 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 15 grams fat; 6 grams fiber; 343 milligrams sodium; 51 grams protein; 3 grams sugar
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.
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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 1 ½ hours.
Private Notes