Ingredients with Measurements:
- 2 lbs rabbit meat, cut into serving pieces
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, and black pepper. Dredge rabbit meat in the flour mixture, shaking off any excess.
2. Heat olive oil in a Dutch oven over medium-high heat. Add rabbit meat and brown on all sides, about 5-7 minutes. Remove rabbit meat from the pot and set aside.
3. Add chopped onion and minced garlic to the pot and sauté until softened, about 3-5 minutes.
4. Pour in white wine and chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
5. Add sliced mushrooms and return rabbit meat to the pot. Cover with the lid and simmer on low heat for 1-1.5 hours, or until rabbit meat is tender and cooked through.
6. Sprinkle chopped parsley over the top before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1-1.5 hours
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or pork.
- White wine can be substituted with chicken broth or vegetable broth.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use red wine instead of white wine for a richer flavor.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Make sure to brown the rabbit meat well before braising to develop a deep, rich flavor.
- If the sauce is too thin, remove the rabbit meat from the pot and simmer the sauce on high heat until it thickens to your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the braised rabbit with white wine and mushrooms in a shallow bowl, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of roasted potatoes or mashed potatoes.
- A green salad with a tangy vinaigrette would also pair well with this dish.
Suggested side dishes:
- Roasted potatoes
- Mashed potatoes
- Green salad with vinaigrette
Troubleshooting advice:
- If the rabbit meat is tough, it may not have been cooked long enough. Continue to simmer until tender.
- If the sauce is too thin, remove the rabbit meat from the pot and simmer the sauce on high heat until it thickens to your desired consistency.
Food safety advice:
- Make sure to cook rabbit meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
Braised rabbit is a traditional dish in many European countries, including France, Italy, and Spain.
Flavor profiles:
Savory, earthy, and slightly tangy from the white wine.
Serving suggestions:
Serve with a side of roasted or mashed potatoes and a green salad with vinaigrette.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A