Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the rabbit pieces and brown on all sides, about 5 minutes.
3. Remove the rabbit from the pot and set aside.
4. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Add the red wine and chicken broth to the pot and stir to combine.
6. Add the bay leaves, thyme, salt, and pepper to the pot and stir to combine.
7. Return the rabbit pieces to the pot, making sure they are submerged in the liquid.
8. Cover the pot with the lid and bring to a simmer.
9. Reduce the heat to low and simmer for 1-1.5 hours, or until the rabbit is tender and falling off the bone.
10. Remove the bay leaves and discard.
11. Serve the rabbit hot with the braising liquid spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 1-1.5 hours
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Protein: 30g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Red wine can be substituted with beef broth or grape juice.
- Chicken broth can be substituted with vegetable broth or water.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Add a splash of balsamic vinegar to the braising liquid for a tangy twist.
Tips and tricks:
- Make sure to brown the rabbit pieces well before braising to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Serve with crusty bread to soak up the delicious braising liquid.
Storage instructions:
Store leftover rabbit and braising liquid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rabbit and braising liquid in a pot over low heat until heated through.
Presentation ideas:
Serve the rabbit on a platter with the braising liquid spooned over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme
Pairings:
- Serve with a side of roasted potatoes or mashed sweet potatoes.
- Pair with a glass of red wine, such as Pinot Noir or Syrah.
Suggested side dishes:
- Roasted potatoes
- Mashed sweet potatoes
- Steamed green beans
- Roasted carrots
Troubleshooting advice:
- If the braising liquid is too thin, remove the rabbit pieces and simmer the liquid over medium-high heat until it thickens to your desired consistency.
- If the rabbit is tough, continue to simmer until it becomes tender.
Food safety advice:
- Make sure to cook the rabbit to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Langa-style braised rabbit is a traditional South African dish that originated in the Cape Malay community. It is typically made with a blend of spices, including cinnamon, coriander, and cumin, and is often served with rice or bread.
Flavor profiles:
Savory, rich, and slightly sweet from the red wine and onions.
Serving suggestions:
Serve with crusty bread to soak up the delicious braising liquid.
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Region: Portuguese