Rabbit and White Wine Stew Recipe
Summary
Preparation Time2 Hr 30 MinCooking Time30 Min
Ready In3 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupParty
Ingredients
| Plain flour | 3 Tablespoon | |
| 2kg Rabbit portions, cut into large pieces | ||
| Olive oil | 4 Tablespoon | |
| Onions | 2 , chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| White wine vinegar | 2 Tablespoon | |
| Light brown sugar | 1 1/2 Tablespoon | |
| Dry white wine | 300 Milliliter | |
| Chicken stock | 1 Liter | |
| 400 g tin Peeled plum tomatoes | ||
| Bay leaves | 4 | |
| 12 Taggiasca olives | ||
| 2 Oregano sprigs | ||
Directions
Sprinkle the flour on a plate.
Season generously; roll the rabbit1 pieces in the flour to coat lightly.
Heat the olive oil in a large casserole set over a medium heat.
Brown the rabbit all over, being careful not to overcrowd the pan, or the pieces will stew rather than fry - do it in stages if necessary.
Set aside on a plate.
Add the onion and garlic and fry for 5 minutes, stirring, until softened.
Increase the heat, add the vinegar, sugar and wine and reduce by half.
Then add the stock, tomatoes and bay leaves; reduce the heat and return the rabbit pieces and any juices.
Simmer very gently, partially covered, for 2 hours 30 minutes until the meat is very tender.
Top it up with a little boiling water or stock if it begins to look dry.
Add the olives and oregano and simmer for 10 minutes more.
Adjust the seasoning to taste.
Season generously; roll the rabbit1 pieces in the flour to coat lightly.
Heat the olive oil in a large casserole set over a medium heat.
Brown the rabbit all over, being careful not to overcrowd the pan, or the pieces will stew rather than fry - do it in stages if necessary.
Set aside on a plate.
Add the onion and garlic and fry for 5 minutes, stirring, until softened.
Increase the heat, add the vinegar, sugar and wine and reduce by half.
Then add the stock, tomatoes and bay leaves; reduce the heat and return the rabbit pieces and any juices.
Simmer very gently, partially covered, for 2 hours 30 minutes until the meat is very tender.
Top it up with a little boiling water or stock if it begins to look dry.
Add the olives and oregano and simmer for 10 minutes more.
Adjust the seasoning to taste.
Chef
