How to Cook Rabbit in Wine and Garlic Sauce

How to Cook Rabbit in Wine and Garlic Sauce

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Pan Roasted Rabbit in Wine and Garlic Sauce is the best and easiest way to cook whole rabbit.

Course: Main Course

Cuisine: Italian

Keyword: how to cook rabbit, pan braised rabbit

Servings: 6

Calories: 146 kcal

Author: Olga at Whatsinthepan

Ingredients

·      1 lb. rabbit (defrosted and cut up)

·      1 tbsp olive oil (or sunflower oil)

·      1 cup dry white wine

·      1/2 cup chicken stock

·      sea salt

·      fresh thyme

·      a splash of water

Instructions

Cut the rabbit down

1.   Using a very sharp knife or a meat cleaver, cut the rabbit in 4 parts: back legs, 2 pieces for the bust and another piece front legs. Then divide the leg pieces in two so that each piece was only one leg.

Pan Sear the Rabbit

1.   Heat a large pan on medium-high heat and add oil to the pan. Add the rabbit pieces and sear them on all sides until it is all well browned (5 minutes per each side). It's important to be patient when coloring the meat - don't turn too often. Season the rabbit with salt and pepper while it's cooking.

2.   Reduce the heat slightly and add chopped garlic to the pan. Brown the garlic while continuing to cook rabbit, about 2-3 minutes. Make sure that the pan is not too hot at this point.

Make White Wine Sauce

1.   Make sure that the pan is on low heat now. Season the rabbit again and deglaze with white wine to get all the caramelized juices from the bottom of the pan. After the wine evaporated, we're left with syrupy substance of the wine. Now add chicken stock, cover the pan and braise for 15 minutes.

2.   Turn rabbit pieces on the opposite side and cook for 10-15 minutes more (this ensures that both sides of the rabbit gets equal amount of cooking). Add a splash of water if the sauce starts to become too thick.

3.   Serve with fresh thyme.

4.   effort.

SOURCE   https://whatsinthepan.com

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