Rabbit in wine sauce
Learn to cook rabbit meat in wine sauce to pamper yourself and surprise your family. Rabbit is a very valuable dietary product. Most often a dish of rabbit is prepared for the holidays. But nothing will prevent you cook it on a week-day, because rabbit meat is also very delicious.
Ingredients
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Rabbit meat0,8 kg
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Dry red wine0,5 l
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Tomato juice0,5 l
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Provencal herbs- to taste
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Whole wheat flour4 tbsp
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Salt- to taste
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Onion2 pcs
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Garlic4 clove
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Vegetable oil- to taste
Steps
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6. Immediately crush cloves of garlic using the wide side of your kitchen knife. Put to the onions and meat. In our case, slices of «winter» garlic were partially replaced by young spring garlic shoots. Cook for another 1.5 minutes until the garlic will reveal all its flavor, but not too long for garlic does not start to burn with a specific smell.
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8. When the wine is boiled by about a third, pour tomato juice in (tomatoes, rubbed on a grater without skin), add a mixture of Provencal herbs, if necessary season with salt. Cover the pan or cauldron with a lid, the fire switch to «low». Simmer for about 1 hour. Rabbit in wine sauce is ready!
For a side dish you can serve potatoes, vegetables or pasta.
Bon appetit!
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