Rabbit in wine sauce

Steps

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  1. Cut the rabbit into servings or appropriate for your container medium pieces. The rabbit should be clean and dry before breading with paper towels.
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  2. For breading, mix flour, salt and black pepper in a deep bowl.
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  3. Roll each piece of rabbit meat in your final bread flour mix.
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  4. By this time, the pan should be heated with vegetable oil. Lay the rabbit pieces in flour to the oil, fry them to a visible brown crust on all sides.
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  5. Along with roasting rabbit chop an onion, put it in the pan, when the rabbit will already be brown, and then fry them together, stirring with a spatula.
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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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  7. Pour red wine in the pan, turn flame of a burner plate on «maximum» (if the pan is not too deep it is best to shift the meat with garlic and onions in the cauldron or thick-walled pot). Boil alcohol down from the wine during 10 minutes and then turn down fire to a below average position.
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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!