Tender Rabbit with Sauce

"Just add a bottle of wine and you`ve got the perfect dish."
Preparation10 min.
Cooking90 min.
Тotal100 min.
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  • rabbit - 1, about 3.5 lb (1.5 kg)
  • onions - 2 heads
  • white wine - 1 1/5 cups (300 ml)
  • garlic - 4 cloves
  • oregano - 1 tsp
  • thyme - 1 tsp
  • bay leaf - 2
  • paprika - 1 tsp
  • black pepper - 1 tsp
  • salt
  • oil


Cut the rabbit into servings and salt them.

Heat a little oil in a wide container. Place the meat and crisp until golden.

Take it out and in the same oil braise the cut into crescents onions until crystal-colored.

Return the rabbit meat, add the offal if any are present. Stir and pour in the wine + 2/5 cup (100 ml) water.

In a wide dish put the garlic, thyme, oregano and mash them. Pour into the rabbit dish, add the paprika and black pepper.

Transfer everything to a pressure cooker and boil 20 min. Then return everything to the wide dish and add a pinch of salt.

Boil without the lid until the liquid evaporates, until dish is left in sauce only.

Serve with a garnish of choice.find similar recipes here

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