"Intoxicating" rabbit

Category: Meat dishes
"Intoxicating" rabbit

Ingredients

Rabbit 2-2.5 kg.
Bulb 2-3 pcs.
Large tomatoes 4 things.
Tomato paste 2 tbsp. l.
Dry red wine or table wine 200 ml.
Garlic 3-4 cloves
Rosemary dry or fresh 1h l. / twig
Bay leaf 2-3 pcs.
Ground: paprika and black pepper 1/2 tsp.
Salt 1 / 2-1 tbsp. l.
Olive or vegetable oil refined for frying 4 tbsp. l.
Flour for breading

Cooking method

  • "Intoxicating" rabbitCut the rabbit into pieces, wash and place in a 3 liter dish. Pour in cold water with the addition of wine vinegar (50 ml) and leave for 2-3 hours.
  • While the rabbit is soaking, prepare the vegetables: cut the onion into half rings, the tomatoes into cubes.
  • "Intoxicated" rabbitDrain the water, dry the rabbit, you can use a paper towel.
  • "Intoxicating" rabbit "Intoxicating" rabbitRoll each piece of rabbit in flour.
  • "Intoxicating" rabbit
  • "Intoxicated" rabbitFry the meat in olive oil on both sides.
  • "Intoxicated" rabbitPut the pieces of fried meat in a roasting pan or a saucepan with a thick bottom, cover with a lid.
  • "Intoxicated" rabbitWhile the rabbit is fried, prepare the frying of vegetables, for this first fry the onions, then add the tomatoes, simmer a little.
  • "Intoxicating" rabbitAdd tomato paste, at the same stage you can add salt, rosemary, paprika, pepper. Mix everything well
  • "Intoxicating" rabbit
  • "Intoxicated" rabbit Put the frying on the meat in a roasting pan. You can add spices at this stage of cooking.
  • "Intoxicating" rabbitPour 1/2 - 1 tbsp. hot water or any broth and put on fire, as soon as it boils, reduce heat to medium, cover and leave to simmer.
  • After 30 minutes, add wine, chopped garlic, bay leaf, reduce the heat even more, cover and simmer until tender, I simmer for another 1 hour, it all depends on the rabbit, the time until the meat is fully cooked may take less.

Note

During the preparation of the dish, the aroma will persist throughout the kitchen, and its piquant taste is in great harmony with rice.

ang-kay
How I love the rabbit! I never did it in tomato, only in sour cream. On occasion, they are in space, I'll try. Tanya, thanks)
Tatyana1103
Angela, try it, you won't regret it. The rabbit is tasty both in milk and in tomato, although the tomato will taste more saturated, I would say: "More interesting"

Rituslya
Tanya, thanks for the recipe! Very interesting.
I also sometimes make a rabbit in sour cream, but I want to try it in a different way. Diversify the taste, as they say.
Tanya, thanks. I will definitely try.
Tatyana1103
Ritochka, try it, the taste is very interesting, it doesn't look like a rabbit in sour cream at all. The rabbit turns out to be tender and a lot of sauce, delicious with rice, if you don't like it with rice, with potatoes is also good

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