Rabbit in Wine Sauce
Delicious rabbit meat, braised in wine sauce with vegetables. A traditional Georgian dish with a unique flavor.
Ingredients
- Vegetable oil60 ml
- Dry Red Wine250 ml
- water400 ml
Instructions
9 steps- 1
Heat the oil in a pan, brown the rabbit meat pieces on all sides, and remove from the pan.
15 min
- 2
In the same pan, add the chopped onion, carrot, and celery and sauté.
10 min
- 3
Add tomato paste and flour, mix well, and pour in the wine and water.
5 min
- 4
Add chopped parsley, juniper berries, and bay leaves.
2 min
- 5
Place the meat pieces in the sauce, cover, and simmer over low heat for 1 hour.
60 min
- 6
Meanwhile, put the potatoes in boiling water and cook for 20 minutes, then peel.
20 min
- 7
Put the sugar in a pan and wait for it to caramelize. Pour in boiling water and stir. Add oil and finely chopped carrots and simmer for 8 minutes on low heat. Add salt and pepper.
15 min
- 8
Remove the meat from the broth, drain. Boil the broth with cracker or breadcrumbs.
5 min
- 9
Place the rabbit on a platter, surround with carrots and potatoes, and pour over the sauce.
0 min
Nutrition
1 serving ≈ 463 g
Nutrition values are estimates. - means data is unavailable.
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