Red Wine Braised Rabbit with Potatoes
Rabbit leg slow-cooked in a red wine reduction with herbs, served with rustic golden potato wedges, carrots, and red onions.
110 min
Medium
Europea
2 servings
The story behind
Red wine braised rabbit is a dish that requires respect for timing. The dark, glossy sauce coats the meat, creating a professional presentation that stands out on a clean white plate. The golden potatoes provide the necessary crunchy component to balance the softness of the stew, making it a favorite for special family occasions.
Instructions
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1Sear the rabbit in a pot with oil until well browned; remove and set aside.
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2In the same pot, sauté the onion and carrot for a few minutes.
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3Return the rabbit, add the red wine and bay leaf. Cook covered over low heat until the meat is tender and the sauce has reduced.
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4Fry the potato wedges until golden and crispy.
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5Serve the rabbit glazed in its sauce alongside the vegetables and rustic potatoes for an impeccable presentation.
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