Rabbit stew in white wine

Description

Today I offer you the tenderest rabbit stew in white wine. Today I'm cooking in a slow cooker, but it can easily be cooked in a conventional oven.

Ingredients

Rabbit

1 kg
Potatoes

500 g
Cabbage

300 g
Carrots

1 piece
Dry white wine

600 ml
Garlic

5 piece
Lemon

0.5 piece
Olive oil

5 Tbsp
Butter

2 tsp
Thyme
Rosemary
Marjoram
Salt
Onion

1 piece

Cooking

At least 2-4 hours before cooking, marinate the meat. The rabbit cut away all the fat (it will come in handy when preparing any other dietary dishes). Cut into pieces the size of a walnut or a meatball. Bones with meat waste not, leave to stew

For the marinade, mix the zest of half a lemon, a handful of leaves of oregano, thyme, 3 cloves crushed (not minced) garlic and olive oil.

The meat is rubbed with a marinade mixture and leave to marinate. If you put to marinate overnight, put the meat in the fridge.

When the rabbit zamarinuetsya, turn multivarku mode "Meat" - 30 minutes ( my slow cooker bowl on 5L). Lid open, heat it in olive and butter. Season the rabbit with salt and pepper and lightly brown it on all sides (I have this process took almost 10 minutes, because the rabbit was too much for the bowl, so the juice did not want to boil away).

Add thyme, rosemary, garlic (the garlic press, put whole). All quickly stir and pour in the wine. The wine should almost cover the meat. Close the cover multivarki, the air valve is put in a mode "Closed" and prepare to signal. For those who cook without a slow cooker - fry the rabbit in an ovenproof form and put in preheated oven at 180* for 1.5 hours.

Prepare the vegetables for the stew. Then I can advise You to follow the tastes of your family - you can add zucchini, peppers, tomatoes, lots of greenery - Yes, anything. Today I added potatoes, cabbage, onions, carrots and tomato paste. Vegetables cut into half rings.

Cabbage, greens then chop. Try not to make it too small as the rabbit will be ready for another long and vegetables if they are chopped finely, simply turn to mush.

Close the slow cooker, set the mode "Meat" for another 30 minutes. The air valve in position "Closed". If you cook without a slow cooker - heat resistant form return to the oven for another 1-1,5, until the meat easily falls off the bone.

And now, just 1 hour of work, my miracle helper multivarka prepared vkusneishee, naidinae rabbit stew! Welcome to the table, help yourself, the Cooks!

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