Rabbit in Apple Wine Sauce

If you're looking to switch up your protein choices or want to try something new, rabbit is a great option. Rabbit meat is a lean protein that is high in nutrients and can be prepared in many delicious ways.
Rabbit’s meat is richer and more tasty than chicken, but with similar colouring and texture. It’s gamey flavours go very well in many dishes.

Rabbit meat is a staple in traditional French cuisine such as a delicate dish like rabbit liver pâté.

While rabbit meat may not be as widely popular as chicken or beef, it's definitely worth giving it a try. With its unique flavor and versatility in the kitchen, rabbit is sure to impress your taste buds.

Small rabbits (1.5 kg or less) are the best for cooking. Mature rabbits tend to be tougher and drier.

Cutting Rabbit for stews and sautés:

Cut off the hind legs, separate them at the hip joint

Cut off the forelegs by cutting under the shoulder blade

Cut through the backbone to remove the bony ribs

Carefully remove all the rib bones

Remove all the small bones before starting to cook

This is the cut-up rabbit, with the forelegs and rib sections on the left, saddle in the center, and the hind legs and hip bone on the right.

Marinating Rabbit for at least 3 days to a week in Apple wine marinate or any dry white wine.

Preparation of rabbit for cooking:

Degrease the sauté pan and deglaze it w/ the marinade

Temper the heavy cream by slowly stirring in a hot liquid

Rabbit in Apple Wine Sauce Recipe

By Zosia Culinary Adventures | Date: June 06, 2023

Preparation Time: Cutting rabbit for stew : 30 minutes (unless you ask the butcher to help you) and Marinating 3-5 days

Cook Time: 1 hour

Yield: 4-6 servings

Ingredients:

• 1 small rabbit (1.5 kg) cut up rabbit as per visual instructions above

• Marinade ingredients:

  • 125 g carrots, chopped fine

  • 125 g onion, chopped fine

  • 3 garlic cloves, crushed

  • 125g celery stalks, chopped

  • parsley or lovage stems, chopped

  • 2 bay leaves

  • 2 allspice berries, crushed

  • 2 juniper berries, crushed

  • 1 tablespoon dried ground sage

  • 5 peppercorns, crushed

  • 20 ml salt

  • 250 ml Mushroom vinegar or red wine vinegar

  • 750 ml Apple wine or any white wine, dry table wine

• 150 g flour for dusting

• 250 ml Fresh Cream 35%

• 250 ml Vegetable liquid stock

• salt for taste

• chopped parsley for garnish

Instructions:

1. Prepare the apple wine marinate. Combine all ingredients in a non-reactive container such as glass, clay bowl or stainless steel. DO NOT USE ALUMINUM.

2. Marinate meat for at least 3 days. Make sure the meat is fully immersed under the liquid. After marinating, strain the marinade and save the liquid for a sauce base.

3. Pat dry the meat and dust in the flour.

4. Heat the oil in a sauté pan. Brown the rabbit meat on all sides and transfer into a casserole dish well covered.

5. Degrease the sauté pan and deglaze it with a little of the marinade to dissolve all the brown drippings and pour over the rabbit pieces in the casserole dish.

6. Heat the oven to 230°C or 450° F. Roast the rabbit in the oven for 30 minutes or until tender but not overcooked.

7. Gently transfer all meat pieces from the liquid into a glass bowl and set aside, keeping it warm.

8. Put back the casserole dish with remaining liquid on the burner. Add the wine marinade. Add the stock. Bring it to boil.

9. Reduce the cooking liquid by about one-third. Skim any excess fat from the top.

10. Temper the heavy cream gradually by slowly stirring in some of the hot liquid and finally mixing it all together. Use the hand blender stick to ensure the sauce is smooth. Simmer the sauce and reduce until is lightly thickened. Adjust the seasonings. Return the rabbit pieces to the sauce. Garnish with chopped fresh parsley.

11. Serve rabbit with boiled potatoes and pureed roasted beets or any sides of your choice.❤

    Enjoy it!