Classic Rabbit with White Wine
Традиционно ястие · Bulgarian
A traditional Bulgarian rabbit stew slow-cooked in white wine with aromatic vegetables and herbs, resulting in tender, flavorful meat.
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Съставки
- Rabbit, cut into pieces1.5 kg
- Dry white wine500 ml
- Onions, chopped2 large
- Carrots, sliced3 medium
- Celery stalks, sliced2
- Garlic, minced4 cloves
- Bay leaves2
- Fresh thyme sprigs3
- Olive oil3 tbsp
- All-purpose flour2 tbsp
- Chicken or vegetable broth250 ml
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tbsp
Стъпки
- 1
Pat the rabbit pieces dry and season generously with salt and pepper.
- 2
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the rabbit pieces on all sides. Remove rabbit and set aside.
- 3
Add chopped onions, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
- 6
Pour in the white wine and scrape the bottom of the pot to deglaze. Bring to a simmer and let it reduce slightly for 5 minutes.
- 7
Return the rabbit pieces to the pot. Add the broth, bay leaves, and thyme sprigs. Ensure the rabbit is mostly submerged.
- 8
Bring to a simmer, then cover the pot, reduce heat to low, and cook for 1.5 to 2 hours, or until the rabbit is very tender.
- 9
Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper if needed.
- 10
Serve hot, garnished with fresh parsley.
