Surely you’ve cooked rabbit, but have you tried this rabbit rice with red wine? If you haven’t tried it yet, now is the time to do so.
Our proposal today for you is rabbit rice with red wine. Versatile, the rabbit is a food that can be cooked in different ways: its back, for example, is great for roasting, but what we suggest is a stew where, along with the rabbit, the other great protagonist is wine. red.
For the delight to be complete, you have to choose a good wine, to ensure that the final result is full of flavor. Use to cook the same wine you choose to drink. This is the golden rule!
Rabbit rice with red wine and whiskey
- 4 cloves of garlic
- 2 bay leaves
- 2 c. of tomato pulp soup
- 1 cup steamed rice
- 1 cup of water
- 1 glass of brandy
- 1 glass of whiskey
- 1 onion
- 1 tomato
- 1 chilli
- 1 beef seasoning broth
- 1/2 rabbit
- salt and pepper qb
- Red wine and olive oil, to taste
- The day before, cut the rabbit into pieces and season with salt, bay leaf and chopped garlic.
- Add red wine until the rabbit is covered.
- In a pan, place a drizzle of olive oil with the finely chopped onion and the tomato cut into pieces and bring to the boil.
- Let it cook for a few minutes, add the tomato pulp and stir very well.
- Add the rabbit and marinade and season with pepper, chilli and beef broth.
- Let it cook for 30 minutes on low heat.
- Add the brandy and whiskey and let it boil for 2 minutes.
- Add a cup of hot water and the rice and cook for 10 to 15 minutes.
- Adjust the seasoning, if necessary, remove the pan from the heat and let it rest for 5 minutes.
- Serve immediately garnished with fresh basil leaves.
Tips for cooking the perfect rabbit
1. Marine with vinegar or lemon. These ingredients will remove the wild smell from the rabbit, in addition to tenderizing its meat.
2. Cook essential time. Respect the times indicated by the recipe. Cooking too long will only make the meat harden.
3. Bake for the right time. If you opt for a roasted rabbit recipe, you should also pay attention to the times. Too much oven will make the meat very dry and not very tasty.
4. Don’t buy a new rabbit. Its meat is still underripe and this can be felt in the taste.
5. Make fluid sauces. The very dense and greasy sauces end up canceling out the natural flavor of the rabbit meat and making it an excessively caloric dish.
If you find it difficult to cook rabbit, write down the tips we left you and carefully follow the recipe for rabbit rice with red wine that we suggest. You’ll see that it’s not that complicated and the big secret is to use the highest quality food and not overcook it. Want to know a secret? Go taste the meat regularly. That way, you don’t run the risk of cooking it too long.
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