Rabbit with Lots Of Garlic and White Wine
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rabbit leg (s)
- 150 g bacon, mixed
- 2 onion (s) or
- 1 vegetable onion (s)
- 3 cloves garlic
- 3 tablespoon butter or alba oil
- 1 tablespoon flour or potato flour
- 0.4 liters white wine
- 3 tablespoon white wine vinegar
- 0.2 liters cognac
- 0.2 liters cream
- 1 chilli pepper (s), dried, ground in a mortar
- 1 pinch (s) nutmeg, freshly grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the bacon into fine cubes (I usually use the already diced one, but make sure that it is diced as small as possible). Peel and finely dice the onions. Peel three cloves of garlic and place with the press. We have scrapped the press, we only cut - small cubes or thin slices. Peel the other toes, but leave them whole.
- Leave the bacon cubes in a pan with a little butter. Add the onions to the bacon and then squeeze the garlic. Meanwhile, heat the rest of the butter in a roaster and fry the legs in it on all sides. Place the bacon and onions in the roaster with the legs.
- Extinguish with the vinegar and then dust with the flour. Now add the whole cloves of garlic and the chilli. Deglaze with a very good dash of cognac and pour on the wine. Season with nutmeg and pepper. Be careful when adding salt, because the bacon is usually salted. Put the lid on and cook on a low flame for about 1 hour.
- After 40 minutes pour on the cream. We always take this step straight away I forgot the first time, and now it`s on purpose. If too much liquid boils off, add more wine or water.
- Baguette, ciabatta or country bread can be served with it. It becomes a holiday feast with bread dumplings, green beans with chanterelles and other vegetables (red cabbage, cauliflower, pointed cabbage, asparagus in white sauce or carrots). Green salad with strawberries also works well.
- In the meantime it has worked out a bit for me. I fry the meat and do everything else in an extra pan, including deglazing with cognac, white wine vinegar and white wine.
- Then I pour everything out of the pan into the roasting pan and put a good shot of white wine into the pan again so that I can really see everything from the pan. And since I never only make 4 legs, but usually a whole rabbit or many parts, we usually eat a whole bottle of white wine.
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