Braised rabbit in white wine with lemon zest and oregano is a light and very aromatic dish. Lemon gives the meat and sauce interesting fresh notes and a slight sourness. Wine is responsible for the wonderful aroma of the finished dish.
Ingredients:
- Rabbit – 1 carcass
- Broth (or water) – 200 ml.
- Dry white wine – 200 ml.
- Lemon – 1 pc.
- Garlic – 2 cloves
- Dried oregano – 1 tsp
- Olive oil
- Ground black pepper
- Salt
Cooking process
1 Cut the rabbit carcass into pieces. Sprinkle salt and black pepper on all sides of each piece.
2 Fry the rabbit in heated olive oil on all sides for 7-10 minutes.
Add chopped garlic to the rabbit. Fry everything together for a few more minutes.
Pour wine into the pan and simmer for 5-7 minutes – let the alcohol evaporate.
Add the zest of one lemon, juice from half a lemon and oregano. Now pour the broth. Cover the pan with a lid and simmer for 1-1.5 hours. Until the meat is tender.
This dish can be served with any side dish of your choice. I especially like the combination with mashed potatoes.
You can also garnish the rabbit with grated zest and oregano sauce before serving.
I advise you to look at other delicious dishes that you can prepare for lunch or dinner:
Mini pie with spicy beef https://takajaeda.com/en/recipes-en/mini-pie-with-spicy-beef/
Baked Camembert with bacon in puff pastry https://takajaeda.com/en/recipes-en/baked-camembert-with-bacon-in-puff-pastry/