Rabbit in wine
Description
The recipe won't take much time. To prepare rabbit in wine, you don't need any special cooking skills. The only difficulty is properly "breaking down" the meat, removing extra inedible parts. Alternatively, you can buy boneless rabbit meat from the store if you don't want to deal with the whole carcass. By the way, this dish can be cooked not only in a multicooker, but also in a regular deep pot. Serve hot.
Instructions
- 1
Step 1
Cut the rabbit into pieces, removing excess bones, tendons, and other unwanted parts. Wash and peel the vegetables.
- 2
Step 2
Heat olive oil in a skillet and sear the rabbit on all sides until golden brown. Season with salt and pepper to taste.
- 3
Step 3
Transfer the rabbit to a plate. Add oil to the pan and sauté finely chopped onion and carrot in it. After 5-6 minutes, add pepper cut into strips.
- 4
Step 4
Blanch the tomatoes and remove their skins. Transfer the flesh to the multicooker bowl, and also add half of the vegetable sauté. Place the rabbit on top.
- 5
Step 5
Sprinkle the remaining sautéed mixture over the rabbit. Add chopped parsley and pour in white wine. Set the "Stewing" mode for 1.5 hours. Five minutes before completion, add minced garlic and sliced olives.
- 6
Step 6
Done.