Meat in wine in a multicooker
Description
An exquisite and delicious dish. First, marinate the meat in wine for 2–3 hours. Finely chop and sauté bacon in a multicooker, then add onion and garlic. Next, add the meat coated in flour, as well as carrots, rhubarb, broth, tomato paste, the wine used for marinating, cognac, and spices. Simmer for 1.5 hours. Add bay leaf 5 minutes before the dish is ready. Serve with young potatoes or rice.
Instructions
- 1
Step 1
Cut the rabbit carcass into pieces, pour wine over it, and let it marinate for two to three hours. Finely chop the bacon and fry it in the multicooker bowl for 10 minutes. Then add chopped onion and garlic, and sauté until translucent.
- 2
Step 2
Remove the meat from the wine, sprinkle with flour, and fry in a pan until golden brown.
- 3
Step 3
Place the meat, carrots, rhubarb, broth, tomato paste, wine in which the rabbit was marinated, cognac, and spices into the multicooker.
- 4
Step 4
Close the lid and simmer for 1.5 hours. Add bay leaf 5 minutes before the dish is ready. Serve with new potatoes or rice.