Rabbit in white wine

2 servings
8 hours

Chop the rabbit carcass into pieces and take a few pieces to cook. Rinse the meat in running water.

Pour white wine over the rabbit meat, cover with clingfilm and leave to marinate for at least 6 hours.

After marinating, remove the rabbit pieces from the wine and dry with paper wipes.

Pour some flour into a small plate and roll each piece of rabbit in the flour on all sides. Make sure the flour covers each piece evenly.

Preheat the pan to hot and pour in some vegetable oil. Spoon all the pieces of the bunny, floured, and fry them on all sides until golden. Sprinkle some salt and spices over the meat.

Peel the onions and rinse. Then cut the onions into half rings and add to the meat in the pan. Fry everything together for 2-3 minutes. During this time, the onion will become a transparent color.

Pour the remaining marinade into the pan and bring to the boil. Cover the pan with a lid and simmer over a low heat for 1. 5 hours. Turn the rabbit pieces a couple of times during the extinguishing process. If the liquid evaporates quickly, then water a little hot water.

During extinguishing, the onion will soften completely and the gravy will become thicker. The meat is perfectly soaked in wine sauce and will become soft, fragrant and tender. Such a rabbit dish can be served as an independent dish or supplemented with any side dish. Enjoy your meal!