If you’re a fan of traditional Spanish cuisine, you won’t want to miss out on this classic recipe for Spanish Rabbit in Red Wine. This hearty and flavorful dish is a staple in many Spanish households, especially in regions like Catalonia and Aragon. It combines tender rabbit meat with a rich and aromatic red wine sauce, creating a dish that is both comforting and delicious.
The Ingredients You’ll Need
To make Spanish Rabbit in Red Wine, you’ll need the following ingredients:
- 1 whole rabbit, cut into serving pieces
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup of red wine
- 2 cups of chicken or vegetable broth
- 2 tablespoons of tomato paste
- 1 tablespoon of olive oil
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Step 1: Sauté the Rabbit
Start by heating the olive oil in a large skillet over medium-high heat. Add the rabbit pieces and cook until browned on all sides. Remove the rabbit from the skillet and set aside.
Step 2: Prepare the Red Wine Sauce
In the same skillet, add the onions, garlic, carrots, and celery. Cook until the vegetables are softened and fragrant. Stir in the tomato paste, red wine, chicken or vegetable broth, bay leaf, dried thyme, and season with salt and pepper. Bring the mixture to a simmer.
Step 3: Simmer and Cook the Rabbit
Return the browned rabbit pieces to the skillet and bring the sauce to a gentle simmer. Cover the skillet and let the rabbit cook for about 45 minutes to 1 hour, or until the meat is tender and cooked through. Stir occasionally and add more broth if needed to prevent the sauce from drying out.
Serving and Pairing Suggestions
Spanish Rabbit in Red Wine is often served with a side of crusty bread or over a bed of creamy mashed potatoes. The tender rabbit meat and rich sauce pair well with a full-bodied red wine such as Tempranillo or Rioja. These wines complement the flavors of the dish and enhance the overall dining experience.
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