Rabbit in wine sauce with apples on Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/krolik-v-vinnom-souse-s-yablokami/

      Ingredient notes:

      Rabbit. For stewing, it’s best to buy hind legs—they turn out tender and juicy. Back meat is not suitable for this purpose—lean fillet can become dry with this cooking method.

      As a variation, you can prepare this dish with chicken legs instead of rabbit. It will take less time to cook.

      Apples. For this recipe, it’s better to use apples with firmer flesh that do not turn to puree. For example, Granny Smith or Simerenko.

      Wine. Use dry white wine—ideally Chardonnay or Riesling. If you prefer a more fragrant wine, you can use Sauvignon Blanc, but this will make the wine taste more pronounced. Alternatively, you can replace the wine with apple cider.

      Yes, the alcohol fully evaporates during the sauce preparation and further stewing. But if this is still unacceptable for you, cook the dish with chicken broth instead of wine. The aroma will be different, and the wine’s acidity will be lost.

      Cream. The minimum fat content of cream for the sauce is 20%. If desired or appropriate, you can use 33%—in that case, add a little less.

      Thyme. If you don’t have fresh thyme, use dried. For the given amount of ingredients, half a teaspoon will suffice.

      Onion. Regular yellow onion is fine, but you may substitute it with shallots if you prefer.

      Garlic. I insist on fresh garlic here, as dried garlic will give a slightly different aroma.

      Celery. Used mainly for aroma. If you don’t like it, just leave it out.

      Proceeding to cooking:

      Fry the thighs over high heat until golden brown on both sides, about one minute per side.

      Place in a stew pot.

      Finely chop the onion and celery. Sauté in vegetable oil over medium heat for 3-4 minutes.

      Add flour and cook, stirring, for 1 minute. Pour in wine and cook for a couple of minutes.

      Transfer the contents from the skillet to the stew pot with the rabbit. Add thyme, finely chopped garlic, salt, and a couple of glasses of water—the liquid should not completely cover the meat (see photo).

      Bring to a boil on the stovetop, cover, and transfer to a preheated oven at 200°C. My stewing took about an hour and a half until tender. Timing may vary depending on the age and activity level of the rabbit.

      20 minutes before serving, add peeled and diced apples. 10 minutes before finishing, add cream.

      Serve with mashed potatoes, boiled pasta, or rice.

      Enjoy your meal!

      This recipe for rabbit in wine sauce with apples was tested and prepared by Chef Tatyana Nazaryuk, author of Delicious Blog.

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