Braised Rabbit In Red Wine Argentine Style Recipe

Name: Braised Rabbit In Red Wine Argentine Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 rabbits, cut in pieces seasoned well with salt and pepper; 1 (750 ml) bottle wine (dry red Argentinean); 1 carrot, chopped; 1 onion, chopped; 3 celery ribs, chopped; 1 bouquet garni (fresh parsley, thyme and oregano); 3 garlic cloves; 2 tablespoons olive oil; Chimichurri Sauce; 1 cup fresh Italian parsley, packed tight; 2 fresh bay leaves, chopped; 3 tablespoons fresh oregano or 3 tablespoons marjoram leaves; 3 ounces extra virgin olive oil; 2 tablespoons sturdy red wine vinegar; 1/4 cup fresh cilantro leaves, packed tight; 2 garlic cloves, peeled; 1 fresh serrano chili; 1/2 teaspoon ground cumin; 1/2 teaspoon salt

Servings: persons

2 rabbits, cut in pieces seasoned well with salt and pepper
1 (750 ml) bottle wine (dry red Argentinean)
1 carrot, chopped
1 onion, chopped
3 celery ribs, chopped
1 bouquet garni (fresh parsley, thyme and oregano)
3 garlic cloves
2 tablespoons olive oil
Chimichurri Sauce
1 cup fresh Italian parsley, packed tight
2 fresh bay leaves, chopped
3 tablespoons fresh oregano or 3 tablespoons marjoram leaves
3 ounces extra virgin olive oil
2 tablespoons sturdy red wine vinegar
1/4 cup fresh cilantro leaves, packed tight
2 garlic cloves, peeled
1 fresh serrano chili
1/2 teaspoon ground cumin
1/2 teaspoon salt

1
Combine all Chimichurri Sauce ingredients except the oil and vinegar in a large mortar/pestle. Add the liquids once the herbs and seasonings are well pureed. Feel free to use a food processor if you must. Reserve.
2
In a large Dutch oven over medium-high heat, brown the rabbit pieces in the oil, in batches if need be. Remove and reserve rabbit, saute the vegetables and herbs until onions are glassy and add rabbit back to pot.
3
Add wine, bring to a slow boil and stir, then cover and cook, turning heat to low, for 90 minutes. Allow rabbit to cool in liquid with lid on for one hour at room temperature Then transfer rabbit to a work bowl, strain broth, pouring over the rabbit pieces and cover with plastic wrap, refrigerate.
4
Remove rabbit from wine broth, bring broth to a boil over medium heat and reduce to sauce consistency. Allow rabbit to come to room temp while sauce is reducing, and grill or broil to heat through and crisp the rabbit pieces. Serve rabbit, covering the meat with the sauce and passing lots of chimmichuri at the table.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 rabbits, cut in pieces seasoned well with salt and pepper, 1 (750 ml) bottle wine (dry red Argentinean), 1 carrot, chopped, 1 onion, chopped, and more.

Yes, Braised Rabbit In Red Wine Argentine Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Rabbit In Red Wine Argentine Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions