Królik w białym winie (Drukuj)
Delikatny królik duszony w bogatym sosie z białego wina, idealne danie na specjalne okazje lub rodzinny posiłek.
# Składniki:
→ Meat
01 -
1.5 kg rabbit, cut into pieces
→ Vegetables
02 -
2 tablespoons olive oil
03 -
1 onion, chopped
04 -
2 carrots, sliced
05 -
2 garlic cloves, minced
06 -
200 g mushrooms, sliced
→ Liquids
07 -
500 ml dry white wine
08 -
250 ml chicken broth
09 -
2 tablespoons Dijon mustard
→ Herbs
10 -
2 sprigs fresh thyme
11 -
1 bay leaf
12 -
Salt and pepper to taste
# Kroki wykonania:
01 -
Heat the olive oil in a large Dutch oven over medium heat. Add the rabbit pieces and brown them on all sides. Remove the rabbit and set aside.
02 -
In the same pot, add the onion, carrots, and garlic. Sauté until the vegetables are softened, about 5 minutes.
03 -
Add the mushrooms and cook until they are browned.
04 -
Return the rabbit to the pot and stir in the white wine, chicken broth, Dijon mustard, thyme, and bay leaf. Season with salt and pepper.
05 -
Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 1 hour, or until the rabbit is tender.
06 -
Remove the rabbit and keep warm. Increase the heat to medium-high and reduce the sauce for about 10 minutes, until thickened.
07 -
Serve the rabbit with the sauce spooned over the top.
# Uwagi:
01 -
Serve with crusty bread or over a bed of mashed potatoes.
02 -
For a twist, add a splash of brandy to the sauce before reducing.