Belgian Rabbit in Wine Recipe: A Rich and Flavorful Dish Perfect for Any Occasion
This classic Belgian recipe features tender rabbits and livers cooked in a savory mixture of onions, bay leaf, burgundy wine, and red wine vinegar. With hints of lemon, thyme, salt, and black pepper,...
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Peeler
- Apple corer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Dutch oven
- Skillet
- Saucepan
- Stove
- Refrigerator
- Wooden spoon
- Spoon
- Serving platter
- Ladle
Ingredients
- 2 rabbits (2.5 lb (1.13 kg) each) or 1 hare, cut into serving pieces
- rabbit livers
- 2 large onions
- 1 bay leaf
- 2 1/2 cups red burgundy wine
- 1 tbsp red wine vinegar
- juice of 1 lemon
- 1 pinch dried thyme
- 1/2 tsp salt
- 1/4 tsp freshly-ground black pepper
- 5 1/2 tbsp butter
- 1 tart apple, peeled, cored, and chopped
- 2 shallots, minced
- 2 cups beef broth
- 2 tsp cornstarch dissolved in
- 1 tbsp water
- 1 tsp kitchen bouquet
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