Braised Rabbit with Red Wine and Capers

Name: Braised Rabbit with Red Wine and Capers
Yield: Makes 3 to 4 servings
Cuisine: Ukraine
Ingredients: 1 tablespoon salt; ½ teaspoon freshly ground black pepper; 1 (3½-pound) rabbit, cut into serving pieces; 3 tablespoons (generous) lard or unsalted butter; 1 large onion, quartered and thinly sliced; ½ cup unbleached all-purpose flour; 3 tablespoons (generous) lard or unsalted butter; 1 cup fruity red wine; About 1½ cups Rich Ukrainian Chicken Broth; 2 cloves garlic, sliced; ½ cup chopped fresh parsley; Chopped scallions for garnishing; 2 tablespoons capers, rinsed and drained; Honey to taste (optional)

Tushkovanyi zayats’ abo krilyk u chervonomu vyni z kaparamy

Preparation info

Makes
3 to 4
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Wild rabbit and hare are enjoyed frequently in Ukraine, usually with sharp or piquant sauces. Here the combination of red wine, garlic, and capers is ideal to serve with the rich rabbit meat.

This recipe is made with domesticated rabbit. If you are unaccustomed to rabbit, have the butcher or farmer portion it for you: chop the saddle in half and separate the back legs into two pieces each; leave the front legs whole.

Ingredients

Europe
Ukraine
Main course
Gluten-free
Eastern Europe

Ingredients

Method