Braised Rabbit with Red Wine and Capers

Tushkovanyi zayats’ abo krilyk u chervonomu vyni z kaparamy

Preparation info

  • Makes

    3 to 4

    • Difficulty


Appears in

The New Ukrainian Cookbook

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.