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Sweet & Sour Rabbit in Red Wine

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Adjust Servings:
1 kg Rabbit or 1 whole rabbit
5 tbsp Vegetable oil
1 pcs Onion
5 tbsp Water or chicken broth
to taste Salt
to taste Grounded black pepper
175 ml Red wine
1 pcs Onion небольшая
2 pcs Bay leaf
10 pcs Black pepper whole
3 tbsp Parsley leaves
1 clove Garlic
2 sprigs Thyme
to taste Salt
sweet and sour sauce:
20 g Caster sugar
2 tbsp Water
4 tbsp Red wine vinegar 5%
1 tbsp Butter or ghee
30 g Raisins
1 tbsp Pine nuts

Sweet & Sour Rabbit in Red Wine

  • Gluten-Free
  • Serves 4
  • Medium


  • marinade:

  • sweet and sour sauce:



My family loves this rabbit. My mum loves to cook it with vegetables, other relatives in sour cream. This recipe for sweet & sour rabbit in red wine is different. The rabbit is marinated in red wine and then cooked. It’s served with sweet and sour sauce from wine vinegar, raisins, and sugar, and sprinkled with pine nuts. It’s not very ordinary but super delicious. Sweet and sour highlights the meat and bring it to the whole new level. 

Try and surprise your loved ones! 

The recipe’s from the “‘Gennaro: Slow Cook Italian” by Gennaro Contaldo. 

P.S. The sauce smells like vinegar a lot as it’s based on vinegar. I like it but not everyone will. If you don’t like the smell, try using lemon juice or juice from sour berries like cranberry or currants instead of vinegar.


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Cut the onion into thin semi-circles and add to a pot together with all the ingredients for the marinade. Bring to a boil, remove from heat, and let cool completely.
Divide the rabbit into equal parts, place it in a glass container, pour over the marinade, and cover with a lid. Refrigerate overnight.


On the next day, take the rabbit out of the marinade. Pat dry with a paper towel, and sear in vegetable oil on all sides. Remove.


Finely dice the onion, add to the pan. Cook for a few minutes over medium heat. Add the rabbit and marinade. Bring to a boil and cook over medium heat for about 15 min until the liquid has evaporated.


Add 5 tbsp of water or broth, some salt, and freshly ground black pepper. Bring to a boil, then reduce to simmer, cover, and cook until cooked. Don’t forget to turn the parts over while cooking.


For the sauce, soak the raisins in warm water for 20 min. Drain. In a pot, add confectioner’s sugar and 2 tbsp water. Heat and stir until confectioner’s sugar is dissolved. Add the butter, raisins, and vinegar. Stir, bring to a boil, and remove from heat.
To serve, drizzle the rabbit with the sauce and sprinkle with pine nuts.

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