Discover the recipe for Rabbit with Wine and Lemon, a flavorful dish that will win over even the most discerning palates. Perfect for those seeking a balance between taste and lightness, with only 500 calories per serving.
This easy recipe requires just 15 minutes of preparation and 90 minutes of cooking. It’s ideal for a special dinner or a Sunday lunch with family.
Thanks to its simple yet flavorful ingredients like wine and lemon, this dish will surely become your new favorite.
Recipe Notes
- DIFFICULTY: Medium
- PRO: Unique and juicy flavor
- CONS: Long cooking time
- PREPARATION: 15 minutes
- NUTRITIONAL INFORMATION: 500 calories per serving
- SUITABLE FOR: A special dinner or family lunch
Notes on the ingredients of the recipe: Rabbit with Wine and Lemon
A unique combination of flavors for a rich and aromatic dish.
- Rabbit: Choose fresh pieces to ensure the tenderness of the meat.
- Dry white wine: Essential for acidity and depth of flavor.
- Lemon: Use both the zest and the juice for an intense citrus note.
- Butter: Adds creaminess, blending the flavors in the sauce.
- Olive oil: Prefer an extra virgin variety to enrich the taste.
- Nutmeg: A pinch is enough to add complexity to the dish without overpowering it.
- Salt and Pepper: Essential, adjust according to personal taste towards the end of cooking.
Nutritional Values of the Meat and Citrus-Based Dish
This culinary preparation offers an interesting mix of flavors and nutritional benefits, but with some considerations to keep in mind:
- High-Quality Proteins: The meat used is an excellent source of complete proteins, essential for tissue repair and maintaining muscle mass.
- Vitamin C: The addition of citrus not only enriches the taste but also provides vitamin C, important for the immune system and iron absorption.
- Fats: The use of butter and olive oil introduces fats into the recipe, which can be beneficial if consumed in moderation. Olive oil is known for its heart-healthy monounsaturated fats.
- Calories: With 500 calories per serving, this dish can fit into a balanced diet, paying attention to the portions consumed in the context of one’s daily energy needs.
Rabbit in Wine and Lemon: A Flavorful Recipe
Instructions
- Clean and wash the rabbit, cut it into pieces and place it in a bowl.
- Pour over the dry white wine, lemon juice and zest, and a little grated nutmeg. Let it marinate overnight.
- About 2 hours before lunch, sauté the oil with butter in a saucepan and add the drained rabbit pieces.
- Brown on all sides, season with salt and pepper and douse occasionally with marinade.
- Cover and continue cooking for 90 minutes on low heat.
Notes
Flavorful Variations for a Classic Dish
Exploring variations of this traditional dish can turn it into a true culinary adventure. For those who love bolder flavors, replacing dry white wine with a robust red one will give the dish an incredible depth. Herb enthusiasts can add fresh rosemary or thyme during cooking, for an aroma that pairs perfectly with the tenderness of the meat.
For those following specific dietary regimes, it’s possible to make this dish lighter by using olive oil in moderate amounts and opting for clarified butter, thus reducing calories without sacrificing taste. Lastly, adding orange zest instead of lemon offers a surprisingly fresh and vibrant citrusy touch, ideal for summer days.
Innovating on classic recipes not only enriches the culinary repertoire but also encourages experimenting with local and seasonal ingredients, transforming every meal into a new and exciting experience.
Frequently Asked Questions
Some frequently asked questions from our readers.
How to properly clean the rabbit before preparation?
To clean the rabbit, it is necessary to wash it thoroughly, cut it into pieces, and put it in a bowl.
How long is it recommended to marinate the rabbit?
It is recommended to marinate the rabbit overnight. This way it will absorb the flavors of wine, lemon, and nutmeg.
How can you tell if the rabbit is cooked?
You can check if the rabbit is cooked by testing its tenderness. After 90 minutes of cooking over low heat, it should be tender.
