Rabbit Braised in Red Wine

Name: Rabbit Braised in Red Wine
Yield: 4
Ingredients: 2 cups of beef broth; 1 rabbit, about 2 kg, cut into pieces; 250g of defatted bacon, cut into small pieces; 1/2 cup of finely chopped onion; 3/4 cup of all-purpose flour; to taste: salt and black pepper; 2 cups of red wine; 1 sprig of fresh parsley tied with string

1
2 cups of beef broth
2
1 rabbit, about 2 kg, cut into pieces
3
250g of defatted bacon, cut into small pieces
4
1/2 cup of finely chopped onion
5
3/4 cup of all-purpose flour
6
to taste: salt and black pepper
7
2 cups of red wine
8
1 sprig of fresh parsley tied with string

Ingredients

1
2 cups of beef broth
2
1 rabbit, about 2 kg, cut into pieces
3
250g of defatted bacon, cut into small pieces
4
1/2 cup of finely chopped onion
5
3/4 cup of all-purpose flour
6
to taste: salt and black pepper
7
2 cups of red wine
8
1 sprig of fresh parsley tied with string

Directions

1
Prepare the beef broth
2
Cut the rabbit into pieces
3
Fry the defatted bacon in a large skillet until crispy, then remove from heat
4
Wipe excess fat with paper towels
5
Fry the onion in the same skillet until translucent, stirring occasionally
6
Remove from heat and reserve
7
Remove the skillet from the heat
8
Mix together the flour, salt, and black pepper
9
Toss the rabbit pieces in this mixture to coat
10
Heat the same skillet over medium-high heat and cook the rabbit pieces until browned on both sides
11
Pour in the beef broth and red wine
12
Bring to a simmer
13
Add the crispy bacon and onion back into the skillet
14
Tie with string and simmer until the rabbit is tender
15
Remove the rabbit and parsley from the skillet, then serve
16
Serves 4.