Braised Rabbit in Red Wine: An Argentine Culinary Adventure

The scent of rosemary and thyme always transports me back to my abuela’s kitchen. She wasn’t Argentine, but she had a knack for adapting flavors from around the world to her own rustic cooking style. One fall, she experimented with braising rabbit in red wine after a friend returned from Argentina raving about the dish. The rich aroma that filled the house, the tender, flavorful meat falling off the bone – it was a revelation. This recipe, inspired by her memory, brings that same warmth and comforting earthiness to my table, even now.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 35 minutes
• Total Time: 3 hours 5 minutes
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Pescatarian (if rabbit is considered so)

Ingredients

• 2 rabbits, cut into pieces and seasoned well with salt and pepper
• 1 (750 ml) bottle dry red Argentinean wine
• 1 carrot, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 1 bouquet garni (fresh parsley, thyme and oregano)
• 3 garlic cloves
• 2 tablespoons olive oil

For the Chimichurri Sauce:

• 1 cup fresh Italian parsley, packed tight
• 2 fresh bay leaves, chopped
• 3 tablespoons fresh oregano or 3 tablespoons marjoram leaves
• 3 ounces extra virgin olive oil
• 2 tablespoons sturdy red wine vinegar
• 1⁄4 cup fresh cilantro leaves, packed tight
• 2 garlic cloves, peeled
• 1 fresh serrano chili
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt

Equipment Needed

• Large Dutch oven
• Mortar and pestle (or food processor)
• Work bowl
• Plastic wrap

Instructions

1. Prepare the Chimichurri Sauce: Combine all Chimichurri Sauce ingredients except the olive oil and red wine vinegar in a large mortar and pestle. If you don’t have one, a food processor will work, but be careful not to over-process and turn it into a paste.
2. Once the herbs and seasonings are well pureed, add the olive oil and red wine vinegar. Stir well to combine. Reserve the Chimichurri Sauce. This sauce is best made ahead of time, allowing the flavors to meld.
3. Brown the Rabbit: In a large Dutch oven over medium-high heat, heat the olive oil.
4. Working in batches to avoid overcrowding the pan, brown the rabbit pieces on all sides. This step is crucial for developing a rich, deep flavor. Make sure the rabbit is well-seasoned with salt and pepper before browning.
5. Sauté the Vegetables: Remove the rabbit from the Dutch oven and set aside. Add the chopped carrot, onion, and celery ribs to the pot.
6. Sauté the vegetables and bouquet garni until the onions are translucent and glassy, about 5-7 minutes.
7. Combine and Braise: Return the rabbit pieces to the Dutch oven with the vegetables.
8. Pour in the entire bottle of dry red Argentinean wine. Bring the mixture to a slow boil, stirring to scrape up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor.
9. Cover the Dutch oven and reduce the heat to low. Allow the rabbit to braise gently for 90 minutes, turning occasionally to ensure even cooking.
10. Cool and Rest: After 90 minutes, turn off the heat and allow the rabbit to cool in the liquid with the lid on for one hour at room temperature. This resting period allows the flavors to further meld and the meat to become even more tender.
11. Refrigerate: Transfer the rabbit pieces to a work bowl. Strain the braising broth through a fine-mesh sieve, pouring the broth over the rabbit pieces. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to deepen and the fat to solidify, making it easier to remove later.
12. Reduce the Sauce: Remove the rabbit from the wine broth. Place the broth in a saucepan over medium heat and bring to a boil. Reduce the heat to a simmer and continue cooking until the broth has reduced to a sauce-like consistency. This may take 20-30 minutes. Skim off any impurities that rise to the surface.
13. Heat and Crisp the Rabbit: While the sauce is reducing, allow the rabbit pieces to come to room temperature. You can then either grill or broil the rabbit pieces until they are heated through and slightly crispy. Be careful not to overcook the rabbit, as it can become dry.
14. Serve: To serve, arrange the rabbit pieces on a platter, covering the meat with the reduced red wine sauce. Pass the Chimichurri Sauce at the table for guests to add as desired.

Expert Tips & Tricks

• Use good quality wine: Since the wine is a primary flavor component, select a dry red Argentinean wine that you enjoy drinking. A Malbec or Cabernet Sauvignon would work well.
• Don’t overcrowd the pan: When browning the rabbit, work in batches to ensure each piece gets a nice sear. Overcrowding the pan will lower the temperature and result in steamed rabbit instead of browned rabbit.
• Make the Chimichurri Sauce ahead: The Chimichurri Sauce can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to fully develop.
• Degrease the sauce: After refrigerating the braising broth, you can easily remove any solidified fat from the surface before reducing it into a sauce. This will result in a cleaner, less greasy sauce.
• Alternative cooking methods: If you don’t have a grill or broiler, you can also heat the rabbit through in a sauté pan with a little olive oil.

Serving & Storage Suggestions

Serve the Braised Rabbit in Red Wine hot, garnished with fresh herbs and a generous spoonful of Chimichurri Sauce. It pairs beautifully with creamy polenta, mashed potatoes, or crusty bread for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave. The Chimichurri Sauce should be stored separately to maintain its freshness. It is not recommended to freeze the rabbit, as it can affect the texture of the meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	933.5 kcal	N/A
Calories from Fat	436 g	47%
Total Fat	48.5 g	74%
Saturated Fat	9.9 g	49%
Cholesterol	205 mg	68%
Sodium	464.6 mg	19%
Total Carbohydrate	13 g	4%
Dietary Fiber	2.4 g	9%
Sugars	4.2 g	N/A
Protein	74.3 g	148%

Variations & Substitutions

• Chicken instead of rabbit: If you can’t find rabbit, you can substitute with chicken thighs or legs. Adjust the cooking time accordingly, as chicken may require slightly less time.
• Different herbs: Feel free to experiment with different herbs in the bouquet garni, such as rosemary, sage, or bay leaf.
• Spicy kick: Add a pinch of red pepper flakes to the braising broth for a touch of heat.
• Vegetarian option: While this recipe is traditionally made with rabbit, you could adapt it using hearty vegetables like mushrooms, eggplant, and butternut squash.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wine?
A: While a dry red Argentinean wine is recommended for its authentic flavor, you can substitute with another dry red wine, such as a Cabernet Sauvignon or Merlot.

Q: How can I tell if the rabbit is cooked through?
A: The rabbit is cooked through when the meat is tender and easily pulls away from the bone.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the rabbit and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours.

Q: What should I do if the sauce is too thin?
A: If the sauce is too thin after reducing, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add the slurry to the sauce while simmering and stir until thickened.

Q: Can I freeze the Chimichurri Sauce?
A: While you can freeze the Chimichurri Sauce, it may lose some of its vibrant color and texture. It’s best to make it fresh for the best flavor.

Final Thoughts

This Braised Rabbit in Red Wine, Argentine Style, is more than just a recipe; it’s an invitation to experience the warmth and heartiness of Argentine cuisine. I encourage you to gather your ingredients, embrace the process, and create a dish that will transport you and your loved ones to the pampas. Don’t be afraid to experiment with the flavors and make it your own. And please, share your creations and feedback – I’d love to hear about your culinary adventure! Pair it with a robust Argentine Malbec and enjoy!