Rabbit with Ribeiro red wine

Rabbit with Ribeiro red wine

Course: Main dish
Cuisine: Galician, Spanish
Keyword: rabbit
Calories: 654.3kcal

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings 2 serves


  • 1 rabbit
  • 2 onion
  • 2 leaves bay
  • thyme
  • oregano
  • 2 clove garlic chopped
  • 1 glass red wine Ribeiro
  • 1 cup brandy
  • olive oil
  • salt

Step by step instructions

  • The previous day chop the rabbit, reserving the liver free of gall, and salt.
  • Season with pepper, chopped garlic, thyme and oregano and cover with a splash of brandy and Ribeiro red wine.
  • Add half a chopped onion and two bay leaves to the dressing.
  • The next day drain the pieces of rabbit and strain the marinade, which is reserved.
  • Brown the rabbit in hot oil, remove from the heat and in that same oil, over low heat, sauté the rest of the onion cut in julienne.
  • Once the onion has browned, add the rabbit again and cover with the broth from the marinade.
  • Let cook until tender, and halfway through the cooking time add the liver previously crushed in a mortar.
  • A white rice accompanies this dish very well.


Calories: 654.3kcal | Carbohydrates: 16.46g | Protein: 38.75g | Fat: 7.8g | Saturated Fat: 1.78g | Cholesterol: 137.7mg | Sodium: 2422.3mg | Potassium: 998.58mg | Fiber: 3.38g | Sugar: 5.5g | Vitamin A: 138.52IU | Vitamin C: 9.46mg | Calcium: 117.6mg | Iron: 8.71mg

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