Mediterranean lightness meets aromatic depth
Here, wine and food form a harmonious symbiosis of southern French flair and hearty elegance. This rabbit ragout combines tender, slow-braised meat with the typical flavors of Provence – rosemary, thyme, garlic and black olives. The dish thrives on its balance of spice, freshness and fine acidity, accompanied by a velvety sauce reminiscent of sunny days and lavender fields. Wine with food here is the epitome of Mediterranean joie de vivre: light, aromatic and full of character. Ideal for anyone who wants to enjoy French country cuisine in its most elegant form.
Ideal wine accompaniment: Côtes du Rhône Villages AOC (France)
A Côtes du Rhône Villages AOC is the perfect partner for this aromatic rabbit ragout. With its cuvée of Grenache, Syrah and Mourvèdre, it brings ripe fruit, gentle spice and fine tannins to the glass. The aromas of herbs, dark berries and pepper pick up on the Provençal herbs in the dish and create a unity of taste. The soft structure of the wine harmonizes with the tender meat, while the moderate acidity lends freshness and balance. A classic food wine from the south of France that radiates both warmth and elegance – perfect with olives, garlic and herbs.
Further wine recommendations for this dish
Bandol AOC (Provence, France)
A Bandol made from Mourvèdre brings depth, structure and Mediterranean power to the glass. Its spicy aromas of thyme, dried herbs and dark fruit harmonize with Provençal cuisine. The wine supports the sauce without overpowering the fine rabbit meat – an authentic Provence character.
Chianti Classico DOCG (Tuscany, Italy)
This Sangiovese impresses with its lively acidity and cherry aromas, which harmonize perfectly with the herbs and olives of the ragout. Fine spice and moderate tannins bring balance into play, while the Tuscan freshness offers Mediterranean flair in an Italian interpretation.
Tempranillo DO Navarra (Spain)
A Tempranillo from Navarra shows ripe red fruit, herbal notes and delicate spice. Its elegant structure and moderate alcohol content make it an ideal accompaniment for light stews. It emphasizes the Mediterranean aromas without dominating the dish.
Grenache Blanc AOC Languedoc (France)
A white wine made from Grenache Blanc impresses with floral notes, apricot and fresh herbal spice. The fine acidity and smoothness of this wine go perfectly with the creamy sauce of the ragout. A surprisingly elegant combination for white wine lovers.
Cabernet Franc AOC Chinon (Loire, France)
This Cabernet Franc brings freshness, spice and fine berry fruit. The delicate green note harmonizes with the herbs of Provence, while the structure gives the dish backbone. A wine with finesse and a hint of French country cuisine.
The recipe:
Kaninchenragout mit Oliven & Kräutern der Provence
Cooking utensils
- 1 Bräter
- 1 Pfanne
- 1 Topf
- 1 Schneidebrett & Messer
- 1 Kochlöffel
Ingredients
Für das Ragout:
- 600 g Kaninchen in Stücke geschnitten
- 1 Zwiebel
- 2 Knoblauchzehen
- 1 Karotte
- 100 g schwarze Oliven entsteint
- 2 Tomaten
- 100 ml Weißwein
- 200 ml Hühnerfond
- 1 EL Tomatenmark
- 2 Zweige Rosmarin
- 2 Zweige Thymian
- 1 Lorbeerblatt
- 3 EL Olivenöl
- Salz Pfeffer
Preparation
Vorbereitung:
- Kaninchenstücke salzen, pfeffern und in Olivenöl rundum anbraten. Herausnehmen.
- Zwiebel, Karotte und Knoblauch fein hacken, im Bratensatz anschwitzen.
Schmoren:
- Tomatenmark zugeben, kurz rösten, mit Weißwein ablöschen.
- Mit Fond aufgießen, Tomaten, Kräuter und Lorbeerblatt hinzufügen.
- Kaninchen wieder einlegen und 75 Minuten sanft schmoren.
Vollenden:
- Oliven hinzufügen, nochmals 10 Minuten köcheln lassen.
- Mit Salz, Pfeffer und frischem Rosmarin abschmecken.
Anrichten:
- Ragout auf Tellern anrichten, mit Kräutern garnieren.
Empfohlene Beilagen:
- Rosmarinkartoffeln
- Ratatouille
- Weißbrot oder Baguette
