I’ve got an international recipe for you today, all the way from Armenia! Now, you may be hesitant to try out rabbit if you’ve never had it before, but this juicy meat stewed in red wine sauce is spectacular! In the US, rabbit meat isn’t as common, but it is a popular source of protein for many other countries in the world. In fact, rabbit meat is leaner, has more protein, and less sodium than chicken meat!

What makes this recipe unique is the addition of sour cream. It may seem like a strange ingredient coupled with red wine, but the end result is a delicious, creamy sauce with veggies and savory meat. Check out the video below to see how it all comes together!

When selecting the wine for this recipe, make sure it’s dry and fruity. Merlot, Pinot Noir, or a lighter Cabernet are all choices for this recipe. Typically, the rule of thumb for cooking with wine is to get the cheapest stuff. With this recipe, however, the wine is central to preparing and stewing the rabbit meat.

You don’t have to get the most expensive bottle of wine, seeing as the heat cooks off a lot of the complexity. Stick with a wine you’d drink normally, on the lower end of the price scale. It really will make all the difference with this dish!

To get started with this recipe, cut rabbit meat into small pieces and arrange in a large stockpot. For more details on how to cut up a rabbit, check out this helpful article. Once the rabbit is in the stockpot, cover and cook on low for 20 minutes.

When 20 minutes is up, uncover and add salt and butter. Cover and continue cooking on low for an additional 10 minutes. After 10 minutes, add in carrot, red pepper, and celery. Cover and cook for another 10 minutes. Add wine and simmer for 2 minutes, then stir in sour cream. Cover and cook for a final 10 minutes. Let sit for a few minutes to thicken up before serving up hot!