If you do not already carry, most butchers can order a whole rabbit. Even short on many size for you, make to make in a very easy dish this recipe for rabbit stew. Braising is a great way to prepare a recipe for rabbit, as it helps keep the meat moist and flavorful.
Makes 4 servings Italian braised rabbit
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Ingredients:
- 1 rabbit (about 2 1/2 kg), dressed with chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- 1 onion, diced
- 2 stalk celery, diced
- 4 cloves of garlic, finely chopped
- 1 tablespoon balsamic vinegar
- 1/2 cup white wine
- Chopped tomatoes 1 cup
- 2 cup broth or
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano coffee
- 1/2 cup chopped fresh parsley
Preparation:
Parts generously season with freshly ground salt and pepper rabbit. In a large (or other heavy pot) heat the olive oil over medium heat. Stove When the oil is hot, fry the rabbit on all sides (in batches, if necessary). Gold reserves rabbit and the onion, celery, garlic and 1 teaspoon salt. Reduce heat to medium and cook for 2-3 minutes.
Add the wine and vinegar and stir to scrape the bottom of the juices. Making wine mixture boil for 2 minutes; then the tomatoes, chicken broth, rosemary, thyme and oregano. Add the rabbit back and mix. Turn seal the heat, cover and the rabbit in the preheated oven is tender at 350 degrees F for 1 to 1 1/2 hours or until the rabbit. Remove and add the parsley. Try the soup with salt and pepper, and adjust. Let stand covered for 20 minutes before serving.
Serve with rabbit stew liquid and remaining vegetables topped.
Aucun commentaire:
Enregistrer un commentaire