Description
Rabbit baked in the sleeve with creamy spicy sauce. The festive variant of the rabbit. Usually rabbit stewed in sour cream. I wanted something not quite standard. While I was cooking in my head constantly "played" the song "I'm a chocolate Bunny, I affectionate bastard ". So-called. Convenience dishes that the rabbit can be marinated for a couple of days before the holiday, put in the fridge. And then just have to bake and make the sauce. Well, it turns out SOOO delicious. I would even say that it is quite a food dish with expensive taste. My husband and I live savored every bite.
Ingredients
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Honey
2 Tbsp
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Tabasco
0.5 tsp
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Cognac
50 ml
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Garlic
10 tooth
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Cream
0.5 l
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Parsley
200 g
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Sauce
1 Tbsp
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Sesame
2 Tbsp
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Seasoning
-
Cumin
-
Nutmeg
-
Flour
2 Tbsp
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Soy sauce
0.333 cup
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Onion
3 piece
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Rabbit
4 piece
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Salt
Cooking
Legs (legs) and rabbit front paws to wash, dry. If you want to cook the rest of the parts - not forbidden ;) Make the marinade. Onions (3-4 large heads) clean, added 4 large cloves of garlic and grind in the processor, to obtain a paste. If you have no processor, just finely, finely chop.
Mix in a bowl 1/3 Cup soy sauce, 2 tablespoons of honey for a spicy add some Tabasco sauce (7-10 drops). If sauce is not, you can red chili pepper half a spoon. Just say - 2 tablespoons of honey will not make the sauce sweet, so don't be afraid.
If you really really want a holiday, add another glass of brandy, in order to saturate the taste.
Now in a bowl add our mush of onion and garlic. I generally like to marinate the meat in the onion. Very magic meat. Stir. Smell - awesome!
In the sleeve or in the package for baking, put the rabbit legs and there lay our marinade. Tie tight ends. I'm just doing the nodes. Then the marinade does not leak at all. Blindfolded? Now roll "candy" on the table, move hands to each piece were wrapped in the marinade.
Now put the package in a roasting pan and send to marinate in the fridge. As I have already explained above, the rabbit needs to marinate not less than a day. If in a hurry - make the night. I have by coincidence, stood a half day in the refrigerator (2 times a day need to flip). I think it taste just won.
So, it is X hours! Just get our rabbit from the fridge and put in the oven for half an hour at 180 degrees. While the rabbit is roasting, you can make a sauce that bastard turned out so very tender! For sauce we need: Cream 10% a Bunch of parsley (or dill) Flour 2 tablespoons chili Sauce 1 tablespoon Sesame seeds (black or white) I have black 2 tablespoons And spices: cumin, nutmeg, Provence herbs to taste. Salt Garlic
Chili sauce take such a plan, as in the photo. They are usually sour-spicy-sweet. You can have other firms, but the meaning is clear. If you do not have black sesame (sesame), you can use regular white. Just before these fry it on dry pan before plating. Provencal herbs and spices - to your taste. I love how cream goes well with nutmeg.
So, on a dry pan fry 2 tablespoons of flour.
Herbs - parsley or dill (then the taste will be different) finely chop. I used the processor. Add the finely sliced garlic.
Then pour the flour into a saucepan, add a pint of cream, stir, to avoid lumps (use a good blender) and heat. Add salt to taste. Add the finely chopped greens, chili sauce, sesame seeds and other spices, stir and simmer for 5 minutes without bringing to a full boil and stirring constantly.
The sauce tastes better if it sits an hour. Therefore, it is better to do it early, while fried rabbit. It will just cool down. Well, the sauce is delicious. Any meat will do. I finished it with a spoon, spoons... Ah!
So, our rabbit is ready, the apartment was filled with divine aromas, take out the roasting pan, cut the sleeve.
Lay the rabbit on a plate, pour the juice from the sleeve.
Top add our delicious sauce. Here is a gentle scum we have left.
Очень вкусно получилось! Забираю рецепт в копилку. Спасибо вам огромное!
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