Description
Meat contains a lot of valuable animal protein, which includes essential amino acids to the body. But many types of meat contain a large enough amount of fat. Its dietary qualities a leader is considered a meat rabbit – it has only 11 percent body fat. So even if you are on a diet pre-fast roast rabbit will not be harmful. Baked in pot with tomato sauce and red wine rabbit comes out tender and juicy. The grain cap is mainly used to from the pot as steam did not come out.
Ingredients
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Rabbit
1 piece
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Rabbit liver
1 piece
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Sunflower oil
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Tomato
1 kg
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Mushrooms
300 g
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Shallots
200 g
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Garlic
4 tooth
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Semi-dry red wine
250 ml
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Parsley
1 coup
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Thyme
4 piece
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Salt
-
Black pepper
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Flour
6 Tbsp
Cooking
Ingredients.
1. Put the flour into a bowl and pour in enough water to make a stiff dough. Cover with cling film and leave for 30 minutes.
2. The rabbit pieces and fry in sunflower oil.
3. Mushrooms fried in small amount of olive oil to brown.
4. If the onions are large, cut into quarters, if not, leave whole and fry in sunflower oil. Add the chopped tomatoes and simmer for 10 minutes over medium heat, stirring occasionally.
5. Add the finely chopped garlic, chopped parsley, thyme leaves, salt and pepper. Rabbit liver is scrollable in a blender with a small amount of wine and add to the sauce. Pour the remaining wine and cook, stirring occasionally for another 10 minutes.
6. Put the rabbit pieces to the pot along with the mushrooms.
7. Pour tomato sauce.
8. Divide the dough into 6 pieces and roll each quite thin. Cover the pots with circles of dough and place in the oven and bake for 30-35 minutes at a temperature of 200C.
If you are on a diet, that bread crust you can not have, but it is delicious if dipped in the sauce.
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