Description
Rabbit is incredibly fragrant and delicious! I don't really like rabbit, but for this recipe, the meat is not "rubber" as in the recipes that I used earlier, and very gentle, just melting in your mouth!
Ingredients
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Rabbit
1 piece
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Bacon
100 g
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Onion
3 piece
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Dry red wine
200 ml
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Cognac
50 g
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Walnuts
100 g
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Broth
400 ml
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Garlic
5 tooth
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Salt
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Vegetable oil
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Parsley
1 coup
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Black pepper
Cooking
Rabbit chopped into pieces, RUB with salt and pepper. Pieces to sear on all sides for rust. oil.
Bacon and peeled onions into small cubes to fry. The pieces of rabbit to put it again into the pan, pour the cognac and ignite. Burnt by the flame of the meat put in a baking dish or a form in which it will extinguish.
Walnuts grind.
In the pan with the rest of her bacon and onions pour in wine and broth, bring to a boil. Parsley wash, finely chop and put with the Bay leaf and chopped walnuts in the broth. Add peeled chopped garlic.
Pour the sauce over the meat. The baking dish cover and place in a cold oven. Simmer at t 200 degrees for 90 minutes.
If we do not digest the rabbit for this recipe you can prepare the chicken, too, will be super - duper!
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