Braised rabbit with mushroom sauce

Description

Braised rabbit with mushroom sauce and potatoes with cream. Usually rabbit doesn't like to cook because it is hard to bring it to taste very difficult. I tried to cook it in its own way and the result met all my expectations and not only mine! After all, when You have spring in your heart, that you really want someone to share, and you need to share with people You love! Bon appetit!

Ingredients

Rabbit

2 piece
Mushrooms

300 g
Cream

500 ml
Carrots

1 piece
The Apium graveolens Dulce

3 piece
Shallots

5 piece
Red onion

1 piece
Potatoes

500 g
Garlic

12 tooth
Cherry tomatoes

6 piece
Cheese

150 g
Lettuce

100 g
Bay leaf

2 piece
Thyme

4 piece
Rosemary

2 piece
Cilantro

1 coup
Seasoning

5 g
Dry white wine

100 ml
Sauce

4 Tbsp
Black pepper

5 g

Cooking

Ingredients.

In a deep skillet heated 3-4 tablespoons of vegetable oil and put in pre-dried legs of a rabbit.

Fry the meat on both sides until a nice caramel, salt, and pepper and take out. Remove rabbit to a warm place. The excess fat is drained.

Make a fire in half, add 2 tablespoons of vegetable oil. As soon as it warms up in a saucepan add shallots (3 PCs) arbitrarily chopped carrot and celery and fry until soft.

And this is me... =)

Once carrots and celery are soft add to the casserole the whole garlic and fry for about a minute. Then add Bay leaf, thyme and rosemary and fry for another 2 minutes to grass revealed his smell. Then add Asparagus. He sour and goes well with the meat. In it we have our rabbit, and sweat! All mix well and add the wine. Makes no sense to buy expensive wine, since its maximum in the stew would give ordinary wine in a box. The difference in hundred rubles, and taste the load is identical. All mix well and allow to writing a rolling boil over medium heat for about 5-7 minutes. Seven should be 1/3. But this time...

... we will make a circle of parchment. He will serve us instead of the cover! Importantly, to match the size of the pan. This circle is placed directly on the meat and prevents moisture evaporation. If the meat is not covered with liquid paper round also prevents drying. So! Cut a large rectangle of parchment.

Folded in half in length and fold in half again.

Then fold it diagonally in half and in half again.

Keeping our sheet over the saucepan so that the tip was over her center, to remember how much we need to cut it from the sheet that it was 2.5 cm longer than the radius of the pan.

Cut this segment and the tip from the sheet.

Put back into sauce our rabbit and fill it with hot water so that the broth barely covers the meat. Added pink pepper (as desired). All mix well.

That should be a circle!

Close the meat with a paper circle that he is in direct contact with meat, curving up at the side of the pan. Leave the rabbit to stew on low heat until tender. It usually takes at least an hour. The longer you braise your rabbit, the more tender and softer it will become. If you have evaporated too much moisture, add hot water in seanik. To check the readiness of a wooden skewer. Don't do it with a knife, then sharpen! Perfectly prepared rabbit meat should almost fall off bone.

Now for the sauce. Cut small dice the remaining shallot. To do this, cut the onion in half, make a few cross cuts, not dorezaya to the bulb end and one horizontal in the middle, and then cut as usual on the ring. The bow itself will disperse you into cubes.

Heat oil in a frying pan. ATTENTION! Do not heat the oil! It should be well warmed, but not heated, otherwise your bow will instantly burn out. Fry the onion until soft.

Add to it chanterelles, pre-obsesiv. Attention! Mushrooms do not add salt! Otherwise they will give all the moisture that they have and will not be fried, and stew in their juices. Fry them for 3-4 minutes and then sprinkle with seasoning for mushrooms or dried mushroom broth. Do not salt! Stir.

Add a pinch of sugar and cream to the mushrooms in them floated and a dash of pepper. Evaporate this mixture to a thick consistency and so, the sauce is ready! Before feeding it is desirable to preheat.

Let's garnish. Calculate the time so that by the time is ready garnish, prepared your rabbit. On the side it will take 10 to 15 minutes. So. Cut the potatoes as shown in the pictures and RUB on a coarse grater cheese.

Fry we will have BUTTER! It will give our potatoes a delightful Golden color and creamy taste. Do not put butter on a hot pan, it quickly burns and turns dark brown color and bitter taste. Let the pan warm up slightly, put oil and it evenly it melted.

Put the potatoes. Attention! The potato is not salt! If you salt the potatoes before he is ready, it will lose its shape, become soft and turn to mush. Let it fry one side and then the other. Do not stir it too often. As soon as it is ready can a little salt) you See how beautiful it turned out?

Add in our potatoes cream. A little less than when we added them to the mushrooms. And add grated cheese. Well mix our potatoes, but do not overmix to not break it with a spoon. This is our side dish. So he should be, after the cheese is melted and the cream is boiled. Try it, dosolit and season to taste.

That's all! To make the garnish such form, as on the plate, smear a small glass of oil inside, and fold the potatoes into it. Well it atribuite to among the potatoes was not the air and flip onto a plate. Tap lightly on the bottom of the glass and the potatoes he would go on the plate. Don't forget about our salads. On request they can be supplied separately with cherry tomatoes, red onion and olive oil. Rabbit sprinkle with chopped cilantro.

Romantic dinner for March 8 is ready! I wish You a pleasant company and a pleasant appetite!

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