Description
Very tender juicy diet dish (if properly prepared).
Ingredients
-
Rabbit
1.5 kg
-
Onion
3 piece
-
Carrots
1 piece
-
Rosemary
2 tsp
-
Nutmeg
0.5 tsp
-
Dry white wine
1 cup
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Potatoes
4 piece
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Salt
-
Black pepper
-
Fat
Cooking
The rabbit on the market, please chopped. House cut, look what we left the seller. It can be: heart, liver, kidney (a must!), and lungs, the esophagus and the trachea (ugh!).
Heart (if it is not torn and there is dried blood) and the liver reserve broth. Lungs and other offal thrown to animals or throw away. Place around the neck, where the accumulated blood, is also cut. Take out the kidney with the surrounding fat (they can be easily separated from the carcass). In the picture the kidney.
Now chop the rabbit into pieces, the chest is not very large. Wash and put in a pan (preferably in a cauldron). Fry in small amount of fat. Pour a glass of wine, allow to evaporate.
Cut onion into quarters rings or as anyone nicer. When the pieces of meat become white, and throw in the cauldron onions, pour it all with water (the water covered the rabbit).
Salt, pepper, cover with a lid and put on medium heat for 50-60 minutes.
Peel potatoes, cut into quarters. Carrots cut into coins or daisies. Open the lid, throw in the cauldron, potatoes, carrots, nutmeg and rosemary. If necessary, add more water to the gravy was more of taters will take it because.
Doculive it all until cooked potatoes and set aside.
Served with gravy.
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