Description
The rabbit hard enough to prepare tasty, it has a specific meat. But this recipe is just amazing. From chefs Serge Markovic!
Ingredients
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Rabbit
1 piece
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Onion
500 g
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Vinegar
4 Tbsp
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Mustard
2 Tbsp
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Tomato
2 piece
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Tomato
1 can
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Garlic
3 tooth
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Dry red wine
300 ml
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Cream
200 ml
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Lemon
-
Vegetable oil
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Salt
-
Parsley
1 coup
Cooking
The rabbit cut into small pieces and marinate in mustard with wine vinegar. Leave for 1.5 hours.
You probably thought that 0.5 kg of onions is a lot, I assure you, at the time. Chop the onion in large cubes. In a pan heat vegetable oil, put onions, just add salt and season with half of lemon juice. Fry until transparent onion.
Camarinopoulos to the onion spread the meat. Fry on both sides.
Fresh tomatoes and tomatoes to be peeled. Add to the meat.
The wine must be dry crane. Pour 300 ml of wine.
Then, cream. Leave to stew for approximately 30 minutes.
In the end, add finely chopped garlic and dill.
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