Description
At the weekend you want to treat your loved ones extra special. In French cuisine are many options with wine braised rabbit is delicious, but this dish I have prepared more than once, and the husband still prefers to taste the wine separately. And found a new recipe that caught my attention. Tender, juicy meat, and I would like to mention the sauce, unusual but very tasty!
Ingredients
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1 piece
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2 Tbsp
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1 Tbsp
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1 Tbsp
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1.8 kg
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4 piece
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1 piece
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3 tooth
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1 piece
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1 piece
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2 cup
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1 Tbsp
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Cooking
The total time required for cooking is given without marinating meat. The rabbit cut into serving pieces. To prepare the marinade. Grapefruit and lemon juice. I have a yellow grapefruit, you will need 100ml of juice. And instead of lemon I got lime. A few sprigs of fresh parsley and Basil finely chopped. Mix all ingredients for the marinade.
The pieces of rabbit season with salt and pepper. Pour the marinade. Cover and marinate 12 hours in the cold, from time to time shaking. I left for the night. The night did not shake)))
Tomato, garlic and ginger to cooked tomato puree in any convenient way. I just shredded in a blender, after "flattened" the ginger to he is well qualified. Need to get 1 Cup of tomato puree. In a deep frying pan, heat oil, about 1/2 Cup, depending on the size of the pan, and fry the rabbit on all sides (the marinade is not poured!). I fried in 2 portions. remaining frying oil can be used for cooking other dishes.
While roasting the second batch to put a thick-walled pot on the fire and pour in the chicken broth (the broth I made the day before chicken, black pepper, and a couple of sprigs of fresh herbs). Fried pieces of meat in a boiling broth, add the remaining marinade, it will give the sauce all the fun.
Add the tomato puree, cover with a lid. Simmer the rabbit for the fire is less than the average in an hour, from time to time, gently stirring occasionally.
After 25 minutes, after the start stewing, prepare the caramelized onions. Large onion cut into half rings and half rings still in half. In a small frying pan, heat the 2st. L. Rast. oil, a little stew onion, add the 1st. L. sugar. Stir-fry for a few minutes, no need to bow turned into brown. As you feel that the sugar starts to set, turn off the heat.
Bulgarian green pepper finely chopped together with onion to add to the rabbit. Add 1 full teaspoon of ground rosemary and pepper mixture to taste. Stir and continue to simmer the remaining 25 minutes. Salt to adjust based on the saltiness of the chicken broth.
And here's the final result!
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