Description
Offer universal attention the recipe of rabbit meat (holiday version). Everyone has heard that rabbit meat is extremely useful, has phenomenal nutritional value: digestible 90% hypoallergenic, contains all essential for human amino acids, finally, it is low-calorie. Try to cook, You will like it.
Ingredients
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Rabbit
1.2 kg
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Olives
200 g
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Bacon
150 g
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Onion
2 piece
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Garlic
3 tooth
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Thyme
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Bay leaf
1 piece
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Parsley
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Dry white wine
300 ml
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Cognac
25 ml
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Flour
1 Tbsp
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Olive oil
4 Tbsp
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Salt
-
Black pepper
Cooking
All the products in the pictures. It is possible to start.
Rabbit cut into serving pieces, onion and bacon into thin.
Chop the garlic and parsley.
Fry the pieces of rabbit in a pan with a thick bottom in olive oil on high heat on both sides until browned (I roasted portions).
In a small skillet, heat olive oil (1 tbsp), put the onion and bacon and fry over medium heat until Golden brown.
The prepared pieces of rabbit to shift in a saucepan or a saucepan with a thick bottom, add the fried onion and bacon and fry with constant stirring for about 15 minutes.
To be sprayed with brandy and ignite with a long fireplace match or wooden skewers (to photograph the fire failed, we can only guess at the light haze in the pot that was burning). When brandy has burned, you can season with salt and pepper.
Pour the rabbit white wine, diluted with 100 ml of cold water. Put the olives, Bay leaf, garlic, parsley and thyme. Cook on low heat for 40 minutes, turning the pieces of rabbit.
For thickening the gravy obtained by stewing the rabbit, mix a spoonful of flour with water (leave 1-2 tablespoons) and add to the pan, stir and cook for another 5 minutes.
Here and ready. Podavaite rabbit hot. I was served with sun-dried tomatoes and salad mix.
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