LittleDrag and I have discussed for months before finding a way to cook the rabbit that would appeal to both. He has always preferred the stew with tomatoes, I white or baked. At the end of this summer we found a recipe that fully satisfies both, since there is no tomato (point in my favor), but the rabbit remains dry and is more flavorful (points in favor of LittleDrag).
INGREDIENTS: (2-3 persons)
7-8 pieces of rabbit
large onion 2 carrots 2 stalks of celery
(Optional: 2 small potatoes)
oil, salt, thyme oil
Cover the bottom of a pan large enough and established. Cut the celery and carrots into slices, onion slices and potato cubes. Place all ingredients in the pan (vegetables and rabbit) cold and cook over medium heat for 10 minutes. Then lower the flame, add salt and other spices to your liking and cook at least one hour, adding a little 'water if drying out too much. The longer the cooking, will be the earliest meat. I usually do it at least an hour and a half to cook the meat melts in your mouth!
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