Rabbit in sauce


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Ingredient and proportion:

  • 1 rabbit or 1 hare
  • 50 g of bacon
  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • parsley
  • 800 g tomatoes (or 1 can of canned tomatoes)
  • oil
  • salt
  • pepper

difficulty: small preparation: 25 minutes – cooking: 1 hour and 10 minutes

directions:

this classic and delicious dish can be prepared with both rabbit and hare. Prepare a mince of bacon, onion, carrot, celery and parsley and fry in a pan with a little oil.
Add the pieces of rabbit and let them take color, add salt and pepper. Cook for about 10 minutes, stirring frequently. Pour in the oil, let it evaporate over high heat, add the tomato flesh (canned if necessary) and continue to cook over low heat for 1 hour, taking care to cover the pan. Then let the rabbit cool completely, arrange it in freezer trays, carefully coating it with the sauce, which should be quite thick, then close and store in the freezer. To use, reheat in a double boiler and season with salt and pepper.

Note:

There are many ways to prepare rabbit, and the possibility of cooking it cut up makes it possible to prepare hearty dishes for a large table.
If you cut it up yourself, be careful not to cause small splinters of bone:
follow the joints or slice cleanly.
If rabbit with tomato and carrots is common, one thinks less often of rabbit with prunes, and this is a mistake, because game, like poultry, goes very well with a sweet accompaniment.


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