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Rabbit with vegetables

Rabbit with vegetables


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We clean and wash the vegetables. We cut the potatoes into large cubes, the zucchini into large slices, the pepper into large cubes, the onion into slices.

Put oil in a pan. When hot, put the rabbit cut into pieces, onion and garlic. When they are slightly browned, add the vegetables. We put the spices. Wait for it to harden a little and then add enough water to cover the rabbit. Leave on medium heat until the water is reduced by half. Then add the vinegar and let it evaporate.


Method of preparation

The rabbit is divided into 6 pieces, and the kidneys are cut in half lengthwise.

Wash the meat, add salt and sprinkle with paprika, then put in a large pan and simmer in lard, covering the pan with a lid.

Peel onions, wash and chop.

Peel a squash, grate it and chop it.

Peel a squash, grate it and slice it.

The celery stalks and leeks are washed and cut into slices.

After the meat has suffocated and the water left by it has decreased almost completely, add all these vegetables along with peas, basil, rosemary, a little salt, 100 ml of red wine and 200 ml of water. Stir and allow to simmer, covering the pan with the lid.

Peel a squash, grate it and wash it.

Peel the potatoes, wash and cut into cubes, then keep in cold water.

After the vegetables are simmered, add the potatoes, garlic, a little salt and water to cover them (800 ml), and continue to boil with the lid on.

Wash the tomatoes, cut them in half and remove the spine. They are given through the robot to obtain juice.

After all the composition has been boiled in the pan, add the tomatoes, bay leaf and pepper. Leave it on the fire for a while, without a lid, until the tomatoes are boiled, then take the pan off the heat and add the green parsley (washed and chopped).


What ingredients do we use for the bagged rabbit steak recipe?

  • -4 rabbit legs
  • -salt
  • -pepper
  • -oregano
  • -rosemary
  • -sage
  • -4 cloves of garlic
  • -1ardei
  • -2 carrots
  • -2 onions
  • -250 gr cherry tomatoes
  • -3 tablespoons oil
  • For bait:
  • -4 cloves of garlic
  • -piper seeds
  • -2 onions cut into 4
  • -rosemary
  • -a bay leaf
  • -2 tablespoons vinegar
  • -white wine and water in equal quantities until it covers the meat.

Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Steak

  • Cooking time: 120 min.
  • Serving per container: 4 people.
  • Types of calories: 136 kcal.
  • Purpose: dinner, festive menu.
  • Cuisine: European.
  • Difficulty: medium.

Try to cook a delicious, satisfying, but at the same time very elegant dish that will decorate your holiday table. Roasting with a rabbit successfully complements plum fruits & # 8211 emphasizes the tenderness of dietary meat, gives it a slight kindness. Bacon, which is part of the delicious, gives the food a smack. Serve a delicious steak from a juicy rabbit on a large plate, garnished with vegetables, sprigs of herbs.

  • bacon & # 8211 100 g
  • plums & # 8211 10 berries
  • white wine & # 8211 1 tbsp
  • rabbit carcass & # 8211 1.5 kg
  • small onion & # 8211 7 pcs.
  • olive oil & # 8211 25 ml
  • flour & # 8211 20 g
  • cognac & # 8211 50 ml
  • thyme, rosemary, delicious & # 8211 a tip.
  1. Chop the carcass into pieces, rinse, dry on a towel.
  2. Rinse the plum berries, pour in the brandy, let it soften.
  3. Cut the bacon into thin strips.
  4. Peel an onion, wash it, if it is very small & # 8211 do not chop and chop large pieces into half rings.
  5. Pour oil into a heat or skillet, fry the bacon in it until golden, remove from the bowl. Put rabbit pieces there, onion, fry for 5-7 minutes, stirring constantly.
  6. As soon as the crust appears, sprinkle everything with flour, fry a little.
  7. Put spices, bacon in a heat, introduce the wine, let it boil. Reduce heat, simmer for 40 minutes. Add whole plums, salt, cook for another 20 minutes.


Vegetable stew with rabbit meat

The rabbit is divided into 6 pieces, and the kidneys are cut in half lengthwise.

Wash the meat, add salt and sprinkle with paprika, then put in a large pan and simmer in lard, covering the pan with a lid.

Peel onions, wash and chop.

Peel a squash, grate it and chop it.

Peel a squash, grate it and slice it.

The celery stalks and leeks are washed and cut into slices.

After the meat has suffocated and the water left by it has decreased almost completely, add all these vegetables along with peas, basil, rosemary, a little salt, 100 ml of red wine and 200 ml of water. Stir and allow to simmer, covering the pan with the lid.

Peel a squash, grate it and wash it.

Peel the potatoes, wash and cut into cubes, then keep in cold water.

After the vegetables are simmered, add the potatoes, garlic, a little salt and water to cover them (800 ml), and continue to boil with the lid on.

Wash the tomatoes, cut them in half and remove the spine. They are given through the robot to obtain juice.

After all the composition has been boiled in the pan, add the tomatoes, bay leaf and pepper. Leave it on the fire for a while, without a lid, until the tomatoes are boiled, then take the pan off the heat and add the green parsley (washed and chopped).


Ingredients rabbit with vegetable sauce and red wine

1 domestic rabbit (upper and lower thighs)

3 medium carrots (for sauce)

3 tablespoons olive oil (for greased pan)

1 teaspoon dried thyme (for sauce)

200 ml red wine (for sauce) +1 cup water

1/2 bunch of green parsley

For the rabbit marinade

1 sprig of thyme (or rosemary)

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts


Wash the rabbit legs well, season them with salt, paprika, rosemary and grease them with a little oil.

We cut the onion into scales, the pepper and the leek into sticks, the carrot into larger pieces.

In a heat-resistant dish, place the chopped vegetables, sprinkle a little oil and salt, place the rabbit legs on the vegetables, sprinkle with a little wine, put a cup of water, cover with a lid and put in the oven over medium heat.

After 40 minutes, add the potatoes cut into larger pieces and put back in the oven. When the vegetables and meat are soft, add the broccoli and leave it in the oven for a few more minutes.


Classic rabbit stew recipe with polenta

The preparation of the stew is as simple as possible. It is a low food, with ingredients that are prepared very quickly. Only the meat cooking time is longer. But it depends on the meat chosen. Rabbit meat penetrates fairly quickly. In less than an hour we can cook a delicious preparation for the Easter meal.

In addition to meat, greens and tomato paste, an ingredient often used in this recipe is red wine. It is optional, but helps a lot in tenderizing the meat and emphasizes the taste of the dish. No other spices are needed, so as not to influence the taste of the greens added in abundance.

Find lamb recipes on the blog, perfect for the Easter holidays.

* And if you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds, related to the page. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Follow below the list of ingredients and how to prepare for the classic rabbit stew recipe with polenta.


Rabbit with wine, vegetables and civet

Charente is a large hunting area, divided into many smaller areas. You have the feeling that agriculture is just a pretext to shelter over the summer and grains over the winter from the myriad of pheasants, rabbits, foxes, chickens and guinea fowls, whatever they may be. The vast and dense Braconne Forest provides wild boar and other animals that are good to eat or just a trophy. I will not insist on hunting, I just want to emphasize that game is eaten quite often. I received three jars of wild boar civet, a stew flavored with bay leaves, lots of vegetables and wine, sterilized and stored (it stays for years, without problems). Two jars went like this, with toast and pasta, minus three or four tablespoons that I incorporated in the recipe below (you can make the recipe too, even without civet, it will come out good no doubt ).

Rabbit (farm), onions, garlic, carrots, leeks, zucchini, parsnips. The rabbit cut into pieces suitable for large.

We used a wine from Charente (I don't think you can find it here but any good red wine is suitable, if you want to get closer to the local flavors, look for a Bordeaux wine). Civetcan be replaced with a pork stew made with onions, garlic, carrots, bay leaves and wine, boiled for two hours on low heat & # 8211 but, as I said above, you can get over it if it gets in your way.

I cleaned the vegetables, washed them and cut them into large pieces.

I put the vegetables with the rabbit in a pot. I sprinkled a little salt, poured a cup of wine and a cup of water over them and put the lid on.

I kept the lid on the pot for 35 minutes. Fire, right. I know it looks like a pressure cooker, so if it had a gasket, it didn't, so it was just a pot with a tightly closed lid.

In a frying pan I put a handful of chopped bacon, three cloves of crushed garlic, some mushrooms and three tablespoons of civet. You can do all this without civet, possibly add another cup of crushed tomatoes. I kept the pan on the fire for 10-12 minutes.

I transferred the rabbit and vegetables to a heat-resistant dish. I sprinkled more wine and put the mixture in the pan over the rabbit.

After 35 minutes in the oven heated to 180 degrees Celsius, I took out the pot and sprinkled green onion tails over the food.

What if it was good? Sure. Accompanied by the same Charantez wine.

The rabbit provides one of the healthiest types of meat. Low fat, quality protein.


Slow Cooker 7.5L Digital

Smoothie and Ice Cream Set for the C9500, C9820, EVO820 and MOTIV1 range

Slow cooker 5.0 L Digital DuraCeramic Sautéed

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Video: Jefferson Airplane -White Rabbit-


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