|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Braised Rabbit in Rioja HT MC Spanish 65mins
From the Basque region, Northern Spain
Serves 4 Hot Game Alcohol Main Course Dairy Free Eggless Spain Europe
Ingredients 3 tbsp Plain Flour 1x1.3kg/3lb Rabbit, cut into small pieces Salt and Black Pepper 120ml/4fl.oz. Olive Oil 4 Carrots, chopped 2 Onions, chopped 1 Garlic Clove, chopped 240ml/8fl.oz. Red Rioja Wine 240ml/8fl.oz. Water Freshly chopped Flat-leaf Parsley
Instructions
1. Season the rabbit with salt and pepper, and roll it in the flour to coat on all sides. Shake off the excess flour and set aside.
2. Heat the oil in a large saucepan until very hot, add the rabbit, and fry for 5 to 6 minutes until lightly browned on all sides. Remove the meat from the pan with a slotted spoon and set aside.
3. Add the carrots, onions, and garlic to the pan and cook them over high heat until the onions are lightly browned then reduce the heat, and continue to cook for about 10 minutes, stirring occasionally.
4. Add the rabbit, wine, and water, cover and cook over low heat for about 30 minutes, or until the rabbit is cooked through.
5. Remove the rabbit from the pan with a slotted spoon, and set it aside.
6. Place the remaining ingredients in the pan in a food processor, or blender and process until very smooth.
7. Return the sauce to the pan, add the rabbit, and cook gently until heated through.
8. To serve - transfer the rabbit and sauce to a large serving dish and garnish with the parsley. Serve immediately.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
