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My recipe

Rabbit Stew

Rabbit Stew

  • 1 rabbit (about 1.5kg)
  • 1 sprig of rosemary (10 cm)
  • 2 sprigs of thyme (10 cm)
  • 2 bay leaves
  • 1 part tablespoons sea salt
  • 1/2 small onion
  • 1 tsp ground pepper
  • 1 / 2 tsp pepper
  • 2 cloves of garlic
  • 50 ml of vegetable oil
  • Cut the rabbit into portions.
  • Finely chop the onion, garlic, thyme and rosemary, bay leaf break,. mix with the salt, vegetable oil, paprika pepper and rub this mixture with every piece of meat.
  • Put the rabbit in a plastic container, cover and marinate in the refrigerator at least 6 hours.
  • 300 g shallots
  • 1-2 tablespoons brown sugar (to taste)
  • 2.3 juniper berries
  • 250 g of red wine (Tempranillo)
  • 1 cinnamon stick
  • 150 ml sweet Sherry
  • 2 carrots (200 g)
  • 3 cloves garlic
  • 2 bay leaves
  • 4 tablespoons drawn butter (Ghee)
  • 1 tsp ground smoked paprika
  • 2 tablespoons flour
  • salt, ground black pepper
  • Clear the shallots from the skin, large onions cut into 2 or 4 parts. Cut the carrot slices, cut each clove of garlic in half.
  • Preheat a deep (cast iron, ceramic) pan with 2 tablespoons of drawn butter.
  • Remove the rabbit from the marinade and dry with paper towel.
  • Roll rabbit in the flour and fry on both sides until golden, season with salt and pepper, transfer rabbit to a plate.
  • Add to the pan one more spoonful of butter, put carrots and fry for 1 minute, add garlic, stir and still hold to the fire for about a minute. Add to the plate.
  • Add the remaining oil in a frying pan, put shallots and fry until golden brown. Sprinkle with sugar and, stirring occasionally, hold on a low heat until the sugar caramelizes.
  • Add the following items to the pan: red wine,sherry, paprika, carrot, cinnamon stick, bay leaves, juniper berries and a rabbit. Season with salt and pepper.
  • Cover and set on fire. Once boiling, reduce heat to low and continue to simmer for another hour and a half.

I almost never cook with vegetable oil, especially olive oil. But it doesn't mean that it can't be used for heating the pan. Although, to my taste, it is melted butter that adds "sweetness" to the meal .But It is possible to use vegetable oil to taste. Sherry can be replaced with sweet Port wine or any dessert wine. The same can be said about red wine. I used Tempranillo Ribera del Duero. However, I think, there can be more red wine to your taste. The amount of sugar depends on taste preferences. On request it can be increased or reduced to zero. I used 4 rear legs of rabbit for stew.