Rabbit with vegetables in red wine

  • Time 2 hours
  • Servings 5 People
  • 1 Burn a small, cut onion, garlic and thymyan branches.
  • 2 Cut the rabbit chips with big cubes. Put the meat on a well-deep deep pan and burn on olive oil before the golden crust.
  • 3 Add a roasted onion to the meat and pour red wine. Put an average light on for a while. When the wine evaporates about half, make the fire smaller, add a chicken bulon or water and push under the roof about 45 minutes. The rabbit should be soft.
  • 4 Carrots and Tsukini cut around 1 cm thick. For 10 minutes, we'll be on the olive butter in the pantry of the carrots, then we'll add the zukini to the pan and make five more minutes.
  • 5 Clean and cut potatoes with the same pieces as carrots.
  • 6 Cut the evaporative stacks and for 3-4 minutes in the boiling sunflower water. The spark must stay a little raw.
  • 7 In carrots, potatoes and tsukini, add salt and peppers. Prepare for another 10 minutes, then add a spark.
  • 8 Put the vegetable meat on the plate.
Nutrition Facts
  • Calories 533
  • Total Fat 26,8 g
  • Protein 47,3 g
  • Total Carbohydrate 533 g
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