Monday, May 2, 2011

Rabbit in red currant sauce

Serves: 6 people Difficulty ': Media Preparation time: 1 hour and 35 minutes INGREDIENTS 1 rabbit of 1.5 kg. 200gr. bacon, sliced 1 small glass of brandy 3DL. dry white wine 7 baskets of red currants 1 sprig rosemary 1 sprig of thyme 4 tbsp olive oil salt pepper ------------------------- - Procedure Preheat the oven to 200 degrees.

Cut the rabbit into pieces and sprinkle with brandy. Add salt, pepper and wrap with bacon. In a pan, you heat up two tablespoons of olive oil and brown the rabbit pieces evenly. Transfer the meat in a baking dish, drizzle with the wine and profumateli with needles of rosemary. Close the pan with aluminum foil and bake.

Let the meat cook for 45 minutes. After the specified cooking time, remove the pan from the oven and drain the pieces of rabbit. Arrange in a serving dish and leave them warm. Strain the cooking liquid by pouring it in a pan. Add the currants deseeded and sprinkle with thyme. Pepper and cook the sauce for 15 minutes, stirring with a wooden spoon and crush and crush some grapes.

Sprinkle the meat with the sauce and serve immediately with remaining sauce separately.

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