Rabbit stew

Rabbit stew

Fricassee - French dish is a beef stew in the sauce. Cooking can be fricassee of veal, lamb, pork, chicken and rabbit. In any case, it is better to use meat of young animals.

Prepare the rabbit stew is simple, the main thing - the right approach. When buying, choose a rabbit female or castrated male.

The recipe for rabbit stew in wine sauce

Ingredients:

  • Rabbit - 1 carcass;
  • Onions - 1 pc .;
  • dry table wine nesulfitirovannoe white or pink (light odorless varieties) - 3 cups;
  • melted butter - 4 tbsp. spoons;
  • olive oil for frying - 2 tbsp. spoons;
  • High-grade wheat flour - 2-4 Art. spoons;
  • Lemon - 1 pc .;
  • yolk of quail eggs - 3 pieces. (Eggs should be avoided in order to prevent salmonellosis);
  • Dijon mustard is ready - 1-2 tbsp. spoons;
  • cream milk, natural - 80-100 ml;
  • ground black pepper;
  • Garlic - 1-2 cloves;
  • fresh herbs (rosemary, parsley, basil, thyme, tarragon, dill not only);
  • salt.

preparation

Rabbit cut the carcass into portions, salted, pepper and zamarinuem in 2 glasses of wine for at least 2 hours and preferably 4 or overnight. You can add a bit of dry spices and garlic, in its sole discretion, but not much: the taste of the marinade still should not interrupt the taste of meat.

Marinated meat on the bones do not wash with water, Throw slices in a colander and pat dry with a clean linen cloth. Paniruem rabbit in flour and fry in a large deep frying pan in melted butter until a beautiful golden brown. In a separate pan smaller passeruem onions, sliced rings quarter. We shift it in a frying pan with a rabbit. Add 1 glass of wine and a little water. Simmer, covered with a lid, over low heat until tender. At the end of the process we add half of greenery in powdered form. It can be a little spice spicy red pepper.

Rabbit stew

Prepare the sauce: mix the egg yolks with the lemon juice, cream, mustard and sagging through the manual press garlic. Seasoned with black pepper. Add the sauce to the stew and stir to cool.

The finished stew spread on a dish, decorate with fresh herbs and serve.

For this dish well served marinated asparagus and capers, boiled rice, steamed green beans, mushrooms , steamed in a creamy sauce, you can also apply a variety of fresh salads. Wine is better to choose the same that was used in cooking stew , though you can select another - older and more expensive.


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