We chop the rabbit by cutting its limbs and the rib in two.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make rabbit to beech with white wine sauce: |
| For 4 people :: 1 rabbit 3 garlic cloves 2 Decilitros de Vino White of Perejil Trocead |
Ingredients to make rabbit to beech with white wine sauce:
2. We clean of viscera, we leave slightly and pass through flour the pieces.
3. We fry the rabbit in a casserole with hot oil until brown.
4. Once golden, in the same casserole, we brown the crushed garlic, add the golden rabbit pieces and pour the white wine and water (with a meat broth pill).
5. Let cook for 1 hour over low heat and at the last moment we sprinkle with a little chopped parsley.
6. Once the rabbit is cooked, we serve the pieces accompanied by the sauce and a garrison of green beans and cooked carrots and slightly sauteed in a pan with a little olive oil.
