The rabbit to the casserole is a simple and rich stew, ideal for the cold time because the hot dishes always desire. The rabbit is a white -fat white meat, perfect for preparing all kinds of stews, which combines with an infinity of ingredients. If, for example, you have seasonal mushrooms, you will have a rabbit to the casserole with spectacular mushrooms. It is also delicious with potatoes. To give this stew to the field, it is very good to add thyme or rosemary, which can be obtained in any fresh store or supermarket. And there is only some potatoes and add them to the casserole and we have a unique and delicious dish. Keep reading and discover in recipes how to make rabbits to the casserole with potatoes and mushrooms.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make rabbit to the casserole: |
| 1 rabbit 4 cloves of garlic 1 laurel leaf 1 branch of thyme or rosemary 150 milliliters of white wine 250 milliliters of broth or water 100 grams of wheat flour 300 grams of varied mushrooms 1 pinch of salt 1 pinch of pepper 1 jet of olive oil 1 potatoes |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, stew, |
Ingredients to make rabbit to the casserole:
1. Clean the rabbit and cut it into pieces or ask you to do this in the butcher shop. Add salt and pepper to the meat and put in a separate plate flour.
2. Pass the pieces of rabbit through the flour. Then, heat the casserole over medium heat with a good stream of olive oil, add the pieces of rabbit and dorake them.
3. Peel the garlic and prepare the bay leaf and the thyme or rosemary leaves. These ingredients will contribute a lot of flavor to the stewed rabbit to the casserole, but remember that you can eliminate them if you prefer.
4. Once the rabbit pieces are brown, incorporate the garlic, bay leaf and thyme or rosemary, add the white wine and let cook for a few minutes to evaporate alcohol.
5. Pour the broth, which can be meat or chicken broth. If you don have broth, you can prepare it with a chicken or meat broth pill. Let the rabbit cook the casserole for 30 minutes.
6. apart, clean the mushrooms and cut them into pieces. I skip them in a pan with a little oil and, once golden, turn off the heat. In another pan with plenty of oil fry the potatoes cut into squares.
7. After 20 minutes, add the mushrooms and let everything be cooked together about 10 more minutes. Salt test and rectify if necessary.
TRUCK: If you see that the sauce is very liquid, take some water or hot broth, dissolve a spoonful of flour and check it the stewed rabbit, so there will be a thicker sauce.
8. If the rabbit is tender, add the potatoes, leave 5 more minutes to cook everything and turn off the fire. If you like the very tender rabbit, then leave it more cooking for a while. It serves and enjoy this rabbit recipe to the casserole with mushrooms and potatoes, a dish that can perfectly prepare from one day to another.
