Wash the rabbit well and cut it into regular pieces.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make rabbit to herbs: |
| 1 pinch of condiments 1 pinch of seasoning 1500 grams of rabbit 1 cup of cognac 1 jet of oil 14 slices of smoked bacon 1 pinch of salt 50 grams of butter 2 units of onions not very large 1 1 SALVIA 1 pinch of thyme 1 pinch of pepper 1 pinch of rosemary |
Ingredients to make rabbit to herbs:
2. If it is mountain, put the pieces in water and oil for a good time to lose their characteristic flavor.
3. Have some aromatic herbs on each piece: thyme, rosemary, sage … and close it, wrap with the bacon and tie.
4. In a casserole with a little butter or oil soften onions.
5. When the onions are completely transparent, incorporate the rabbit and saute it over low heat.
6. wet with the cognac and raise the fire until it evaporates.
7. Cover and cook immediately over low heat.
8. When they are tender, pass the pieces to a clay source that goes to the oven.
9. Pass the sauce through the Chinese and pour it over the rabbit.
10. Put 10 minutes in a soft oven to brown slightly.
