Buy the clean and headless rabbit.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make bittersweet rabbit to lemon: |
| 1 medium rabbit or two small 2 lemons 1 branch of thyme or rosemary 50 g butter or butter 1 beer olive oil salt black pepper |
Ingredients to make bittersweet rabbit to lemon:
2. Cut a lemon into fine slices and fill with the interior of the rabbit next to a thyme branch.
3. Atar, along, with bravete holding the front and rear legs.
4. Distribute the butter along the backs and salt and pepper.
5. Put the rabbit in an oven source.
6. Matar the garlic in a mortar, adding the oil and the remaining lemon juice, spray the rabbit and start roasting in a strong oven, preheated at 220 ° C.
7. Peel the onion and add whole to the oven source.
8. Brown the rabbit on both parties for approximately 30 minutes, letting the juices release.
9. Water with beer and water scratching with a palette the bottom of the fountain to link the sauce.
10. Lower the temperature to 190 ° C and continue another 30 minutes.
11. Sprinkle with sugar the last quarter of an hour and let caramelice.
12. during cooking continuously water the meat with roast juice to prevent it from drying out.
13. Present whole or chopped with salad and chives garnish.
