Rub the rabbit thighs with salt and pepper, and brown them a little in a pan using the butter. Remove and reserve.
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| Ingredients to make rabbit and goat in wine sauce: |
| 6 250 gr rabbit thighs. Each freshly ground pepper 200 gr. of steps 400 gr. of mushrooms cabrilla 600 ml of deer background (or meat in its absence) 150 ml of dry white wine 5 tablespoons of liquid cream salt 30 gr. of butter 20 gr. of flour 1 bunch of parsley |
Ingredients to make rabbit and goat in wine sauce:
2. In the same fat, saute the peeled steps and mushrooms.
3. Sprinkle with flour. Incorporate the background and wine, boil over high heat and cook 5 minutes more slowly.
4. Place the rabbit thighs on top and bake at 225ºC. about 60 minutes. Chop the parsley. Remove the thighs, separate the meat from the bones and cut into dice.
5. Put the meat, cream and parsley in the sauce, season with salt and pepper and give it a short boil.
6. Serve immediately accompanied with a little pasta.
