Chop the rabbit and put it in a bowl.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make rabbit civet: |
| For 4 people :: 1 2 kg rabbit 1 celery stem 3 carries 1 median onion 1 garlic 2 laurel leaves butter 1 glass of brandy 1 l. of red wine with body |
Ingredients to make rabbit civet:
2. Cut the onion to sheets and the other vegetables to dice and place them on the rabbit; Add the aromatic herbs, cover with the wine and let macerate 24 hours.
3. After this time, saute the rabbit in oil and butter, on live heat, salt and pepper.
4. Drain the vegetables and incorporate them into the rabbit, bathing it from time to time with the wine of the marinade.
5. Finished cooking (approximately 1 hour) pass the vegetables and rabbit liver by the sperpurés, put them back in the casserole with the rabbit and sprinkle with a glass of brandy.
6. Let cook 5 minutes and serve.
