Troce the rabbits so that it is as follows: 4 rear rooms, 4 front rooms and the 4 loins.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make rabbit several cooking: |
| For 4 people :: butter olive oil for pan caterola pimient laurel tomillo romero mustard of dijon and with grains grains of mustard three carrots three onions 1 k of sweet potatoes 150 grs of sugar sugar Vinagre de Vino twelve raspberries or other acid red fruit lettuce leaves mustza (optional to mix with the rowing of onion and carrot, after cooking) |
Ingredients to make rabbit several cooking:
2. The spine and the ribs use them for a background: brown the bones in butter until they take good color, taking care that the butter is not burned.
3. Add black pepper grains, 2 bay leaves, thyme, rosemary, parsley, carrot, onion.
4. Drow all the ingredients a little, add water up to two fingers covering the ingredients and leave boiling slowly, at least two hours.
5. Spume, if necessary.
6. On the other hand sack a tank onion with a carrot julienne in butter and oil, which softens without taking color over low heat.
7. Reserve.
8. Make a mash of sweet potatoes, add a teaspoon of dijon mustard by portion.
9. Reserve.
10. Make a thick syrup with 150 grms of sugar and a glass of water.
11. Add a dijon mustard tea spoon and one of mustard with grains, a splash of vinegar, salt and pepper.
12. Let cool.
13. Cuele and save the bottom fluid.
14. Salpiment and seal on both sides the rear rooms and the strikers.
15. Put two spoons of butter in a saucepan, when hot add 2 spoons of mustard in grains, stir a little and add the bottom fluid, a little salt (be careful with quantity because this then has to be reduced a lot and can remain exceeded salt), and add the hind and front quarters that had been sealed.
16. If you need to add water so that the pieces are covered with liquid.
17. Let boil and cook for 50 minutes.
18. Remove the meats and let the liquid reduce until it has a sauce consistency.
19. crumbles the front rooms and chop the meat into bits.
20. In a hot gold pan on both sides, the salt spot, with oil and butter.
21. Before making cross-sectional cuts to the membrane so that they do not contract.
22. 2 Presentation:
23. On one side place the mash of sweet potatoes, above the rear room.
24. On another side, the onion and carrot sautee and ahueque.
25. In a pan put the sauce resulting from the reduction, along with the meat pieces, rectify the condiments and at the last moment add half a teaspoon of mustard of dijon and a half of mustard with grains.
26. Place in the hole of the sautee.
27. In the free place of the plate put the mustard syrup and above the hill.
28. Next, three raspberries
