This rabbit from Monte Guisado is a delicious hunting dish. The stew rabbit is not a very common dish but I recommend you because it is delicious. The process is very similar to the veal stew but being rabbit the cooking time will be less and the power of aromatic herbs will be greater, since meats such as rabbit allow it. This dish is called rabbit stew to the hunter because before the hunters prepared it after a hunting day. With the passage of time, the kitchen has evolved, and with it, the most traditional recipes have been adapted to the new times, so those sauces containing so much fat that were made years ago have remained in a second flat, being replaced by sauces made from funds, with less fat, and above all very concentrated in the case of being specific sauces for meats in general. If you like traditional cuisine do not hesitate and learn how to do rabbit to the hunter.
| 🚻 4 Diners | 🕘 24h | 🍵 Main Dictatation | 🤯 Lowness |
| Ingredients to make rabbit to the hunter: |
| 1 medium -sized medium rabbit 1 glass of olive oil 1 tablespoon dessert of aromatic herbs (rosemary, thyme, oregano) 3 cloves of smell 1 glass of red wine 1 large carrot 1 clove of garlic 1 median onion 3 black pepper grains 1 leek 2 laurel leaves harina to rebozar |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make rabbit to the hunter:
1. To start the rabbit recipe to the hunter, first laundered the rabbit well and dry is the first step to prepare this rabbit stew to the jacket.
Trick: It is better if you buy it already chopped because if you have to chop it and limp at home you will have enough work.
2. On the eve of before cooking the rabbit stew, place it in a container and cover it with red wine.
Trick: The idea is that the meat is gradually macke up and absorb the red wine, and in addition to giving pleasure to the stewed mountain rabbit, the meat of the animal will soften the flesh at the same time.
3. Likewise, peel the onion and the leek and cut them into cubes, as well as the carrot. Add the vegetables to the container where the rabbit is. Also crushed nails and pepper grains and season the meat in maceration with the rest of aromatic herbs with generosity.
Trick: All part of the elaboration is left at least 12 hours in the refrigerator before doing the rabbit in hunting sauce.
4. The next day he removes the rabbit from the container, leave it a little and refrain it a little for flour.
5. In a casserole throw the oil and spread it over medium heat, then sauté the rabbit to brown it on all sides for at least 15 minutes. We will use a very hot fatty matter, to get the hunter rabbit to the hunter to be very golden. It is not necessary to use large amounts of fat, not only because of the expense it supposes, but because to perform the hunting sauce, so much fat is not necessary, with a little it is enough for us.
6. Meanwhile, it strains the vegetables of the maceration, keeping the broth and crush them until they reduce them to puree.
7. Add vegetable puree to the casserole and mix with a wooden spoon letting the mountain rabbit stew cook 10 minutes over low heat.
8. Finally, it incorporates red wine and maceration broth into the casserole. Let the wine reduce until its alcoholic content evaporates. And to finish the rabbit to the jacket throws the laurel, cover the casserole and let cook over medium heat for 1 hour, until the hunting sauce darkens and thickens. What is this traditional stew rabbit?
9. The traditional rabbit stew in clay casserole is served (the sauce can be passed by a Chinese if necessary to leave it fine) accompanied by good slices of homemade people or homemade village bread.
