The rabbit recipe that this time I share with Recipesgratis is another one of my mothers inheritance. One of her great recipes, our usual favorites. Whenever I prepared this rabbit dish to the thyme we went crazy with joy my brothers and me, and always, we always told him that why he did so rarely … nor is the recipe, a long, or face … is especially difficult … But I don know why we didn eat it very often even though we loved it. In addition, we never ate rabbit in another way. This was the recipe that my mother prepared. The only one. I don know why. The fact is that we liked it so much that we did not miss eating it in another way and as it did not often preferred it to be cooked like this. Now I prepare it at home and try to do it every not long because my boy also loves and I take advantage of my thyme plant. I know that I have to try to prepare new recipes with rabbit, because there are very rich, delicious … but this rabbit with thyme and white wine goes so well that I always postpone it, just as I did (and do) my mother: ) Seriously, encourage you to try this stewed rabbit with thyme because you will love it. In addition, rabbit meat is a very rich and healthy, with little fat and a lot of flavor. And above a very good price! You can not ask for more! To her!
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make stewed rabbit with thyme: |
| 1 rabbit in pieces 2 onions 2 bundles of thyme in branch olive oil stewed or white wine salt ground black pepper 1 tablespoon of breadcrumb 2 garlic cloves |
| Additional characteristics: cheap cost, stew |
Ingredients to make stewed rabbit with thyme:
1. We started the stewed rabbit recipe with golden thyme, previously splashed to taste, in a saucepan with a little hot olive oil. Its about browning anything else, you don have to do it, so as soon as we take color we remove it to a plate and reserve it.
2. In the same saucepan, adding some more oil if necessary, we put the onion cut into slices.
3. When ready, we put the rabbit pieces again, add the breadcrumbs and stir.
4. Next, we add the thyme branches and cover with the wine. When we get to boil we lower the fire a little and let the rabbit to thyme boil in a moderate way, with the lid on, at least half an hour. From time to time we will take the pan by the handles and we wiggled a little to help bind The sauce and do not stick. We can leave the lid a little open to help reduce the liquid.
Trick: With this dish you don have to hurry. You have to let it do quietly until you get the perfect point where the sauce is well linked, the meat made and with color and all well impregnated with the wonderful aroma of the thyme. I already anticipate that
5. While the stewed rabbit is made with thyme we prepare a white rice with mushrooms. For this we put a pinch of oil in a casserole and brown the garlic.
Trick: This is how we always accompany him at home. The rice bathed by the sauce is wonderful. And, in case I have not yet convinced you to tell you that the sauce of this dish is fabulous. Prepare bread!
6. Next, we add the mushrooms to the casserole and sauté them.
7. We then add the rice and cover with water. When the rice is tender and the water consumed, we turn off and cover with a cloth cloth to absorb the remaining vapor and that is not calm.
8. To serve the stewed rabbit with thyme, we place a good ration of rice with mushrooms next to several pieces of rabbit and watered everything with the sauce. We add some thyme branches. I love sucking them. Being wet in sauce are a delight. As you can see, a more resulton, complete and absolutely delicious dish is.
