Have you ever tried rabbit meat? Not? But in vain. This meat is very tasty and easy to cook. It contains an order of magnitude less fat and cholesterol than pork, beef and even chicken. In popular European restaurants, you will always find rabbit meat on the menu. Braised rabbit can appear on your table as an English stew, a French fricassee, or a German hasenpfeffer. Let's try french style bunny stew.
It is necessary
-
- Rabbit
- 50 g butter
- 2 tablespoons vegetable oil
- 2 teaspoons flour
- 100 g bacon
- 100 g champignons
- 4 onions shallots
- 4 sticks of celery
- 2 carrots
- 250 ml white wine
- 750 ml chicken stock
- 2 cloves of garlic
- sliced
- 4 sprigs fresh thyme
- 2 bay leaves
- 50 ml 22% cream
- Salt and pepper
Instructions
Step 1
Cut the rabbit into 8 pieces. To do this, remove the skin from the rabbit, cut off the head and cut out the insides. Rabbit liver is a separate delicacy - do not throw it away, but freeze it and, when you have enough, prepare an exquisite pate. Cut off the forelimbs following the natural articulation of the bones. Separate the hind legs. Cut the remaining carcass into four pieces - two pieces from the breast, belly and loin.
Step 2
Dip the pieces of rabbit in the flour mixed with salt and pepper.
Step 3
Heat vegetable oil in a wide saucepan, add butter and fry the rabbit meat until golden brown. Remove the pieces and set aside on a plate.
Step 4
Place the chopped bacon in the pan, add the chopped mushrooms, shallots, celery and carrots after a few minutes and fry.
Step 5
Add white wine to vegetables and bacon and reduce the liquid to half.
Step 6
Place the pieces of rabbit back in the pot, pour over the chicken stock and stir.
Step 7
Add garlic cloves, bay leaf, and thyme. Cover and simmer over low heat for at least an hour.
Step 8
If you are not a dieter, you can pour heavy cream into the stew before serving and wait until the sauce is half-cooked.
Step 9
Divide into bowls, garnish with chopped parsley and serve.
