According to its chemical composition, rabbit meat belongs to dietary products and can be included in the children's menu and therapeutic and prophylactic diet. It is absorbed by our body by 90% due to its low cholesterol content. Culinary experts consider rabbit meat valuable because it has a delicate taste that persists even in assorted meats. Rabbit meat goes well with all kinds of side dishes and original sauces. Many chefs prefer stewing a rabbit.
It is necessary
-
- Medium size rabbit carcass - 1 pc.
- Onions - 1 large onion
- Celery stalks - 2 pieces
- Tomatoes - 400 g
- Tomato juice - 250 ml
- Garlic - 3 large cloves
- 0.5 liters of dry red wine
- Marjoram leaves - 1 teaspoon
- Bitter chocolate - 20 g
- A roaster or other oven pan
- Olive oil - 3 tablespoons
Instructions
Step 1
Chop the onion, celery and garlic finely. Divide the rabbit carcass into portions, sprinkle with salt and pepper.
Step 2
Heat the oil in a roaster and fry the rabbit until crisp on all sides over medium heat.
Step 3
Put the pieces on a dish, add the onion, garlic and celery to the roaster, fry for 5 minutes. After 5 minutes, add the wine and let it evaporate less than 1/3. Pour in tomato juice and add chopped tomatoes, simmer until boiling. put in rabbit, thyme, marjoram and salt.
Step 4
Place the toasted rabbit chunks, marjoram and salt in the roaster.
Step 5
Cover the roaster with a lid and send to the oven preheated to 170 ° C for 1, 5 hours. Stir occasionally during stewing.
Step 6
When the rabbit is done, place the meat on a serving platter. Strain the sauce remaining in the roaster. Add finely grated chocolate and stir until the chocolate is dissolved. Pour the sauce over the rabbit before serving.
