Time: 40 min. Difficulty: Easy Rations: 4
1 rabbit 1-1.5 kg, 500 ml poultry broth, 2 potatoes, 2 onions, 4 cloves of garlic, 1 large ripe tomato, 1 slice of bread, olive oil, 2 glasses of white wine, 1 tablespoon of paprika, 1 sprig of thyme, 1 sprig of oregano, curly parsley, black pepper and salt.
1. Chop the rabbit and put it in marinade the day before it is eaten, with a little salt, the wine, the onion cut into large pieces, the crushed garlic, the aromatic herbs, the paprika and the pepper. Keep the marinade in the fridge.
2. The next day, brown the rabbit in a saucepan with olive oil, remove and reserve. In that same pot, fry the garlic, the bread and the rabbit’s liver. Add the onion and aromatic herbs from the marinade. When the onion is golden, grate the tomato and add it to the casserole. Let the water evaporate and add the rabbit. Then cover with the marinade liquid and a little poultry stock. Let the cooking simmer. Let the cooking simmer. When the meat is ready, mash the sauce, pass it through a Chinese and pour it again over the rabbit.
3. Peel the potatoes, cut into cubes and fry in plenty of hot oil. Once fried, drain the oil with the help of an absorbent paper.
4. Add the potatoes to the casserole with the stewed rabbit. Garnish with fresh curly parsley.
TRICKS AND TIPS:
The marinade technique intensifies the smell, taste and texture of rabbit meat. Instead of frying the potatoes, they can be cooked in the casserole or roasted in the oven, thereby reducing the calories in the dish.
Rabbit meat is characterized by its low fat content and high digestibility. In addition, it is low in cholesterol and sodium, making it perfect for all types of diets. The French fries garnish makes the dish very nutritious and complete and also makes the dish more attractive to the little ones.
NUTRITIONAL CONTRIBUTION PER RATION:
Energy: 528 kcal / Proteins: 33 g / Carbohydrates: 21 g / Fat: 34 g