Rabbit meat has a rather delicate unobtrusive taste, so it can be combined with many types of herbs and spices. Rabbit goes well with thyme (of course, fresh is better), you can use bay leaf. Tarragon, basil and rosemary should be added very carefully so as not to drown out the taste of the meat.
Cooking time: 2.5 hours.
Servings: 4.
Ingredients needed to cook rabbit meat with mushrooms:
600 gr. rabbit meat on the bone (shoulder and drumstick);
200 gr. porcini mushrooms (either 70 grams dried or 300 grams freshly frozen);
200 gr. Potato;
150 ml. dry white wine;
1 onion;
3-4 cloves of garlic;
50 gr. Butter;
olive oil;
sea salt, freshly ground black pepper – to taste.
Cooking options.
В данном рецепте вы можете использовать любые доступные в данное время года грибы. Можно заменить белые грибы лисичками, опятами и даже шампиньонами (либо любыми иными). Свежемороженые грибы разморозить и тщательным образом отжать от лишней воды. Свежие же грибы тщательно протереть влажной ветошью, но не мыть, иначе они будут в итоге слишком влажными и не зазолотятся, а потушатся.
Content
Cooking rabbit meat with mushrooms.
1. First of all, you need to wash the meat and let it dry after that. Then fry until golden brown in a frying pan in a little olive oil with thyme and crushed garlic.
2. Next, you need to add white wine and broth or hot water (in equal proportions). It is necessary to simmer over low heat under the lid for about 40 minutes. Readiness can be checked by the softness of the meat, the juice released when cut should be transparent.
3. Now you need to wash the new potatoes, and then cut into circles. After that, fry in olive oil on both sides until golden brown. After frying, remove to a bowl and let stand in a warm place.
4. At this stage of cooking, it is necessary to soak the dried mushrooms (overnight) in water, squeeze, rinse well. Then fry the mushrooms in the same pan where the potatoes were previously fried. Then you should cut the onions into strips. And then send the onion to the mushrooms.
5. Now you need to put the potatoes in the pan. Add salt and pepper, heat until the potatoes are cooked.
6. At the final stage of cooking, you need to add rabbit meat. Add butter to the juice remaining after the stewing process, dissolve, and boil until the desired consistency is obtained. Put the garnish on a plate, on top of the rabbit garnish, pour the sauce over everything, and garnish with a sprig of thyme.
A. Bratusheva