Braised Rabbit
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 rabbit parts (le, back, les)
- 6 tablespoon oil (olive oil)
- 3 cloves garlic
- 300 g shallot (s) or small onions
- 1 tablespoon paprika powder, noble sweet
- 125 ml red wine
- 125 ml meat broth, strongly flavored
- 1 teaspoon basil, dried
- 1 bunch parsley, smooth
- 250 g mushrooms, fresh small ones
Print Recipe
Pin Recipe Instructions
- Rinse the rabbit and pat dry.
- Heat the olive oil in a roasting pan, fry the peeled garlic cloves in it until they are dark brown, then take them out. Fry the rabbit pieces all around. After 10 minutes add the peeled but not cut shallots or onions and fry them until they are brown all over. Dust everything with paprika and sweat it briefly. Pour red wine and meat stock and season with basil. Cover the rabbit and let it stew.
- After 25 minutes add the rinsed, chopped parsley and the cleaned, washed and drained mushrooms. Let everything stew for another 20 minutes.
- Then remove the lid and let the braising liquid boil down for 5 minutes.
- Serve the rabbit in the pot.
- Side dishes: boiled potatoes and red cabbage or pasta and salad
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