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Rabbit cutlet in wine and olive sauce

Rabbit cutlet in wine and olive sauce


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The meat is washed and portioned, placed in a hyena dish, sprinkled with a little oil, seasoned with salt and pepper. Peel an onion, wash it and cut it into scales, then add it over the meat. Garlic is cleaned, washed and cut into rounds and added to the bowl. Put the wine, add the thyme and bay leaves, then cover the bowl and leave it to cool for a few hours, I left it in the fridge overnight.

After the meat is marinated and the flavors are well mixed, put the hyena in the oven for about 45 minutes on medium heat. The meat should be almost ready, when adding the tomato paste dissolved in 200 ml of water. Place the olives on top and place in the oven for another 15 minutes.

Serve hot, with a few slices of lemon and fresh bread made from whole wheat flour and rye. This time I put in the bread and raw pumpkin seeds and in, a delight!

1

You can also use rabbit legs, the food is just as tasty!

2

The olives are washed and scalded with boiled water, then rinsed with cold water, if you do not use olives without salt.

3

In the sauce you can add chives, cleaned and scalded a little, it gives it a special flavor (tips from grandma's cookbook :)))

4

Rabbit steak with sauce can be served with a green salad with red onions and lots of lemon!

5

You can find fresh rabbit meat at Carrefour, at the refrigerators with chicken and turkey, fresh products.


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Ingredients

Step 1

Rabbit candied in olive oil

The rabbit is cut into pieces (thighs, back, chest, etc.) and placed to boil in a large tray or pot with 1 liter of extra-virgin olive oil. Leave it to simmer for an hour and a half, with freshly chopped thyme and finely chopped garlic.

In parallel, prepare the wine reduction - in a pot boil 500 ml of wine until it starts to boil, then add the sugar over low heat and mix until it melts, obtaining a half amount of sauce.

For the puree, clean the potatoes, boil them in water with a little salt, then drain the water and mix the boiled potatoes well with melted butter and sweet cream and, if necessary, a little salt. After obtaining the puree, mix for half a minute with a hand mixer, to obtain a fine consistency.

Remove the rabbit from the oil bath and let it drain, then serve with puree and wine sauce. The dish can be accompanied by a glass of dry red wine!


Baked rabbit steak in beer

When I find rabbit meat I buy and make a tasty and healthy steak, be it as it is today, В Baked rabbit steak in beer, either at wine oven, either with tomato and olive sauce. I have experienced so much as a recipe so far, so any recommendation from you is welcome. You can leave me in the comments at the end of the recipe your tips and I, for the first time when I will cook rabbit meat I will try to take them into account.

Until then, however, I took into account the advice of an Italian chef when I made this rabbit steak recipe in the oven in beer that I will tell you about today. I didn't exactly follow the recipe, but even if I made small changes, the result was extremely delicious.

Ingredients for the rabbit steak recipe in the oven in beer

-a rabbit of about 1.2 kg
-five-six cloves of garlic
-100 grams of butter
-four or five tablespoons of olive oil
-750 grams of blond beer
-salt, pepper, oregano, ground rosemary

How to prepare the rabbit steak recipe in the oven in beer

  1. We cut the rabbit meat, wash it and dry it with a paper towel.
  2. Cut the butter into pieces and put it in the pan.
  3. Add two tablespoons of oil over it and then put the pieces of rabbit meat.
  4. We clean the garlic and put it in the tray from place to place.
  5. Combine the spices and sprinkle them over the meat in the pan and then pour over it and the rest of the olive oil.
  6. Put the tray on the stove and fry the meat until it turns white. After it has turned white on one side, turn it on the other side and let it cook for a few minutes until it changes color.
  7. We pour the beer into the tray and when it starts to make small bubbles (when it starts to boil) we take the tray off the heat and put it in the preheated oven at 200 degrees Celsius for 1 hour and a half.
  8. Meanwhile, while the meat is in the oven, peel the potatoes and cut them into cubes of the right size.
  9. After 50 minutes, take the tray out of the oven and add the chopped potatoes. Put the tray back in the oven for another 35-40 minutes. We try the meat and if it is cooked we take the tray out of the oven and ready, we can serve the rabbit steak in the oven in beer with our delicious potato garnish.


The famous producer Agricola Internațional (from Bacău, yes?), Known for its poultry products, but also for the famous Salam de Sibiu, after liquidating its own stores for reasons of unprofitability, also makes a new distribution:

I found in the supermarket these rabbit chops brought from Hungary. You'll say they're expensive. Or that they are too small / low for this price.

They didn't seem small, small, or expensive to me. It seemed to me instead that the cooking method suggested on the package is a bit too long: 2h 10 '.

So I decided to shorten it. Two portions were ready, including marinade, in less than an hour. Without baking next to the oven, a big thing in the month popularly called the Oven.

What do you need?

  • 5 rabbit chops with bone (approx. 300 g)
  • 1 teaspoon Worcester sauce
  • 1-2 teaspoons grated black pepper with lemon
  • 2-3 tablespoons olive oil
  • 200 mL dry or semi-dry white wine.

How do you proceed?

Wipe the chops with absorbent towels and remove excess water.

Add the Worcester sauce, lemon pepper and olive oil, then massage the chops well, leaving them to rest in the cold for about half an hour.

Heat a non-stick pan (without oil or other fats) in which you brown, over a high heat, the rabbit chops for 3 minutes on each side. During browning, keep the pan covered with a lid. Not the other way around, but don't work harder on cleaning the stove and the walls than preparing the food.

Extinguish the browned chops with a glass of wine (use a quality wine, not one that you wouldn't even give to guests), lower the flame on the stove, cover the pan again and simmer the meat, turning it sporadically on one side. on the other, about 10-15 minutes. If you think there is too little liquid left in the pan, add more water, but not too much.

Remove the lid, turn the heat to medium and let the liquid evaporate for 5-6 minutes, or until you are left in the pan with a little thick, caramelized sauce.

While the meat is cooking, you can take care of the salad and the garnish. I skipped the phase with the garnish, using for this purpose a potato frittata left over from the previous day. However, I planted a salad with what I had on hand: tomatoes, cucumbers, green onions, Kalamata olives. I dress it (from the dressing) with some oregano, olive oil and a pinch of salt.

Accompanying wine: a well-beaten semi-dry rosé Merlot. Or associate the meat with the wine you used for cooking (if you have any left, of course).

Have fun and see you healthy again!


Wash the rabbit meat well with cold water. Dab it lightly with a dry paper towel. Then massage the meat with salt, pepper, thyme, basil, crushed garlic, cover in wine, olive oil and broth and leave to soak for 2-3 hours, at least. Then put it in a tray with the sauce in which it was, and leave it in the oven at 220 degrees Celsius for 20 minutes, and then at a temperature below 200 degrees Celsius for another hour. Make sure there is more sauce, pouring water or wine from time to time. 15 minutes before removing the rabbit steak, add the olives. Serve rabbit steak with mashed potatoes or sauteed vegetables. Good appetite!

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10 comments on Rabbit marinated in wine, on the tray

Ooooooo, rabbit, you got the tact.

AT FIRST VIEW IS CONCRETE, PRESENTATION
SEE EVENING WHAT'S OUT

I'm crazy about cooking. I even bought my dry cooker pan now because I found an incredible offer on a website: http://www.tigaia-dry-cooker.com. They have a good offer and if I'm not satisfied they give me my money back. Try it too girls.

Did you know that Aluminum works well with Alzheimer's? Or do we eat and then see what happens?

:)) I would have liked you to receive a notification about my answer and to be able to read it, but at the e-mail address you gave, obviously false, to my disappointment, you will certainly not receive anything. You know what? Let's be more Catholic than the pope… "and then we'll see what happens," to paraphrase you. Until another one, I will tell you briefly about some things that have already happened: my grandfather and my grandmother, who raised me, ate well thanks to aluminum spoons and forks, as n- they had others (maybe before these they had some wooden ones but I didn't get them). Babuta lived to 85, Mosu to 96 (the age I want you to start) and Alzheimer's bypassed them both. Of course, I also ate those spoons until I was about 12-13 years old, when they replaced them with some stainless steel ones, eh! times had changed, but the milk pot, made of aluminum, had never changed it. It hasn't come to me either (yet)… as there is still time :)), but let me doubt it…

Bambi and deer, Bocanila and the rabbit.
Let me tell you a secret now!
As soon as I saw the contest, I decided to participate in it. And so I was worse than a detective on your blog. So, since Easter, I kept cooking on the kitchen. a madness came out, and with homemade noodles (.), my little girl ate 2 portions breathlessly, and of course, full eyes with noodles!
Did I make Frankfurter's cake for my mother's birthday? and the husband ate half of it, how he cut it (he also contributed), And the spirals are so easy to prepare, and so tasty. We ate them at 2 o'clock at night, and after 30 minutes. they were only 4. And I also made them in the shape of a heart-shaped girl. headache from sinusitis, that I was no longer able to do anything.
However, I hope to catch my husband freer, once, and to make my own culinary blog, in which I will post your recipes and those of another Laure, also from the other end of the country, the first ones.
Spor cooking and… deliberate!

Phii! As you still have food to eat from Bambi, I thought we ate it all: P! Honestly, I'm not the No. 1 fan of game meat. It's good, if you prepare it carefully, but I also ate better meats. And with less effort in preparation - sailors, pheasants and so on. In fact, it is better to sit in nature than on the table of these animals! Pears with red wine and cinnamon I also prepared for some time now, but I ate them with vanilla ice cream! And we liked it, very much! I'm still waiting for you, Raluca Octavia :)


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