Rabbit hunter sauce Ingredients: 150 g of - smoked bacon - 3- carrots parsley - 2 - bay leaves - 1 tablespoon of veal stock pepper salt olive oil red wine about 50 cl - 1 - rabbit cut into pieces - 10 - fresh button mushrooms green olives - 1 - shallot clove - garlic herbs of Provence - 2 teaspoons of - tomato paste.
Utensils： 1 casserole dish - 1 brush - 1 salad bowl 1 lid 1 fryer - 1 pitter 1 kitchen scales -
Total time:
1h10
Preparation:
40 min -
Cooking:
30 min
Phase 1
Heat a cast iron casserole dish, put 1 tablespoon of olive oil and 1 knob of butter in it, brown the pieces of rabbit.
Phase 2
Remove them and set them aside.
Phase 3
While the meat is browning, peel the carrots, garlic and shallot, cut the carrots into slices and the shallot and garlic into small pieces.
Phase 4
Wash and dry the mushrooms, cut them into strips.
Phase 5
Brown the bacon with the carrots, shallot, garlic and mushrooms.
Phase 6
Return the meat to the casserole dish, moisten with the wine, add the bay leaves, herbs de provence, chopped parsley, salt, pepper, veal stock and tomato paste.
Phase 7
Mix everything well.
Phase 8
Add a little water to cover the meat and olives well and leave to simmer over low heat.
Phase 9
Serve withspaghetti or potatoes cut into large cubes that you have fried.
Utensils： 1 casserole dish - 1 brush - 1 salad bowl 1 lid 1 fryer - 1 pitter 1 kitchen scales -
Total time:
1h10
Preparation:
40 min -
Cooking:
30 min
Phase 1
Heat a cast iron casserole dish, put 1 tablespoon of olive oil and 1 knob of butter in it, brown the pieces of rabbit.
Phase 2
Remove them and set them aside.
Phase 3
While the meat is browning, peel the carrots, garlic and shallot, cut the carrots into slices and the shallot and garlic into small pieces.
Phase 4
Wash and dry the mushrooms, cut them into strips.
Phase 5
Brown the bacon with the carrots, shallot, garlic and mushrooms.
Phase 6
Return the meat to the casserole dish, moisten with the wine, add the bay leaves, herbs de provence, chopped parsley, salt, pepper, veal stock and tomato paste.
Phase 7
Mix everything well.
Phase 8
Add a little water to cover the meat and olives well and leave to simmer over low heat.
Phase 9
Serve withspaghetti or potatoes cut into large cubes that you have fried.