Roast rabbit
Instructions
Wash the rabbit for a long time under running water, drain them and chop into pieces.
Finely chop the garlic, Sage and rosemary leaves.
Put to fire the butter with a tablespoon of oil, place in saucepan the rabbit pieces, sprinkle with chopped herbs, sprinkle the pretzels, pepateli and FRY, turning them until they often.
As they become browned, spray them with a glass of white wine and let it evaporate in the container uncovered.
Then coperchiate and continue the cooking sweet, for 45 minutes, adding a little broth.
If the rabbit seccasse too much, soak it again with a little broth.
Ingredients and dosing for 4 persons
- 1 1000 g bunny
- 1 clove of garlic
- Some leaves of sage
- 1 sprig of rosemary
- 20 g of butter
- Dry white wine
- Little of broth
- Olive oil
- Salt
- Pepper