Rabbit with raisins and pine nuts
Instructions
Put the rabbit in a large bowl, cover with the wine first boiled for a few minutes with a sliced onion, bay leaf and pepper.
Let marinate 3 hours, then drain the pieces dry, sprinkle with flour and saute it with onions, oil and butter; Cook with wine from the marinade.
Melt apart from sugar with vinegar, add the soaked Raisins and pine nuts, served separately.
Ingredients and dosing for 6 persons
- 1 1500 g rabbit apart
- 30 g of butter
- 3 tablespoons of olive oil
- 50 g of sultanas
- 50 g of pine nuts
- 25 cl of red wine
- 2 onions
- Laurel
- 1 tablespoon of sugar
- 3 tablespoons of wine vinegar
- Salt
- Peppercorns
- Flour