Rabbit in sorrel sauce

Rabbit in sorrel sauce
Rabbit in sorrel sauce 5 1 Stefano Moraschini


Washed the seat and thighs of rabbit, then dry them with a cloth, then divide in half.

You heat the oil in a saucepan, saucepot and vegetables washed and cut into small pieces, a moderate heat for 5 minutes.

Together with fried vegetables, spices, rabbit broth and water and cook over moderate heat in covered container for 20 minutes.

After the indicated time together the pieces of rabbit, add salt and continue cooking covered container for 40-50 minutes.

In a pan with the butter and fry the sorrel, washed and cut into strips, until it is well dried.

Remove the rabbit from the casserole, passed the sieve the cooking and reach into or in a pan.

Let it reduce to one quarter of a litre and 3/4 of the cream; then let it reduce again by half.

In a bowl mix vinegar, egg yolk, sugar and remaining cream and use the mixture to thicken the cooking of the meat.

When the sauce has reached the right density, put the Pan even the pieces of rabbit and the Sorrel and let warm up all together for a few minutes, then serve with a side of boiled potatoes.

Rabbit in sorrel sauce

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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