recipes
Trio of rabbit
Ingredients
For the rabbit loin
- 1 rabbit loin
- 150g mince meat
- 2 cloves garlic
- 30g grated parmesan cheese
- Chopped parsley
- 30g melted butter
- 4 big spinach leaves
- Seasoning
- 5 rashes bacon
Rabbit liver with onions and sherry wine
- 2 pieces rabbit liver
- 1 medium onion, sliced
- 2 cloves garlic
- 50g butter
- Olive oil
- Flour for dusting
- Fresh seasoning
- 100ml chicken stock
For the rabbit thighs
- 2 pieces rabbit thighs
- 5 cloves garlic roughly chopped
- Bay leaves
- Rabbit seasoning
- 200ml white wine
- 200ml chicken stock
- 150ml olive oil
Method
Start by opening up the rabbit loin, line up spinach and add the meat mixture into the centre of the loin. Roll up and roll up again in bacon rashes. Seal the loin on a pre heated pan and continue to cook in oven for 25-30 minutes at 180`c.
Next, prepare the rabbit liver. Dust rabbit liver in flour and fry in a pre heated pan in butter and olive oil. Add onions and garlic and cook for further 5 minutes and flame with sherry wine. Add chicken stock and allow to simmer until you obtain a thick sauce.
Next, fry thighs in a pan with olive oil and chopped garlic. Leave until golden brown, add wine, simmer for further 10 minutes. Add chicken stock, bay leaves and cook in oven 160`c for 40 minutes.
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