Stewed rabbit in red sauce

Submitted by enr on 18 May 2011
1 rabbit
750 ml red wine
1 box (800 g) peeled tomatoes (maybe fresh)
5-6 onions
2-3 carrots
2-3 peppers ( red or has any)
500 g mushrooms (maybe without them)
pepper and allspice beans, bay leaf, oregano or thyme, a little ginger
Remove the head and feet of birds. Cut into pieces, wash and soak in a glass or porcelain bowl with half wine and half of the onion and spices. Cover with foil or cover and leave in the refrigerator for 8-12 hours. The meat is removed from the marinade (discard it), dry and fry in a little sunflower oil. Rabbit ranks in a fireproof container, top put fried onions, stewed mushrooms, smashed tomatoes and the rest of the wine. Court Cover and put in a cold oven, which includes 250 C. Starting to boil dish, the oven is reduced to 150 degrees. Readiness tidbits check with a toothpick or wooden skewer, fork ugly torn flesh. The finished dish sprinkle with parsley. * Serve with white rice, green salad and merlot. And many bread melting.
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18 May 2011