Stuffed rabbit with sauce provanski

Submitted by enr on 02 Jan 2010
1 rabbit
# For the marinade:
125 g butter
2 liters of fresh milk
# For the filling:
1 large onion
1 carrot
entrails of birds
1 handful mushrooms
1 - 1 and 1/2 cup Rice
mint, white pepper, unisos salt
# For the sauce:
1 onion
1 carrot
3-4 cloves garlic
200 ml white wine
2-3 tbsp tomato paste
2-3 tbsp Dijon mustard
thyme rosemary, bay leaf
10-15 olives
# spreads:
sunflower oil, red pepper, vegeta, soy sauce
seasoning for chicken or barbecue
Rabbit cleaned and washed well, then leave in the marinade from milk and 2/3 of the butter for 24 hours in the cold. Wash well from the marinade, add salt and sprinkle inside and out with spice barbecue. Finely chopped onion fry, add the giblets, carrot, mushrooms, stir and add the rice. Pour 1 cup water, add spices and stew until absorb the liquid. With the finished mixture is filled rabbit and sutured. Prepare a slurry of red pepper, rosemary, sunflower oil, soy sauce, seasoning for chicken and finished mixture is smeared birds. Sauce: In heated oil fry onion cut in crescents, carrots, garlic, add the wine, thyme, bay leaf, rosemary, tomato paste, mustard, olives and diluted with a little broth. Leave on low heat to boil for ten minutes. With the finished sauce pour rabbit, top pieces are arranged butter, turn fsunflower with oil and bake in a moderate oven. Periodically rabbit watering sauce. 30 minutes before being pulled from the oven, removing fthe oil, to seal the top.
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02 Jan 2010