1 rabbit, approximately 2 kg
a bottle of red wine
1 cup of dry white wine
3 carrots
salt and pepper
cheese, thyme, rosemary, garlic, and onion
sal, pimenta e azeite (salt, pepper, and olive oil)
20 small potatoes
For the white sauce:
1 cup of milk
2 tablespoons of wheat flour
1 tablet of beef broth
1 jar of heavy cream
1 cup of claret wine
small onion and pepper
1 rabbit, approximately 2 kg
a bottle of red wine
1 cup of dry white wine
3 carrots
salt and pepper
cheese, thyme, rosemary, garlic, and onion
sal, pimenta e azeite (salt, pepper, and olive oil)
20 small potatoes
For the white sauce:
1 cup of milk
2 tablespoons of wheat flour
1 tablet of beef broth
1 jar of heavy cream
1 cup of claret wine
small onion and pepper
The night before, place the rabbit in a marinade - well cleaned and cut into pieces - in a pot containing red wine, chopped carrots, and salt
Two hours before lunchtime, remove the rabbit from the marinade, season all the pieces with salt and pepper, add a bit of thyme, temper with rosemary and various herbs
Heat a pan over medium heat with olive oil, chopped onion, garlic, sprigs of fresh thyme, and four or five leaves of bay leaf
Let it brown and place the rabbit
When the rabbit's skin is well browned, flip the slices to brown the other side
Once done, add half a cup of wine with some drops of Malagueta pepper and put in the oven
From time to time, moisten the rabbit with the remaining wine, seasoned with salt and pepper
One hour before removing from the oven, add the potatoes
While the rabbit is roasting, prepare the white sauce as follows: cut a small onion and a green scallion into thin slices
Heat it over medium heat, browning in the saucepan that has been removed (part of) from the oven
When it's ready, add claret wine, beef extract, and milk that has been whisked with flour
Let it simmer, stirring constantly
Once done, stir in heavy cream
Serve by pouring the white sauce over the rabbit and garnishing with potato slices
