3 cups of water
1 cup of fresh mushroom slices
1 tablespoon of olive oil
2 kg of rabbit
4 cloves of garlic, crushed
4 sprigs of alecrim
1 medium onion, cut into cubes
1 medium carrot, cut into cubes
Salt and black pepper to taste
3 cups of water
1 cup of fresh mushroom slices
1 tablespoon of olive oil
2 kg of rabbit
4 cloves of garlic, crushed
4 sprigs of alecrim
1 medium onion, cut into cubes
1 medium carrot, cut into cubes
Salt and black pepper to taste
Wash the rabbit thoroughly and clean it
Cut the legs, thighs, and loin into small pieces
Season with garlic, salt, and black pepper
Preheat the oven to a low temperature
Place the meat in a baking dish, drizzle with olive oil, and roast for 1 hour or until golden brown. Reserve
In another baking dish, place the rabbit carcass along with the onion, carrot, and mushroom
Roast in the oven, stirring occasionally, for 45 minutes or until well browned
Scoop out a small amount of water and scrape the bottom of the baking dish with a wooden spoon
Transfer the carcass to a saucepan, cover with water, and simmer over low heat for 30 minutes or until the liquid reduces by half
Reduce the sauce, add the alecrim, and simmer over low heat for an additional 15 minutes
Place the rabbit and simmer for an additional 15 minutes to enhance the flavor.
