3 cups of water
1 cup of fresh mushroom slices
1 tablespoon of olive oil
2 kg of rabbit
4 cloves of garlic, minced
4 sprigs of alecost
1 medium onion, cubed
1 medium carrot, cubed
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, minced
4 sprigs of alecost
1 medium onion, cubed
1 medium carrot, cubed
Salt and black pepper to taste
1
Clean the rabbit well and prepare it
Cut the thighs, legs, and loin into small pieces
Season with garlic, salt, and pepper
Preheat the oven to low temperature
Place the meat in a baking dish, drizzle with olive oil, and bake for 1 hour or until golden brown. Reserve
2
In another baking dish, place the rabbit carcass along with the onion, carrot, and mushroom
Put it in the oven, stirring occasionally, for 45 minutes or until well caramelized
Scrape the bottom of the baking dish with a wooden spoon, adding a small amount of water
3
Transfer the carcass to a saucepan, cover with water, and simmer over low heat for 30 minutes or until the liquid reduces by half
4
Strain the sauce, add the alecost, and simmer over low heat for another 15 minutes
Put the rabbit in the sauce and simmer for an additional 15 minutes to enhance the flavor.
