2 rabbit loins - 250g each
Salt and black pepper to taste
3 tablespoons of oil - 45ml
1 cup of dry white wine - 240ml
5 tablespoons of butter or margarine - 75g
1/4 cup of finely chopped celery - 20g
2 rabbit loins - 250g each
Salt and black pepper to taste
3 tablespoons of oil - 45ml
1 cup of dry white wine - 240ml
5 tablespoons of butter or margarine - 75g
1/4 cup of finely chopped celery - 20g
Season the rabbit with salt and black pepper
Fry the loins in a skillet until they're golden brown
Drain the oil from the skillet
Add the white wine and simmer until it's reduced
Check if the meat is tender
If not, add a little water and continue cooking until the meat is tender
Add butter or margarine to the skillet
Combine with chopped celery and fry for an additional 2 minutes
Remove from heat and serve with mashed potatoes
Serves 2 portions.
