1 rabbit cut into pieces
3 tablespoons of butter
1/2 cup of white wine
1 tablespoon of thyme
1 tablespoon of rosemary
Salt and black pepper to taste
2 tomatoes
Acessories
Paper towels
2 sheets of aluminum foil, 40 x 40 cm
1 rabbit cut into pieces
3 tablespoons of butter
1/2 cup of white wine
1 tablespoon of thyme
1 tablespoon of rosemary
Salt and black pepper to taste
2 tomatoes
Acessories
Paper towels
2 sheets of aluminum foil, 40 x 40 cm
1
Butter the rabbit pieces and transfer them to a baking dish
2
Season with white wine, thyme, rosemary, salt, and black pepper, and let it marinate for ten minutes
3
Cut the tomato into four pieces, remove the seeds, and place them on paper towels for a few minutes to release excess liquid
4
Place each rabbit piece, tomato, and marinade sauce onto individual portions of aluminum foil
5
Wrap the parcels by twisting the ends so that the meat doesn't lose its juices or vapor during cooking, and place them in a baking dish
Preheat the oven to 220°C for 30 minutes
6
Distribute the wrapped parcels between individual plates and serve still closed
Open at serving time.
