As it is I prefer but you can variate the ingredient Just use your imagination
- Carbohydrate 68.7630029184267 g
- Cholesterol 0 mg
- Fat 0.982829582846466 g
- Fiber 8.46772096265977 g
- Protein 7.55837749974812 g
- Saturated Fat 0.197956666596687 g
- Serving Size 1 1 Serving (620g)
- Sodium 29.9322083306077 mg
- Sugar 60.2952819557669 g
- Trans Fat 0.20181145830993 g
- Calories 410 calories
Step-by-step
- Add salt and pepper to flour. Mix well.
- Roll rabbit portions in seasoned flour.
- Cook rabbit in olive oil until slightly brown.
- Add onions, garlic, tomatoes and potatoes to the pot. Pour some of the wine over the ingredients. Add tomato paste, stock cube and bay leaves.
- Add kidney, liver and peas. Bring to a boil and simmer for about 1 1/2 hours. Add more wine if sauce begins to dry up.
What starch absorbs rich red wine braising liquid best? Crusty sourdough or polenta provides the ideal vehicle for absorbing the robust reduction without overpowering the lean protein. Sourdough requires no extra cooking equipment, while polenta offers a creamy textural contrast to firm root vegetables. When doubling the yield for larger gatherings, use a heavy-bottomed Dutch oven holding at least 6 quarts to prevent overcrowding during the initial searing phase.
- Bake rustic bread at 400 degrees Fahrenheit for 12 minutes to achieve a crisp crust prior to serving.
- Monitor simmer liquid levels every 20 minutes, replenishing with broth rather than raw wine if the reduction thickens too rapidly.
- Store leftovers in airtight glass containers for up to 3 days in the refrigerator.
- Reduce all ingredients by half precisely if cooking for a smaller household of two portions.
Proper vessel selection ensures even heat distribution throughout the 90-minute simmer time. Leftovers actually improve after 24 hours as starches fully integrate into the sauce.
