Rabbit stew with walnuts
Instructions
Put into a bowl the garlic, thyme and Rosemary, chopped Juniper crushed grains.
Add salt, pepper, pour the wine and a splash of vinegar.
Soak up the rabbit cut into pieces and leave to marinate for 12 hours.
Drain them, dry them and saute it in a pan with the butter.
Add about half the marinade and cook over high heat for 30 minutes or until the liquid is almost completely evaporated.
Pour the heavy cream mixed with 50 g of chopped walnuts and let thicken.
Place the rabbit on the serving dish.
Together with the remaining sauce walnuts walnuts halves and pour the stew.
Accompanying wines: Cellatica DOC, Sangiovese Dei Colli Pesaresi DOC and Cilento Rosso DOC.
Ingredients and dosing for 6 persons
- 1 rabbit
- 1/2 cup of cream
- 30 g of butter
- 100 g of shelled walnuts
- 1/2 bottle of dry white wine
- Garlic
- Thyme
- Rosemary
- 3 grains of juniper
- Spray 1 of wine vinegar
- Salt
- Pepper