Rabbit aroma compound

09566 RABBIT AROMAS COMPOTE INGREDIENTS for 4 PEOPLE 1/2 rabbit, a decilitre of dry white wine, a carrot, a stick of celery, a small onion, a bay leaf, a sprig of Rosemary, thyme, Sage, marjoram and chives, extravirgin, salt, 2 cloves of garlic.

1 hour preparation and 30 minutes + 8 hours to marinate difficulty: easy PROCEEDING Brought 2 l of water to a boil in a saucepan with the wine, carrot and onion peeled, celery, Rosemary, Sage and Bay leaves.

Add a tablespoon of salt and, when the liquid boils, plunge the flesh.

Simmer for an hour, then turn off and let cool in its broth rabbit.

After this time, drain them and dry well each piece.

So de-boned meat, taking it into small pieces with your fingers.

Peel the cloves of garlic and mash lightly.

Put them in a saucepan with half a deciliter of oil and join some Sage leaf and Rosemary.

Heat until the garlic is lightly golden, turn off and let cool.

Place the rabbit pieces in a bowl and add the herbs.

Pour the flavored oil and cover with oil.

Mix well and leave to marinate for at least 8 hours before serving.

Serve at room temperature.