Rabbit (2) aroma
Instructions
Cropped a rabbit into pieces and put it in a pan off and low with 70 g of margarine and a few tablespoons of olive oil, salt and pepper.
Brown well and add Sage, Rosemary, marjoram and other smells to your liking.
Cover and simmer for awhile.
Apart from mixed with a quarter of thick cream, 1 tablespoon of mustard, not too spicy and keep it aside.
When the rabbit has arrived halfway through the cooking, add a glass of dry marsala.
Turn up the heat so that the marsala evaporate.
Remove the Pan from the heat and immediately pour the mustard mixed with cream.
In this way will form around the rabbit a dense and flavorful sauce.
Put a moment on the fire without mixing.
Serve immediately.
Ingredients and dosing for 4 persons
- 1 rabbit
- 70 == G Margarine
- A few tablespoons of olive oil
- Salt
- Pepper
- Sage
- Rosemary
- Marjoram
- 25 cl of cooking cream
- 1 tablespoon of not too spicy mustard
- 1 glass of dry marsala wine