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CONEJO EN SALSA DE VINO TINTO

Escrito por Equipo EditorialRevisado por Walter C

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BRAISED RABBIT IN RED WINE SAUCE (CONEJO EN SALSA DE VINO TINTO)

BRAISED RABBIT IN RED WINE SAUCE (CONEJO EN SALSA DE VINO TINTO). Alimento Base: Rabbit, Spread the flour in a shallow dish. Season the rabbit with salt and pepper and dredge it in the flour. Shake off excess flour. In a large skillet or saucepan,...
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Tiempo de preparación 45 minutos
Tiempo Total 45 minutos
Raciones: 4 comensales
Plato: Rabbit
Cocina: Albacete
Ingredients Method

Ingredientes
  

  • 3 Tbs unbleached all-purpose flour
  • One 2 1/2 to 3 lb. rabbit cut into pieces
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 4 medium carrots chopped
  • 2 medium onions chopped
  • 1 garlic clove chopped
  • 1 cup good full-bodied red wine
  • 1 cup water
  • 8 whole baby carrots
  • Chopped flat-leaf parsley

Method
 

  1. Preparation
  2. Spread the flour in a shallow dish.
  3. Season the rabbit with salt and pepper and dredge it in the flour. Shake off excess flour.
  4. In a large skillet or saucepan, heat the olive oil to hot over high heat.
  5. Add the rabbit and fry fro 5-6 minutes until lightly browned turning occasionally.
  6. Remove the meat from the pan and set aside.
  7. Reduce the heat to medium.
  8. Add the carrots, onions, and garlic.
  9. Cook for for about 15 minutes, stirring occasionally.
  10. Add the rabbit, wine and water and cover the pan.
  11. Reduce the heat to low and cook for about 20 minutes until the rabbit is tender.
  12. In another pot, steam the carrots for 8-10 minutes until just tender.
  13. Meanwhile, remove the rabbit from the skillet or saucepan with a slotted spoon and set aside.
  14. Purée the remaining ingredients in the pan in a food mill, food processor or blender.
  15. Return the sauce to the pan, add the rabbit and heat gently.
  16. Serve the rabbit immediately with the sauce and garnish with parsley and the steamed carrots.