CONEJO EN SALSA DE NARANJA (RABBIT IN ORANGE SAUCE)

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CONEJO EN SALSA DE NARANJA (RABBIT IN ORANGE SAUCE)

CONEJO EN SALSA DE NARANJA (RABBIT IN ORANGE SAUCE). Alimento Base: Rabbit, Heat the oil in a skillet and saute the rabbit pieces until they are lightly browned. Transfer to a flameproof casserole. In the oil remaining in the pan, adding a little...
Tiempo de preparación 2 h
Tiempo total 2 h
Plato Rabbit
Cocina Chile
Raciones 6 comensales

Ingredientes
  

  • 2 tablespoons vegetable oil
  • 1 clove garlic chopped
  • Salt and freshly ground pepper
  • 2 eggs lightly beaten
  • 2 1/2 pound rabbit cut into serving pieces
  • 1 1/2 cups dry white wine
  • 1 tablespoon flour
  • 1 hardboiled egg finely chopped
  • 2 medium onions finely chopped
  • 1-1/2 cups orange juice
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley

Elaboración paso a paso
 

  • Preparation
  • Heat the oil in a skillet and saute the rabbit pieces until they are lightly browned.
  • Transfer to a flameproof casserole.
  • In the oil remaining in the pan, adding a little more if necessary, saute the onions and garlic until the onions are softened. Add to the casserole.
  • Pour the wine into the skillet and scrape up all the brown bits. Pour into the casserole.
  • Add the orange juice to the casserole and season to taste with salt and pepper.
  • Cover and simmer until the rabbit is tender, about 1 1/2 hours.
  • Transfer the rabbit pieces to a serving dish and keep them warm before serving.