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CONEJO EN SALSA DE NARANJA (RABBIT IN ORANGE SAUCE)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

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...
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Tiempo de preparación 2 horas
Tiempo Total 2 horas
Raciones: 6 comensales
Plato: Rabbit
Cocina: Chile
Ingredients Method

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

Method
 

  1. Preparation
  2. Heat the oil in a skillet and saute the rabbit pieces until they are lightly browned.
  3. Transfer to a flameproof casserole.
  4. 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.
  5. Pour the wine into the skillet and scrape up all the brown bits. Pour into the casserole.
  6. Add the orange juice to the casserole and season to taste with salt and pepper.
  7. Cover and simmer until the rabbit is tender, about 1 1/2 hours.
  8. Transfer the rabbit pieces to a serving dish and keep them warm before serving.