CONEJO EN SALSA DE NARANJA (RABBIT IN ORANGE SAUCE)

Ingredients

  • 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

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.

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Características

  • Alimento base: Rabbit
  • Dificultad: Easy
  • Tiempo preparación: 120 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Chile
  • Comunidad:
  • Típica de: Chile
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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