Ingredients: 1/2 rabbit 2 heaped teaspoons Garlic Powder 3 tablespoons olive oil 1 dl of white wine 1/2 liter of cold water 1/2 packet of onion soup 1 teaspoon paprika (sweet) 1 teaspoon(s) chili paste 1 bay leaf salsa q.b. salt and pepper q.b. Preparation: I prepared the rabbit, cut it into pieces and seasoned it with the white wine, sweet pepper, red pepper sauce, garlic, salt and pepper. I let it marinate for about 20 minutes. In a bowl, mix the onion soup powder with the water and set aside. I took a pan to the heat with the oil, let it heat up, added the drained rabbit and let it brown on all sides. I added the marinade liquid, chopped parsley and bay leaf and let it cook until the wine evaporated. I added some of the diluted onion soup and let it cook over low heat, adding the rest of the soup little by little, for approximately 40 minutes, or until the rabbit was soft and the sauce was refined. I corrected the seasonings, removed from the heat and served sprinkled with more chopped parsley and accompanied by homemade mashed potatoes. Source and Rights: http://bonspetiscos.blogspot.com/2009/06/coelho-estufado-com-molho-de-cebola.html
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