Stewed Rabbit with shallots recipe
Ingredients (4 people):
- 1 rabbit
- 20 shallots
- 1 onion
- 50 g almonds
- 1 slice of bread
- 2 tablespoons old-fashioned mustard
- 1 piece of ginger
- 1 spoon of sugar
- 1 nut of butter
- 1 l of broth
- 1/2 l white wine
- extra virgin olive oil
- soft olive oil (for frying)
- chopped parsley
- dried thyme
- 1 bay leaf
- rosemary (to decorate)
Preparation of the recipe for Rabbit stewed with shallots:
Chop the rabbit, pepper and brown it in a pan with a little oil. Remove the liver and reserve for the mash.
Chop the onion and put it in a pan with a good stream of oil. Add it to the casserole with the rabbit. Sprinkle with chopped parsley and add the bay leaf. Peel the ginger, grate and add. It incorporates the mustard and water with the white wine. Shake the casserole and let reduce. Pour the broth, season and semi-cover the casserole. Let the whole stew for 30 minutes.
Melt the butter in a pan with a drizzle of oil (so it doesn't burn). Peel the shallots, add and season with sugar and salt. Let them caramelicen and incorporate them into the stew.
Fry the slice of bread and almonds in a pan with a drizzle of soft olive oil. Reservation.
For him wet, put the rabbit liver, bread and almonds in a mortar and pour a little of the stew sauce (so that it is not very dry and you can easily mash it). Pestle well and incorporate the rabbit.
Try the salt and cover point. Cook the whole for 5 more minutes. Sprinkle with chopped parsley and some dried thyme and serve. Decorate with some salt crystals and some rosemary branches.