Rabbit With Mushroom Sauce III Options

Rabbit With Mushroom Sauce III Options
             
Ingredients:

2 to 3 pounds of rabbit meat


Mushroom Cream I:

1 pound of fresh mushrooms
2 glasses of dry red wine
½ liter cream with whey
300 grs. of butter
2 tablespoons of wheat flour or cornstarch

How to prepare Cream I:

In a pan put the cream, with the flour of wheat, well mixed
Bring to the boil in a water bath, do not boil, then add the mushrooms, cooked and drained
After the rabbit is roasted, place on a platter of clay and top up the sauce with the mushrooms

Mushroom Cream II

½ pound of canned mushrooms drained and washed
300 ml of cow's milk
1 onion, grated or chopped
2 tablespoons corn oil
1 tablespoon (soup) filled with cornstarch, (cornstarch), or wheat flour
2 tablespoons grated Parmesan cheese,
Being
1 tablespoon of cheese for the cream and the other for the topping.
2 tablespoons (cream) cream, put after the cream ready.

How to prepare Mushroom Cream II:

Fry the onion in the oil until wilted, add the mushrooms cut in half, then the corn starch dissolved in milk, mix well until cooked, before the fire strips, add the cream, until a cream is homogeneous, sprinkle on top grated Parmesan cheese.

Serve the mushroom cream separately.

Spices:

2% of the weight of the meat of salt
½ teaspoon ground black pepper or spicy paprika
2 fresh mint sprigs
2 branches of fresh tarragon
1 pinch of grated nutmeg
1 pinch of grated ginger
1 bunch of parsley and chives, uncut
2 tablespoons of wheat flour

Way of preparing:

Wash the rabbit well, cut into several pieces, then season with the ingredients of the recipe
Place the rabbit in a dish or plastic dish, leave in the refrigerator for 6 hours, covered with a napkin
Aferventar the fresh mushrooms already washed in running water, with a lemon and a teaspoon of salt. Book

Remove the rabbit pieces from the seasoning, wipe well, with paper towels put in a baking dish, lined with foil,
Place the butter on top of the rabbit meat, then cover with aluminum foil
Bring to the preheated oven medium at 180 º C, let roast put one hour for each pound of meat
When the rabbit begins to brown, add the red wine, bake for another fifteen minutes, or until cooked

Serving Mode:
Serve with white rice, or potatoes cooked with salt, broccoli, cooked carrots, Brussels sprouts, canned asparagus, artichoke bottom.

Note:
III - Mushroom Sauce:

You can make a cream with half a liter of milk, two tablespoons of cornstarch and then put the cream with the whey and the sliced ​​mushrooms and grated cheese to taste and quite chopped parsley
If you like you can use canned mushroom, drained, washed and chopped.
The above process is to remove the additives, dyes and preservatives.