Roasted Rabbit with Vegetables and Rabbit to the Huntress II Options

Roasted Rabbit with Vegetables and Rabbit to the Huntress II Options
I Option:
Ingredients:
1 two-pound rabbit, only the large, small parts leave to make soup.
Spices:
2% by weight of the meat of refined
2 tablespoons of salt
1 handful of oregano
1 glass of white or black beer, not chilled
Garrison:
1 plate full well, broccoli in baked bouquets
2 medium carrots cooked in thin slices
½ pound boiled potatoes with peel, then peel.
1 jar of preserved asparagus or heart of palm, washed in running water.
1 cup of black olives without the pits, chopped in half.
Way of preparing:
Wash the rabbit well, cut into pieces, then season with salt, oregano and beer.
Put the tempered rabbit in a refractory, take the refrigerator for 4 hours.
Take the rabbit out of the refrigerator, put in a non-stick, lined with aluminum foil, with the seasonings.
 II Option:
Rabbit to the Hunter with Mashed Potato
Ingredients:
2 pounds of rabbit meat, cut into large pieces
The smaller pieces make a soup
Spices:
1 large chopped onion
1 seedless red bell pepper cut into 4 pieces
1 garlic only white part
3 celery stalks cut into 4 pieces
2 tablespoons of very fine salt
3 tablespoons (soup) of soy sauce
2 tablespoons corn oil or soy
2 tablespoons (cornstarch soup
1 bay leaf or ½ teaspoon ground coffee bay
! Packet of parsley with chives cut into pieces
½ cup (tea) wine vinegar
2 cups of (tea) water being a hot another cold
½ fingered seedless peppers and no white streaks
Way of preparing:
Wash the pieces of rabbit well, place in a large refractory with lid.

Beat in the blender all the seasonings with the cold water, pour over the meat, mix well, leave for approximately 4 to 6 hours,
Stirring from time to time.

In a large nonstick pan, heat the oil, drain the rabbit and brown it on all sides.
Then add a cup of boiling water or the seasoning and drip slowly and slowly until the meat is tender.
If you need to use more hot water.
Serving Mode:
Take the rabbit out onto a stainless steel platter.
Strain the sauce and thicken with corn starch or wheat flour.
Pour the sauce over the rabbit.
The sauce is slightly thickened.
Serve with mashed potatoes Mashed potatoes
(Sweet potato salsa).


Cover with aluminum foil, leaving a slack not to stick to rabbit meat, or make a tightly packed package with aluminum foil.
Bake putting 40 minutes in the preheated oven medium, 180 º C Before taking out the oven, remove the aluminum foil let blush.
Note:
If placed in aluminum foil bag, let cool slightly to remove, gets very warm.
Do this very carefully so as not to burn.
Serve the cooked vegetables, lightly sliced ​​in the butter with a pinch of salt.
It can substitute for other vegetables such as pumpkin, chuchu, cassava (potato) parsley (mandioquinha), cauliflower, peas or pea grains, cabbage, eggplant among others.