Roasted Rabbit With Vegetables III Options
Ingredients:
1 rabbit weighing two to three kilos
Spices:
2% by weight of refined salt meat or 2 tablespoons (rasp)
1 handful of oregano
1 glass of white or black beer
Garrison:
1 plate full well, broccoli in baked bouquets
2 medium carrots cooked in thin slices
½ pound boiled potatoes with peel, then peeled
1 jar of canned asparagus drained, washed chopped 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 seasoned rabbit in a refractory, take the refrigerator for 4 hours.
Remove the rabbit from the refrigerator, place in an aluminum foil lined with foil, with seasonings.
Cover with aluminum foil, leaving a slack not to stick to rabbit meat.
Bake putting 40 minutes in the preheated oven medium, 180 º C before taking out of the oven, remove the aluminum paper let blush.
Serve the cooked vegetables, lightly sliced in butter with a pinch of salt.
Follow up:
I -Creme of Mushrooms
1 pound of fresh mushrooms
½ liter cream with whey
2 tablespoons butter
2 tablespoons of wheat flour or cornstarch
How to prepare Cream I:
In a pan, put the butter and the cream, with the flour of wheat, well mixed
Bring to the fire in a water bath, do not boil, then add the mushrooms, cooked and drained
After the rabbit is roasted, place in a clay dish and top the sauce with the mushrooms
II Mushroom Cream
½ kilo of preserved mushrooms, drained, washed and chopped
300 ml of cow's milk
1 onion, grated or chopped
2 tablespoons corn oil
1 tablespoon full of corn starch, (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 the 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.
Serving Mode:
Serve with white rice, or potatoes cooked with salt, broccoli, cooked carrots, Brussels sprouts, canned asparagus, artichokes
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.
Note:
You can exchange the rabbit for chicken overcooked.
Ingredients:
1 rabbit weighing two to three kilos
Spices:
2% by weight of refined salt meat or 2 tablespoons (rasp)
1 handful of oregano
1 glass of white or black beer
Garrison:
1 plate full well, broccoli in baked bouquets
2 medium carrots cooked in thin slices
½ pound boiled potatoes with peel, then peeled
1 jar of canned asparagus drained, washed chopped 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 seasoned rabbit in a refractory, take the refrigerator for 4 hours.
Remove the rabbit from the refrigerator, place in an aluminum foil lined with foil, with seasonings.
Cover with aluminum foil, leaving a slack not to stick to rabbit meat.
Bake putting 40 minutes in the preheated oven medium, 180 º C before taking out of the oven, remove the aluminum paper let blush.
Serve the cooked vegetables, lightly sliced in butter with a pinch of salt.
Follow up:
I -Creme of Mushrooms
1 pound of fresh mushrooms
½ liter cream with whey
2 tablespoons butter
2 tablespoons of wheat flour or cornstarch
How to prepare Cream I:
In a pan, put the butter and the cream, with the flour of wheat, well mixed
Bring to the fire in a water bath, do not boil, then add the mushrooms, cooked and drained
After the rabbit is roasted, place in a clay dish and top the sauce with the mushrooms
II Mushroom Cream
½ kilo of preserved mushrooms, drained, washed and chopped
300 ml of cow's milk
1 onion, grated or chopped
2 tablespoons corn oil
1 tablespoon full of corn starch, (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 the 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.
Serving Mode:
Serve with white rice, or potatoes cooked with salt, broccoli, cooked carrots, Brussels sprouts, canned asparagus, artichokes
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.
Note:
You can exchange the rabbit for chicken overcooked.
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