Roasted Rabbit With Legumes- Modified

Roasted Rabbit With Legumes- Modified

ingredients:
1 rabbit two pounds, only large parts, small leave to make soup.
spices:

2% by weight of refined salt or meat
2 tablespoons (soup) shallow salt
1 handful of oregano
1 white glass of beer or black

Garnish:

1 plate and full background, broccoli cooked in bouquets
2 medium carrots cooked thinly sliced
½ pound of potatoes ball cooked in shell after shell.
1 glass of asparagus or palm canned drained, washed in running water.
1 cup (tea) pitted black olives, chopped in half.

How to Prepare:

Wash the rabbit, cut into pieces, then season with salt, oregano and beer.
Place the seasoned rabbit in a refractory, take the refrigerator for 4 hours.

Take the rabbit out of the refrigerator, place a non-stick shape, lined with aluminum foil, with the spices.

Cover with aluminum foil, leaving a gap for not sticking to the rabbit meat, or make a sealed package with aluminum foil.
Bake for 40 minutes in the preheated moderate oven, 180 ° C. Before taking the oven, remove the foil leave blush.
Note:

If placed in bags of aluminum foil, let it cool a little to withdraw the paper.
Do this procedure very carefully, not to burn.

Separate Serve the cooked vegetables, passed lightly in butter with a pinch of salt.

You can substitute other vegetables such as pumpkin, chayote, cassava (manioc) parsley potatoes (Peruvian), cauliflower, pea pie or pea beans, cabbage, eggplant, mushrooms and more.

Note:

If you do not want to use aluminum foil, use the packaging cellophane. "Those suitable for cooking chicken."
Remember to stick with a toothpick in several places not to burst in the oven.