I owe the recipe on Sunday so here I leave you with a rabbit stew. The rabbit is a very healthy meat that gives us important vitamins and minerals. Obviously the meat is different when it comes to a rabbit farm or rabbit hunting. I think now is about good rabbit hunting season but I decided a few days ago for a farm that are present all year in our poultry markets.

The recipe that I bring is a classic but these are farmed out more match to spice up your white flesh that can sometimes be a bit bland. The only thing is that I did not put mushrooms for the kids, but add that space without problems because the recipe takes them.

Ah! and note that is one of those dishes that is better prepared in advance.

Ingredients (4-5 people)

1 rabbit cut into pieces not too small
1 small onion
1/2 small red pepper
3 cloves of garlic
100 grams of crushed tomatoes
A stream of cognac
1/2 cup white wine
200 ml broth
Branches of thyme
Virgin Olive Oil
Salt

Preparation

1. Sauté lightly salted slices in a pan until lightly browned
2. Remove the fried pieces and book
3. Finely chop the onion in a mincer, pepper and garlic and saute in oil pan with the same rabbit
4. Saute over medium heat for 8 to 10 minutes and add the wine and let evaporate a few minutes
5. Add the tomato paste and let another 8 to 10 minutes
6. Add the rabbit pieces and a splash of cognac. Flambé and let burn until the flame goes out
7. Add At 8 In a frying pan, add oil and chopped garlic and onion and saute over low heat for about ten minutes
8. Add broth and thyme sprigs and cook for about 45-60 minutes until tender

Presentation

Serve the rabbit in a source