16

share on

Rabbit in red wine and potatoes

ingredients

servings

8

Rabbit

2000 grams

Red wine

500 mL

Iodized salt

1 gram

Pepper

to taste

Fresh rosemary

5 sprigs

Laurel

5 leafs

Potatoes

1500 grams

Classic granulated bouillon

500 grams

second courses from Italy

Rabbit in red wine and potatoes

Rabbit in red wine and potatoes

with meat source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rabbit in red wine and potatoes

A traditional dish, delicious and aromatic.

Rabbit in red wine and potatoes step 1

step 1

Start from Rabbit: In a saucepan heat oil and brown the rabbit on all sides. Add the wine, the aromas and a little 'broth and simmer over low heat (about 30 minutes) covering.

Rabbit in red wine and potatoes step 2

step 2

After this time add the remaining broth and finish cooking (it will still take a good half hour) waiting for the stock to dry almost completely.

Rabbit in red wine and potatoes step 3

step 3

Finally salt and pepper and let stand holding the covered casserole.

Rabbit in red wine and potatoes step 4

step 4

Meanwhile peel and cut the potatoes into slices and boil for a few minutes in boiling water. Drain and place in a lightly greased baking sheet.

Rabbit in red wine and potatoes step 5

step 5

Sprinkle with a mix of oil (about 2 tablespoons) and water (half a glass), flavor with salt, pepper and rosemary and bake in oven preheated to 180C for 25-30 minutes.

Rabbit in red wine and potatoes step 6

step 6

Finally Serve the rabbit with potatoes.

Loading pic