Rich soup with purple cabbage
184 recipes
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
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A traditional dish, delicious and aromatic.
preparation
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.
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.
step 3
Finally salt and pepper and let stand holding the covered casserole.
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.
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.
step 6
Finally Serve the rabbit with potatoes.
