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Receta Maltese Traditional rabbit stew
by Nazzareno Casha

Maltese Traditional rabbit stew
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malta Maltese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 rabbit, 1.5 – 2kg
  • Marinade
  • 350ml red wine
  • 3 fresh bay leaves
  • 4 cloves garlic, peeled
  • Sauce
  • 1 brown onion, finely diced
  • 2 cloves garlic, finely diced
  • 3 fresh bay leaves
  • 3 tbsp tomato paste
  • 1.5 litres tomato purée
  • 1 cup water
  • 80ml extra virgin olive oil
  • Peeled potatoes, cut into chunks

Direcciones

  1. Marinade
  2. Combine marinade ingredients in a large bowl.
  3. Remove rabbit kidneys and liver and remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times.
  4. To cook the meat, strain rabbit, without throwing away the liquid and discarding garlic and bay leaves.
  5. Cover with lid, add new bay leaves and bake for 2 ½ - 3 hours.
  6. Sauce
  7. Preheat oven to 160c.
  8. Heat olive oil in a heavy based over medium heat and gently brown meat on all sides, seasoning with salt and pepper. Cook until golden and set it aside.
  9. Fry onions and garlic till they are soft, then add tomato paste and red wine and cook for a minute to let the ingredients mix their flavours. At this point add tomato purée and water and mix well.
  10. Return rabbit to the pan, add bay leaves and potatoes.
  11. Cover with lid and bake for 2 ½ or until tenderly