Rabbit stew with prunes and chorizo

Rabbit stew with prunes

Cooked in white wine with dried plums, chorizo ​​and spices, this rabbit stew awakens the taste buds. A delight to be enjoyed with polenta or risotto. try also this Ginger and lime herbal tea recipe too.

Ingredients

Main course For 4 people

150 g of chorizo

1.2 kg of rabbit stew

mixture of spices for meat

1 tablespoon of tomato paste

1 dl of white wine

3 dl of poultry stock or broth

1 onion

2 bay leaves

4 juniper berries

1 0 pitted dried plums

½ bunch of parsley

Freind's kitchen recipes, asparagus cake.

How to proceed

Preparation:

ca. 25 minutes

Cooking in the oven:

ca. 45 minutes

Total time:

1 h 10 min

Remove the skin from the chorizo ​​and cut it into slices of approx. 5 mm. Brown the slices in a fat-free pan until they are nice and dark. Take them out and set them aside. Season the rabbit stew and brown it well in the chorizo ​​fat. Add the tomato paste and brown it briefly. Add the wine and reduce. Add the poultry stock. Cut the onion in quarters and add it, along with the bay leaves and juniper berries to the meat. Cover and simmer over low heat for approx. 45 minutes.

After 30 minutes of cooking, remove the lid. Halve the plums and add them to the meat with the chorizo ​​slices. Continue cooking without a lid, so that the liquid in the pan can evaporate. To taste, season with a splash of wine. Coarsely chop the parsley and distribute it over the meat. You may be interested to read chestnut cookies recipe/ lentil cappuccino.

Comments

Post a Comment

Popular posts from this blog

Bacon crumbs on honey and mustard ice cream

Image
A surprising dessert that combines the crunchiness of roasted and crumbled bacon with the creaminess of honey and mustard ice cream. try also this melon jam yellow  recipe too. Ingredients Dessert For 4 people 1.5 dl of full cream 60 g of acacia honey 30 g of grainy mustard 140 g of plain yogurt (organic or Greek) Bacon crumbs 12 slices of bacon for roasting salt Preparation: approx. 30 minutes Freezing: approx. 5 hours Total time: 5 h 30 min Freind's kitchen recipes,  gyokuro japans finest tea. How to proceed Whip the cream firmly with the honey and mustard. Stir in the yogurt, transfer the mass into a stainless steel mold and place it in the freezer for approx. 2 hours. With an electric mixer, mix the mass well and leave it to consolidate in the freezer for another approx. 3 hours. Meanwhile, heat the oven to 180 ° C. Arrange the slices of bacon in a pan lined with parchment paper and sprinkle them with a little salt. Roast them in the center of the oven for approx. 12 ...
Read more

Rabbit with white wine and pine nuts

Image
Scented with bay leaves, fennel and sherry, the stewed rabbit legs create a delicious dish. Rosemary and pine nuts add an extra note of taste. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1 kg of rabbit legs 3 cloves of garlic 1 onion salt pepper oil for browning 3 dl of white wine 4 dl of roast base 2 bay leaves 1 teaspoon of fennel seeds 150 g of pitted black olives 1 dl of sherry ½ bunch of rosemary 4 tablespoons of pine nuts Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: ca. 30 minutes Brazing: ca. 2 hours Total time: 2 h 30 min Rinse the rabbit with cold water and dry it. Chop the garlic and onion. Season the rabbit legs with salt and pepper Heat the oil in a bratt pan and brown the meat for approx. 5 minutes. Add the garlic and onion and fry them briefly. Deglaze with the wine, then add the stock, bay leaves and fennel seeds. Cover and simmer over low heat for approx. 2 hours. Halfway thro...
Read more