Rabbit with Ribeiro red wine
Calories: 654.3kcal
Servings 2 serves
Ingredients
- 1 rabbit
- 2 onion
- 2 leaves bay
- thyme
- oregano
- 2 clove garlic chopped
- 1 glass red wine Ribeiro
- 1 cup brandy
- olive oil
- salt
Step by step instructions
- The previous day chop the rabbit, reserving the liver free of gall, and salt.
- Season with pepper, chopped garlic, thyme and oregano and cover with a splash of brandy and Ribeiro red wine.
- Add half a chopped onion and two bay leaves to the dressing.
- The next day drain the pieces of rabbit and strain the marinade, which is reserved.
- Brown the rabbit in hot oil, remove from the heat and in that same oil, over low heat, sauté the rest of the onion cut in julienne.
- Once the onion has browned, add the rabbit again and cover with the broth from the marinade.
- Let cook until tender, and halfway through the cooking time add the liver previously crushed in a mortar.
- A white rice accompanies this dish very well.
Nutrition
Calories: 654.3kcal | Carbohydrates: 16.46g | Protein: 38.75g | Fat: 7.8g | Saturated Fat: 1.78g | Cholesterol: 137.7mg | Sodium: 2422.3mg | Potassium: 998.58mg | Fiber: 3.38g | Sugar: 5.5g | Vitamin A: 138.52IU | Vitamin C: 9.46mg | Calcium: 117.6mg | Iron: 8.71mg
