Bring to boil on a high flame for about 15 minutes. Cook the rabbit onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is browned. Add potatoes carrots and peas. Rabbit stew with sultana gremolata serves 6 preparation time. Add the rabbit and cook until golden on both sides.
After half an hour add the sliced carrots potatoes and tomato puree shake the pot gently or stir to ensure the vegetables are covered with liquid. Cook rabbit onion and garlic until rabbit is browned. Cook the rabbit onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Remove the front and back legs and cut each in half and chop the body or saddle into 5 pieces. Pat the rabbit dry season to taste and dust with flour.
-
RELATED ARTICLE :
- pork chops and scalloped potatoes in crock pot
- potato and egg casserole breakfast recipe
- poached pears poires pochees
Return the rabbit joints to the pan give a good shake and top up with water to just cover the rabbit. Marinate the rabbit overnight in the red wine marinade to include the garlic garlic salt pepper in a large pot heat the olive oil and add the rabbit until slightly brown. Remove the rabbit kidneys and liver and set aside. Heat the oil in a large saucepan over medium heat. Rabbit 1 whole farmed white rabbit about 800g cup olive oil 2 cinnamon sticks tsp ground cloves 1 tsp ground turmeric tsp ground cumin tsp ground coriander 2 brown onions diced.
Stir in the wine bay leaf beef stock cube nutmeg tomato paste and sugar. The different flavours of the ingredients in the stew compliment each other wonderfully and create a warm dish like no other. Drain the rabbit pieces reserving the marinade. Heat the oil in a skillet over medium heat. What exactly that is depends on maltese family recipes handed down over generations.
What exactly that is depends on maltese family recipes handed down over generations. Stir in the wine bay leaf beef stock cube nutmeg tomato paste and sugar. Return the rabbit joints to the pan give a good shake and top up with water to just cover the rabbit. Add the potatoes carrots and peas. After half an hour add the sliced carrots potatoes and tomato puree shake the pot gently or stir to ensure the vegetables are covered with liquid.
Heat the oil in a skillet over medium heat. Add wine bay leaf bouillon nutmeg tomato paste sugar salt and pepper. Bring to boil on a high flame for about 15 minutes.
