1 cup dry white wine 1⁄2 cup water 1 tablespoon tomato paste 1 sprig thyme 1 bay leaf 1 garlic clove, crushed 500 g button mushrooms extra butter extra oil 2 tablespoons chopped fresh …
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Add tomato paste and cook for another minute. Pour in wine and increase heat to high. Boil wine until reduced by half, about 5 minutes. Add chicken broth, sliced mushroom and chicken …
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Set aside. In a large Dutch oven, sauté the bacon and cloves. Add 1/4 liter (approximately 1 cup) marinade and the pan sauce. Add the rabbit, cover and simmer for about 30 minutes over low …
Cooking for 5-7 minutes, stirring occasionally, making sure to scrape up all the brown bits from the bottom of the dutch oven. Add in the garlic and tomato paste, cooking for …
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Melt 2 tbsp. butter and 2 tbsp. oil in a large, deep skillet over medium-high heat. Season rabbit with salt and pepper, then brown in batches, turning once, about 3 minutes per side. Remove rabbit with a slotted spoon and set aside. Reduce heat to medium, add onions and garlic, and cook until slightly softened, about 5 minutes.
Instructions 1 Melt 2 tbsp. butter and 2 tbsp. ... 2 Chop leek, carrots, turnip, and celery, and add to pan. ... 3 Remove rabbit with a slotted spoon and set aside. ... 4 Wipe out skillet, then add pearl onions, sugar, remaining butter, and 2 cups water. ... 5 To assemble, strain sauce through a fine sieve into large skillet. ...
Cut the rabbit into serving pieces and salt well. Let sit at room temperature for 30 minutes as the garlic finishes roasting. Use all of the rabbit in this dish — you can fish out the ribs and other parts that have little or no meat on them later; they will add vital flavor to your stew.
Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes.