|
jimnanke
|
|
| Joined: 01 Mar 2009 |
| Posts: 4 |
|
|
Posted: Tue Mar 31, 2009 3:12 am Post subject: Rabbit With Onions (Conejo Con Cebolla) |
 |
1 rabbit, cut into pieces
Onions, at least as much by weight as rabbit
3 to 8 cloves of garlic, whatever your taste, peeled and crushed
Dry white wine
2 ounces brandy
olive oil
mushrooms (optional, as much as you like)
1 cup beef broth
2 laurel leaves, thyme, almonds, hazelnuts, water, salt and pepper
Salt and pepper the rabbit and fry it to a golden brown in olive oil. Remove to a pot.
Peel the onons and cut into rings, not too thick. Cook the onions and garlic on low heat in the same pan you fried the rabbit in, adding more oil if necessary, and sprinkle in a good amount of thyme. The idea is to catch the flavor from the rabbit and create a bit of juice. Remove to the pot and add the laurel leaves.
Cook on medium heat until it starts to simmer, then add a glass of white wine, a cup of beef broth and a bit of water.
While the rabbit is cooking slice or quarter the (optional) mushrooms in the frying pan, saute until they take on some color, remove, and set aside. Whether you use the mushrooms or not, deglaze the frying pan with a splash of the white wine and add the results to the rabbit pot.
Grind the almonds and hazelnuts into a paste ... you can use just almonds if you like.
Test the doneness of the rabbit from time to time and when you think it is about 15 minutes from being done add the mushrooms. Add the 2 ounces of brandy. Add salt and pepper to taste.
When the dish is almost done add the ground nuts (this will change the color of the sauce as well as thickening it somewhat). Be sure to remove the laurel leaves before serving.
This is a very rustic dish and looks great if served in the same pot it was cooked in. |
  |
|
|
|
|
|
