Share on
Roast rabbit
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
1 rabbit weighing approximately 1 kg cut into pieces,
100 g of type 00 flour,
80 g of butter,
100 g of dried mushrooms,
1 onion,
1 clove of garlic,
4 glasses of white wine,
2 leaves of laurel,
salt,
pepper.
For the sauce:
200 g of sour cream,
1 teaspoon chopped parsley,
nutmeg,
½ nut for broth.
Introduction
The preparation of rabbit does not in fact present typical recipes, but rather common to all European gastronomy. The roast cooking was usually reserved to the wild rabbit, now practically unobtainable. The important thing is to cook it over a moderate flame until all the mood emitted by the meat has evaporated.
Preparing
This content is not public. Log in to see the recipe preparation.
