✴ Easy RABBIT STIFADO

How to Make RABBIT STIFADO Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

RABBIT STIFADO


INGREDIENTS

1 large rabbit, jointed (approximately 3 1/2 pounds) 2 bay leaves 4 tablespoons red wine vinegar (balsamic also works nicely) 1?2 cup olive oil 2 tablespoons tomato paste 1?3 teaspoon sugar 4 garlic cloves, roughly chopped 1 small cinnamon stick (about a 3-inch length) 4 whole allspice 1 sprig rosemary 2?3 cup red wine 1 1?4 cups hot water salt and black pepper 1 1?2 lbs white pearl onions, peeled, left whole


DIRECTIONS

Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnight; remove the rabbit from the marinade and pat dry with kitchen paper. Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides; add the tomato paste, bay leaves (left over from the marinade), sugar, garlic, spices, wine and the hot water. Season with salt and pepper. Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour. Meanwhile, heat the remaining olive oil in a frying pan; add the onions and saut gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, allspice berries and rosemary sprig. Note: This can be served with pasta, noodles, rice or oven-roasted potatoes, but my personal favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.




by: evelynathens

Comments

Post a Comment

Popular posts from this blog

❧ How To Make PAN-FRIED CORNMEAL BATTER FISH

Image
TESTED & PERFECTED PAN-FRIED CORNMEAL BATTER FISH Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients! INGREDIENTS 2 lbs fish fillets (of your choice) 1?2 cup all-purpose flour 1?2 cup milk 1 egg 1 tablespoon sugar 1?2 teaspoon salt 1?2 teaspoon paprika 1?4 teaspoon cayenne pepper 1?4 teaspoon oregano leaves 1?2 cup yellow cornmeal 1?2 cup vegetable oil DIRECTIONS in 9" pie pan stir together all ingredients except cornmeal, fish and oil. on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal. in 10" skittle heat oil until hot. place 3 or 4 fish fillets in hot oil. cook over med heat until golden brown. turn and continue cooking until golden brown and fish flakes with a fork. repeat with remaining fish, place fried fish on paper towel to drain any excess oil. Serve with potatoes or rice. by: daisygrl64
Read more

✫ The Best REMARKABLE RHUBARB BITES

Image
How to Make REMARKABLE RHUBARB BITES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients! INGREDIENTS 2 cups rhubarb, diced 1 cup sugar 1?2 cup shortening 1 cup brown sugar 1 egg 1 teaspoon baking soda 1?4 teaspoon salt 1 teaspoon cinnamon 2 cups flour 1?2 teaspoon vanilla confectioners' sugar DIRECTIONS Preheat oven to 350F. Mix together rhubarb and 1/2 cup sugar. Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar. Add egg and then stir in baking soda, salt, cinnamon and flour. Stir in vanilla, then rhubarb mixture. Place batter in a greased and floured 13x9" baking pan and bake for 40-45 minutes. Let cool, sprinkle with confectioners' sugar and cut into 2" squares. Nancy {:-). by: Dancer
Read more

❤️ Recipe PESTO

Image
Try easy PESTO Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients! INGREDIENTS 4 tablespoons pine nuts 2 cloves garlic 1?2 teaspoon salt 2 cups fresh basil 5 tablespoons grated parmesan cheese 1?2 cup olive oil DIRECTIONS Lightly toast pine nuts. In a food processor (or with a pestle and mortar), mix the basil, garlic, pine nuts and cheese into a paste. Add oil and blend to a smooth paste. Keep in an airtight jar in the fridge. by: Samuel Holden
Read more