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Rabbit With Candied Shallots


1 rabbit (about 1 kg 600), cut into pieces
10 whole shallots
500 g mushrooms, thinly sliced
10 cl of dry white wine
4 c. Olive oil
1 branch of rosemary
Salt and freshly ground pepper


Peel the shallots, especially preserve the whole.
Wash and sliced ​​your mushrooms. Sweat them in a frying pan on medium heat, at first they will make
Water, to go faster, drain them in a strainer, and return them to brown 10 minutes with olive oil.
In a casserole, brown the pieces of rabbit by turning them on all sides in the olive oil,
For about ten minutes.
When the meat has a nice golden color, add the whole shallots, mix gently, add the
Mushrooms, rosemary, white wine, salt, pepper then cover and let cook over very low heat for 45
Min, stirring occasionally.

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