Recipe: Rabbit in cream sauce with rosemary
Most consider rabbit meat dietary, easy to digest, but for some reason this product is not as popular as chicken or beef. To make the meat of domestic rabbit more flavorful and juicy it is better to stew it in a sauce.
Ingredients for "Rabbit in cream sauce with rosemary":
Rabbit (thighs) - 600 gr
Milk (3.5%) - 300 ml
Onions - 1 pc
Butter - 50 g
Vegetable oil - 2 tbsp.
Rosemary (dry) - 1 tsp.
Salt - 0,5 tsp.
Wheat flour / Flour - 2 tbsp.
Cooking time: 80 minutes
Number of servings: 2
Nutritional and energy values:
1923.2 kcal protein
141.3 g fats
121.5 g carbohydrates
961.6 kcal protein
70.7 g fats
60.8 g carbohydrates
100 g dish
173.3 kcal proteins
12.7 g fats
10.9 g carbohydrates
Rabbit in cream sauce with rosemary" recipe:
Preparing foods. Rabbit meat (thighs) is washed and cleaned of bones. Dry with paper towel. I use 3.5 % fat milk.
Instead of milk you can use cream. Replace dried rosemary with fresh rosemary.
Salt and coat the legs in flour. Shake off excess flour.
I pour some vegetable oil and butter into a frying pan. I fry thighs until golden brown.
Onion I cut into small cubes and fry in the same pan where fried rabbit, adding the remaining oil.
I add the rabbit to the onions, sprinkle with rosemary and pour in the milk.
Cover the pan with a lid and stew the meat over low heat for about an hour. During this time onions will boil and sauce will thicken. You can leave the sauce in this version. You can use an immersion blender to make the sauce more homogeneous.