Rabbit
- 1 rabbit
- 1 onion
- 200 ml virgin olive oil
- Garlic
- Parsley
- Salt
- Black pepper in balls
- 1 small chilli pepper (optional)
- Paprika
- Cognac
- Thyme
- Cornstarch
1. Chop the rabbit, put oil in the casserole and sauté the rabbit until it begins to take a golden color.
2. Remove the rabbit and in that same oil put the chopped onion, garlic, parsley and chilli pepper.
3. Let it sauté until it has a little color. Add the salt, the balls of pepper, a jet of cognac and let evaporate a little.
4. Remove from heat and add paprika so it does not burn.
5. Add a little water in the fire and when it is hot add the rabbit that we have reserved. Take a few turns and add the water.
6. Raise the heat and, when it starts to cook again, lower it and let it cook for about 45 minutes over low heat.
7. During cooking, if you need a little water, add until we open the rabbit and notice that it is tender. It is better to add water as you cook, so we will control the sauce better. If at the end the sauce is a little liquid, add a little cornstarch diluted in cold water so that the sauce is more bound.
We offer you Oblanca fresh rabbit.
Nutrition & well-being
RABBIT
Nutritional Properties and Health Benefits
It is considered a white meat, because its composition of fats and cholesterol is low.
- Its meat is rich in unsaturated fatty acids, which are benefits for the circulatory system.
- It is a meat of easy digestion, low in sodium and calories.
- It is rich in B vitamins and a source of minerals, especially magnesium.
- Recommended for all types of diets and menus.