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COUNTRY- STYLE RABBIT OR CONEJO A LA CAMPAGNOLA Recipe

  • 4servings
  • 135minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cleaned rabbit about 1/4 cup butter

  2. 1 ounce fresh parsley , minced

  3. 1 small celery rib

  4. 1 small onion

  5. 1 carrot

  6. 1 cup red wine

  7. 1 bay leaf

  8. 1/4 cup evoo

  9. salt / pepper to taste

  10. I add 4 cloves of garlic that wasn't in the recipe.

Instructions Jump to Ingredients ↑

  1. night before- chop rabbit into equal size pieces ( I cut the rabit into 6 pieces) scrape carrot, wash onion and celery and mince finely.

  2. place rabbit and veggies in a zip lock bag add bay leaf and wine , mix well and refrigerate.

  3. hours before serving time, heat evoo and butter in a heavy bottom pot.

  4. shake off rabbit and brown on all sides.

  5. add marinade, season and simmer,over low heat, covered, stiring once in a while. until rabbit is done-meat is ready to fall of the bone.

  6. the sauce will be quite thick remove meat and pour sauce in a blender and belnd until well chopped, not pureed.

  7. pour sauce over rabbit and serve.

  8. NOTE.THIS IS ESSENTIALLY THE RECIPE MR. SANDRI SUGGESTS FOR COOKING CAT IN THE INTRODUCTION OF LA CUCINA VICENTINA.

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