Rabbit with tomato and marinade

Last Recipes

Rabbit with tomato and marinade

Rabbit with tomato and marinade




Ingredients
Number of people
-
6
+
For the base:

1 whole rabbit

12 ripe tomatoes

10 cl balsamic vinegar

2 tablespoons of oil

Salt

Pepper
For the marinade:

2 untreated yellow lemons

5 cloves of garlic

6 basil leaves

3 tablespoons of olive oil

Salt

Pepper



Preparation 
TOTAL TIME: 2H05
Preparation: 20 min
Cooking time: 1h45
Step 1
Cut the rabbit (at the joints and between the ribs) into pieces and place it in a bowl.
Step 2
Pour in the marinade: the squeezed lemons, with some lemon zest, the degerminated and squeezed garlic, the finely chopped basil leaves, the olive oil, and the seasoning. Mix and let stand in the refrigerator.
Step 3
After marinating for at least 2 hours, drain the rabbit pieces and set aside the marinade (it will be used to make the sauce). Cut the tomatoes into cubes and set aside.
Step 4
Heat a sauté pan with the oil over high heat, brown the rabbit pieces in turn, set aside in a stewpot as you go along.
Step 5
Once the last pieces are golden, deglaze with balsamic vinegar and put the rabbit pieces back in for a few minutes to coat them with it.
Step 6
Replace the rabbit pieces in the stewpot. Then pour the marinade into the hot skillet to collect the juices.
Step 7
Then pour this sauce into the pot, over the rabbit, and finally, pour in the diced tomatoes, season.
Step 8
Simmer from 1h to 1h30 depending on the size of the rabbit pieces.
Step 9
Taste and adjust the seasoning if necessary.
Step 10
Serve with semolina, rice because the amount of sauce is relatively large.
Author's note
Do not break the rabbit's bones or break the ribs: these breaks will be unpleasant in the sauce, or even dangerous, especially for children. Respect the anatomy of the rabbit! Ideally, the marinade is prepared the day before. If, by mistake, during the "gilding" of the rabbit, elements become charred, remove them; if necessary, wash the pan. But don't put them in the sauce, the dish would be spoiled by this "burned" taste. The sauce can be spiced up with a touch of chilli.

I add my grain of salt


No comments