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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
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Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Stage 1: marinating the rabbit meat in the marinade - 12 hours
If your rabbits are frozen, allow then to thaw completely before cutting them with a poultry scissor.
Cut every leg apart as well as the back.
Cut every leg apart as well as the back.
Put them in a baking pan and cover them with white cooking wine.
Add the Cognac.
Add the Cognac.
Add the garlic cloves, the green bay leaves, 2 onions cut in 4 or 6 pieces each, the clove, a few slices of carrot, the thyme leafs.
Add ground black pepper and the 2 spoons of vinegar then cover with a HDPE sheet and leave it in the fridge for 12 hours.
Add ground black pepper and the 2 spoons of vinegar then cover with a HDPE sheet and leave it in the fridge for 12 hours.
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Both small onions and shallots are used in this recipe.
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Stage 2: cooking the rabbit in white wine, 1 hour.
Prepare your vegetables:
Wash and chop the fresh parsley
Wash the potatoes
Peel the remaining onions and the shallots and chop the onions in dices.
Wash and chop the fresh parsley
Wash the potatoes
Peel the remaining onions and the shallots and chop the onions in dices.
Put some corn oil in a large cast iron cooking pot. Just enough to cover its bottom.
Heat the oil and add the onions and the remaining frozen carrot slices.
Stir-fry the mix with a wooden spoon for 3 to 5 minutes.
Heat the oil and add the onions and the remaining frozen carrot slices.
Stir-fry the mix with a wooden spoon for 3 to 5 minutes.
Drain well every piece of rabbit and add them to the cooking pot.
Cover to 1/3 with the chicken stock.
Cover to 3/4 with white cooking wine.
Cover to 1/3 with the chicken stock.
Cover to 3/4 with white cooking wine.
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Add:
And cook for 45 minutes then add the chopped green parsley and start testing the rabbit meet with a fork. Remove from heat when done and serve hot. |
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Bon Appétit !
