Some words:
Some time ago rabit was used very often by people who were on diet.
Indeed the rabbit (meat) has high rates of protein
and low fat percentages, especially useful to those who keep an eye on
their silhouette and on the other hand are looking for sophisticated culinary delights.
Ingredients:
1 Rabbit about 2 to 2 1/2 kg
3 large onions chopped
3 cloves garlic chopped
salt, pepper, oregano
1 bay leaf
1 cup of wine White dry wine
1 cup olive oil
3 cups water
1/2 cup flour
1 small lemon (juice)
Execution:
1. Cut the rabbit in portions and wash well.
Put salt, pepper, oregano. Flour the pieces and use
½ of the cup of olive oil to fry them slightly. Put them on kitchen paper.
2. In a deep saucepan, pour the remaining oil and let it heat up
Add the rabbit pieces and pour the wine.
Add the onions and the garlic.
Shake the saucepan to mix them . Add the water, stir well
And lower the heat. Let it boil with covered about 1 1/2 hour
but we check regurarly if their is enough water inside.
3. 15 minutes before we turn off the heat, add the lemon juice, the bay leaf
and a little more oregano. Taste the sauce and add salt, pepper, depending on
how we like it.
Secrets of success:
Be careful not to overlook the water during cooking, because
at the beginning we used flower so there is a risk to it .
if their is a need to add water let it be hot.
Good luck!