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Recipe Rabbit Stew With Peppers


Rabbit Stew With Peppers

Recipe yeld 4 servings

Ingredients

600 G Peppers Of Different Colors
2 Hot Peppers
1 Rabbit Of 1200 Grams Ready For Cooking
Rooms
White Pepper
1 / 2 Cup Flour
30 G Butter
80 G Onion Brunoise
1 Clove Minced Garlic
1 Sprig Thyme
1 Sprig Rosemary
1 Bay Leaf
12 Cl Veal Stock Or Chicken
12 Cl Dry White Wine
1 Tablespoon Chopped Parsley

Amount Per Serving Calories: 533


Method

Private chili peppers and the seeds and white internal membranes, then cut into strips and diced the first seconds.
To prepare the rabbit for cooking: Cut into eight pieces of uniform size, sprinkle them with salt and pepper and then roll them in flour, shaking gently to remove the excess.
Melt the butter in a saucepan and brown the rabbit pieces evenly over high heat, after which remove them from the container.
Sauté the onion in the same sauce, garlic and peppers, over a low heat for 4-5 minutes, then add the paprika and cook for 10 minutes.
Put the rabbit in the casserole, sprinkle with herbs and pour the broth.
Cook over low heat for 10 minutes.
After this time, pour the wine and cook for 30-40 minutes in covered container.
Finally sprinkle the preparation with the chopped parsley and serve with pasta or rice.
Wine: Fontanacalda red (red Valle d'Aosta).

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