SHOULDER OF RABBIT WITH SALAD pickled
Posted by admin | International Recipes, Recipes | Posted on June 20th, 2010
Ingredients :
800 grams of rabbit shoulder
500 ml white wine
250 ml vinegar
250 grams endive
200 grams of onion
150 grams of carrots
100 grams of tomato
80 grams of garlic cloves
10 grams black pepper
10 grams ginger
5 grams of oregano
3 grams of cumin
1 bay leaf
Olive oil
Elaboration :
For the pickled shoulders are marked rabbit in a pan with a drizzle of olive oil and some ginger . Once marked are passed to a casserole.
In the same skillet, add vegetables clean and cut into strips with the garlic cloves laminates. Fry 10 minutes and add the bay leaf , pepper , oregano and vinegar. Simmer 5 minutes and pour the white wine, cook 5 minutes more and add the whole to the pot where we have the rabbit. Let cook for 45 minutes uncovered.
After the cooking time the shoulders boned and covered with the marinade soup .
For the salad , cut the endive and allowed to soak in a bowl with water a few minutes while you mash a clove of garlic , cumin and ginger. Once it is added crushed tomatoes peeled seeds and olive oil . Mix the sauce , drain the escarole and dress it with her.
To assemble the dish gets a little shoulder of rabbit marinated in the middle of the plate . With the help of a ring is placed over the escarole and topped with a bit of mint.