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Recipe: Rabbit With Balsamic Vinegar
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Rabbit with Balsamic Vinegar
Yield: 4 Servings
1 lg Rabbit; jointed
4 tb Balsamic vinegar
20 g Butter
2 tb Oil
5 fl Beef/chicken sotck
1 bn Parsley
1 Garlic clove; minced
Salt
---PERSILLADE---
1 sm Garlic clove; chopped with
2 tb Parsley; chopped
Cut the rabbit into small joints. 2 front legs, 2 rear legs, 2 saddles, 2
ribs. Clean it, and place in a dutch oven over a flame. Pour over the
vinegar, cover and simmer until the vinegar is dried off. Then add the
butter, oil, stock, parsley and garlic, together with a little salt.
Continue simmering until rabbit is tender.
When the rabbit is cooked, add the persillade (garlic and parsley chopped
together) and simmer a further 10 minutes or so. Correct seasoning and
serve.
Recipe from a jar of Modena Balsamic Vinegar MMed IMH c/o Georges' Home
BBS 2:323/4.4
From: Ian Hoare Date: 08 Mar 97 National Cooking Echo
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Yield: 4 Servings
1 lg Rabbit; jointed
4 tb Balsamic vinegar
20 g Butter
2 tb Oil
5 fl Beef/chicken sotck
1 bn Parsley
1 Garlic clove; minced
Salt
---PERSILLADE---
1 sm Garlic clove; chopped with
2 tb Parsley; chopped
Cut the rabbit into small joints. 2 front legs, 2 rear legs, 2 saddles, 2
ribs. Clean it, and place in a dutch oven over a flame. Pour over the
vinegar, cover and simmer until the vinegar is dried off. Then add the
butter, oil, stock, parsley and garlic, together with a little salt.
Continue simmering until rabbit is tender.
When the rabbit is cooked, add the persillade (garlic and parsley chopped
together) and simmer a further 10 minutes or so. Correct seasoning and
serve.
Recipe from a jar of Modena Balsamic Vinegar MMed IMH c/o Georges' Home
BBS 2:323/4.4
From: Ian Hoare Date: 08 Mar 97 National Cooking Echo
Ä
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