Rabbit with chanterelles
(0)
90 min
Under an hour
Sezamo
O rețetă nobilă și plină de savoare, care aduce gustul pădurii direct în farfurie. Pulpele de iepure, fragede și suculente, sunt gătite lent într-un sos bogat de vită, acompaniate de aroma inconfundabilă a gălbiorilor trași în unt. Un preparat rafinat, perfect pentru o masă festivă sau un prânz de duminică deosebit.
Preparation method
Preparing the ingredients
Finely chop the onion. Cut 150 g of bacon into small strips of about 5x1 cm and place them in the freezer for 20 minutes (this will make larding the meat easier). The remaining 30 g of fat (lard) will be used for frying.
Clean the rabbit legs of any silver skin. With a narrow knife, make small incisions in the meat and insert the cold bacon strips. Season the legs well with salt and pepper on all sides.
Cooking the meat and the sauce
In a large pot, heat the lard (or the remaining melted bacon fat) over medium heat. Sear the rabbit legs on both sides until they turn a deep golden color. Remove the meat and keep it warm.
80 min
Quick
