dishes they see the fruits of the ingredients are quite common in our blog (we have collected two collections!), For this we are committed to achieve something special.
The rabbit meat for its bitter taste, is not among those most commonly prepared in domestic kitchens and for this peculiarity, the need for most sought after recipe.
We rely on a citrus fruit that is always in season, very strong and sour, but not content with the simple juice, we made a cider, vanilla and slightly sweeter.
The combination proved to be perfect: the rabbit has lost its bitter taste, covered with the most fragrant of cider and sweets.
To complement the flavor and color, there was a propitious spices from Arabia, from regalataci Stefania .
SUGGESTED WINE: 2007 Maculan Fratta, varieties of Cabernet Sauvignon and Merlot (ruby red wine with purple hues, very intense aroma of blueberry and raspberry, balanced and elegant flavor)
Ingredients:
1.5 kg pieces of rabbit
3 pink grapefruits
1 vial vanilla flavor
4 Tbsp sugar
herbs Arab "Simak"
wine vinegar
extra virgin olive oil
salt, white pepper
Put Soak the rabbit in vinegar overnight.
Squeeze the grapefruit and cut out the juice, pulp and keep aside a few strands of skin.
Boil the grapefruit juice and sugar with vanilla flavor, simmer for about 10-15 minutes.
Oil the bottom of a pan, add the rabbit and sprinkle with cider. Season with the pulp of the grapefruit and herbs Arabic, season with salt and pepper.
Bake in convection oven at 180 degrees for about 80 minutes.
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