1. Prepare: 2. * rabbit cut into serving pieces. 3. * wash with salt water. 4. * let it dry before marinade. 5. Marinade: 6. * mix onion, garlic, chili, peper, herb du province with red wine. 7. * seasoning with salt, i used about one tsp of salt for the whole rabbit. 8. * let the rabbit sit in the mix soup in the fridge for one night. 9. Cooking: 10. * remove the rabbit from the marinade soup, reserve the mixture 11. * fry the rabbit in medium heat until light brown. 12. * mix chopped tomatoes to the frying pan, wait until rabbit turn brown. 13. * pour in chicken broth and the reserved marinade soup. 14. * slowly cook for 1 hours until the meat is tender but not falling apart. 15. * put in carrot and potatoes, cook for another 20 minutes. 16. * fry pate with finely chopped garlic until the smell is nice. 17. * pour the pate garlic mixture to the rabbit stew, stir well. 18. * can be thicken and seasoned again before serving. 19. Serving hot with French bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
