Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 6 slices of bacon, chopped
- 2 onions, sliced
- 2 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 cup of red wine
- 2 tablespoons of flour
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Season the rabbit pieces with salt and pepper.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. In the same skillet, add the rabbit pieces and cook until browned on all sides, about 5 minutes per side. Remove the rabbit with tongs and set aside.
4. In the same skillet, add the sliced onions and garlic. Cook until the onions are translucent, about 5 minutes.
5. Add the flour to the skillet and stir until the onions are coated. Cook for 1-2 minutes.
6. Add the chicken broth and red wine to the skillet, stirring constantly to avoid lumps. Bring to a boil and reduce the heat to low.
7. Add the rabbit pieces back to the skillet and cover with the onion sauce. Simmer for 30-40 minutes, or until the rabbit is cooked through and tender.
8. In a separate small skillet, melt the butter over medium heat. Add the reserved bacon and cook for 1-2 minutes.
9. Serve the rabbit with the bacon and onion sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
Medium heat for cooking the bacon and rabbit, low heat for simmering the onion sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 7g
Cholesterol: 120mg
Sodium: 600mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 3g
Protein: 34g
Substitutions for ingredients:
- You can use any type of meat instead of rabbit, such as chicken or pork.
- Beef broth can be used instead of chicken broth.
- White wine can be used instead of red wine.
Variations:
- Add mushrooms to the onion sauce for extra flavor.
- Use pancetta instead of bacon for a different taste.
- Add herbs such as thyme or rosemary to the onion sauce.
Tips and tricks:
- Make sure to season the rabbit well before cooking.
- Brown the rabbit pieces well to develop a rich flavor.
- Use a slotted spoon to remove the bacon from the skillet to avoid burning it.
- Stir the onion sauce constantly to avoid lumps.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rabbit and onion sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the rabbit and onion sauce on a large platter with fresh herbs as a garnish.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Creamed spinach
Troubleshooting advice:
- If the onion sauce is too thick, add more chicken broth or red wine to thin it out.
- If the rabbit is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
- Make sure to cook the rabbit to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rabbit has been a popular meat in Europe for centuries, and is often used in traditional dishes such as rabbit stew.
Flavor profiles:
The rabbit is savory and slightly gamey, while the bacon and onion sauce adds a smoky and sweet flavor.
Serving suggestions:
Serve the rabbit with a glass of red wine for a complete meal.
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