Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

400 g of rabbit
200 g of peas
1 laurel leaf
1 glass of white wine
1 onion
2 tomatoes
meat broth
black pepper
4 artichokes
1 green pepper
olive oil
salt

Tell to the butcher that you cut the rabbit.

Discolored with oil the onion, the tomato and the green pepper, very dives,
until having a good one fried lightly. He/she adds the rabbit together
with the laurel leaf and it braises well, giving him turns until lame
color. It seasons with salt and pepper and he/she adds the glass of white
wine. He/she leaves to the fire, with the open pan, until he/she has almost
evaporated all the wine (5 or 6 minutes).

It covers the stew with the meat broth, incorporating the artichokes and
the peas when it begins to boil. It covers the pan, it lowers the fire and
it allows to cook during 45 minutes.

It rectifies the point of salt before serving.

For person: total calories: 336 kcal. total Fats: 13,6 g alimentary Fiber:
4,6 g.
points per serving : 4.5

Contributor: Esther Pérez Solsona

Browse by categories