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Rabbit legs with thyme and olives

“Rabbits are not only valuable fur, but also 3-4 kg of dietary, easily digestible meat,” said the old humorist.

In my opinion, this is a clear exaggeration.

Maybe the rabbit weighs these same 3-4 kg, but the meat in it is nothing at all, and even this “nothing” still has to be searched.

What a thing — rabbit legs!

Meat a rabbit contains high-grade protein, iron, vitamins of group B, salts of potassium, phosphorus, magnesium and other mineral substances.

The rabbit does not have a delicate, not particularly bright and pronounced taste, its white meat is a bit like chicken.

Therefore, the final result will be greatly influenced by the products that you add to the rabbit, here your possibilities are endless.

I will cook a typical French version — rabbit legs stewed with mustard, thyme and olives.

What do you need:

  • 800 g rabbit legs
  • 200 g bacon strips
  • 2 onions
  • 100 g pitted olives
  • 6 cloves of garlic
  • 200 ml of white dry wine
  • 7-10 cherry tomatoes
  • 1 tsp juniper berries
  • 1 tbsp. l coarse mustard
  • 1 tbsp. l honey
  • 5-7 sprigs of thyme
  • 1 tbsp. l dried herbs — basil, marjoram, parsley, rosemary
  • 50 ml of olive oil
  • salt, pepper to taste

What to do:
Rabbit legs wash and dry with a towel.

Heat the frying pan with a thick bottom, and fry the legs on each side for 3-4 minutes until lightly crusted.

Get out legs, set aside.

2 cloves of garlic, crushed, mixed with salt, pepper, dry herbs and olive oil.

Rub the rabbit legs with the mixture.

Cut the bacon in small pieces, onions — in large half-rings along, chop the remaining garlic (2-3 pieces each). Fry the bacon in the same pan that the rabbit has just been in, then add the onions, garlic and olives.

Simmer on medium heat for 10 minutes.

Return the same rabbit legs in the marinade.

Slightly crush juniper berries and add to the pan.

Add wine, honey, thyme sprigs and cut in half cherry.

Leave the stew rabbit legs for 60 minutes, stirring occasionally and turning.

Serve with boiled potatoes.

Martha Zdanovskaya:
“I love to eat since childhood.

My mother never had any problems with my appetite: I didn’t have to beg for another spoonful of porridge for my dad, finish eating the remnants of soup or rattle, finally, a poor chicken. After me, the plates always remained sterile.

When I grew up a bit, I first learned how to cook, then I got my own family and started struggling to feed her. Because eating alone is not at all mine, I like all this fame, thanks and cries of “God, how tasty!” And “How did you do it?” I cook it out of absolutely selfish considerations.

And recently my husband started a blog for me “Culinary diary of Frau Marta” and now I’m talking about my experiments with nutrition to a wide audience.

I also work as an editor, I have a wonderful family, I love opera, snowboard, the sea and a strange movie. And of course, eat tasty food! ”

Recipes from Frau Martha:

Winter soup with meatballs

Only on weekends, most of us have the time to stand at the stove with pleasure in order to feed our family and friends in a hurry.

See below.

Pumpkin soup and vegetable casserole

Vegetables, many do not like and completely for nothing: they are a storehouse of all sorts of different things, support and support of the body, and they are also beautiful and help fight obesity.

See below.

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