Rabbit Cacciatore My Way! скачать в хорошем качестве

Rabbit Cacciatore My Way!

Today I’ll show you how to make a super tasty twist on the classic hunter-style rabbit I added anchovies and porcini mushrooms for extra depth of flavor, plus toasted pine nuts for a crunchy touch Give it a try! 00:00-00:12 Intro 00:12-00:40 Marinate the rabbit 00:40-01:51 Prepare the vegetables 01:51-03:03 Cook the rabbit 03:03-03:16 Cook the Polenta 03:13-03:35 Serve Ingredients: 1 kg rabbit cut into pieces 1 large white onion finely chopped 2 cloves garlic unpeeled 2 medium carrots diced 2 celery stalks diced 2 anchovy fillets in oil 1 sprig fresh rosemary 3 sage leaves 3 bay leaves 10 crushed juniper berries 20 pitted Taggiasca olives 20 g dried porcini mushrooms 15 g toasted pine nuts 2 glasses white wine Extra virgin olive oil as needed Salt and freshly ground black pepper For the polenta 200 g polenta 1 l water salt olive oil Method 1. Quick marinade In a bowl, combine the rabbit pieces with 2 glasses of white wine, whole garlic cloves (unpeeled), rosemary, sage, bay leaves, and crushed juniper berries Let marinate in the fridge for at least 2–3 hours 2. Prep work Soak the dried porcini mushrooms in a glass of water for 30 minutes, then strain and reserve the liquid Toast the pine nuts in a pan and set aside 3. Browning and sautéing Drain the rabbit from the marinade and pat dry with paper towels (keep the marinade) In a large pan, heat some olive oil and melt the anchovies Brown the rabbit on all sides, then set aside Add the onion, carrot, celery, and garlic, and gently sauté until softened 4. Cooking Add the mushrooms, olives, 1 glass of marinade liquid, and the mushroom soaking water Return the rabbit to the pan, cover, and cook on low heat for 1 hour Uncover for the last 15 minutes to reduce the sauce At the end, stir in the toasted pine nuts 5. Prepare the polenta Bring 1 liter of water to a boil, add salt, then slowly pour in the polenta while stirring Cook for the time indicated on the package Finish with a drizzle of olive oil and adjust salt to taste Serve the rabbit hot with creamy polenta Enjoy! #rabbit #cooking #food #recipe #chef #fyp