Rabbit rag with fennel

Ingredients for Rabbit rag with fennel

Instructions for Rabbit rag with fennel

To prepare the Rabbit rag with fennel recipe, please follow these instructions:

The front and hind legs are cut by the rabbit, the back is divided into four, and the meat is placed in a large bowl. Add vinegar and water until it covers and allow the meat to pull for an hour before rinse it and dry it dry in a clean dish.

Step bacon rings golden in oil with crushed garlic, chopped rosemary and parsley as well as finely chopped fennel and brown the meat on all sides. Pour wine, bay leaves, oregano and fennel seeds and simmer for 30 minutes. Add 1/2 liter of hot water and let the dish spin until the meat is tender.

Take the meat and keep it warm in the oven. Reduce the fund to approx. 2 1/2 dl, foam it too fat and pour beef or broth on. Bring the sauce to boil, chop the jelly for a little while until the sauce is leveled and season with salt and pepper before pouring over the meat. Sprinkle with parma ham in thin strips and chopped rosemary or parsley.

Serve with rice or good bread.