Emily Haines Piano Sheet Music

Rabbit Pitacio

Tuscany Pitacio

Rabbit Ingredients 1 Rabbit

Argente d 'Champagne into pieces (if you do not find use in the region)

½ bottle of white wine (preferably from the Veneto)


1 small onion chopped 4 cloves garlic


chopped Thyme Vinegar



325 ml of milk

Laurel
peppercorns


½ cup olive oil

Chicken broth powder
Romero


2 glasses of tequila

Form Preparation


desflema The night before the rabbit is in a solution of vinegar and 30% water.

Before cooking wash and dry the rabbit.

* Brown the rabbit in a little butter with olive oil, once gold is removed and placed in a container ... will deglaze the pan with the tequila, the result of deglasado be added to the sauce later.

* Heat olive oil in a large saucepan Fry the onion and garlic, add the black pepper, bay leaf, thyme and rosemary.

* Once the onion and garlic with citron are epecies, add a quarter bottle of wine and "deglasse" seasoned with salt and chicken broth .. VERY IMPORTANT BE repeatedly test the sauce until the desired taste, if prevailing acid taste, add milk to mitigate it.

* Achieved the sauce, add the roast rabbit and cook for about 1 hour. In trancurso cooking and going to try seasoning with salt, chicken stock, white wine sauce and milk as you go calling.

* Check the rabbit until it reaches desired consistency.

* Allow stand for ½ hour and is served on a bed of fettucine.