Rabbit with the Herbs of Provence
Rabbit with the Herbs of Provence
INGREDIENTS
Carne di coniglio 98,4%, spezie, miscela di erbe aromatiche, bacche di ginepro.
COOKING METHOD
brown it on all sides in a pan with hot oil and a clove of unpeeled garlic. Add a glass of water and white wine and cook for 25 minutes in a covered pot. Then remove the lid and let it brown for another 5 minutes.
The chef's creative touch
If your goal is to impress your guests, add a sprig of lavender and freshly ground pepper. They will all be amazed.
INGREDIENTS
Carne di coniglio 98,4%, spezie, miscela di erbe aromatiche, bacche di ginepro.
COOKING METHOD
brown it on all sides in a pan with hot oil and a clove of unpeeled garlic. Add a glass of water and white wine and cook for 25 minutes in a covered pot. Then remove the lid and let it brown for another 5 minutes.
The chef's creative touch
If your goal is to impress your guests, add a sprig of lavender and freshly ground pepper. They will all be amazed.
