Recipes from Wocobook

Greek meatloaf with rabbit meat

The rice is boiled and mixed in chopped rabbit meat with everything else. The father comes in a refractory dish or a mold.

Baking time: About 60 minutes at 200 degrees....

Spicy rabbit with parsley

There are holes in the rabbit with a sharp knife in the most fleshy places. Parsley sticks into the holes. Turn the rabbit into salt and pepper and brown it in a frying pan. Pour one liter of water together with the broths. Step for approx. 2 hours depending o...

Spicy rabbit with dijon sauce

One of the best recipes on the rabbit is this French classic, Rabbit in Mustard Sauce. It is important to use completely fresh dijonsennep for this dish, then grab a new jar. If the rabbit is frozen, take it out of the freezer the day before, and let it thaw a...

French rabbit

The two back fillets of a rabbit are knocked as smoothly as possible, soaked with a mixture of finely chopped mushrooms, a little chopped onions, a little powdered thyme, a laurel leaf, chopped parsley, all tasted with salt and pepper and Little peppers.
The ...

French canyon

Divide the rabbit into pieces of pieces. Cut the pork tenderloin into 2 cm pieces. Clean the champigon, peel earthquakes and cut them into small pieces. Brown butter in a saucepan, and brown canines a little at a time, so they get a nice color. Sprinkle with s...

Coniglio in peperonata

Divide the bunny into 8-10 pieces, dry them and rubbing them with salt, pepper and garlic. Cut spoon into small cubes and shake them on a pan. Put them aside.

Add olive oil to the melted grease from the roast of the batter. Let the oil get hot. Put the meat...

Camouflage rabbit

The rabbit is baked in fat with a little garlic, broth and water added with tomato concentrate and the rabbit is cooked until it is tender. Instead of tomato concentrate, 1 dl good tomato paste can be used. When the bunny is tender, take it up and cool so much...

Grandmother's rabbit in red wine

Brown slipped in olive oil and a little butter. Lay the meat down and brown on all sides. Sprinkle salt and pepper over. Add cinnamon and carnations. Stir the sugar over the dish and stir well. Finally pour red wine over the dish, so the meat is almost covered...