Recipes with Rabbit

Rabbit with pasta

1st day: Mix the flour in a large bowl. Add salt and oil as well as water gradually. Eat the dough for a smooth and smooth dough. Put it on the fridge overnight. 2nd day: The pasta is rolled out into sausages and small balls form with the thumbs. The past

Rabbit in wine and mustard

The cleansed rabbit is divided into smaller pieces, which are turned into the flour. The vegetables are cut into small terns. Bring the bacon cubes brightly into olive oil, pick up with a clove and put on greasy paper. The cannons are now lubricated with musta

Rabbit in the sky

The rabbit is cut into pieces, marinated in a sirloin jar of wine grains, added thyme, bay leaves, a pair of scratched carrots cut into slices. In addition, whole peppercorns and salt come in the marinade. The rabbit pulls in this make for 24 hours- The pie

Rabbit in mustard sauce in French

Cut the rabbit into pieces of pieces. Brown the pieces of meat in butter and oil. Sprinkle with salt and pepper. Stir white wine and dijonsennep together and pour the mixture into the pan. Stir the pieces of meat around, put on the saucepan and let the meat sp

Rabbit in olive in French

Cut the rabbit into pieces of pieces. Wipe the pieces of meat and lightly rub them in butter and oil. Sprinkle some salt and pepper and add coarse onion. Sprinkle flour over, stirring with meat pieces and add the wine. Put the bay leaves in the pan and leave i

Rabbit in cabbage in Norwegian

The rabbit is divided into pieces of pieces. Pour so much boiling water over that it covers the meat. Cut onion, cabbage and peppers into pieces and pour it into the pan with pepper and salt. Let it boil for a good hour. Smooth with a little flour if necessary

Rabbit in white wine and mushroom

Match the rabbit in appropriate pieces. Season with salt and pepper. Brown the pieces of meat in a mixture of butter and oil in a frying pan. Sprinkle flour and leave it brown. Pour the white wine and the broth over, the meat just needs to be covered. Add toma

Rabbit in the esdragon

Divide the rabbit into smaller pieces, sprinkle with salt and pepper, brown them in a saucepan. Add the vegetables and the spice bouquet and cook the bacon in the bouillon for an hour. Take the meat, add the soup and add the esdrad and cream. Boil the sauce fo