Marinated rabbit in sherry and Kikkomansoja

Ingredients for Marinated rabbit in sherry and Kikkomansoja

Instructions for Marinated rabbit in sherry and Kikkomansoja

To prepare the Marinated rabbit in sherry and Kikkomansoja recipe, please follow these instructions:

The rabbit is boiled and then cut into fine strips and marinated in a saucepan: Sherry, kikomansoya, crushed garlic, freshly ground pepper, cornamel and stewed ginger. The mixture puts a cool place, if any. In the refrigerator a couple of hours. Make sure all the meat is covered by marinade, turn the meat a few times.

Parsley cut into thin rings, peppers in thin strips and tomatoes split into quarters. The marinated meat is taken up by marinade and browned easily in very hot oil / butter. The vegetables are turned into the browned meat. Add marinade and broth and let the dish smack for approx. 10 min. Taste with salt and possibly Little kikomansoya.

Served with lune flutes and kikomansoya.