Pan-roasted Rabbit With Fresh Herbs

Name: Pan-roasted Rabbit With Fresh Herbs
Yield: 4.0
Ingredients: 1.0 Ea Rabbit Marinade; 0.3333 cup Brandy; 0.25 cup Wine Red Dry; 2.0 tablespoon Oil Olive Extra Virgin; 4.0 Ea Garlic Crushed; 2.0 Ea Thyme Sprigs Or; 0.5 teaspoon Thyme Dried; 3.0 Ea Savory Winter Sprigs Or; 0.5 teaspoon Savory Dried; 2.0 Ea Rosemary Sprigs Or; 0.25 teaspoon Rosemary Dried; 2.0 Ea Marjoram Sprigs Or; 0.25 teaspoon Marjoram Dried; 1.0 T Oregano Fresh Or; 0.5 teaspoon Oregano Dried; 5.0 Ea Bay Leaves Crumbled; 3.0 tablespoon Juniper Berries Crushed; 0.5 cup Oil Olive Extra Virgin Salt Pepper; 1.0 cup Wine White Dry; 2.0 cup Stock Chicken Dark; 8.0 Ea Garlic Peeled; 1.0 tablespoon Oil Olive Extra Virgin; 0.75 teaspoon Arrowroot Or; 0.75 teaspoon Cornstarch; 1.0 tablespoon Water Cold; 1.5 tablespoon Brandy Roast Beef Puree Spinach Beet Greens

Pan-roasted Rabbit With Fresh Herbs — una ricetta della community su Potlikkr.

🍽 Per 4.0

Ingredienti

1.0 Ea Rabbit Marinade
0.3333 cup Brandy
0.25 cup Wine Red Dry
2.0 tbsp Oil Olive Extra Virgin

+ 22 altri ingredienti — iscriviti gratis per vederli tutti.

Preparazione (anteprima)

1
** See recipes for Brown Chicken Stock and Roast Beef Puree.
2
*** Blanch 1 1/2 pounds of fresh spinach, stems removed, and

reserved greens from 4 beets. Drain, rinse under cold water and

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