Rabbit and pickled vegetables
1.30 h
4 raciones
Difficulty:
Media
Ingredients
- 1 rabbit cut into pieces
- 1 onion
- 4 cloves of garlic
- 1 red bell pepper
- 1 broccoli
- 1 zucchini
- 2 carrots
- 1 cauliflower
- 300 ml extra virgin olive oil
- 1/2 l of white wine
- 1/2 l white wine vinegar
- 1 liter of water
- 1 tablespoon of honey
- 4 cloves
- 2 sprigs of thyme
- 1 bay leaf
- Salt
- Ground pepper
Season the meat with salt and pepper.
Heat half of the olive oil in a frying pan and brown the rabbit on all sides. Remove and set aside. Heat the rest of the oil in a saucepan and sauté the peeled and julienned onion, the sliced red bell pepper and the peeled and whole garlic cloves. When the onion is limp and transparent, add the cloves, bay leaf, thyme and honey. After 10 minutes add the rest of the vegetables, stir and add the white wine and vinegar. Bring to the boil, add the pieces of rabbit and cover with water. Cook gently for 1 hour. Let it cool in its juice.
