Aaand , we officially passed the cold pillars for season. From now on, let's all be prepared for extra frost and winds and sea-swells (if you live on an island, lot's of good luck). And because this icy atmosphere generates a lot of grumbling and bad mood swingings, I am here to remind you that this cold is the perfect excuse to kick off the oven-cooked dishes. They are delicious, they transform your kitchen into a cozy little nest and your place on your face joy and bliss. The recipe that follows is one of my all-time favorite ones and triggers only joyful family memories around tables with rapidly changing hand dishes and delicious food disappearing before I even had the chance to taste it.
So let's all clink glasses to the foods that bring people together I hope this recipe will work as such one for you too. "Chin-Chin" —Despoina Kortes | In Whirl of Inspiration
- Makes 3-4 dishes
rabbit (in pieces)
can of beer
twig of rosemary
freshly grounded salt and pepper
of potatoes to accompany theh rabbit (optional)
- First cut the rabbit in medium pieces (keep the bones on) and clean in under running water. Let it dry well between paper towels. This is very important, because later we will fry it and excess humidity will cause unpleasant hot oil splashing.
- Afterwards, add the flour and the rabbit in pieces in a plastic bag, close the bag well and shake until all meat pieces are covered with flour evenly.
- In high heat or strong fire (if you have a gas cooker, use this) fill a pan with olive oil up to 1cm and when it's hot add the floured meat pieces. The purpose is not to cook the meat like that (do you remember the oven part?), but fry each side until it gets a nice golden brown color. Place every done piece on paper towels to remove the excess oil.
- In fresh olive oil again, saute the mushrooms. When they get softer (but before they because soggy) add a can of beer and dissolve in a teaspoon of honey too. Wait until the beer's alcohol evaporates and take the pan off the fire. In a (Pyrex) pot with lid (or any oven dish with lid) add the rabbit pieces and add the mushrooms, beeron the top. Beware to choose a pot with a small bottom diameter as all the meat pieces should be covered or mostly be dipped in the sauce.
- Place the twig of rosemary into the pot, close the lid and put it inpreheated oven at 230C for 20 minutes and then lower the temperature to 180C other 50-70 minutes.
- As you wait for the meat to be cooked you can prepare something to accompany this marvellous meat. The rabbit of this recipe goes well with boiled potatoes with their skin. You can boil them, cut them in pieces, sprinkle them with sweet paprika, salt and pepper and put them in the oven to make the crust (when the temperature is at 180C so they don't get burned).
- !!! > This rabbit recipe awards rabbit as -probably- the most delicious meat I have ever tasted. Many people that I know complain that rabbit meat's smell is something that they can't stand. However, I bet that this recipe will changetheir (and hopefully yours too?) minds. Just make sure to buy good quality meat and bon appetit.
- (This recipe first appeared in inwhirlofinspiration.com )