Fricassee is a French dish, it is a meat stew in sauce. Cooking fricassees can be made from veal, lamb, pork, chicken, and also rabbit. In any case, it is better to use meat of young animals.
Prepare a fricassee from a rabbit is easy, the main thing here is the right approach. When buying a rabbit, choose a female or a castrated male.
Recipe for rabbit fricassee in wine sauce
Ingredients:
- rabbit - 1 carcass;
- onion - 1 pc .;
- wine table dry non-sulphated white or pink (light odorless varieties) - 3 cups;
- creamy butter - 4 tbsp. spoons;
- olive oil for frying - 2 tbsp. spoons;
- wheat flour high-grade - 2-4 st. spoons;
- lemon - 1 piece;
- yolk from quail eggs - 3 pcs. (it is better not to use chicken eggs to avoid salmonellosis);
- mustard Dijon ready - 1-2 tbsp. spoons;
- cream milk natural - 80-100 ml;
- black pepper powder;
- garlic - 1-2 cloves;
- fresh herbs (rosemary, parsley, basil, thyme, tarragon, only not dill);
- salt.
Preparation
Cut the rabbit's carcass into portions, sow, pepper and marinate in 2 glasses of wine for a minimum of 2 hours, or better for 4 or at night. You can add a little dry spices and garlic at your own discretion, but not very much: the taste of the marinade still does not need to interrupt the taste of meat.
Marinated meat on bones water is not washed, discarded pieces in a colander and dried with a clean linen napkin. We pan the rabbit in flour and fry in a large deep frying pan on melted butter until a beautiful golden brown color. In a separate frying pan we lessen the onion, sliced with quarter rings. We transfer it into a frying pan with a rabbit. Add 1 glass of wine and a little water. Extinguish with a lid, on low heat until cooked. At the end of the process, add half the greens in the shredded form. Can be slightly seasoned with hot red pepper.
Prepare the sauce: mix the egg yolks with lemon juice, cream, mustard and pressed through a hand press garlic. Season with ground black pepper. Add the sauce in the cooling fricasse and stir.
Ready fricasse spread on the dish, decorated with greens and served at the table.
This dish is good to serve pickled asparagus and capers, boiled rice, green peas, mushrooms stewed in creamy sauce, and you can also serve a variety of vegetable salads. Wine is better to choose the same, which was used in the preparation of fricasse , although you can choose the other - older and more expensive.