Rabbit with port

Name: rabbit with port
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: rabbit about 1200 g; salt and freshly ground pepper; 4 onions; 2 cloves garlic; 1 winter carrot; tray chestnut mushrooms a 250 g; 50 g butter; 1 package smoked bacon cubes approx. 225 g; 2 dl White wine; 2 dl white port; 1 laurel leaf; 2 twigs thyme; 1 mespoint dried tarragon; 1 pinch nutmeg

A tasty recipe. The main course contains the following ingredients: meat, rabbit (about 1200 g), salt and freshly ground pepper, onions, garlic, winter carrot, chestnut mushrooms (a 250 g), butter, smoked bacon cubes (about 225 g), white wine, white port, bay leaf, thyme, dried tarragon and nutmeg.

Ingredients

Kitchen Stuff

paper towel
refractory oven dish with lid capacity approx. 2 liters

Directions

Sprinkle the rabbit with salt and pepper.
Peel and chop onions and garlic.
Clean the carrot and cut into thin slices.
Mushrooms with kitchen paper and cut into slices.
Preheat the oven to 200 ° C or gas oven temperature.
4.
In oven dish, heat half of the butter and fry onion, garlic and bacon until light brown.
Add carrot and mushrooms and fry approx.
2 minutes.
Remove the vegetable mixture from the baking dish, keep it apart and add the rest of the butter to shortening.
Rabbit around brown baking.
Add wine, port, laurel, thyme, tarragon, nutmeg and vegetable mixture.
Cover the baking dish and roast in the middle of oven rabbit for about 2 hours, bake regularly.
To serve rabbit on a large scale.
Tasty with potatoes and vegetables..