|
|
|
INGREDIENTS |
|
Emince onions, mash the garlic, chop the parsley and cilantro.
In a large faitout, melt butter, and stir fry the pieces of rabbit.
Once they are browned, add onions.
Do colouring as well.
Book liver.
Add ginger, cumin, cinnamon, saffron and garlic and crushed 30 cl substantive poultry.
Salt. M
élange everything well and cook over medium heat about 30 minutes.
If necessary, add a new 20cl substantive poultry during cooking.
Add the juice of half a lemon, parsley and cilantro.
Add liver and cook about 10 minutes
Serve hot with couscous. |
|
| PREPARATION |
|
| TIME OF PREPARATION : 35 mn |
Benefits!
Rich in iron, potassium and phosphorus rabbit meat provides you with trace elements and numerous minerals essential to a proper balanced diet.
Plur rich in quality protein that most meat, rabbit is well suited to children and adolescents.
Naturally rich in vitamins B, PP, and E, rabbit meat possesses virtues beneficial for muscle activity and the nervous system and protects cell aging.
little fat and tender, rabbit meat has a high digestibility.
Boisson advised:
- Bordeaux: St Emilion
- Burgundy: Mason, Saumur Champigny
- Rhone: Tavel, coast of Provence
Posted by fatima zahra
|
|
|
