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Recipe: RABBIT ENSALSA MUSTARD AND CARROTS

Today we spropongo the traditional recipe for rabbit with mustard, one of these tasty recipes for families to enjoy a recipe that is sure to enjoy.

RECIPE:
INGREDIENTS FOR 4 PEOPLE:
4 dams clean and cute rabbit
4 carrots
2 tablespoons mustard seeds soparas Sopara
1 tablespoon honey
1 tablespoon sugar Sopara
10 cl white wine
cream 20 cl semi-liquid semi-liquida/nata
2 onions 1 clove garlic

3 tbsp chopped coriander
2 tablespoons oil soparas
salt and pepper to taste

PREPARATION:

Mix mustard and honey in a fuentesita and paint Rabbit dams with this mixture, add all of this mixture to marinate ydejarlas dams for 1 hour in the resfrigerador to coat well .......





addition, finely chop onions and peel and cut carrots into rounds or so ...... gruessas



PNER

oil in a saucepan, heat and add the chopped onion, cook / fry and add the carrots, add just 1 tablespoon sugar Sopara and cook for 5 minutes without stirring the preparation forget that we are not burning. ....



Add half the amount of white wine and cook for 10 minutes over medium heat, remove the preparation of the pan and set aside in a separate dish .....



In the same pan add a little oil and rabbit dams Agragar, browning well on all sides and add all the marinade inside the other half also add white wine, stir it all .. ..




denuevo
Add the mixture of carrots and onions that had booked earlier, season with salt, pepper and add 30 ml of water, cook for 30 to 40 minutes more until the carrots and are well cooked rabbit (during cooking uncover the pan to reduce a little liquid).

6 minutes before finishing cooking, add cream and mix just before serving add the finely chopped coriander and serve .....






is delicious!





Bon appetit!

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coriander Recipe:

Today I propose a tasty and easy recipe, risotto esperragos, a recipe sure to delight at your table!.

RECIPE:
INGREDIENTS FOR 4 TO 5 PEOPLE:
250 to 300 fresh, tender asparagus
2 cups risotto rice 2
tablespoons butter 1 onion
chopped into small cubes white
2 cloves garlic
3 / 4 bottle of white wine
4 cups chicken stock or vegetable
1 / 4 cup heavy cream / heavy cream
1 / 2 cup grated Parmesan cheese
salt, pepper

PREPARATION:

Wash and clean the asparagus. Apart

put enough water in a saucepan and boil, when the water is boiling well add the asparagus, cook for 2 to 3 minutes, remove hot to put directly into cold water (this Manra post the green color let the asparagus and cooked but crispy ).....







Once chilled, remove the asparagus water and dry them, cut the "head" of the asparagus and set aside .....



Then cut the stem of the asparagus into pieces and put them in a machine mixadora / grinder, add 1 / 2 cup water and mixar / mash well, strain while the preparation to remove any large pieces. ......



Apart-Put chicken stock or vegetable stock in a saucepan and heat (as we utulizando hot)

Aparte.Poner butter in another saucepan, heat and agergar onion, cook the onion for few minutes until cooked, then add the rice, mix and add the wine, cooking, preparation until the wine has reduced it in the pan ......





Then add 2 tablespoons chicken stock and vegetables and cook until the broth reduces completely, when it is reduced cuharones add 2 more broth and cook until completely which reduce to so repeat the procedure until we use all the broth and the rice is cooked (whole is between 20 to 25 minutes of cooking). pimeinta Season with salt if necessary.

Then add the asparagus sauce we have prepared at the start of the recipe and also add the heavy cream / heavy cream and mix gently and cook for 3 to 5 minutes ....



Add the "heads" of the asparagus and Parmesan cheese and mix gently .....





Serve hot adding the avocado a little Parmesan cheese.

is delicious!!














Enjoy!.