Preparation

Rabbit meat is a versatile, healthy and delicious meat ... reasons more than enough to take it but if you still are not convinced we encourage you to try it with this delicious recipe.

Rabbit meat is a good source of high biological value proteins with a low fat content. This is a very complete and balanced dish. It combines the high quality proteins and the digestibility of rabbit meat with the unsaturated fatty acids of olive oil, essential for the organism. To complete the recipe we can accompany it with a bit of mashed potato that will provide the dish with complex carbohydrates.

Elaboration:

We start by salting the rabbit and passing it through flour, shake off the excess flour and reserve.

In a frying pan with abundant Betis oil, we fry the pieces of rabbit in batches and reserve them on a plate with absorbent paper to eliminate excess oil.

Place a thick-bottomed casserole on the fire, add the rosemary and the peeled garlic cloves and pour the 250 ml of Betis Oil. We keep the oil at about 80º, preventing it from boiling and cooking for about 20 minutes in which we will have to turn the garlic from time to time, after this time we add the rabbit and the dry white wine. We partially cover the casserole and cook it for about two hours until the meat is tender.

We can serve them only in their own sauce or accompanied by mashed potatoes or even with grilled vegetables.

Note: the quantities indicated are for 4 people, preparation 160 min., Cooking 120 min.