Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, lemony rabbit with thyme. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Lemony rabbit with thyme A delicious recipe for lemony rabbit. Wash the rabbit thoroughly and place the oil in a pot to heat well.. Sprinkle with chopped parsley and thyme. Sprinkle with chopped parsley and thyme.
Lemony rabbit with thyme is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Lemony rabbit with thyme is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have lemony rabbit with thyme using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Lemony rabbit with thyme:
- Make ready 1 rabbit cut into portions
- Take 1 cup oil
- Prepare 1 large onion
- Prepare juice of three lemons
- Take 1 tbsp thyme
- Prepare salt, pepper
- Make ready 1/2 cup white wine
It has much larger leaves than thyme does and is found across Europe especially around the Mediterranean region. It is known for its lemony flavour and is used because of this for flavouring and seasoning. If the rabbit and chicken meat is not yet minced, put it into a food processor and finely chop using the pulse button. Put the minced meats into a large mixing bowl with the shallot and wine mixture, lemon zest, thyme leaves, nutmeg, beaten egg, salt and black pepper.
Instructions to make Lemony rabbit with thyme:
- Wash the rabbit thoroughly and place the oil in a pot to heat well.
- Then add the rabbit to the pot and brown it. Stir in the wine and as soon as it is golden brown add the onion, the salt, the pepper, the lemon juice, the thyme and 1 cup water.
- Let everything simmer for 40 minutes. If it needs a little extra water, add some.
If the rabbit and chicken meat is not yet minced, put it into a food processor and finely chop using the pulse button. Put the minced meats into a large mixing bowl with the shallot and wine mixture, lemon zest, thyme leaves, nutmeg, beaten egg, salt and black pepper. Sprinkle the rosemary and thyme over the rabbit. About halfway through, add the lemon zest, a tablespoon of butter and the sage leaves. Stir in the broth, thyme, pepper and bay leaf.
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