Ideal dish to prepare it the day before.
- 1 rabbit (5 people)
- 1 onion
- 1 jar of canned mushrooms
- 1 green pepper
- 2 tomatoes
- 3 cloves garlic
- 1 bay leaves
- Herbes de Provence
- some chocolate
- 1 beer
Cut the rabbit pieces to roast (or we cut to the carnage). The salt and pepper. Add herbs of Provence. We separate the liver, which will not cook until the last minute because if it is very dry.
Take a pan and put oil on the fire. There fry the rabbit to heat (it is not that it is cooked, if that is what we fry it).
When the rabbit is golden, add all the vegetables cut into pieces not too small, whole garlic and chocolate. Stir a little and then add the beer.
Ho deixem coure tot junt 1 hora. Ho remanem de tant en tant i vigilem que no es quedi sense suc. Si s’hi queda, hi afegim aigua. Si n’hem d’afegir molta, llavors és millor que també hi afegim una mica de brou d’Avecrem d’alguna cosa (el de verdura o el de pollastre, en cas d’emergència).
The next day, or when we eat rabbit, half an hour earlier, separate rabbit vegetables. The rabbit the reserve on a plate. Then take separate vegetables and carrots. We remove the bay leaves and throw. The rest, along with juice and juice roasted mushrooms they go through the blender and make a sauce (if we put the garlic skin, we need to peel them at this point).
Now we can mount the dish. Put some oil in the background, add the rabbit and add the sliced carrots, add the mushrooms (mushroom or we use). We cover it with the sauce you have prepared.
We put it all on fire about 10 minutes, and you can go to the table.
Serve potatoes diced and fried in deep fryer (not the case of the rabbit photo you see here).