Rabbit with couscous
How to quickly and very deliciously cook a gorgeous, soft rabbit with white wine, cream and wonderful crumbly couscous
Ingredients
| rabbit meat 600 g |
| onion 1 pc |
| carrots 1 pc |
| cream (30%) 200 g |
| white dry wine 100 ml |
| salt |
| pepper |
| couscous 120 g |
| chicken broth 180 ml |
Instructions
Step 1
Fry the rabbit meat in vegetable oil until browned.
Step 2
Add the chopped onion and fry until transparent.
Step 3
Then add finely chopped carrots and stew for a couple of minutes.
Step 4
Pour white dry wine over the rabbit. Boil for 2-3 minutes and place a couple of stainless steel spoons in the bottom of the pan. Cover with a lid and braise for another 10 minutes.
Step 5
Meanwhile, prepare the garnish. Simmer the couscous in the saute pan until crackling and pour in the broth at a ratio of 1:1 cup of couscous per cup of broth. Cover with a lid and leave for 5-6 minutes.
Step 6
Add cream to the rabbit dish and stew for another 1-2 minutes.
