Rabbit sauce easy recıpe
1 medium-sized hare
* 4 slices bacon
* 2 cloves garlic, finely choppe
* 2 tsp. tablespoons flour
* 2 onions, finely chopped
* 1 can chopped tomatoes
* 2 bay leaves
* Salt and pepper
Ingredients for the marinade
* A little celery
* Parsley
* 1 leek, sliced
* 1 / 2 onion, sliced
* 1 carrot into small pieces
* Vinegar and water
Preparation
In a bowl add the celery, parsley, leek, carrot and onion, place and the hare peeled and cut into portions and cover with water and vinegar in equal proportions. Allow to marinate for 10 hours.
To the cook, drain the meat well, the soft flour (the tamponaroume) and fry in olive oil over high psotia to brown well from all sides.
In a saucepan saute some onions and garlic, add the rabbit, and add 2 glasses of white wine.
Add the tomatoes, bay leaf, salt, pepper and water to both misoskpeastei meat and cook over medium heat. If our wine is light, instead of water we use the same wine or half water half wine.
When the meat is ready to spill out on a platter, sprinkle the bacon in the sauce and let it boil. If the sauce is fairly thin, let it boil, stirring until thick enough and then add the bacon.
Serve the rabbit on a platter after the perilousoume with sauce and garnished with croutons, accompanied with French fries or rice.