Rabbit fricassee – a detailed recipe for cooking. friends: 
Photo of the dish: Alex Garcia Time: 2 hours. 40 min Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 8 rabbit legs
- 1 tbsp. whole chopped tomatoes (brine drain)
- 2 large diced baked potato tubers (e.g. Russet varieties)
- 1/4 Art. frozen sweet green peas
- 1/4 Art. olive oil
- 1 diced spanish onion in small cubes
- 1 diced green pepper
- 2 cloves of garlic
- 1 tbsp. l hot paprika
- 2 bay leaves
- 1 tbsp. l chopped fresh oregano
- 1 tbsp. dry sherry
- 1 tbsp. chicken broth
- 1/4 Art. capers
- 1/2 tbsp. dried cherries
- 1/4 bunch chopped parsley
Recipes with similar ingredients: potatoes, tomatoes, chili peppers, onions, garlic, peas, paprika, bay leaf, oregano, parsley, dried cherry, sherry, capers
Recipe preparation:
- In a large saucepan, heat oil and fry the legs on both parties. Put onion, pepper, garlic and cook for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry and chicken stock. Cook the hour.
- Add potatoes, capers and dried cherries. Cook another hour until the potatoes are soft. Serve sprinkled with green peas and parsley.
