RABBIT TO THE WINE PINEAU

Ingredients for 4 persons

1 Rabbit of 1.500 grms approximately

300 grms. Carrots

150 grms Onion

1 Sprig of Parsley

3 sheets of Laurel

2 cditas of black Pepper in grains

6 smell nails

A spoonful of dry Thyme

A red wine bottle

100 grms of Bacon (streaky bacon)

50 grms of Butter

250 grms of Scallions

Salt

Flour 350 grms. of Cream (cream)

Procedure

1st Trozar the rabbit, and to place the pieces, in a source.

2nd to Cut the carrots and onions in tracks.

3rd to Add to the rabbit, together with the sprig of parsley, more sheets of laurel, the pepper in grain, the smell nails more the dry thyme.

4th to Bathe with the red wine, to cover and to allow to macerate from 12 to 24 hrs in the icebox (ice-cream maker).

5th to Withdraw the pieces of rabbit of the marinated one, and to dry them with kitchen tissue and giving him a few clicks.

6th to Strain the marinated one (it is the liquid where the rabbit was soaking)

7th to Cut the bacon in plasters and to gild them in the butter.

8th Meanwhile to cut the cebollitas of verdeo and ten centimeters of the green part in rodajitas, to add only the cebollitas to the rabbit and to leave that are gilded scarcely.

9th to Season and to dust with two flour spoonfuls.

10th to Add a little of the marinated one, tapary to simmer (softly) and to add of to little the whole marinated one.

11th When it has spent an hour of cooking to withdraw the rabbit pieces and to put them in a source.

12th to Cover with aluminum foil and to support warms in the warm but subdued stove.

13th to Degrease the sauce of the cooking and to mix it with the cream and to cook it to high heat to reduce it and to thicken it.

14th to Add the green of the scallion and to begin on the rabbit.

Time of marinated: 24 hrs preparation Time: 20 minutes Time of Cooking: 1 hour and a half