John Myers
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Meat: Coniglio in Umido
The perfect meat: coniglio in umido recipe with a picture and simple step-by-step instructions.
The meat
- 1 kg Rabbit parts *
- 5 tablespoon Extra virgin olive oil
- 1 tablespoon Bruschetta spice *
- 1 piece Garlic clove grated
- 250 ml Rabbit stock *
- 1 branch Rosemary fresh
- 1 branch Fresh thyme
The vegetable
- 1 piece Red pepper
- 1 piece Onion
- 1 piece Zucchino
- 1 piece Fennel fresh
- 1 piece Carrot
- 1 piece Clove of garlic
- 8 Discs Dried tomatoes in oil *
- 8 tablespoon Extra virgin olive oil
- Salt and pepper
- 1 tablespoon Burschetta spice *
The meat
- Free the rabbit parts * – back, barrel – drumstick – from fat, skin flaps and possibly bones and keep the paring for the stock (recipe in my KB *). Make a marinade from oil, bruschetta spice and grated garlic clove, brush the meat with it, put it in a freezer bag and let it steep overnight in the refrigerator.
The vegetable
- Divide the peppers, remove the pips and skin and cut into bite-sized pieces. Slice the zucchino and cut the cleaned fennel into fine strips. Peel and roughly dice the onion and garlic. Peel the carrot and cut into slices. Cut the sun-dried tomatoes * into strips. Mix with 8 tablespoons of olive oil and one tablespoon of bruschetta spice * and let it steep for about 2 hours
- Heat a pan and fry the vegetables in it and then take them out of the pan again. Takes about 10 minutes.
The finish
- Now fry the meat pieces in the vegetable pan and deglaze with the stock *. Add the rosemary and thyme notes.
- After half an hour, place the meat on the fried vegetables and simmer for another 15 minutes. Remove the sprig of rosemary and thyme again.
- Serve the meat with the vegetables and baked potatoes * on preheated plates.
- * Links to spice mix: Bruschetta spice, stock: Dried tomatoes, marinated in olive oil and baked potatoes to be found with meat: Roast beef “Gyros-Art” and stock: rabbit stock
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