Rabbit Marisa’s style
February 18, 2009 in Meat
Time ago, Marisa, a lovely woman and great cook, send me a lot of recipes. As soon as possible I’ll publish them.
But she didn’t send me this one, it wasn’t necessary, she only tells me it. The “Rabbit Marisa’s style” doesn’t need a lot of explanations.
Obviously we need rabbit and oil, belly pork and water, an music.
|MUSIC MAKES THINGS BETTER
Hoy, Johan Sebastian Bach
Remove the belly pork rinds and cut it in small pieces.
Fry the rabbit and the belly pork. Like that.
Cover with water, only water.
45 minutes later (more or less) It looks like that.
If you wish eat the rabbit now, needs more time on fire.
But I advise you it will be better the day or the week after because this is a good dish to freeze until the day when you prefer knit, read, swing, sing anything instead cook.
10 minutes in the oven 200 degrees and it looks like that.
But it has a defect, that.
Covering the pan is not a solution. The damn rabbit will remain crouched under the lid awaiting the moment for spattering your apron, your arms the whole kitchen.
Nobody is perfect, but the “Rabbit Marisa’s style” is almost perfect.
See you, and enjoy your meal.