Potato and mushroom rabbit casserole, a very complete dish, a rabbit stew to lick your fingers. It is delicious and it is very simple and quick to prepare.
Rabbit meat is very good, it is light and healthy. It can be prepared in many ways on the grill, stews, sauces…. And it can be accompanied with mushrooms, vegetables, potatoes….
On this occasion we can prepare this dish from one day to the next, it is a very complete dish and can be prepared as a single dish.
Potato and mushroom rabbit casserole
Author Montse
Recipe type: Meat
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 rabbit
- 2-3 potatoes
- 250 gr. of mushrooms
- 150 ml. white wine
- 3-4 garlic cloves
- 2-3 tablespoons of flour
- 1 liter of water or broth
- 1 dash of olive oil
- Pepper
- Sal Island
Preparation
- To prepare the rabbit potato and mushroom casserole, we first prepare the rabbit, we will have it cut into pieces.
- Season the rabbit pieces. We pass the rabbit pieces through flour.
- We put a casserole over medium high heat, add a splash of oil and brown the rabbit on all sides.
- Chop the garlic into small pieces. When we have the golden rabbit we add the minced garlic, when it begins to be golden, we add the glass of white wine, we let the alcohol reduce for a couple of minutes, until the alcohol evaporates.
- Add water or broth to cover the rabbit, let it cook for 30-40 minutes.
- While we peel the potatoes we cut them into pieces and add them to the casserole with the rabbit.
- We clean the mushrooms, cut them into slices, sauté them in a pan with a little oil and add them 10 minutes before the rabbit and the potatoes are there.
- If necessary, add water or broth, we will add.
- When the rabbit casserole is ready, we taste salt and pepper, rectify.
- And ready to serve !!!