Mister Gain 1,759 Posted June 14, 2017 Report Share Posted June 14, 2017 Dug a couple of bunny's out of the freezer and made a stefado with them. Took the loins of the saddle and removed the silver skin, and utilised the 4 thighs as well. Browned the meat in a tiny bit of olive oil, then deglazed the skillet with a good splash of red wine vinegar and added half a bottle of red wine. Let it simmer for about an hour to reduce by half and then added chopped onion, sliced garlic, tomato puree, teaspoon of cinnamon and a pinch of dried oregano, put a lid on and let it cook for a further 30-45 minutes. Not everyone's cup of tea as the vinegar gives it a bit of sharpness, but I enjoy it (especially made with beef) 1 Quote Link to post Share on other sites
micky 3,325 Posted January 4, 2018 Report Share Posted January 4, 2018 Pretty much the same as that but with no onion, three Bay Leaves, Tea spoon of Brown sugar , Marinade over night. When the meal is almost ready fry 20 Shallots to color them [5mins] then add to dish for a few mins to soften them. 1 Quote Link to post Share on other sites
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