Chinese-style Rabbit Stew

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Chinese-style Rabbit Stew
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
ready in 4 h.
Ready in

Ingredients

for
4
Ingredients
6
rabbit joint
2 tablespoons
1 clove
garlic (chopped)
1 tablespoon
2 tablespoons
9 ounces
Baby carrots
¾ ounce
Chinese Mushrooms (soaked in warm water for 20 minutes)
1
onion (chopped)
2 cloves
garlic (finely chopped)
1 cup
1 cup
2 tablespoons
7 ounces
bletted Medlar

Preparation steps

1.
Marinate the rabbit in the olive, oil, garlic and rice wine for at least 2 hours.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5.
3.
Heat the oil in a flameproof casserole dish and brown the rabbit joints until brown on all sides. Add the carrots, drained mushrooms, onion and garlic and cook for 3 minutes.
4.
Add the reserved marinade, salt and pepper and pour in the wine, stock and soy sauce. Season with salt and pepper to taste.
5.
Add the medlars and cover and cook for 1-1 1/2 hours until the rabbit is tender.