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Rabbit cacciatore

Second course

tempoready in: 30 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Clipsò + Precision

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INGREDIENTS FOR 4 PEOPLE

1 800gr rabbit,

30gr dry mushrooms,

20gr flour,

30gr butter,

1 chopped onion,

2 crushed garlic cloves,

1 celery stalk in pieces,

1 carrot in pieces,

¼ Ecodose of red wine,

½ Ecodose of water,

1 rosemary sprig,

1 sage sprig,

1 Ecodose of peeled tomatoes,

Salt and pepper

 

PREPARATION

1 Soak the mushrooms in hot water. Cut the rabbit into pieces (or ask the butcher to do it for you). Dry it and flour it well. Heat the butter in the open cooker, sauté the onion and garlic.

2 Add the rabbit into the cooker, salt and pepper, then add the wine and the vegetables in pieces. Add the drained and squeezed mushrooms, then add the water. Also add the Ecodose of tomatoes, the sage and rosemary.

3 Close the lid and cook for 18 minutes after the hiss. Let the steam vent gradually, then open the cooker, take out the rabbit and vegetables and let the sauce thicken as needed. Serve hot.

 

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