Guiso de conejo con verduras
2 h 30 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Rabbit loin
1.75 kg
Olive oil
0.05 l
Garlic, bulb
1.0 ud
Onion
0.375 kg
Plain flour
0.03 kg
Water
1.5 l
Powdered vegetable stock
0.008 kg
Table salt
10.0 g
Ground white pepper
0.5 g
Rosemary
0.5 g
Thyme
0.5 g
Tomato sauce
0.125 l
Onion
0.042 kg
Garlic, bulb
0.067 ud
Green pepper
0.025 kg
Diced tomato
0.167 kg
Sunflower oil
0.004 l
Frozen peas
0.12 kg
Carrots
0.1 kg
Runner beans
0.06 kg
Natural mushrooms
0.08 kg
Table salt
4.0 g
Olive oil
0.04 l
Elaboration
For the rabbit:
- Elaborate a brown stock.
- Cut the rabbit into large pieces.
- Add salt and pepper and slightly flour the rabbit.
- Sautée and remove excess fat.
- Chop the onion, garlic and leek into brunoise for the seasoning.
- Simmer the vegetables and add them to the rabbit.
- Add the red wine and let it reduce.
- Pour in the stock until the meat is covered, let it cook until the meat is tender and the vegetables are soft.
- Season with the Dijon mustard and adjust the thickness, binding with corn flour if necessary.
For the mixed vegetables
SET UP
- Plate up the rabbit with the vegetable.
Nutritional information (1 portion)
Energy
732.86
kcal
Carbohydrates
14.54
g
Proteins
84.77
g
Lipids
35.51
g
Fiber
4.89
g
Saturates
7.96
g
Monounsaturated fatty acids
18.31
g
Polyunsaturated fatty acids
5.29
g
Cholesterol
248.59
mg
Calcium
208.81
mg
Iron
5.98
mg
Zinc
5.36
mg
Vitamin A
285.16
ug
Vitamin C
32.68
g
Folic acid
84.15
ug
Salt (Sodium)
2185.67
mg
Sugars
4.59
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Bread and pastries
- Meats
- Shellfish
- Pizzas, patty
- Dessert
- Legumes
- Ice creams and sorbets
- Pastries
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Finger foods
- Birds
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed