Its burrow time! Wild rabbit cooked in milk, is the jazzy rabbit dish I’ve ever done. I think rabbit is a wild meat that most food lovers will get tempted to try. Its amusing flavor and slow cooking succors this low-fat meat to soften and shred off the bone as easily as a pair of spectacles from the nose.
Steaming it in milk is an Italian way of cooking, while the garlic and carrot transcends authentic aura and appetite. It’s a superb dish that is full of sensational gusto. This meltingly tender dish would be an awesome idea to impress your guests on the night party. They will surely call you next day to scribble the recipe.
Serve with rice or flatbreads. A frosty beer would be your best embellishment.
Happy cooking and healthy living!
- 1 rabbit, cut up
- 1 onion
- 3 garlic cloves, peeled
- 1 carrot, finely chopped
- 1/2 tbsp white flour
- fresh whole milk, enough to partially cover the meat while it cooks
- Fresh parsley, thyme, rosemary and sage
- Few tablespoons of butter (preferably 2-3)
- Salt and pepper
- 1Cook the chopped carrot in a pan, until soft.
- 2Season the rabbit pieces with salt & pepper.
- 3Take a large pot and the heat the butter. Now add the seasoned meat and cook until it turns brown.
- 4Add milk, cooked carrots, garlic, flour, fresh parsley, thyme, rosemary and sage.
- 5Cover and cook on low simmer for at least 1 hour or until the meat comes off the bone easily. Stir occasionally and make sure that the curdled milk doesn't burn.