Today Petra will cook us rabbit legs in white wine with natural red rice. A relaxed Sunday lunch that you won't spend all morning preparing. You're supposed to relax on the weekend!
Ingredients : 2 rabbit legs
1 glass of white wine
1 glass of water
3 tablespoons cornstarch (Maizena, Gustin ) for coating
20 dkg of diced English bacon
6 mushrooms
2 tablespoons Dijon mustard
1 onion, leek, chives, salt,
3 tablespoons oil
1 cup red natural rice + 1,5 cup water
Procedure:
Salt and coat the rabbit legs in fine starch, put the oil in a pot and fry the chopped bacon, onion, leek and add the cloves. On the pot set
REST , then MANUAL SETTINGS to the CENTRE mark and press START. Allow to sauté for 3 mins and then sauté the thighs. Add the white wine, let the alcohol evaporate, add a glass of water, add 2 tbsp mustard and the sliced mushrooms. Turn off the heat. Insert the trivet, place the rice container on top ( rice rinsed and water salted), close the pressure cooker lid and set the FAZOLE mode, and press START.
When the program is switched off, remove the pressure cooker lid, take out the container of rice ( be careful when hot) and the thighs. Replace the tripod with a bipod, place the thighs on it and close the lid with the hot oven. Set the temperature to 200°C for 5 min, press START.
Enjoy!
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