BAKED RABBIT WITH VOV LIQUEUR
A very good meat main course: fragrant, tasty and savory! An original and unique way to taste this delicate meat, suitable for Sunday lunch!
Ingredients
- 1 rabbit approximately 1 kg
- 65 g rabbit liver
- 20 juniper berries
- 1 blond onion
- flour
- salt
- pepper
- extra virgin olive oil
- 2 liqueur glasses of Marsala wine
- vegetable broth
- 90 g Vov liqueur
Instructions
- Wash the rabbit cutted in pieces, dry well and sprinkle them with little flour.
- Finely chop the onion and brown it in 3-4 tablespoons of oil in a non stick baking pan.
- Put the onion on a plate, add a dash of oil in the pan and brown the rabbit very well on each side.
- Set the oven to 200 °C.
- Add in the pan the browned onions and the liver, add the marsala wine and cook for about 5 minutes.
- Add salt, pepper and the juniper berries.
- Wet with 4 ladles of hot broth, cover wit aluminium and bake for 1 hour and a half, checking the level of the broth every 30 minutes: the meat must never dry, so, if you need, add time to time a little broth.
- Once the rabbit it's cooked, remove the juniper berries and put the liver in the blender along with Vov liqueur and 100 gr of cooking broth.
- Blend all very well getting a fine cream.
- Add this cream to the meat, stir, bake 5 minutes more and serve.