2 sprigs of fresh thyme or 1/2 teaspoon if is dry, ground
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon pepper
3 teaspoons salt.
1/3 cup oil for frying
1 spoonful of sugar
1 Cup of beef broth
1/2 Cup red wine.
Rub the rabbit with lemon. Is washing and will drain, Is mix the ingredients of the adobo and with it is rub the rabbit and is leaves apart.
In a pot add oil to heat. Add the sugar without stirring until it turns dark brown.
Are added to the cauldron rabbit dams clean from the marinade that is put aside and stirring from time to time, is cooked until browned, a few 20 to 25 minutes. Add the marinade, stirred, cooked ones 5 more minutes, until the onions wilt.
Add the consommé and wine. It is a boil, is put over medium heat, cover and cook some 45 minutes or until the sauce thickens a little.
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