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rabbit (or fat wild rabbits) including the liver and kidneys tomatoes, blanched, skinned and chopped large pieces pig's caul garlic cloves, peeled and split in half sprig rosemary large carrot, peeled and diced stick celery, diced onion, peeled and diced tbsp tarragon, chopped tbsp parsley, chopped bay leaf
head and backbone. lift out and set aside. now add another knob of butter and splash of olive oil and colour the vegetables and garlic. when coloured, put back the rabbit add the vinegar and reduce almost completely, then add the wine and reduce by two thirds. add the chicken stock, tomatoes, bay leaf...
https://www.quintessentially.com/noted/saddle-rabbit-shoulder-leg-cottage-pie