Rabbit cooked in milk
The perfect recipe for a Sunday family lunch, here’s how to make rabbit cooked in milk!
2 packs of rabbit fillet or one whole rabbit chopped into pieces
1/2 l milk
3 sachets of saffron
a country-style loaf
1 pack of edible flowers
1 white onion
1 glass of white wine
Rabbit cooked in milk is a mildly flavoured classical recipe that makes an original alternative to the recipe for milk-cooked lamb, typically eaten in Spring. So, if you are planning a lunch or Sunday dinner with the family or friends, possibly in the garden now that the fine weather is on its way, this recipe for milk-cooked rabbit is just up your street! Extremely simple and really quick to make, you are sure to like the mild flavour of rabbit cooked in milk. The perfect dish for impressing your friends when you invite them to your home for dinner.
So here is the recipe for milk-cooked rabbit!
First of all, finely chop the carrots and onions. Then fry them gently in a pan with the rosemary, adding a drizzle of extra virgin olive oil. Now add the chicken fillets cut into pieces and brown them well on all sides until crisp on the outer surface.
Now pour in the white wine and continue cooking until it evaporates. At this point, add the milk and the sachet of saffron, seasoning with salt and pepper. Cook for about 40 minutes over a gentle heat. Now toast the sliced bread until crisp. Season the salad with extra virgin olive oil, salt and serve the rabbit.