conejo al romero y vino blanco
Preparación: 3 Horas
Comensales: 4
Calorías: 173 Kcal

Conejo al Romero y Vino Blanco

Como hacer el conejo al romero y vino blanco. El conejo es un animal salvaje en su estado natural. El conejo es un animal que a pesar de ser salvaje también se domestica y se cría en granjas.

Este tipo de animal tiene una carne blanca y con muy poca grasa. Está incluido en la dieta mediterránea y que permite incluirlo en comidas y cenas familiares.

Les presento a continuación la receta del conejo al romero y vino blanco, es un plato muy sencillo de preparar y muy rico que seguro te gusta.

Entra en nuestro apartado de CARNES para ver recetas de todo tipo de carnes o en el apartado de CONEJO para conocer más platos sabrosos elaborados con esta carne sabrosa.

Si te gusta esta receta, no dudes en consultar más en nuestra PAGINA DE RECETAS GRATIS.

Ingredientes Conejo al Romero y Vino Blanco:

  • 1 Pieza de Conejo
  • 4 Rebanadas de Pan frito
  • 1 Vaso de Vino blanco
  • 3 Dientes de Ajo
  • 1 Cucharadita de Romero en polvo
  • 2 Ramas de Perejil
  • 1 Vaso pequeño de Aceite de oliva
  • 1⁄2 Cucharadita de Sal
  • 1 Pizca de Pimienta negra molida

Elaboración Conejo al Romero y Vino Blanco:

1

A la hora de comprar la carne le podemos pedir al carnicero que nos parta el conejo en 8 trozos grandes. Para comenzar pelamos y picamos los dientes de ajo junto el perejil.

2

Freímos el pan en una sartén con aceite. En un mortero grande añadiremos el ajo con el perejil junto el pan frito y le añadimos vino blanco. Colocamos el conejo en un bol grande y le añadiremos el romero mezclando todo muy bien para que coja sabor por todos lados.

3

En el mismo bol del conejo, añadiremos un buen chorro de aceite, salpimentamos y añadimos el ajo, el vino, el perejil y el pan. Lo siguiente será dejar el conejo macerar con todo durante unas 2 horas para que absorba bien todos los sabores.

4

Al pasar ese tiempo colocamos una cazuela con aceite y freímos los trozos de conejo. Cuando consigamos que el conejo esté dorado, añadiremos a la cazuela el líquido sobrante del macerado.

5

Le añadimos agua hasta que el conejo quede bien cubierto y lo dejamos cocer a fuego lento hasta que la carne de conejo esté tierna y la salsita espesa. Y listo para servir y disfrutar de este plato. ¡Buen Provecho!

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