Rabbit Stew with Beer and Couscous

By tonym

Ingredients

• Translated from Spanish
• 1 rabbit 1 kg 300 gr. about.
• half of a red pepper
• 1/2 of a green pepper
• 8 onions Galician
• 3 shallots
• 2 cloves garlic, minced (without seed)
• Fresh herbs (thyme, oregano, rosemary, parsley)
• 2 bay leaves
• 1/2 cup tomato sauce (I home) you can see it HERE
• 1 glass of beer (soft) (can substitute white wine, broth or water)
• 2 zanahaorias large (or 3 small)
• Sal and black pepper
• extra virgin olive oil Garnish. - Couscous - See more at: http://lacocinadefrabisa.blogspot.com.es/2013/03/conejo-estofado-con-cerveza-y-cuscus.html#sthash.DLjcnDw0.dpuf

Details

Servings 1
Adapted from lacocinadefrabisa.blogspot.com.es

Preparation

Step 1

- We light the fire and put it in a heavy-bottomed pot (I used the new Effciente of BRA ) 2 or 3 tablespoons of olive oil.
- Season the rabbit (chopped) and we're browning in batches of 3 or 4 pieces to brown well on all sides. As this occurs, we will turning. Once removed we will going to a source, repeat until finished. Reserved.
- In excess oil (if we see that there is little we can add a little more olive oil) Galician add onions and peppers (red and green) cut into strips not too large, and we left a few minutes stirring.
- We add the shallots and minced garlic, stir and sprinkle some salt grit and let saute for a couple minutes and incorporated a zanahora into slices and let the other the whole game in half vertically (it will use for emplatar) we saute about 3 minutes add the beer, when it begins to boil, add the tomatoes, stir and add the rabbit we had booked.
- Season the stew and add the herbs, I put them in corsage and above then can remove them at the end of cooking. While cooking will be dropping leaves, that is not only wrong, it is delicious. Parsley is the only thing I incorporate finite peak time.
- Finally put the laurel above, cover the pot, hurry fire during the first ten minutes for the casserole to warm up, then I went down to medium-low and we have well over an hour. Let rest with the stew pot covered for a quarter of an hour (if you can wait, if it were not so, the sooner the plate).
- Tried with a spoon and add salt if necessary.

Garrison
- I made ​​the couscous according to the manufacturer's instructions but instead of broth, I used part of the stew sauce.
My advice is that if you can not entirely couscous stew sauce because maybe you do not get to emplatar (the Rabbit can not be without sauce) mix it with water to the extent necessary for the couscous. Still, the couscous will be exquisite and with the taste of stew salsita.