437. Conejo guisado con salsa de foie y coñac (principal carne)

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, 437. Conejo guisado con salsa de foie y coñac (principal carne). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from 437. Conejo guisado con salsa de foie y coñac (principal carne), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 437. Conejo guisado con salsa de foie y coñac (principal carne) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 437. Conejo guisado con salsa de foie y coñac (principal carne) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 437. Conejo guisado con salsa de foie y coñac (principal carne) estimated approx 1’5 horas.

To get started with this recipe, we must prepare a few components. You can have 437. Conejo guisado con salsa de foie y coñac (principal carne) using 13 ingredients and 5 steps. Here is how you cook it.

Este conejo guisado es un placer de comer. Se aprovecha todo. Y como he encontrado el conejo de oferta está muy bien de precio. El foie es el mismo hígado del conejo. Lo he acompañado de patatas al vapor. Exquisito😋

Ingredients and spices that need to be Prepare to make 437. Conejo guisado con salsa de foie y coñac (principal carne):

1. 1 conejo partido a trozos
2. Su hígado
3. 1 cebolla
4. 2 dientes ajo
5. 50 gr harina de trigo
6. 1 huevo
7. 3 rebanadas pan de barra
8. 100 ml coñac
9. 100 ml caldo de pollo
10. Tomillo
11. Al gusto sal
12. Al gusto pimienta negra
13. 150 ml aceite de oliva

Steps to make to make 437. Conejo guisado con salsa de foie y coñac (principal carne)

1. Limpiamos la gravilla del conejo, salpimentamos y pasamos cada trozo por la harina. En una cazuela de barro ponemos el aceite y cuando esté caliente sofreímos el conejo y los reservamos en un plato.
2. Retiramos de la cazuela la mitad del aceite y sofreímos la cebolla cortada finamente hasta que esté transparente. Añadimos el conejo.
3. Mientras tanto en una sartén con parte del aceite retirado del conejo sofreímos el pan cortado a dados. Reservamos. Ponemos un poco del aceite del sofrito y sofreímos el huevo hasta que la yema esté cuajada. Retiramos el aceite de la sartén y sofreímos el hígado de conejo a fuego medio hasta que desaparezca el color rosa de su interior.
4. En un mortero añadimos el ajo, el hígado cortado en trocitos, el huevo también en trozos y los picatostes. Añadimos el tomillo y machacamos hasta hacer una pasta. Le añadimos el coñac y vertemos esta mezcla a la cazuela con la cebolla y la carne.
5. Vamos añadiéndole el caldo a pequeñas cantidades y lo dejamos cocer durante cuarenta minutos o hasta que veamos la carne tierna. Rectificamos de sal y servimos tibio. Que aproveche!!!

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So that is going to wrap this up for this special food Step-by-Step Guide to Make Any-night-of-the-week 437. Conejo guisado con salsa de foie y coñac (principal carne). Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!