{"id":12308,"date":"2017-06-17T08:16:59","date_gmt":"2017-06-17T06:16:59","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=12308"},"modified":"2017-06-17T08:16:59","modified_gmt":"2017-06-17T06:16:59","slug":"rabbit-in-white-wine","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2017\/06\/17\/rabbit-in-white-wine\/","title":{"rendered":"Rabbit in white wine"},"content":{"rendered":"<p>As an ingredient, rabbit has been appreciated in the Mediterranean area ever since the Ancient Rome period. Its neutral taste allows for numerous combinations of victuals. In this coastal recipe, rabbit is saut\u00e9d on bacon and root vegetables, abundantly poured with wine. Serve it with boiled potato, and round up its aroma with fresh basil.<!--more-->[one_third]<\/p>\n<h4>Ingredients<\/h4>\n<p>1.4 kg (50 oz) rabbit<br \/>\nsalt<br \/>\npepper<br \/>\n2 onions<br \/>\n200 g (7 oz) smoked bacon<br \/>\n3 carrots<br \/>\n1 parsley root<br \/>\n100 (3.4 fl oz) ml oil<br \/>\n2 cloves garlic<br \/>\nparsley leaf<br \/>\n500 ml (17 fl oz) white wine<br \/>\nnutmeg<br \/>\nbasil<\/p>\n<p><a href=\"http:\/\/southernfood.about.com\/library\/info\/blconv.htm\" target=\"_blank\">Conversion Calculator for Cooking<\/a><br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Preparation<\/h4>\n<p>Cut the rabbit to smaller pieces, add salt and pepper. Cube onion and bacon. Peel the carrot and parsley and grate finely.<\/p>\n<p>Fry the pieces of meat on all sides on heated oil in a deep dish and then remove them onto a plate. Fry onion and bacon on the same grease. Then add grated carrot and parsley, pressed garlic and chopped parsley leaf. Pour with the half of the wine and boil briefly.<\/p>\n<p>Return the meat and pour the rest of the wine and about 300 ml (10 fl oz) of warm water. Add grated nutmeg and saut\u00e9 on moderate fire for about 40 minutes or until the meat softens.<br \/>\nNear the end of cooking add chopped basil.[\/two_third_last]<\/p>\n<p><strong>Serving<\/strong><br \/>\nServe the rabbit with boiled potatoes.<\/p>\n<p><strong>Preparation time<\/strong><br \/>\n2 hours<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As an ingredient, rabbit has been appreciated in the Mediterranean  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":12175,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=12308"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12308\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=12308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=12308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=12308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}