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Fleischrezepte
107
Kaninchenfrikassee mit
Rosmarin
Zubereitung: 12 bis 14 Min. - 4 Personen - MIKROWELLE
Gefäß: 1 Form aus feuerfestem Glas mit einem Durchmesser
von Ø 22 cm
1 Kaninchen in 8 Stücke geschnitten
1 Knoblauchzehe
2 Schalotten
50 g Butter
2 Essl. Mehl
2 Gläser trockener Weißwein
2 Stängel Rosmarin
Salz, Pfeffer
Die Kaninchenstücke mit Mehl bestäuben, in einer Pfanne auf dem Herd mit einem Essl.
Öl anbraten. Wenn sie von allen Seiten gut gebräunt sind, den Weißwein darüber gießen
und das Ganze in die feuerfeste Form geben; gehackten Rosmarin, den zerdrückten
Knoblauch und die gehackte Zwiebel hinzufügen. Bedecken und 12 Min. bis 14 Min. auf
MAX kochen. Während des Kochens einmal umrühren. 5 Minuten ruhen lassen und ggf.
nachwürzen.
Zubereitung
Zutaten
378


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