Flavor your vinegar
with red wine
- Thyme, rosemary, fennel, marjoram and garlic
- Rosemary, sage, basil, bay leaf and garlic
- Coriander, sage, rosemary, bay leaf and chilli
- Lemongrass, lemon verbena, lemon zest, green peppercorns
Marinate skewers with Vinegar
- Soy sauce, vinegar Coteaux
du Layon, coriander, ginger, honey, salt and pepper.
Then realize your beef skewers, alternating ingredients include your pikes (optional)- Oil grape seed, thyme, bay leaf, garlic, Espelette pepper, salt.Ingredients:
To achieve these skewers of meat, cut meat into small pieces and let marinate several hours before grilling. Here are some examples of marinades for beef, pork, poultry, sheep:
- Red wine, vinegar Anjou Rouge, chopped shallots, thyme, salt and pepper.
- White wine, cracked pepper (crushed peppercorns with the bottom of a saucepan), Dried tarragon, bay leaf, salt.Use in salad dressing and especially to try with all the appetizers, entrees and desserts. Testing in drink.
Rabbit with prunes and Anjou Rouge vinegar
Rabbit with prunes for 6 persons:
1 rabbit cut into pieces
400 g pitted prunes
2 shallots, finely chopped
1.5 dl dry white wine
2 dl chicken broth
15 cl of vinegar Anjou Rouge
Butter and peanut oil
Salt and pepper.
In a large pot, melt 20g butter and 2 tablespoons of oil.
Put your rabbit pieces, salt and pepper sauté without burning 10 minutes on each side. Then, put your pieces in a baking dish.
In casserole, you sweated chopped shallots 2 minutes then deglaze with white wine. Let cook for 2 minutes then add the chicken stock and add the pitted prunes.
Turn your oven to 180 ° (th6).
Add the rabbit liver and vinegar Anjou Rouge, then make a boil and pour all your pieces of rabbit roast, bake in the oven for 15 minutes.
Serve the dish hot, garnished with chopped parsley.
1 whole rabbit
1 kg ripe tomatoes
2 sticks cinnamon
25 cl. vinegar Anjou Rouge
1 clove garlic
In a pan, sauté sliced onions in 3 tablespoons of olive oil.
Add the rabbit to cut the brown on each side.
Then add diced tomatoes, cinnamon, vinegar Anjou Rouge, crushed garlic, salt and pepper.
Simmer over very low heat for 2 to 1:30 pm.
Serve with steamed potatoes or pasta.
Ingredients for 4 people:
1 egg yolk
1 tablespoon mustard
2 teaspoons red wine vinegar
15 cl. Oil Grapeseed
1 hours before, put in a bowl the yolk of an egg that you mix with a whisk 1 tablespoon mustard.
Boil 2 tablespoons of red wine vinegar with a pinch of salt and keep the pan off the heat
Just before serving whisk always in the same direction your mayonnaise with about 15 ml oil grape seed so it is very firm. Then add the seasoned vinegar, which will still warm and that will loosen a little mayonnaise.