Cover the rabbit with cold water and vinegar and let it soak for about half an hour, then brown it in 40 g of heated butter with chopped onion.
Prepare the chicken stock by melting a tablespoon of Skaj’s chicken without glutamate in half a liter of boiling water.
Sprinkle with the wine and, when evaporated, sprinkle the meat with one spoonful of curry powder and one of flour.
Add salt, add a bit of tomato paste to the stock then pour it on the meat, cover and let it cook over medium heat for about 40 minutes, adding the chopped apple 15 minutes before it’s ready.
for 6 servings:
