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| INGREDIENTES DEL ASADO DE CONEJO MONTÉS |
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| ELABORACIÓN DEL ASADO DE CONEJO MONTÉS |
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El conejo debe ser destripado cuidadosamente, pero debe quedar con toda la piel intacta. Inmediatamente se hace un buen fuego y el conejo, tal como queda descrito, se introduce entre las brasas, dejándolo bien cubierto por la lumbre. Cuando termina de asarse, se saca de entre las brasas y se le desprende la piel, apareciendo extraordinariamente blanco el cuerpo del animal. Previo un rociado de aceite crudo, ajo picado y sal, se parte en trozos y se distribuye entre los comensales. |
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Daniel P. @ 10:58 | comentarios (2) | Links Permanentes
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