Ingredients
1 teaspoon of vinegar
½ of teaspoon of salt
1 kilo of rabbit meat cut in small pieces
¼ cup of flour
2 teaspoons of olive oil to fry the rabbit
2 slices of bacon
2 chopped onions
1 apple cut in thin slices
12 plums
1 teaspoon of flour
1 teaspoon of brown sugar
375 ml of beer
1 egg yolk
Preparation
- Place the meat in a cooking bowl add water, salt and vinegar let it marinate for a whole night in the fridge.
- Next day remove all the water from the meat; add flour, salt and pepper.
- In a frying pan fry meat in olive oil until meat it golden brown, in a side pan fry onions and bacon gradually add plums, apple and rabbit meat from other pan and flour, keep cooking for 5 more minutes, add beer and let it cook in low fire for 2 hours. Remove the meat form the fire, let the meat cool down in the refrigerator.
- Spread the tart dough on the butter pan, pour the meat on top on crust, and cover the tart with left over pie dough, bake the tart for 40 minutes.
- Let the tart cool down before serving.
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