MITT Medallions

Ingredients (serves 4):

500g of MITT Medalhões
3 cloves of garlic
2 onions
150ml of red wine
100ml of white wine
2 carrots
200g cooked chickpeas
200g of baked red beans
Salt (as needed)
Dry thyme (as needed)
Parsley (as needed)
Black-pepper (as needed)
Olive oil (as needed)


Start by marinating the rabbit medallions with two laminated garlic, red wine, chopped parsley and salt for about 20 minutes to take the flavours.

Then make a stew with a chopped onion and olive oil. As soon as the onion becomes translucent, add the medallions and marinade, and if necessary you can add a little more red wine. Add parsley, black pepper and dried thyme, wrap and cover. Let it cook on a low heat for about 15 to 20 minutes, stirring once in a while.

Meanwhile, start preparing the follow-up. Start by peeling two carrots, cutting them into half moons. Then put some olive oil in a frying pan with a laminated garlic and a chopped onion and let it stew.

Add the carrots and let it cook a little. Add the chickpeas and the red beans, stirring very well. Finally, add some chopped parsley and the white wine and let it simmer until cooked.

Suggested presentation

Make a stew bed and place whole or sliced medallions on top, according to taste. Drizzle with the sauce from the medallions and sprinkle with chopped parsley.