Hunter Style Rabbit

17/09/2013
Ефросия
fromЕфросияNovice8491
"First you shoot the rabbit... nah, just kidding! Buy a rabbit from the store and simply follow the recipe! And invite us over so we can try it too!"
Preparation30 min.
Cooking120 min.
Тotal150 min.
Servings4-5
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Ingredients

  • rabbit meat - 26.5 oz (750 g)
  • carrots - 2 - 3
  • onions - 2 cloves
  • lemons - 1/2 fruit
  • flour - 1 and 1/2 tsp
  • chives - 9 oz (250 g)
  • oil - 1/2 cup plant
  • pork - 3.5 oz (100 g) bacon
  • tomato paste - 1 tsp
  • mushrooms - 2 cups
  • wine - 2/5 cup (100 ml)
  • vinegar - 2/5 cup (100 ml)
  • celery - 1/2 head
  • bay leaf - 1 - 2
  • salt
  • black pepper - to taste

Preparation

The rabbit is skinned and cleaned from the viscera, washed with cold water and soaked for 3 to 5 hours in cold water. Then pour in the marinade, which is made with vinegar, water, black pepper and bay leaf, and leave it for 12 hours (if young) or 24 hours (if old).

If the rabbit is very young, do not marinate. After removal from the marinade, the rabbit is washed thoroughly with cold water and cut into pieces, then fried in preheated oil. In the same fat, the rabbit is stewed, by adding successively chopped onions, diced carrots and celery, tomato paste and flour. Pour the wine and some warm water in.

Add the julienned mushrooms, cleaned shallots, diced bacon, bay leaf, slices of lemon, black pepper and salt to taste. Top with fried meat.

Seal off the lid of the pot and put the stew dish in the oven for 1 and 1/2 hours.
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