Traditional Rabbit Dishes

Rabbit

Surprise your loved ones with scrumptious rabbit dishes using traditional world-famous recipes. One of these is rabbit tied with thread.

Ingredients: 2 lbs rabbit fillets, salt, black pepper, 1 onion head, 3.5 oz dried tomatoes in olive oil, 1 bunch of rosemary, 1 tbsp vegetable broth, 2 tbsp olive oil, 1 tbsp pink dry wine, 6 pieces of bacon, 1 bunch of parsley.

Preparation: Remove the tomatoes from the olive oil and chop them finely. Cut the onion finely as well. Tenderize the rabbit fillets, salt, sprinkle with black pepper and put the tomatoes with onions and chopped parsley on top of them.

Roasted rabbit

Wrap in bacon tightly. Tie with thread, while pressing the rosemary to the meat with it. Place the rabbit tied with thread in an appropriate tray, greased with butter beforehand.

Heat the oven to 320°F (160 ºС). Roast the meat for about 35 min, while periodically pouring wine and broth over it, until fully cooked.

Cut the cooked rabbit into slices, arrange in an appropriate plate and garnish with steamed potatoes. Pour the sauce from the roasting over everything.

Stewed rabbit - this is also a delightful dish made by a traditional recipe.

Ingredients: 2 lbs rabbit fillets, 7 oz small champignons, 1 onion head, 1 carrot, 1 clove of garlic, 1 parsley root, 1 tbsp flour, 1 cup meat broth or water, 4/5 cup dry white wine, 2 tbsp butter, 2 tbsp cream, 1 tbsp mustard, 1/2 tsp tarragon, black pepper, salt, paprika.

Rabbit recipes

Preparation: Wash the rabbit meat, dry it and cut it into medium-sized pieces. Combine the salt, black pepper, mustard and tarragon. Rub the meat with this mixture.

Finely cut the onion, garlic, carrot and parsley root. Heat the butter in a pot and fry the meat until golden. Remove from the grease and fry the vegetables in it.

Add the black pepper and flour. Return the meat back to the pot. Pour in the broth or water and then the wine. Cover with a lid and let it cook for 20 min, periodically turning the meat over.

Remove the lid and let it cook for another 10 min. Wash the small champignons, cut them in halves and stew them in butter and cream until the liquid evaporates.

Salt. Place the pieces of meat and mushrooms in a heated serving plate and pour on the strained sauce from stewing. If needed, add some more salt and black pepper.

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