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Rabbit Stew with Mushrooms

magi yordanovamagi yordanova
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Rabbit Stew with Mushrooms
14/04/2014
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Preparation
35 min.
Cooking
150 min.
Тotal
185 min.
Servings
7-8
"Aromatic rabbit in a clay pot, made according to an old country recipe - a feast for the senses"

Ingredients

  • rabbit - 1
  • green onions - 7 - 8 bunches
  • mushrooms - 6 - 7
  • carrots - 2
  • lovage - 2 stalks, finely chopped
  • celery - 2 stalks, finely chopped
  • parsley - 1 bunch, finely chopped
  • spearmint - 6 - 7 leaves, finely chopped
  • savory - 1 tsp
  • allspice - 5 - 6 grains
  • bay leaf - 3
  • garlic - 1 small head
  • flour - 4 tablespoons
  • paprika - 2 tablespoons
  • black pepper - 1 tsp, ground
  • oil - 1/3 cup
  • soy sauce - 4 - 5 tablespoons
measures

How to cook

Salt the cut into portions meat and lightly sprinkle it with soy sauce. Cut the onions, carrots, mushrooms and mix them in a bowl with the peeled garlic cloves and spices. Make a runny blend from the flour, paprika and black pepper, savory and a glass of water. Roll the meat pieces in it.

Arrange half of them in a greased clay pot and pour half the vegetable mixture on them, then add the remaining portions of meat and finish off with vegetables. Add about 2 cups of water, in which you've diluted the flour and sprinkle it with oil.

Close the clay pot with a lid and place it in a cold oven. Bake the dish for two and a half hours at 360°F (180 °C). Serve the rabbit with a garnish of boiled or roasted vegetables.

These products make 7-8 servings.

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