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Stuffed Rabbit with Rice and Mushrooms, Baked in Foil

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Stuffed Rabbit with Rice and Mushrooms, Baked in Foil1 / 5
13/12/2017
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Preparation
30 min.
Cooking
120 min.
Тotal
150 min.
Servings
6
"I`ll bet you a pack of beer you`re not going to find a tastier, stuffed oven-baked rabbit."

Ingredients

  • rabbit - 1, free - range + its offal
  • onions - 1 head
  • green onions - 5 bunches
  • mushrooms - 9 oz (250 g)
  • rice - 1 1/5 cups (300 g)
  • carrots - 1 - 2
  • tomato paste
  • salt
  • paprika
  • black pepper
  • lovage - fresh or frozen
  • spearmint
  • pork lard
measures

How to cook

Braise the offal in a saucepan, then add the mushrooms. Once they're braised, add the onions and carrots to saute.

To them, pour in 1 cup (250 ml) water, paprika, 1 tsp salt and the rice. Once the rice swells, add the tomato paste, black pepper, lovage and spearmint.

Season the rabbit with salt, black pepper and smear it with pork lard because rabbit meat is dry. Fill the rabbit's belly with the stuffing and sew it closed with thread.

Pour the rest of the stuffing around the rabbit in the tray, pour in water to reach halfway up the rabbit. Cover with foil and bake in a preheated 390°F (200 °C) oven for about 2 hours.

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