Rabbit Offal

Maria KostoffMaria Kostoff
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Rabbit Offal
04/02/2013
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Preparation10 min.
Cooking40 min.
Тotal50 min.
Servings2
"It`s no small task preparing a beer appetizer this delicious, not by any means."

Ingredients

  • rabbit offal - 21 oz (600 g)
  • butter - 1/5 cup (60 g)
  • onions - 2 heads
  • flour - 2 tbsp
  • carrots - 2
  • black pepper
  • bay leaf
  • juniper - grains
  • red wine - 1 cup
  • lemon juice
  • salt
measures

How to cook

Split the rabbit head, remove the eyes. Wash and dry the head, neck, legs, heart and lungs.

Salt and fry the meat in heated oil. Sprinkle it with finely chopped onions, and flour, then fry everything while stirring. Add the washed and sliced carrots and spices.

Gradually add hot water and stew it. When the meat is cooked, add 1/3 cup (80 ml) of hot water and a cup of wine.

Season the dish to taste with a little sugar, black pepper and lemon juice.

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