Roast can be cooked in any way, using different types of meat. This can be a dish of beef or veal, pork or lamb, and even hare. For an everyday menu, you can cook roasts in one large cauldron. But if a holiday is planned, the best option is to make a roast in clay pots. So the dish looks more elegant, and it is convenient for guests to distribute portions.
Roast rabbit with mushrooms: ingredients
To prepare an elegant and festive pot roast of rabbit meat, you need to prepare the following foods:
- 600 grams of rabbit meat;
- 8 potato tubers;
- 4 onions;
- 100 grams of champignons;
- 1 carrot root;
- 1 parsley root;
- 1 celery root (not tuberous);
- 4 tablespoons of butter;
- 150 ml sour cream;
- 100 grams of salted lard or smoked bacon;
- 1 glass of flour;
- spices (bay leaf, pepper, cumin);
- salt.
Making mushroom and root vegetable sauce
Finely chop the onions, put in a frying pan and sauté in hot butter. Peel the roots of carrots, parsley and celery and cut into coarse shavings.
You can also grate parsley, carrots and celery into thin long strips on a special Korean style vegetable grater.
Add roots to the skillet with onions and darken a little, covering with a lid. Cut the champignons into pieces and add to the pan to the total mass. Pour sour cream over everything, add salt and spices, mix gently and darken a little more.
You can use heavy cream instead of sour cream for the sauce.
Roast rabbit with mushrooms in pots
Line the bottom of special clay baking pots with slices of lard or bacon. Free the rabbit meat from bones, rinse and cut into portions. Put half of the meat in an even layer on slices of bacon.
Peel the potato tubers, wash, cut into 2-4 pieces and put on a layer of meat. Pour half of the mushroom and root vegetable sauce on top. Then put another layer of rabbit meat and pour over the rest of the sauce. Add hot water to each pot to cover the food three-quarters with the liquid.
If the pots have lids, you can close the containers with them and coat them with dough around so that steam does not escape. But you can use a simple lean dough instead of lids for this purpose. This will make the dish look more appetizing.
To do this, knead a hard dough from a glass of wheat flour and water. Water should be added to the flour a little only in the amount in which the flour will take it. The resulting dough must be divided by the number of pots, and then roll each piece into a cake. Place it over the top of the pot and secure the edges in a circle. You can make 2-3 cuts in the dough so that there is a steam outlet.
Place the packed pots in the oven for 40 minutes. It is better to serve the roast immediately on the table, placing each pot on a plate holder. You can complement the taste of the dish with finely chopped assorted parsley, basil and dill. It is recommended to serve pickled cucumbers and dry red wine with a roast in pots.
