Jellied meat is a traditional dish of Russian cuisine, but be prepared: it will take you a long time to prepare this delicacy. Usually, jellied meat is cooked from poultry or pork, but you can also cook it with rabbit meat. Rabbit asp turns out to be tasty and moderately fatty.
Preparation of the base for jellied meat
In order to make rabbit jellied meat, you need a one and a half kilogram rabbit carcass, two carrots, two onions, spices (traditionally take bay leaves, black pepper in the form of peas), parsley (you can dry it, or you can also root), dill, and celery, salt to taste, and 30 grams of gelatin.
The rabbit carcass needs to be boiled. To do this, cut it into 6-8 pieces and place in a deep saucepan. Add onions, carrots, parsley and salt there - with vegetables and various spices, the meat turns out to be more aromatic and juicy. Pour cold water over meat and vegetables and simmer for 3 hours. Remove foam from the broth during cooking and make sure that the broth does not evaporate. If this happens, just add a little water and cook the jelly further.
About an hour before the end of cooking, make gelatin. Soak it in cold water. As soon as the meat base for the jellied meat is cooked, drain the broth into a separate saucepan and cool the meat. Remove the vegetables from the broth, although consider using carrots: they can be used directly in the jellied meat as a decoration.
As soon as the rabbit meat has cooled down, proceed to "parsing" it: choose bones from meat. Meanwhile, pour the gelatin into the broth and put on fire. It must be dissolved without bringing the broth to a boil. Once the gelatin is ready, turn off the heat and cool the resulting pouring.
Final preparations
Once you have dealt with the meat, place it on deep bowls and pour over the broth. To make the jelly tender, the broth should be poured through a strainer or cheesecloth. Add vegetables to plates. For example, carrots can be cut into circles or flowers. If desired, pressed garlic, as well as a slice of lemon, can be added to the jellied meat. Typically 5-6 servings are obtained, but it all depends on the size of the plates and containers that you use to pour the jellied meat.
Leave the jellied meat to cool, then put it in the refrigerator. Jellied meat is ready only when it is completely frozen. If the dish becomes covered with a greasy film during the hardening process, do not be alarmed: you can always remove it.
You can serve ready-made jellied meat with boiled potatoes, herbs and fresh bread (preferably black). Do not forget about sauces: horseradish or mustard is usually served with jellied meat. Jellied meat is a good snack for spirits.
