This recipe, apart from the rabbit, does not require particularly complex and hard-to-find ingredients.
It is necessary
- - 1, 8 kg of a rabbit,
- - 50 ml of olive oil,
- - 8 cloves of garlic,
- - 300 ml of chicken broth,
- - 3 onion heads,
- - 2 carrots,
- - 1 tsp table mustard,
- - 2 lemons,
- - a sprig of rosemary,
- - 2 bay leaves,
- - thyme,
- - salt to taste.
Instructions
Step 1
Cut the rabbit into portions. Cut the onion into thin rings. Cut each carrot in half, and then cut into thin pieces across. Cut the garlic into thin slices.
Step 2
Squeeze the juice out of 1 lemon, peel the zest and grate it.
Step 3
Place the rabbit in a large non-metallic bowl. Add all the other ingredients to it and stir.
Step 4
Cover the cup with a lid and refrigerate for a couple of days. Stir the contents several times in the process.
Step 5
Peel the pickled rabbit meat from the marinade. Heat 2 tablespoons in a large skillet. sunflower oil. Fry the meat in 2 passes on each side, about 5 minutes per pass.
Step 6
Place the rabbit meat in a stewing pot.
Step 7
Squeeze the liquid out of the vegetables where the meat has been marinated and pour it into a stewing pot. Place the vegetables in the same pan where the meat was fried and cook, stirring occasionally, for about 7 minutes. Then transfer to a pot.
Step 8
Cut the remaining lemon into thin slices and place in the pot as well.
Step 9
Add thinly sliced lemon to the pot and pour in the broth so that it slightly covers the contents of the pot.
Step 10
Place the pot on the stove and bring to a boil. Then put the pot in an oven preheated to 160 degrees and simmer for about 1-1.5 hours, periodically checking the meat for tenderness.
Step 11
Serve the finished rabbit with mashed potatoes.
