Rabbit meat has a delicate yet rich taste. The classic way to prepare it is to stew in a pot. And if you add prunes to the rabbit, you get an original Dutch-style dish.
It is necessary
-
- 1 carcass of a rabbit;
- 1 onion;
- 1 medium carrot;
- 100 g lard;
- 3 tbsp flour;
- 3-4 tomatoes;
- 3-4 cloves of garlic;
- 1 tbsp. dry white wine;
- 200 g of prunes;
- Provencal herbs;
- a bunch of parsley or dill;
- vegetable oil;
- salt and pepper.
Instructions
Step 1
Choose suitable rabbit meat. For the dish, you can use the whole carcass, or its individual parts. It is best to give preference to chilled meat, but in Russia it is rare. Therefore, a frozen rabbit will do. Let it thaw for a few hours at room temperature before cooking, then rinse the carcass and free the meat from the bones.
Step 2
Peel the onion and chop finely. Chop the bacon in the same way, put it in the pan and put it on the stove. There is no need to add vegetable oil - lard will give enough fat for frying onions. Then add the onions and cook the mixture for 5 minutes over medium heat. The fat should brown slightly. While this is cooking, soak the prunes in a separate bowl in warm water.
Step 3
Cut the rabbit meat into medium-sized pieces about 2 cm on a side. Salt, roll in flour and sprinkle with aromatic herbs such as Provençal. Add meat to lard and onion and fry for 3-4 minutes, during which time the pieces will only have time to brown slightly.
Step 4
Cut the carrots into thin slices. Scald the tomatoes with boiling water, remove the skin from them, cut into cubes. Simmer both vegetables with oil in a separate skillet for 5-7 minutes. Salt, then add the mixture to the meat and onions, mix everything.
Step 5
Divide the meat and vegetables into the pots. Top with peeled and chopped garlic and already softened prunes. Season everything with salt and pepper. Dilute wine with water in a 1: 1 ratio. Pour this liquid into containers with meat so that it completely covers all the food. Cover the pots with lids, if provided, or foil. Preheat oven to 180C. Place the pots on a baking sheet and cook the rabbit for 1.5 tsp.
Step 6
Serve hot in the pots. A good addition to the dish will be a variety of fresh spicy herbs - parsley, dill, mustard or green salad.
