Rabbit in Maltese

Meat 503 Last Update: Aug 05, 2021 Created: Aug 05, 2021 0 0 0

The rabbit turns out to be quite juicy and very tasty.

Prepared rabbit carcass - 1 Piece Flour - 5 Art. tablespoons of Vegetable oil - 4 Tbsp. spoons Potatoes - 4 Tbsp. spoons Onions - 2 Pieces Carrots - 4 Pieces Sweet peppers - 4 Pieces White dry wine - 1 Glass Cream 20% fat - 0.5 Cups Garlic - 2 Cloves Bay leaves - 4 Pieces Black peppercorns - 8 Pieces Allspice peas - 4 Pieces Clove bud - 1 Piece Dry Rosemary - 1 Pinch Cumin - 1 Pinch Parsley Bunch - 1 Piece Salt - - To taste

Sift flour together with 1 teaspoon of salt. Rinse the rabbit thoroughly, dry and cut into 6-8 portions. Dip the pieces in flour. Heat 2 tbsp in a frying pan. l. vegetable oil. Fry pieces of rabbit for 4 minutes. from each side. Place the rabbit in a heavy-bottomed saucepan (do not wash the pan) Add wine, bay leaves, black and allspice, cloves, rosemary and caraway seeds. Close the lid and simmer over low heat for an hour and a half. Sometimes the pieces need to be turned over. Pour the cream into a saucepan, cover again and cook for another 10 minutes. Coarsely chop the potatoes, onions and carrots. Cut the pepper into quarters and remove the core. Heat the remaining vegetable oil in a frying pan, where the pieces of rabbit were fried. Fry potatoes, 15 minutes. Add carrots, peppers and onions. Cook for another 3 minutes. Remove the rabbit meat from the pan with a slotted spoon, wrap in foil, keep warm. Rinse parsley, dry and chop. Add vegetables, chopped herbs to the sauce remaining in the saucepan and simmer under the lid for 25 minutes. Return the pieces of rabbit to the pan, stir, heat the dish to the desired temperature

The rabbit turns out to be quite juicy and very tasty.

Prepared rabbit carcass - 1 Piece Flour - 5 Art. tablespoons of Vegetable oil - 4 Tbsp. spoons Potatoes - 4 Tbsp. spoons Onions - 2 Pieces Carrots - 4 Pieces Sweet peppers - 4 Pieces White dry wine - 1 Glass Cream 20% fat - 0.5 Cups Garlic - 2 Cloves Bay leaves - 4 Pieces Black peppercorns - 8 Pieces Allspice peas - 4 Pieces Clove bud - 1 Piece Dry Rosemary - 1 Pinch Cumin - 1 Pinch Parsley Bunch - 1 Piece Salt - - To taste

Sift flour together with 1 teaspoon of salt. Rinse the rabbit thoroughly, dry and cut into 6-8 portions. Dip the pieces in flour. Heat 2 tbsp in a frying pan. l. vegetable oil. Fry pieces of rabbit for 4 minutes. from each side. Place the rabbit in a heavy-bottomed saucepan (do not wash the pan) Add wine, bay leaves, black and allspice, cloves, rosemary and caraway seeds. Close the lid and simmer over low heat for an hour and a half. Sometimes the pieces need to be turned over. Pour the cream into a saucepan, cover again and cook for another 10 minutes. Coarsely chop the potatoes, onions and carrots. Cut the pepper into quarters and remove the core. Heat the remaining vegetable oil in a frying pan, where the pieces of rabbit were fried. Fry potatoes, 15 minutes. Add carrots, peppers and onions. Cook for another 3 minutes. Remove the rabbit meat from the pan with a slotted spoon, wrap in foil, keep warm. Rinse parsley, dry and chop. Add vegetables, chopped herbs to the sauce remaining in the saucepan and simmer under the lid for 25 minutes. Return the pieces of rabbit to the pan, stir, heat the dish to the desired temperature