Rabbit Roast

Rabbit roast is ideal for a festive table. Despite the fact that the dish takes about two hours, the general preparation process will take you no more than half an hour.

Ingredients

• rabbit - 1 carcass
• chicken broth - 1 l
• boiled - smoked bacon - 200 g
• flour - 100 g
• carrots - 2 pieces
• onions - 2 pieces
• celery - 4 petioles
• dill, parsley, thyme - a few sprigs
• garlic - a few cloves to taste
• bay leaf - 3 pcs
• peppercorns - 6-8 pieces
• vegetable oil
• salt, black pepper - to taste

Directions

1. Rinse the rabbit well, remove excess fat and cut into slices.
2. Cut the bacon into small cubes.
3. Heat some vegetable oil in a deep saucepan. Dip each piece of rabbit in flour and fry on both sides. Transfer the slices to a plate.
4. Send bacon to a saucepan and fry, stirring constantly.
5. Peel the vegetables, cut the onions, carrots and celery into equal small cubes. Add to the pan to the bacon, stir well.
6. Add thyme to vegetables, stir and fry for 10-15 minutes.
7. Return the rabbit to the pot, mix everything gently and cook for about 15 minutes more.
8. Pour chicken stock into a saucepan, reduce heat, season with salt and pepper and cover. Simmer for about an hour, constantly monitoring the process, add more broth if necessary.
9. Chop the parsley, dill and a few cloves of garlic. Add herbs and garlic to the roast 5-10 minutes until tender.
10. Place the roast in deep bowls with the gravy. Enjoy your meal!