Rabbit fricassee
Description
The recipe won't take much time. You can use various herb mixtures when preparing this dish. Pay attention to thyme, for example. Some spices will help enhance and diversify the flavor. Rabbit with cream goes together wonderfully. If you prefer more sauce, you can use milk (fat content no more than 2.5%). Serve hot.
Instructions
- 1
Step 1
1. I usually use a female rabbit for this dish. If you're buying the meat from a farm, try to get a young rabbit. Otherwise, you'll have to soak the meat in water (rabbits raised on private farms often have a specific odor). Cut the carcass into small pieces.
- 2
Step 2
2. Coat each piece in flour and spices. It's better to mix the flour with salt and seasoning first, and only then coat the meat.
- 3
Step 3
3. Add the meat to the pan to sear. A kazan is the ideal vessel for this dish, but you can also use a pot with thick bottom and walls. Sear on all sides until a golden-brown crust forms.
- 4
Step 4
4. Meanwhile, chop the onion and carrots.
- 5
Step 5
5. Add the vegetables to the rabbit, fry and mix thoroughly. The vegetables should be fully cooked.
- 6
Step 6
6. Pour in cream or medium-fat milk. Add a bay leaf and cover with a lid. Simmer the meat over low heat until fully cooked. This takes about an hour.
- 7
Step 7
7. While the rabbit fricassee is cooking at home, you can prepare a side dish. Note that this dish pairs perfectly with cornmeal or millet porridge, as well as everyone's favorite mashed potatoes.