Rabbit Aspic for the Year of the Rabbit
Description
Perfect for both holidays and everyday meals. A colorful meat aspic is a highlight of the New Year’s table. Be sure to serve the aspic with beet horseradish, mustard, and other sauces with a piquant flavor. They will wonderfully enhance the taste of the prepared dish. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Thoroughly rinse the pork knuckle and pig's feet in water, scrape off the skin, and rinse again. Peel the onion and carrots and rinse them in water.
- 2
Step 2
Place the meat pieces in the multicooker bowl or a deep pot. Cut the onion and carrots into large pieces and add them as well.
- 3
Step 3
Add salt and black peppercorns, and bay leaves. You can also add other herbs or spices.
- 4
Step 4
Pour hot water into the container and simmer for at least 3 hours over medium heat. Don't forget to skim off the foam after the water comes to a boil.
- 5
Step 5
The doneness of the meat is determined by how it separates from the bones. If it comes off completely, turn off the heat.
- 6
Step 6
Separate the meat and place it in the aspic mold. Add the carrots and onion. If you like, you can also add slices of boiled chicken egg if you enjoy aspic with it.
- 7
Step 7
Strain the remaining broth in the bowl and press the peeled garlic cloves into it. Taste the broth and add more salt if necessary. There is no need to add gelatin!
- 8
Step 8
Carefully pour the broth into the mold, trying not to disturb the meat from the bottom.
- 9
Step 9
Rinse the curly parsley sprigs and place them in the broth. Put the mold in the refrigerator for 3–4 hours, or even better — leave it overnight.
- 10
Step 10
During this time, the aspic will set perfectly, become firm and delicious, and hold its shape.
- 11
Step 11
Decorate the dish with a bunny made from a hard-boiled egg. Make the eyes and little nose from peppercorns, and the whiskers from sprigs of dill. Serve the aspic on the holiday table chilled!