Stewed Rabbit
Description
Preparation: From 4–5 rabbit carcasses, you will get 7 one-liter jars of stewed meat. If you have a 25-liter enameled pot, these seven jars will fit in it easily. Wash the jars and lids and sterilize them for 7–8 minutes. Separate the meat from the bones; set the internal fat aside separately. If the rabbits are lean, you can use pork fatback. Cut the fat into small pieces. Put a 2 cm layer of fat on the bottom of each jar, add spices—2 bay leaves, 3–4 peppercorns, 2–3 cloves, and other spices to taste. Then pack the rabbit meat tightly into each jar. Add one heaping teaspoon of salt to each jar. Cover the top of each jar with fat. Cover the filled jars with lids and place them on the bottom of the pot. The jars must not touch the sides of the pot or each other. Fill the pot with water so the jars are submerged up to their shoulders. Wait until the water boils, then reduce the heat so the water does not splash the jars. You can place a weight on top of the jars so the lids seal tightly. Boil the jars with meat for 5 hours. After that, remove the jars and seal them with the lids immediately. Gently shake each jar to mix. It can be served warm or chilled.