Rabbit Roast
by Editorial Staff
A universal dish with which you can tasty and satisfying food for your family or serve a roast rabbit with potatoes on the festive table as a hot dish.
Cook: 1 hour 30 minutes
Servings: 4
Ingredients
- Rabbit – 0.5 pcs. (500 g)
- Potatoes – 0.5-0.6 kg
- Carrots – 2 pcs.
- Onions – 2-3 pcs.
- Sour cream – 0.5 cups
- Tomato paste – 2 tbsp
- Oil – 50 g
- Salt – 1.5-2 teaspoon
- Pepper – 0.25 teaspoon
- Bay leaf – 1-2 pcs.
Directions
- Cut the processed rabbit carcass into pieces. Place in a deep bowl and cover with cold water. Change the water periodically until the meat turns white. In total, keep the meat in water for 20-30 minutes.
- Peel the onion and cut into rings 0.5 cm thick. Peel the carrots, wash and cut into slices or slices 0.5 cm thick. Peel the potatoes, wash, and chop coarsely.
- Rub the soaked pieces of rabbit with salt (0.5 teaspoon), pepper. Melt the butter in a frying pan. Put the pieces of rabbit in the pan. Fry in oil until golden brown. Fry over high heat, turning from time to time, for about 10 minutes.
- Then transfer the rabbit to a heavy-bottomed pot or cauldron. Add coarsely chopped potatoes, carrot slices, and onion slices. Mix. Tomato paste, sour cream, bay leaf. Stir again. Pour in water (about 1 liter).
- Bring to a boil, reduce heat to low. Add 1 teaspoon of salt and simmer the rabbit roast with potatoes, covered, until tender (40-50 minutes).
- When serving, place the rabbit roast with potatoes on plates and pour over the remaining gravy.
Enjoy your meal!
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