Jellied meat is a traditional dish of domestic cuisine, but be prepared: you will need a lot of time to prepare this delicacy. Usually, jellied meat is cooked from poultry or pork meat, but you can cook it with rabbit meat. Jellied rabbit meat is tasty and moderately fat.
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Preparing the base for jelly
In order to cook jelly from a rabbit, you will need one and a half kilogram rabbit carcass, two carrots, two onion heads, spices (traditionally take bay leaves, black pepper in the form of peas), parsley (you can dried, or you can root), it’s suitable celery, salt to taste, and 30 grams of gelatin.
The rabbit carcass needs to be cooked. To do this, cut it into 6-8 parts and place in a deep pan. Add onions, carrots, parsley and salt - with vegetables and various spices, the meat is more aromatic and juicier. Pour cold water over meat and vegetables and simmer for 3 hours. In the process of cooking, remove the foam from the broth and make sure that the broth does not evaporate. If this happens, just add a little water and cook the aspic further.
About an hour before the end of cooking, work on gelatin. Soak it in cold water. As soon as the meat base for the jelly is cooked, pour the broth into a separate pan and cool the meat. Remove vegetables from the broth, although think about using carrots: it can be used directly in aspic as a decoration.
As soon as the rabbit’s meat has cooled, proceed to its analysis: select the bones from the meat. Pour gelatin in the broth and put on fire. It must be dissolved without bringing the broth to a boil. Once the gelatin is ready, turn off the heat and cool the resulting fill.
Last preparations
Once you figured out the meat, lay it in deep plates and pour the broth. To make the jelly tender, the broth should be poured through a strainer or gauze. Add vegetables to the plates. From carrots, for example, you can cut circles or flowers. If desired, pressed garlic, as well as a slice of lemon, can be added to the jelly. Usually 5-6 servings are obtained, however, it all depends on the size of the plates and containers that you use in order to fill in the jelly.
Leave the jelly to cool, then put it in the refrigerator. Jellied meat is ready only when it is completely frozen. If the dish is covered with a fatty film during solidification, do not be alarmed: it can always be removed.
You can serve ready-made jelly with boiled potatoes, herbs and fresh bread (preferably black). Do not forget about sauces: horseradish or mustard are usually served to jellied meat. Jellied meat is a good snack for strong drinks.
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