For this recipe, except for the rabbit, you do not need particularly complex and hard-to-reach ingredients.
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You will need
- - 1.8 kg of rabbit,
- - 50 ml of olive oil,
- - 8 cloves of garlic,
- - 300 ml of chicken stock,
- - 3 onion heads,
- - 2 carrots,
- - 1 tsp table mustard
- - 2 lemons,
- - a sprig of rosemary,
- - 2 bay leaves,
- - thyme
- - salt to taste.
Instruction manual
1
Cut the rabbit into portions. Cut the onion into thin rings. Cut each carrot in half, and then cut across into thin pieces. Chop the garlic into thin slices.
2
Squeeze juice from 1 lemon, peel the zest and grate it.
3
Place the rabbit in a large non-metallic cup. Add to it all other ingredients and mix.
4
Cover the cup and refrigerate for a couple of days. In the process, mix the contents several times.
5
Peel the pickled rabbit from the marinade. Heat 2 tbsp in a large frying pan. sunflower oil. In 2 sets on each side, fry the meat, about 5 minutes for each set.
6
Put the rabbit in a stew pot.
7
Squeeze the liquid slightly from the vegetables where the meat was marinated and drain it into a stew pot. Put the vegetables in the same pan where the meat was fried, and cook, stirring, for about 7 minutes. Then put it in the pot.
8
Cut the remaining lemon into thin slices and also put in a pot.
9
Add finely chopped lemon to the pot and pour the broth so that it slightly covers the contents of the pot.
10
Put the pot on the stove and bring to a boil. Then put the pot in an oven preheated to 160 degrees and simmer for about 1-1.5 hours, periodically checking the meat for softness.
eleven
Serve the finished rabbit with mashed potatoes.