I made a rabbit stew a few day ago.
It was delicious! Even my guest confirmed. And it had nothing to do with a huge knife I was holding in my hand while talking about the good quality of the rabbit stew.
The recipe I got from Sto napravit sa zecom?. It's in Croatian, so I'll translate, and include my slight modifications.
Ok, the first thing that's been said is that the rabbit HAS to be marinated at least for two hour, especially if it's a wild rabbit.
I presumed mine is Roger the Rabbit (hehehe) and I marinated for an hour.
Boil 3-5l water (mine - 4l) and add there root vegetables you have - pasternak and carrots. Add few grains of black pepper (7), few cloves (5), some nutmeg (I did none), and 1/2dl vinegar or good red wine (I added 1/2dl raspberry vinegar), laurel leaves (2), rosemary (lots, I love rosemary).
When the marinade cools down, place the rabbit in the cool liquid and let it marinate.
As the end of those two hours is approaching, take three or four onions (4) and cut it roughly, lots of garlic cut roughly, too, carrots (4) and parsley and let it fry slowly in oil (there it says half olive oil-half sunflower oil).
Add a laurel leave here, too (2) and rosemary as well.
Now, according to the site, I was supposed to take the rabit out, dry it, roll in the flour and fry a bit.
Instead, I added the rabbit to the frying stuff above, added some water, salt and pepper. Then let it simmer for a while.
After a while I added 1/2 of the marinade, let it simmer for an hour, then added the rest of the marinade, and added a few hmmm... in Dutch is jeneverbessen, in English, no idea!
And I simply let it simmer until I was happy with how much water had evaporated.
It's been eaten with rice and green salad!
I'm such a good cook!
And can follow the recipe, lol.
Post je objavljen 11.02.2009. u 21:49 sati.