1. Fillet wash, dry paper towel. In a pan heat the oil and quickly fry the fillet on both sides. You can take to rieta rabbit legs, it turns out even tastier. With legs to do the same manipulations.

2. I'm making riety in a slow cooker, this is a very easy process. But you can use a normal pan, then the wine will need a little more due to boil-off. In the bowl multivarki to the breast fold, add spices, salt to taste, pour the wine, add about 50 ml of water (or a little more, so that the liquid covers the meat). Cook on mode Suppression for about 2 hours. If you cook in the pan, then cook under cover on low heat. But should follow the fluid, so she doesn't get evaporated and, if necessary, from time to time, you should pour the wine in proportion with the water. And just say, the wine plays a crucial role, so choose a wine that you like the taste.

3. Soak gelatine in a little water for 30 minutes. After 2 hours drain the liquid from the meat, drain it from the spices. Mix the liquid with the swollen gelatin and heat to dissolve the gelatin.

4. The meat apart into large coarse fibers. In the Bank to put layers of meat, from time to time pouring the resulting liquid. Fill the jar a little to cool at room temperature and put into the refrigerator until firm (mine took about 30 minutes).