Description
Saw on the fillets of the rabbit, so white, fresh... Yay! That's the problem of dinner!
Ingredients
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Rabbit
700 g
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Carrots
1 piece
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Onion
2 piece
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Garlic
3 tooth
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Prunes
70 g
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Sour cream
1.5 cup
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Rosemary
1 tsp
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Spices
-
Olive oil
2 Tbsp
Cooking
Mix the oil, rosemary, spices (spices for venison I have found, have used spices for chicken), and chopped garlic.
Rabbit meat wash and cut into large pieces. Add marinade, mix well and leave for 2-3 hours. Stir several times during this time.
Prunes cut into 4 pieces and pour hot water.
The meat is fried to a light it will turn brown in a deep saucepan, pour water to just cover the meat, and put to stew about a half hour.
Carrots and onions cut into strips. Sauté the carrots with onions, remove from heat.
Add steamed prunes and mix well.
Add the vegetables to the meat, mix well.
Mix the sour cream with milk (this is to ensure that the cream is not curled up) and pour the meat. If required, it needs more salt and doperchit. Simmer on low heat another 30 minutes.
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