Description
Bunny love long ago, my dad raises them. Rabbit meat only cooked: baked, fried, boiled, grilled, but this recipe won me over. I won't say that resembles a tuna, but the meat is insanely flavorful and delicious. The origin of this recipe, or rather method of preparation is called Tuscany. This dish is called so because the rabbit meat is marinated in olive oil and is similar in appearance to the canned tuna in oil.
Ingredients
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Rabbit
1.5 kg
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Onion
1 piece
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Carnation
10 piece
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Carrots
1 piece
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The Apium graveolens Dulce
3 piece
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Bay leaf
4 piece
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Sage
9 piece
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Black pepper
-
Allspice
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Olive oil
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Garlic
10 tooth
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Salt
Cooking
The onion, stick cloves. To prepare the remaining spices and herbs (we have a very hard to find fresh sage leaves so for the soup I took the dry sage in the pharmacy). Rabbit cut into pieces.
Put in a saucepan all the ingredients for soup (onion, sage, Bay leaf, carrots, celery, black pepper and allspice, salt), filled with water. Once the soup is boiling, cook for 5 minutes.
Then add the rabbit. The meat should be covered with water.
Cook until until the meat falls from the bones.
Remove from heat and allow to cool, put in a colander to stack the broth.
Remove meat from bones, tearing it into small pieces.
Garlic slice, cook the sage leaves (I was dry), I took the parsley leaves.
In a sterile jar to pour olive oil and layers to shift - rabbit, sage, garlic and pour olive oil.
In the result the Bank need to fill to end. Pop it into the fridge for 48 hours is a must!!!
Very tasty on bread with a glass of wine, and it is possible and in Russian with potatoes, but with pickles.
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