Rabbit in jelly

Description

Dear Cooks, I'd like You today to buy a wonderful rabbit in jelly recipe Gilles Angenie (Nika Belotserkovskaya "Gastronomic recaptcha"). The recipe is so simple and very beautiful, bright. It raises the mood is one of its kind.

Ingredients

Rabbit

1.2 kg
Carrots

4 piece
Onion

1 piece
Gherkins

10 piece
Pepper

200 g
Parsley

1 piece
Tarragon

2 piece
Gelatin

15 piece
Carnation

2 piece
Salt
Sauce

4 Tbsp

Cooking

Rabbit cuts into pieces and put on to cook with carrots and onions. The water should cover the rabbit with vegetables. In the bow, stick a clove. My rabbit weighs 4kg, so I took only 1 piece weighing about 650g. The output from the half portion of the rabbit I got 1.5 liters of filler. Why in liters? I shape thought, but forgot to weigh)))

Cook on a medium heat for about 2 hours, skimming. Rabbit meat is very good to soft after boiling to become soft-soft.

If there is no pickled peppers at home, take fresh. Roast it on the grill (I have dealt with it even a microwave for 15 minutes), wrap it up in 5 minutes in foil. Then, remove from his skin. Cut into small pieces, sprinkle with vinegar and olive oil. I figured 10 minutes in the marinade, such peppers will be enough.

Take out vegetables and meat from broth. Meat taken from the bones. The bow emitted. Carrots, cucumbers, green peppers and grind them very finely. I have dealt with this little van, armed "chaperon" for 7 minutes.

Gelatin sheets soak in cold water, then dissolve in hot broth (I managed just over 650ml broth). Our jelly must be very strong, so if you doubt the power of gelatin, check it by putting a few tablespoons of broth in the fridge. If jelly is not very strong, it is better to add gelatine. I have half a serving left 8 leaves, but the strength of the jelly I was not happy.

Vegetables with meat stir the broth well salt and pepper. Shape slightly wetted and vistream with cling film.

Put mass is not tightly in shape. I will add one jelly cranberry sauce D arbo. Therefore, one form I filled only half. Pour the broth with gelatin and put in the refrigerator.

I have not found a third form, so I used a plastic bottle favorite, the Bay part of the jelly in her. This idea I found in A. Kitaeva and now often use it when cooking meat. Immediately anticipating questions and objections, I will say, the broth and meat is poured into a bottle of lukewarm, it does not react with plastic. When You want to remove the jelly, it should be easy to hold plastic in a warm hand and a pair of scissors to cut the bottle. The filler will come out of it a nice even sausage.

When the lower part of the jelly solidifies, spread her smooth layer of berry sauce. Try not to report the sauce to the edges to jelly grabbed the first part. Close with cling film. And put in the fridge, where is the rest of the jelly. Preferably, at night.

In the morning to get this beauty. Carefully remove the top plastic wrap. Turn the form and remove the plastic wrap from around the jelly.

If you took out of a plastic bottle, just trim it with scissors. Beauty, and more!

Cut jelly sharp cold knife. Beautiful, very bright and tasty snack.

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