Rabbit Hunter

1 rabbit (750 g)
2-3 (150 g) carrots
2 heads (150 g) onion
1/2 lemon
1 and 1/2 tbsp (15 g) flour
250 g onions
1/2 cup (100 ml) vegetable oil
100 g salo
1 tbsp (15 g) tomato paste
2 cup (250 g) fresh mushrooms
1/2 cup (100 ml) wine
1/2 cup (100 ml) vinegar
1/2 head (50 g) celery
1-2 bay leaf
Rabbit skinning the skin and removing the entrails wash with cold water and soak for 3 to 5 hours in cold water, then pour in the marinade made from vinegar, water, pepper and bay leaf, and stayed in it until 12 hours (if young) or 24 hours (if old). Most young rabbits marinated. After removal from the marinade rabbit is washed thoroughly with cold water and cut into pieces, then fry in preheated oil. In the same oil after removing the meat is smothered by adding sequentially, chopped onions, carrots and celery, cut into cubes, tomato paste and flour. Pour the wine and some warm water. Add sliced ​​julienne mushrooms, cleaned onions, diced salo, bay leaves, slices of lemon, pepper and salt to taste. Top ranks fried meat. The lid of the vessel mortar dish with dough and stew in the oven for 1 1/2 hours.
Very difficult
0 users
01 Dec 2002


This is our favorite way to cook the hare - my father was a hunter. Is great!