Rabbit meat croquettes

1 rabbit
200 g lamb or veal
1 carrot
1 slice chervil
a few leaves of chervil
2 onions
1 cup aromatic red wine
1 cup vinegar
1 cup cream
1 bay leaf
2-3 cloves
2 eggs
30 g salo
frying oil
1 thick slice dry white bread without crust
blueberries optional
grated lemon peel optional
The rabbit is boned and larger pieces of meat from the legs, shoulders and loins form of steaks that shpikovat with julienne of salo. Other meat is cut into pieces and mixed with lamb or veal, also cut into pieces. All meat, pour boiling marinade of wine, vinegar, bay leaf, cloves, black pepper, salt and a pinch of sugar. Onion, carrot, chervil and parsley minced meat (or cut very finely), add a few fresh blueberries and grated lemon peel optional and mix with the marinade. The meat is covered with a lid and allowed to stand for at least 1 day (if the meat is of an older animal shall stand for 2 days), and then is drained from the marinade. Bits of meat are ground together with drained through a sieve roots soup from the marinade and the wet bread. Of the ground mixture, 1 egg, crushed black pepper and cumin kneaded dough that is formed short meatballs (croquettes) which PANIC in beaten egg, then in bread crumbs and fry in hot oil until golden color. Steaks are rolled in flour and fry in preheated oil. Remove to a warmed court. In the fat from frying after Strain, pour the marinade and boil. Add 1 pinch of sugar and cream sauce and retired from the fire. Steak and croquettes partitioned into warmed bowls. The sauce is served in a sauce-boat. Can be served with mashed potatoes, jam berries (or cherries), braised red cabbage, stewed mushrooms and others.
Very difficult
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17 Jan 2008
"La Minutes" Sofia Smolnitska, 1988