Rabbit with rice stew

Submitted by enr on 06 Dec 2011
1 kg rabbit (hare 1/2)
1 onion
1 carrot
1 and 1/2 cup rice
1 grated tomato or 1 cup tin
2 bay leaves
20 grains of black pepper or ground to taste
5-6 Allspice
1 tbsp savory
1/2 cup red wine
1 tsp red pepper
salt or vegeta
5-6 cup Water
rabbit junk (if you have them)
Rabbit with rice stew
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Photo author
Cut, washed and dried rabbit meat fry in oil until slightly graying. Remove it and arrange it in a pot. In the same oil fry the rice, once glass add finely chopped rabbit junk (if you have them), finely chopped onion, grated carrot. After pozadushat add tomatoes. After a minute, add the red pepper and pour wine. Add the remaining spices and let it simmer for 2-3 minutes until poizpari alcohol. Remove from heat and pour over rabbit meat in casseroles. Pour water to cover almost meat Add salt to taste, cover and place in a cold oven casseroles. Bake about 30 minutes at 200C and then to 150C to reduce the readiness of the dish.
1 user
06 Dec 2011
figure is taken from http://ilrai.blogspot.com/2010/07/blog-post_07.html


very appetizing appearance

mean that in a saucepan stava..dazhe in haste that they did not cook so debela..i again became a tasty dish.