Pickled rabbit stew

Submitted by enr on 20 Nov 2013
1 rabbit
1 cup Rice
200 g sterilized mushrooms (maybe fresh)
1 tbsp tarragon, savory and paprika
3-4 tbsp ready marinade of your choice
pepper, salt
1 cube chicken broth
sunflower oil
entrails of birds (if have)
Pickled rabbit stew
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Bunny is coated with marinade inside and out and marinate for about an hour. I use ready marinade with garlic (will upload photos of it), there it into most major supermarkets. If you do not have access to one, you can mix 3-4 tbsp pikantina chicken, 1 tbsp garlic powder and 1-2 tbsp sunflower oil. Fry them mushrooms which are cut into in small pieces, and after 2-3 minutes add trinket (pre-cooked and chopped). After pozaparzhat add rice and stew until glass. Add tarragon, savory, paprika, pepper, chicken broth, salt and mix. Add 1 cup of water and stirred until the rice absorbs the water. Rabbit is filled with stuffing around 50-60% of its capacity, while not tread filling inflates the abdomen to allow the rice to make it more juicy. Otherwise, it is very dry. Sewn well and place in a lightly greased baking casseroles. The remaining rice is distributed around the rabbit and pour 2 cups water. Bake for about two hours at 180C degrees until browned well.
1 user
20 Nov 2013


I'm glad you liked it.