Rabbit in cream Dobroudja

Submitted by enr on 17 May 2011
2 kg rabbit
125 g butter
2 carrots
2 red peppers (dried)
1 head mature onions
1 lemon
150 ml white fragrant wine
500 ml sour cream
50 g flour
2 tsp basil
1 tsp pepper
150 g salo
Thoroughly clean the rabbit from the skins, and Salt the rub with basil and pepper inside and out. Leave it in the refrigerator for 2-3 hours. In a saucepan with enough diameter to collect the tethered cow rabbit melting 100 g of the butter and choke him carrots cut into rings, peppers cut into four and onion also cut in four. Removing steamed vegetables in the butter and fry the rabbit until golden. Steamed vegetables placed in the abdomen of the rabbit and pins with two sticks. Tie rabbit bun and turn well with thin slices of salo. Put in a clay rabbit stew and showered him with melted butter, wine and juice of one lemon. Add soup so that the liquid to reach 1/3 of the height of the rabbit. Put the lid stew and it in the oven and bake for 3 hours at 180 C. In a saucepan rest melting butter and flour in it fry until golden. Beat the cream with the strained broth left after cooking the meat in a pot and add to the flour. Boil the mixture. Salting and seasoning stewed in a pot rabbit. Choke additional 1/2 hour at 200 C. Serve sprinkled with chopped parsley very finely.
0 users
17 May 2011