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Rabbit with Potatoes and Mushrooms

Rosi TrifonovaRosi Trifonova
Guru
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Rabbit with Potatoes and Mushrooms
18/12/2013
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Preparation
25 min.
Cooking
90 min.
Тotal
115 min.
Servings
4-5
"You can`t make a tasty rabbit without marinating it first. Find these and other tips for cooking rabbit meat right here."

Ingredients

  • rabbit - 1
  • carrots - 3 - 4
  • onions - 1 head, large
  • celery - 1 small head
  • mushrooms - 10.5 oz (300 g) agaricus
  • potatoes - 3
  • white wine - 4/5 cup (200 ml)
  • water - 2 cups (500 ml)
  • butter - 2 full tablespoons or 3/4 cup oil
  • flour - 1 - 2 tablespoons
  • paprika
  • black pepper - to taste
  • salt
  • garlic - a few cloves
  • parsley - 1/2 chopped bunch
  • bay leaf - 2
  • cloves - 4 - 5
measures

How to make

Prepare a marinade of water, vinegar, wine, carrots, onions, bay leaf, black pepper and cloves. Allow to boil for 10 minutes, remove it from the stove, let it cool completely, and soak the rabbit in it for 8-10 hours.

The next day, dry the rabbit, portion it and put it in butter or oil to fry evenly. Remove the rabbit and in the same oil, put the chopped onions, carrots and celery to be braised. Once slightly softened, add the cleaned and sliced mushrooms. Add salt, black pepper and paprika and top up with white wine.

After coming to a boil, add water, chopped tomatoes and potatoes. Stir and let it all stew for 5 minutes. Add a little flour dissolved in water, the rabbit, chopped parsley and garlic to the resulting sauce.

Seal it tightly and let it stew for 30 minutes or until the meat softens completely.

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