Roasted Rabbit
4 servings
40 minutes
Fried rabbit is a dish that comes from the depths of European gastronomic tradition, where hunting feasts and rustic cuisine intertwine. The tender rabbit meat, with its mild flavor and slight sweetness, acquires a golden crust when fried in oil. The rabbit simmers in its own juices, absorbing its aroma, while the frying process reveals the beauty of its texture – juicy inside and crispy outside. The dish pairs wonderfully with classic sides like potatoes, rice or buckwheat porridge, creating a hearty and harmonious taste. Such a treat is often prepared for warm family dinners or festive gatherings, highlighting its refined simplicity and richness. This recipe embodies home comfort, the aroma of rustic cooking and an enduring love for natural ingredients.
1
Wash the rabbit, cut it into pieces, salt it, and place it in a shallow pot or pan with 2-3 tablespoons of oil, lightly frying on all sides. Then place the pot in the oven and roast the rabbit until fully cooked, basting with juice and turning it every 10-15 minutes. Continue roasting for 30-40 minutes.
- Rabbit: 1 piece
- Salt: to taste
- Vegetable oil: 3 tablespoons
2
When the rabbit is ready, it should be cut into portions, placed on a dish, and a few spoons of broth or water added to the pot and boiled. The resulting juice should be strained and poured over the rabbit.
3
Serve fried potatoes, mashed potatoes, boiled rice, or buckwheat as a side dish.