Buckwheat porridge with rabbit meat
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort, rinse, and roast buckwheat in a dry pan.
- Buckwheat groats: 1 glass
2
Transfer the grains to an aluminum pot, pour in 2.5 cups of boiling water, and cook on low heat for 5-7 minutes until the grains absorb the water.
- Buckwheat groats: 1 glass
3
Place the pot with porridge in a preheated oven and cook for another 15-20 minutes.
4
Wash the rabbit meat and cut it into small pieces.
- Rabbit: 300 g
5
Peel, wash, and chop the onion into small cubes.
- Onion: 1 head
6
Peel, wash, and cut the carrot and parsley root into thin strips.
- Carrot: 1 piece
- Parsley root: 1 piece
7
Sauté the prepared vegetables in heated vegetable oil, add rabbit meat, season with salt and pepper, and fry while stirring for 5-7 minutes.
- Vegetable oil: 50 ml
- Rabbit: 300 g
- Salt: to taste
- Ground black pepper: to taste
8
Then pour 150 ml of water into the pan, add a bay leaf, sour cream, and simmer covered on low heat, adding the Provencal herbs a few minutes before it's ready.
- Bay leaf: to taste
- Fat sour cream: 75 g
- Provencal herbs: 1 teaspoon
9
Salt the porridge, mix it with butter, and serve it in portion plates.
- Salt: to taste
- Butter: 50 g
10
Top with pieces of rabbit meat and stewed vegetables, drizzle with the sauce from stewing, and garnish with parsley sprigs.
- Rabbit: 300 g
- Parsley: to taste