Azu from rabbit
6 servings
180 minutes
Rabbit Azu is a refined dish of Tatar cuisine that combines tender rabbit meat with aromatic vegetables and spicy pickles. This dish has roots in traditional Tatar meat stews known for their rich flavor and soft texture. During cooking, the rabbit meat gains special juiciness from long stewing with vegetables and spices. Potatoes and carrots absorb the rich sauce, while zucchini adds necessary thickness. The slight acidity of the pickles balances and enriches the flavor. Azu is traditionally served hot with fresh herbs that enhance its aroma. This dish is perfect for a cozy family dinner, blending tradition with modern taste.
1
First, we clean and wash everything: the rabbit and the vegetables. We clean the pepper from the seeds. We start cutting: we cut the potatoes into large pieces, if they are small – we can leave them whole; carrots – also large; onion, pepper – into small cubes; cucumbers – each cut lengthwise into 4 parts and then thinly slice.
- Rabbit: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Sweet pepper: 2 pieces
- Potato: 8 pieces
2
Pour oil into the pan and fry the potatoes and carrots on medium heat (watch so they don't burn!) on all 4 sides. Set aside on a plate for now.
- Olive oil: 4 tablespoons
- Potato: 8 pieces
- Carrot: 1 piece
3
We butcher the rabbit: separate the breast and pelvic parts with a kitchen cleaver, cutting them in half (along the spine); chop the body into 2-3 pieces across the spine (depending on the size of the rabbit). In total, there will be 6-7 pieces. Fry them on both sides over medium heat - in the same pan, with the same oil.
- Rabbit: 1 piece
- Olive oil: 4 tablespoons
4
Meanwhile, we start layering in the container where we will stew: we add onion, pepper, cucumber, and fried carrot, mix them and slightly spread them to the sides to make a space for the rabbit.
- Onion: 1 piece
- Sweet pepper: 2 pieces
- Ground black pepper: to taste
5
We place the rabbit on top. In the gaps, we add fried potatoes and sprinkle finely chopped zucchini on top (they will provide some moisture and, most importantly, the necessary light thickness for the sauce). We salt, pepper, and add herb seasonings - all to taste. We pour in water or broth (prepare about 2 liters to have on hand; pour in as much as fits) to cover it from above.
- Rabbit: 1 piece
- Potato: 8 pieces
- Zucchini: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
- Water: 2 l
6
The oven is preheated to 200 degrees. Place a tightly covered container and bring to a boil.
7
When it boils, we take it out, stir a little (mostly just move it) and put it back, reducing the temperature to a minimum (about 110-120 degrees). We simmer for 2 hours – until ready, stirring occasionally.