Buckwheat porridge with rabbit meat

Sort, rinse, and roast buckwheat in a dry pan.

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.

Place the pot with porridge in a preheated oven and cook for another 15-20 minutes.

Wash the rabbit meat and cut it into small pieces.

Peel, wash, and chop the onion into small cubes.

Peel, wash, and cut the carrot and parsley root into thin strips.

Sauté the prepared vegetables in heated vegetable oil, add rabbit meat, season with salt and pepper, and fry while stirring for 5-7 minutes.

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.

Salt the porridge, mix it with butter, and serve it in portion plates.

Top with pieces of rabbit meat and stewed vegetables, drizzle with the sauce from stewing, and garnish with parsley sprigs.