Corn porridge with rabbit meat and vegetables
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories739.1kcal
Proteins36.4grams
Fats28.7grams
Carbohydrates86.7grams
Cornmeal (polenta)
400
g
Rabbit
500
g
Carrot
3
pc
Onion
2
head
Fat
70
g
Dill
to taste
Ground black pepper
0.5
tsp
Salt
to taste
Parsley
to taste
1
Peel the carrot, wash it, and cut it into strips.
- Carrot: 3 pieces
2
Peel the onion, wash it, and cut into rings.
- Onion: 2 heads
3
Wash and chop the dill and parsley.
- Dill: to taste
- Parsley: to taste
4
Wash the rabbit meat, cut it into strips, fry in melted fat, add onion, carrot, salt, and pepper.
- Rabbit: 500 g
- Onion: 2 heads
- Fat: 70 g
- Carrot: 3 pieces
- Ground black pepper: 0.5 teaspoon
- Salt: to taste
5
Fry for 5–7 minutes.
6
Add 500 ml of water.
7
When the water boils, add cornmeal and cook until the water evaporates without stirring.
- Cornmeal (polenta): 400 g
8
Turn off the fire and let the porridge sit covered for 20 minutes.
9
Mound the porridge on a plate and sprinkle with chopped parsley and dill.
- Dill: to taste
- Parsley: to taste
10
To serve.
