Moldavian rabbit with carrots and cumin
4 servings
90 minutes
Moldovan rabbit with carrots and cumin is a traditional dish of Moldovan cuisine that combines the tenderness of meat with the spiciness of spices. The origins of this recipe delve into rural gastronomy, where simple yet aromatic ingredients create a truly homey flavor. Rabbit sautéed in melted butter is stewed with wine and broth, slowly acquiring rich softness. Carrots add a sweet note while cumin provides a spicy kick. The finishing touch is garlic, which reveals flavor nuances. The dish is perfect for a cozy family dinner and pairs wonderfully with light vegetable sides and a glass of white wine.
1
Dry the pieces, fry in fat, and transfer to a pot.
- Rabbit: 8 pieces
- Clarified butter (ghee): 1 tablespoon
2
Pour 80 grams of water or broth with wine into the pot, add salt, and simmer on low heat until tender (about 40-50 minutes) depending on the age and 'sportiness' of the meat.
- Meat broth: 100 g
- Dry white wine: 150 ml
- Salt: to taste
3
Next, add grated carrots and cumin (generously), and simmer for 15 minutes.
- Carrot: 4 pieces
- Caraway seeds: 1 teaspoon
4
Add minced garlic, cover for another 5 minutes, and remove from heat.
- Finely chopped garlic: 4 cloves
