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County Csik Hare Or Rabbit Stew

Goulash.Chefs's picture
Ingredients
  Rabbit legs 2
  Rabbit shoulders 2
  Bacon 1 Ounce
  Lard 1 1⁄2 Ounce
  Onions 5 Ounce
  Salt To Taste
  Pepper To Taste
  Savory 1 1⁄2 Ounce
  Tomato puree 1 Ounce
  Sour cream 3 Cup (48 tbs) (1 1/2 Gills)
  Flour 1 Ounce
  Lemon 1⁄2
  White wine 2 Tablespoon
Directions

Remove the membranes from the meat of the hare or rabbit, slice into 1/4 inch strips and wash.
Fry bacon, chopped to strips, in lard, then strain off lard and put bacon aside.
Fry chopped onion in lard, then mix in tomato puree and dilute with white wine.
Bring to boil.
Add meat, salt and season with savory and pepper, allow to simmer till liquid evaporates, and fry in its own fat: then add some water and stew.
When it becomes tender, add the fried bacon and the sour cream mixed with flour: squeeze in lemon juice and allow the whole to boil for some mins.
Maize porridge or steamed rice is served as garnishing.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed

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