Rabbit in Istian

Stunningly delicious second course recipe for true gourmets! This culinary recipe, of course, is not for every day, but such food on the festive table can definitely take center stage. So, let's start cooking this dish.

Namira

Recipe author

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Composition / ingredients

servings:

For rabbit:

Rabbit

Pickled mushrooms (any fresh ones)

300

Butter

Bacon (sliced)

200

Garlic

Tomatoes (cleared)

500

For sauce:

Onion

0.5

Sage (one branch)

Olive oil

100

White wine (dry)

Rosemary (1 branch)

Chili pepper

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 11 g

Fats 52 % 15 g

Carbohydrates 10 % 3 g

191 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
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Step 7:

Thoroughly wash the rabbit carcass, not forgetting to remove the head. Cut into pieces, but do not remove the giblets (heart and liver).
To prepare the marinade, cut the onion and put it in a large bowl, put rosemary, sage, salt, bitter and black pepper in the same place. Add 7 tablespoons of olive oil and wine. Then, mix everything well.
When the marinade is ready, put the rabbit in it for 15-20 minutes. Meanwhile, cut the mushrooms into small pieces.
Take a large frying pan, pour oil into it and put bacon, sliced into pieces and garlic in the pan. Fry the bacon over medium heat until it becomes ruddy.
When the bacon and garlic are fried, take them out of the pan and put the mushrooms in the same oil there. Simmer them for 5-7 minutes.
Put the pickled rabbit pieces and the whole marinade in a frying pan with mushrooms. Meanwhile, we will lower the tomatoes into boiling water for a couple of minutes so that they soften, and we can easily remove the skin from them.
Peel them and cut them into small pieces. Add the tomato slices to the rabbit in the pan. And then, add bacon with garlic, salt and pepper, cover the pan with a lid, and simmer on low heat for 25-30 minutes. From time to time, you need to stir the contents of the pan.
That's it, the rabbit is Istian - ready. This dish is served hot on the table.