Rabbit braised with prunes

2 servings


Chop the processed rabbit carcass into portions, fold into enameled dishes, fill with marinade and put in a cold place for a day. Then remove the meat from the marinade, fry it with melted pork lard and pour over the broth cooked from the fried meat bones, add the marinade, which contained the meat before frying, washed prunes and simmer. When the meat is ready, drain the juice in which it was stewed into a separate dish, add sprayed flour to it, black-flowered jam, or another, boil and strain it into a dish with meat, and then boil again. Serve the meat on a plate with the sauce and prunes. Crumbly rice porridge can be served to the meat, cereal pili flour dumplings.