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Rabbit in sauce
3 servings
On two spoons of oil, melt the Korean cut into pieces, then remove the skewers and fry the rabbit cut into portions into fat. When a golden crust appears on the meat, we will pour it with vodka, sprinkle it with flour, pour it with broth and wine, adding fine-cut garlic, garnishing bouquet, salt, pepper, and put it under a lid over a low heat. After about 30 minutes, put the removed skewers, peeled bulbs and half-chopped champignons in the pan and simmer again until the meat is soft, again for about 30 minutes. The rabbit in the sauce is served on a platter topped with slices of butter-toasted bread.
On two spoons of oil, melt the Korean cut into pieces, then remove the skewers and fry the rabbit cut into portions into fat. When a golden crust appears on the meat, we will pour it with vodka, sprinkle it with flour, pour it with broth and wine, adding fine-cut garlic, garnishing bouquet, salt, pepper, and put it under a lid over a low heat. After about 30 minutes, put the removed skewers, peeled bulbs and half-chopped champignons in the pan and simmer again until the meat is soft, again for about 30 minutes. The rabbit in the sauce is served on a platter topped with slices of butter-toasted bread.
rabbit - 1.5 kg, fresh champignons - 250 g, pork loin - 150 g, garlic - 1 wedge, onions - 12 pcs., butter - 4 tbsp. spoons, flour - 30 g, vodka - 0.25 cups, white table wine - 1 cup, beef broth - 1 cup, salt to taste, ground black pepper to taste, garni bouquet (garnishing) to taste, white bread - 10 pieces
