Offer a recipe jellied rabbit (collective). Drawing from different sources of information about rabbit meat and use it as a dietary product for adults and children, did not remain indifferent and began to experiment with this product. Cooked in a slow cooker in cream, pickled to eliminate a kind of "smell", found your way of handling the rabbit before cooking. Well, everything else is the imagination of the hostess, and creativity!
|Cooking time 180 minutes||Number of servings 14|
The products required.
Rabbit thoroughly wash cut into pieces. RUB on all sides with nutmeg and leave for 2-3 hours.
Then put it in a pot and fill with water (2,5). Cook for 1 hour not podsalivaya water.
While cooking the broth, cut carrots and onions into large pieces and fry in a dry pan.
30 minutes before end of cooking the broth, add carrots and onions, Bay leaf, cloves, allspice. spicy salt.
After 30 minutes, take out the meat, and then cook the broth for about 15 minutes. Meanwhile, separate meat into strips, drain the broth.
Now begin to sort shapes. 1st layer the meat, then cut the cucumbers and sprinkle with parsley.
Next layer the carrots (out of stock), cut at random, then, corn, peas, parsley and then the final moment of finely chopped garlic.
Strained broth. Pre-cast 100 grams of broth, let cool to room temperature and dilute the gelatin. Swollen gelatin pour in the broth cooled down to 60*. If You have a large gelatine, after dissolving, strain, stir and pour our prepared form. If you have the broth has cooled, then heat but do not boil.
Put in the fridge (after cooling). at night, in the morning, the dish is ready. Like any aspic-aspic can be stored in the refrigerator up to a week, and given. the fact that we have lean meat and vegetables, again, treated our dish to remain until Easter.
In the morning. the next day I look as poised and as a treat.