This is a perfect recipe for holidays, Old New Year’s Eve, birthdays and other special occasions. This dish may come as a surprise, as quince is not a very popular ingredient in western cuisine. The marriage between rabbit and quinces is delightful, especially when cooked in a clay pot.
AuthorNata AlbotCategoryMain CourseDifficultyAdvancedWash and cut the meat. Take each piece of meat and season with salt and pepper.
Place the meat in a bowl and set aside for about an hour. Meanwhile, de-seed the quinces, peel the carrot and the onions.
Sear the meat in a frying pan and transfer to a bowl. In the same pan, sauté the onions and the carrot, previously cut into rounds.
In a clay pot, arrange the meat, onions, carrots and quinces in layers. Season with peppercorns, bay leaves and pour one glass of water over it.
Put the clay pot in the oven for about an hour.
Ingredients
Directions
Wash and cut the meat. Take each piece of meat and season with salt and pepper.
Place the meat in a bowl and set aside for about an hour. Meanwhile, de-seed the quinces, peel the carrot and the onions.
Sear the meat in a frying pan and transfer to a bowl. In the same pan, sauté the onions and the carrot, previously cut into rounds.
In a clay pot, arrange the meat, onions, carrots and quinces in layers. Season with peppercorns, bay leaves and pour one glass of water over it.
Put the clay pot in the oven for about an hour.
Serve with potatoes, rice, homemade noodles or a cabbage salad.
For more traditional Moldovan recipes, find the cookbook EAT LIKE MOLDOVANS