My parents raise rabbits as many Moldovans do. It is the most dietetic meat one can eat, but to constantly buy it turns quite expensive. Therefore, many prefer to raise them in their backyards.
The rabbit shouldn ́t be too old (with fatty meat), nor too small (without much meat on it). Rabbit meat is best cooked in white wine with rosemary, onions, and garlic.
Because we like traditional cooking vessels, we cook our rabbit in a clay pot.
AuthorNata AlbotCategoryMain CourseDifficultyAdvancedMy parents raise rabbits as many Moldovans do. It is the most dietetic meat one can eat, but to constantly buy it turns quite expensive. Therefore, many prefer to raise them in their backyards.
Cut the rabbit into parts and wash well to discard any bits of fur.
Season with salt and pepper, and refrigerate for 3 - 4 hours. If it ́s possible, I recommended leaving the meat overnight in the fridge.
When the meat has absorbed all the salt and pepper, sear on both sides in a skillet with hot oil.
Then transfer it in a bowl and use the remaining oil in the skillet to brown the onions previously cut in semicircles.
Add the carrots cut into round slices.
Simmer for about 5–7 minutes.
Add some bay leaves, peppercorns and slightly crushed garlic cloves on the bottom of a clay pot.
Layer the pieces of rabbit meat, 1-2 tablespoons of onions with carrots and potatoes cut into quarters.
Repeat the process until all the ingredients are in the pot. If desired, add a few tablespoons of adjika.
Pour hot water into the pot and adjust the seasoning. The water should cover the last layer of potatoes.
Cover the pot and bake for two to two and a half hours at 150-180oC.
When almost done, remove the lid and leave the meat to brown for about 15 minutes.
Ingredients
Directions
Cut the rabbit into parts and wash well to discard any bits of fur.
Season with salt and pepper, and refrigerate for 3 - 4 hours. If it ́s possible, I recommended leaving the meat overnight in the fridge.
When the meat has absorbed all the salt and pepper, sear on both sides in a skillet with hot oil.
Then transfer it in a bowl and use the remaining oil in the skillet to brown the onions previously cut in semicircles.
Add the carrots cut into round slices.
Simmer for about 5–7 minutes.
Add some bay leaves, peppercorns and slightly crushed garlic cloves on the bottom of a clay pot.
Layer the pieces of rabbit meat, 1-2 tablespoons of onions with carrots and potatoes cut into quarters.
Repeat the process until all the ingredients are in the pot. If desired, add a few tablespoons of adjika.
Pour hot water into the pot and adjust the seasoning. The water should cover the last layer of potatoes.
Cover the pot and bake for two to two and a half hours at 150-180oC.
When almost done, remove the lid and leave the meat to brown for about 15 minutes.
Notes
Serve with homemade pickles and wine.
