Домашен заек с ориз, гъби и кайма – бавно печена селска рецепта

Инструкции

Marinating the Rabbit

Home-raised rabbit has firmer meat and is best marinated in advance.

Place the whole rabbit in a deep container and cover it with a mixture of red wine and water. Add bay leaves and a few allspice berries.

Leave it in the refrigerator overnight without cutting it.

The marinade tenderizes the meat and gives it a deep aroma.

Preparing the Stuffing

In a large pan, melt the butter and sauté the finely chopped onion.

Add:

• chopped mushrooms
• minced meat

Cook until the minced meat breaks apart and the mushrooms soften.

Add the rice and stir well. Pour in a little water and let the rice partially cook.

Season with salt, black pepper, and a little paprika.

Assembling the Dish

Pour the rice mixture into a large baking tray and spread it evenly.

Remove the rabbit from the marinade and pat it dry. Rub it with olive oil and season with:

• paprika
• black pepper
• salt
• favorite spices of your choice

Place the whole rabbit on top of the rice.

Pour 100 ml of beer into the tray.

Baking

Cover the tray tightly with several layers of aluminum foil.

Bake in a preheated oven:

• first at 250°C to heat the dish well
• then reduce to 150°C

Total baking time: about 3 hours.

Slow baking makes the meat very tender, while the rice absorbs all the rich flavors from the rabbit, mushrooms, and spices.