Difference between revisions of "Rabbit Paste"
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* red [[beet]]s | * red [[beet]]s | ||
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# Slightly fry the meat pieces with a tablespoon of [[lard]], add 2-3 tablespoons of [[water]], [[salt]], a cup of [[milk]] and the quartered [[onion]]s. | # Slightly fry the meat pieces with a tablespoon of [[lard]], add 2-3 tablespoons of [[water]], [[salt]], a cup of [[milk]] and the quartered [[onion]]s. | ||
# Boil, covered, at very low heat, until the liquid is reduced and the pieces are nicely golden brown. Set aside and after cooling off, grind three times. | # Boil, covered, at very low heat, until the liquid is reduced and the pieces are nicely golden brown. Set aside and after cooling off, grind three times. | ||
Latest revision as of 18:14, 26 June 2012
In Romanian: Pasta din carne de iepure
Ingredients
- 2 lbs / 1 kg rabbit meat
- ½ lb / 250 g butter
- 2 onions
- 1 tablespoon lard
- 1 cup milk
- 2 – 3 juniper berries
- 20 pepper berries ground with 1 clove
- a pinch of ground nutmeg
- salt
- 1 egg
- pickles
- red beets
Procedures
- Slightly fry the meat pieces with a tablespoon of lard, add 2-3 tablespoons of water, salt, a cup of milk and the quartered onions.
- Boil, covered, at very low heat, until the liquid is reduced and the pieces are nicely golden brown. Set aside and after cooling off, grind three times.
- Put the butter in a bowl and beat until creamy, adding the nutmeg, juniper berries, pepper, cloves, then the ground meat.
- Mix until homogeneous and very creamy.
- Arrange on a platter and garnish with slices of hard boiled egg, sliced pickled cucumbers and red beets.
