Difference between revisions of "Roast Rabbit"
RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Meat Dishes" to "Category:Meat Recipes Category:Romanian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 tablespoon [[vinegar]] | * 1 tablespoon [[vinegar]] | ||
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# After taking the meat out of the marinade, wash with cold [[water]], rub with [[salt]] and let sit for approximately 1 hour. | # After taking the meat out of the marinade, wash with cold [[water]], rub with [[salt]] and let sit for approximately 1 hour. | ||
# Then dry and interlard with pieces of [[bacon]] and [[garlic]] cloves. | # Then dry and interlard with pieces of [[bacon]] and [[garlic]] cloves. | ||
Latest revision as of 18:48, 26 June 2012
In Romanian: Friptura de iepure
Ingredients
Procedures
- After taking the meat out of the marinade, wash with cold water, rub with salt and let sit for approximately 1 hour.
- Then dry and interlard with pieces of bacon and garlic cloves.
- Grease a pan with lard, set the meat inside, pour ½ cup water, add a little salt and a tablespoon of vinegar or better yet ½ cup wine.
- Place 1 tablespoon lard over the meat and roast at medium heat, taking care to baste every 10 – 15 minutes with the pan drippings.
- When ready, slice, arrange on the platter and pour the pan dripping over the meat.
- If there is too little sauce, after the meat is removed, add 2 tablespoons of water and let come to a boil on top of the range.
- The sauce may be served separately in a gravy boat.
- Serve the meat with beet salad.
