marți, 17 decembrie 2013

Friptura de iepure la tava / Roast rabbit

Ingrediente / ingredients:

- un iepure ( eu am primit unul de camp) - A rabbit (I  have received a wild one)
- sunculita afumata - Smoked ham
- cimbru - thyme
- usturoi - garlic
- sare si piper - eu am folosit un mix de piper boabe - Salt and pepper - I used a mix of pepper
- 2-3 cepe mari - 2-3 large onions
- vin alb - White wine

Iepurele l-am spalat si l-am curatat foarte bine. L-am impanat cu sunculita si usturoi astfel: am facut cateo crestatura in carne si am introdus un catel de usturoi si o bucatica de sunculita. Iepurele neavand deloc grasime iese foarte uscat daca nu ii adaugam noi grasime.

I washed and cleaned  very well the rabbit. We stuffed with bacon and garlic.Because the rabbit does not have   fat is  very dry and  you must add new fat.

Adaugam ceapa taiata julien , sare, piper, cimbru, sunculita , usturoi strivit si vin cat sa acopere toata carnea.

Add Julien sliced ​​onion, salt, pepper, ham, crushed garlic and wine enough to cover all the meat.

Punem o farfurie deasupra carnii ca sa stea presata la marinat. O lasam 3 zile la marinat ca sa se fragezeasca si aromele sa se intrepatrunda.

Put a plate over the meat to stay pressed and to marinate. Leave  three days to marinate.

Punem carnea intr-o tava si turnam din marinata peste ea, ideal ar fi sa incapa toata marinata.

Put the meat in a pan and pour the all marinade over it.

Cand incepe sa se rumeneasca, stropim carnea cu sosul format ca sa nu se usuce prea tare.

When it starts to brown, sprinkle the meat with sauce made, to not dry out too much.

Se serveste fierbinte cu orice garnitura preferata.

Serve hot with any favorite garnish.

Bon appetit!

12 comentarii:

  1. Hi Lavi,
    I love rabbit and your recipe looks and sounds divine!!

  2. Che bontà, complimenti, molto appetitoso!!!!
    A presto!!!!

  3. Ei bine nu am mancat niciodata iepure asa ca am sa gust de la tine.

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