Preparation: Step 1
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Prepare all the necessary ingredients for a new year of a rabbit.
Fresh meat is the key to a delicious fragrant flood. You can buy a rabbit both in a supermarket and in the market. Fresh meat should not be in vacuum packaging. The rabbit is stored no more than 5 days at a temperature of 0-5 degrees.
If you have a familiar farmer, you are lucky with the purchase.
When buying on the market, pay attention to the appearance. Rabbitan should be pink, dense to the touch, not loose. If you press the muscles with your finger, the hole is immediately leveled. If the liquid is released, then the rabbit was frozen or pumped up with water. The smell should be slightly specific, but pleasant.For the aromatization of the broth, you can use the roots to your taste. I will take carrots, celery, onions. You can take the root of parsley or Pasternak.
I always use gelatin. No need to spend 30-40 minutes on its swelling.
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Step 2
I like a saturated color broth. To get one, root crops need to be frying in a dry pan to characteristic plowing. I do not clean the onion of the husk, I just rinse and dry well.
Clean and carrots peel, rinse and dry. Cut the carrots into two halves. Leave one carrot for decoration. Make root crops on both sides until golden.
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Step 3
Rinse the rabbit well with running water. If there is fat, trim it. Cut the carcass into portioned pieces.
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Step 4
Choose a pan, approximately 3.5-4 liters. Lower the chopped meat.
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Step 5
Pour cold water so that the meat is covered with liquid. Set on moderate fire and bring to a boil. As the foam appears, collect it with a slotted spoon and remove it. As soon as the liquid in the saucepan becomes gurgling, make a small fire.
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Step 6
In boiling broth, lower the fried onions, celery, carrots. I also added a second carrot for decoration. Bring to a boil and cook 60 minutes over low heat. There should be no strong seething.
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Step 7
An hour of cooking has passed over low heat. It's time to clean and rinse Bulgarian pepper. Cut in half and lower it into a pan. Boil and cook for about 60 minutes over low heat.
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Step 8
Add bay leaf, black pepper and fragrant in pea. Bring to a boil. Cook on low heat for 60 minutes. At this step, I took the root of celery and carrots from the broth, which I will use to decorate.
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Step 9
Mote boiled meat to a colander and cool, so that it is convenient to work with it. I throw out all the vegetables, as they performed their role.
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Step 10
Strain the broth. I got 1 l of the broth.
Pour 150 ml of broth into a separate dish and cool to room temperature.
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Step 11
Pour the rapidly discriminate gelatin into the cooled broth. Mix so that there is no gelatin lumps and leave for 10-15 minutes for swelling.
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Step 12
In hot broth, add swollen gelatin. Sub the taste and mix well so that the gelatin is completely dissolved. You can add black ground pepper at will and chopped garlic.
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Step 13
Choose comfortable dishes for molding a rabbit flood. I use a rectangular dish in size 23.5×15.5 cm and two more small plates.
Separate the meat from the seeds. Distribute on plates. The amount of meat in each dish is regulated at its discretion.
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Step 14
To decorate boiled carrots and celery, I will cut snowflakes and stars with special cookies for cookies.
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Step 15
Distribute cut figures from carrots and celery root and small dill leaves to the rabbit meat.
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Step 16
Gently pour in the meat broth so that it in the form is slightly higher than cut figures, and decorate with cranberries. Send the refrigerator for 4-5 hours.
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Step 17
After solidification, the filling can be served to the table.
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Step 18
I am cooking pouring from a rabbit for the festive table 2-3 days before the holiday. I cover the finished frozen dish with foil, or you can take a baking film, and send it to the refrigerator. A homemade pouring rabbit is stored for no more than 3-4 days at a temperature of 0 to 6 degrees. If during the holiday the filling was not eaten, it can be frozen and used as an addition to the preparation of the first dishes.
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Step 19
The bay from the rabbit for the New Year is ready. Enjoy appetite and good holidays!
