| Description | | Different dishes with rabbit were traditional in the menu of holiday aristocratic dinners. They were served with a great number of sauces. |  | | Method | | Slice meat and soak in vinegar marinade for 2 hours, take out and dry with paper towels, then fry in fat until golden.Cook well washed rice in boiling water, add fried meat, fat, salt and then stew covered in the oven. Fry grated carrot, diced onion in fat and add in the pilaf. Stew until done.
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| | Ingredients | | 1 kg rabbit.1 c rice.1 ea carrot.1 ea onion.salt.ground pepper.2 c water.2 tb oil. |
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