Ingredients: 1 rabbit carcass, 1 leek, 1 celery stem, 5 garlic teeth, 50 g of butter, 4 thyme sprigs, 3 parsley twigs, 500 ml of red wine, 1 Bouquet Garni, 3-4 juniper berries, 3-4 peas of fragrant pepper, ¼ h. spoons of fresh black pepper, ½ h. spoons of sea salt.
Cooking method: Rabbit carcass split into pieces, cutting off excess fat and veins, salt and pepper. In a heavy pot, heat the butter, lay out the rabbit, salt again, pepper, add a bouquet of Garni and fry meat from all sides to a golden crust. Light onion, cut into rings. Celery fine cut together with the leaves. Clean the garlic and crush the flat side of the knife. In the pan to the rabbit, add some, celery, garlic, fragrant pepper, juniper, thyme, 2 sprigs of parsley, pour the wine and, without covering the lid, cook hot minutes 20, periodically stirring. Cover the saucepan with a lid and cook another 40-45 minutes depending on the size of the rabbit. The remaining parsley is crushed with your hands and sprinkle a ready-made dish.
Julia Vysotskaya