Traditional Bulgarian Dishes With Rabbit

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

In Bulgarian cuisine, meat dishes take precedence. The most commonly used are chicken, beef and pork, as well as rabbit. In Bulgaria, the rabbit is most popular in the areas where hunting parties prefer to hunt this game themselves. Therefore, in our native culinary tradition there are a number of traditional recipes with rabbit.

Perhaps the most common recipe for making rabbit is:

Rabbit in a clay pot

For it you will need: 1 (homemade) rabbit, cut into portions, about 800 g of potatoes, cut into circles, 300 g of fresh mushrooms, cut into strips, 4 large onions, cut into crescents, 1/2 bunch of parsley, finely chopped, 1 s.l. sugar, 1/2 tsp. white wine (or beer), 500 ml. chicken or vegetable broth, 2 bay leaves, 2-3 grains of allspice, salt, pepper, 4 tbsp. olive oil (or oil)

Method of preparation: The rabbit pieces are sprinkled everywhere with salt and pepper, then fried in preheated olive oil. Remove from the pan and leave warm.

Sprinkle the sugar in the still warm pan, stir lightly to caramelize and add the onion cut into crescents. Once softened, add the mushrooms and simmer for a few minutes. Remove from the heat, season to taste with salt and pepper, and add some of the finely chopped parsley.

All sides of a large clay pot are smeared with olive oil and vegetable oil. At the bottom are half of the potatoes. Spread the onion-mushroom mixture on them. Add 1-2 bay leaves and 2-3 grains of allspice. The pieces of rabbit are arranged on the result. Top with the rest of the onion and the second part of the potatoes. All this is poured with wine and broth.

The clay pot is placed in a cold oven and baked at 200 C for about 2 - 2.5 hours.

Pop stew

For it you will need: 600 g rabbit meat, 100 g melted butter, 650 g arpadzhik, 5-6 heads of garlic, 20 g tomato paste, 20 g flour, 160 g tomatoes, 40 g wine, lemon, bay leaf, red and true pepper, salt

Method of preparation: The rabbit is cleaned and soaked for 5-6 hours in cold water. Then leave in a cold marinade for about 12-24 hours - depending on his age. The marinade is prepared by boiling 50 g of onions, 50 g of carrots, 25 g of parsley roots, a piece of celery, salt to taste, 2-3 spoons of sugar, bay leaf and black peppercorns in 1 liter of water. Shortly before removing from the heat, add 500 g of vinegar or wine.

Once sour, the meat is cut into portions and fried in fat. Add the finely chopped onion, tomato paste, flour, red and black peppercorns, bay leaf and half the wine.

Fill with water and simmer over low heat. When the meat is half cooked, add the arpadzhik. When the onion softens, add the chopped tomatoes, the remaining wine and the sliced lemon.