>> joi, 31 octombrie 2013
Nu stiu de unde va procurati voi carnea pe care o gatiti acasa dar eu pot sa va spun ca am un furnizor bun si intelegator al nevoilor mele de a schimba sortimentul des: mama. Ca de obicei, mi-a furnizat un iepure nici prea gras, nici prea slab, numai bun pentru dezosat si pregatit o minunata rulada.
I don't know from where you procure the meat that you cook at home but I can say that I have a good supplier that understands my needs of change frequently the assortment: my Mom. As usual, she provided a rabbit not too fat or too skinny, just right for taking the bones out and to prepare a wonderful roll.
Last year I prepared a boneless rabbit roulade with bacon and chicken liver (recipe can be found here). This time I gave up bacon and chicken liver - I have used vegetables and rabbit liver.
- 1 iepure (2-3 kg)
- 1 morcov
- 1 gogosar
- 1 ardei
- 1 ceapa
- ficatul iepurelui
- 3 linguri ulei de masline
- optional - 250 ml de vin alb
- one rabbit (2-3 kg)
- 1 carrot
- 1 red bell pepper
- 1 green pepper
- 1 onion
- rabbit liver
- 3 tablespoons olive oil
- optional - 250 ml white wine
acesta ) si l-am condimentat cu piper si sare dupa care l-am pus intr-un vas si l-am bagat in frigider. Am curatat apoi legumele, le-am taiat in bucati de dimensiune medie si le-am pus intr-o tigaie cu 2 linguri de ulei de masline. Am adaugat si ficatul iepurelui taiat in cubulete. Toate acestea au fost calite timp de 6-7 minute la foc mediu si apoi lasate sa se racoreasca timp de 3-5 minute.
Iepurele dezosat se scoate din frigider si se umple cu grija cu amestecul de legume si ficat. Rulada se leaga cu sfoara sau sireturi de silicon.
I deboned the rabbit (I was inspired by this video), I seasoned it with pepper and salt and after that I put it in a bowl and I put in the fridge. I cleaned the vegetables, I cut them into medium size pieces and put them in a pan with 2 tablespoons of olive oil. I added the rabbit liver cut into cubes. All of them were tempered for 6-7 minutes on medium heat and then left cool off after for 3-5 minutes.
Boneless rabbit was taken out of the fridge and carefully filled in with the mixture of vegetables and liver.
Roll is fastened with textile string or silicon strings.
The roll is placed in a pan and covered with water and a glass of white wine (you can forget about it, but the roll's taste is much better with it added). I covered the tray with foil and put it in preheated oven at 200 Celsius degrees. It took 2 ½ hours until the roll was cooked. In the last 10 minutes I removed the aluminum foil so that the roll to get a nice color.
Serve the roll warm or cold (it can be cut very well when it's cold), with a side dish that does not taste too pronounced and a few drops of olive oil, flavored with oregano. Do not forget the glass of white wine, mandatory near any dish with rabbit!