How to cook aspic with rabbit meat

Aspic is a traditional dish domestic kitchen, but be prepared: you will need a lot of time to prepare this delicacy. Usually the jelly is cooked from the meat of poultry or pork, however it may be cooked with rabbit meat. Jelly rabbit makes a delicious and moderately thick.

Preparation of basis for aspic

To cook jellied rabbit, you'll need polutorametrovaya rabbit, two carrots, two onions, spices (traditionally take Bay leaf, black pepper in the form of peas), parsley (can be dried, but you can root), dill, celery, salt to taste and 30 grams of gelatin.

The rabbit should cook. To do this, cut it in 6-8 pieces and place in a deep saucepan. Add onion, carrot, parsley and salt with vegetables and various spices meat is more fragrant and juicier. Pour meat and vegetables with cold water and simmer 3 hours on low heat. In the process of cooking remove the foam from the broth and ensure that the broth does not evaporate. If this happens, just add a little water and boil the jelly on.

About an hour before the end of cooking, do some gelatin. Soak it in cold water. As soon as the meat base for the meat is cooked, drain the broth in a separate pan and cool the meat. From the broth, remove the vegetables, though the use of carrots, consider this: it can be used directly in the jelly as decoration.

Once rabbit meat has cooled, proceed to his "analysis": select the bones from the meat. Gelatin meanwhile, pour the broth and put on fire. It should be dissolved, without bringing the broth to a boil. Once gelatin is ready, turn off the fire and cool the resulting casting.

Final preparations

Once you understand the meat, lay it on a deep plate and pour the broth. To the jelly turned out tender, the broth is pour through a strainer or cheesecloth. Add a dish of vegetables. Carrots, for example, you can cut circles or flowers. If you want jelly, you can add pressed garlic cloves and a lemon wedge. Usually makes 5-6 servings, but it depends on the size of plates and containers that you use to pour the jelly.

Leave the jelly to cool, then put them in the fridge. The jelly is ready only when it is completely frozen. If a dish is in the process of curing was covered with a film of fat, don't worry: it can always be removed.

Ready to serve the jellied can of boiled potatoes, greens and fresh bread (preferably black). Do not forget about the sauces: the jelly usually served with horseradish or mustard. Jelly is a good snack for strong drinks.