You will need
  • For rice soup from rabbit:
  • - 500 g rabbit;
  • - 2-3 carrots;
  • - parsley root;
  • - 3 liters of water;
  • - 3-4 pieces of potato;
  • - 1-2 heads of onions;
  • - 0.5 Cup of rice;
  • - greens (dill or parsley);
  • Sol;
  • - spices to taste.
  • For cooked rabbit in white sauce:
  • - 150 grams of cooked rabbit;
  • - a tablespoon of flour;
  • - 1.5 cups of broth;
  • - egg yolk;
  • - 2 tbsp. butter;
  • Sol.
Buying for baby food better chilled rabbit. If you have purchased frozen meat, defrost it at room temperature.
Rinse the meat very thoroughly with cold running water. Areas with accumulation of fat rinse with warm water. Dry the bird with paper towel.
Remove sinews, cut films and excess fat. Then chop into pieces, place in a saucepan with hot water which should just cover the meat. Put the saucepan on medium heat and bring to a boil.
Then carefully drain the water, pour the meat with clean water and again bring to a boil. Then reduce heat, remove the foam with a slotted spoon and place in a pan cleansed, washed and chopped carrots, chopped onion and parsley.
Next, cook the broth at a low boil for about an hour. Pierce a piece of meat with a fork. If it's soft and allocated clear juice, the rabbit is ready. Remove from the broth and sieve the broth through a layer of gauze.
Put the strained broth on the fire and boil.
Peel, wash and dice the potatoes, grate the peeled carrots. Sort and rinse the rice. Add all the ingredients into the broth.
Then simmer the soup until the rice is tender. When it becomes soft, turn off the heat, place in a pan with the rabbit pieces and finely chopped parsley. Cover, leave the soup for ten minutes to infuse and pour into plates.
Cooked this way the rabbit can be submitted as a main dish. For this we need to prepare the white sauce.
Lightly fry a tablespoon of flour with the same amount of butter and dilute the filtered broth obtained from cooking the rabbit, and cook on low heat for five to ten minutes. Then, remove the sauce from the heat, add the egg yolk previously mixed in a glass with a small amount of sauce. Salt to taste, put a slice of butter and stir the sauce.
Put the portioned piece of cooked rabbit on a plate and pour white sauce. Serve on a side dish mashed potatoes or rice, seasoned with butter.