How to cook pilaf with rabbit meat

Rabbit meat is full of different minerals and vitamins, so necessary to the human body. It is a successful competitor of poultry and cattle meat. Rabbit is less fatty than pork or beef, but the fat is higher in food value. The rice used in the diet. He, in turn, is rich in various amino acids. Mix in the pilau rice and the rabbit gives unique sweet taste, it is healthy and wholesome food.

You will need

- For 2 servings:
- Rabbit - 250 g
- Rice – 1 tbsp
- Onion – 1 piece
- Celery root – 1 piece
- Carrots – 1 piece
- Tomato – 1 piece
- Garlic – 2-3 cloves
- Vegetable oil – 3 tbsp
- Oil slivochnoe 30 g
- Water – 0.5 l
- Vinegar – ½ tsp
- Salt to taste

Instruction

Slice the rabbit fillets into arbitrary small pieces, cover with water with vinegar and leave for 2-3 hours to marinate. Then fry in mixture of butter and sunflower oil until Golden brown. Add a little water and simmer until fully cooked.

Onions finely chop, carrots to RUB on a large grater or cut into strips, celery finely chop. Vegetables fry in a pan in vegetable oil.

Tomato pour over boiling water, remove the skin and finely chop. Add to sauteed vegetables, and a few minutes to extinguish under a cover.

The rice rinse, pour it to the meat. Expanding the rice, put the garlic on top, add the prepared vegetables. Simmer, covered on low heat until tender. Ready pilaf loosen.

Note

Add water to the stew before add rice if it is too little. The meat should be completely closed with the broth.

Useful advice

Celery root can be replaced by parsnip or carrot.

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