You will need
    • 1 rabbit;
    • 1 liter of milk;
    • 2 bulbs;
    • 2 carrots;
    • water;
    • salt and pepper to taste;
    • optional: 3 tablespoons of pork fat.
Have the fresh carcass of a rabbit. To do this, pull the skin on the abdomen, then carefully cut it. Make an incision with a knife from the pelvis to gregorienne walls and gently remove the giblets. Try in any case not to damage the intestine and the gallbladder, so as not to contaminate and not to spoil the meat! Cut the head at the first vertebra of the neck, then preroute phrenic septum and remove the throat, lungs and esophagus.
Cut cut the carcass into a dozen pieces and soak for 15 minutes in salted cool water. All the fat cut away and melt in the pan. If it is not enough, add about 3 tablespoons of pork interior fat. When it starts to sizzle, fry in it the meat on both sides until Golden brown. After that, remove the rabbit from the pan and set aside.
Prepare the vegetables for roasting: a couple of large heads of onion peel and cut into thin half-rings; on a coarse grater chop 2 carrots of medium size. Stir and fry rabbit (pork) fat for 5-7 minutes.
Put the rabbit meat into a suitable container – metal, with thick walls, or heat resistant glass. The best option – a special container, an elongated shape (roaster, baking dish) or cauldron. Cooked in this vessel on the stove, the meat will be more tender and juicy. Pour the meat in the container with one liter of raw cow's milk and cook on medium heat for 20 minutes.
Add to rabbit roasted carrots and onions, then salt and freshly ground black pepper to taste. Replace a meat dish with a lid. Simmer rabbit in milk on slow fire to full readiness.