Rabbit meat is expensive and sometimes difficult to find at Hungarian markets, but its promoters say it’s healthy, as long as the rabbit was allowed to exercise and didn’t get fatty. This recipe comes from Konyhaművészet by János Rákóczi.
Ingredients:
1 front half of rabbit
250 grams mixed vegetables
100 grams onion
1 garlic clove
60 grams lard
30 grams flour
150 milliliters sour cream
Half lemon
Half a bay leaf
Salt
Crushed black pepper
Sugar
Method:
“Cut the neck and the breast into small pieces, scald them, then drain the water,” writes Rákóczi. “Heat the sugar in a small amount of lard until it turns yellow, then add one-third of the vegetables and the meat. Add salt and pepper and fry for a few minutes, then add two liters of water. Boil on low heat for 1.5 hours, then drain the water off. Cut the shoulders into small pieces, scald them and rinse with cold water. Cut the rest of the vegetables into short, thick pieces and the onions into fine pieces. In a small amount of lard, wilt them together with the sliced shoulders. Add to the drained rabbit soup and cook until soft. Make a light brown rántás from 20 grams lard and 20 grams flour, add to the rabbit soup, and boil. Add the flavorings and cook 15 pieces of bread dumplings the size of walnuts in the soup. Add sour cream and lemon juice before serving.”
