Rabbit Maltese Style

Состав / Ингредиенты:

• Rabbit carcass 1 Piece
• Flour 5 Tablespoons
• Vegetable oil 4 Tablespoons
• Potato 4 Pieces
• Onion 2 Pieces
• Carrot 4 Pieces
• Bell pepper 4 Pieces
• White dry wine 1 Cup
• 20% cream 0.5 Cup
• Garlic 2 Cloves
• Bay leaves 4 Pieces
• Black peppercorns 8 Pieces
• Allspice peppercorns 4 Pieces
• Clove bud 1 Piece
• Dried rosemary 1 Pinch
• Cumin 1 Pinch
• Bunch of parsley 1 Bunch
• Salt - To taste

	Sift the flour with 1 teaspoon of salt. Rinse the rabbit thoroughly, dry it, and cut into 6-8 serving pieces. Dredge the prepared pieces in flour.
	Heat 2 tablespoons of vegetable oil in a pan. Sear the rabbit pieces for 4 minutes on each side.
	Transfer the sautéed rabbit into a thick-bottomed pot (no need to wash the pan). Add the wine, bay leaves, black and allspice pepper, cloves, rosemary, and cumin. Cover with a lid and simmer on low heat for one and a half hours, occasionally turning the pieces.
	Pour in the cream, cover again, and cook for another 10 minutes.
	Chop the potatoes, onions, and carrots coarsely. Cut the bell peppers into quarters, removing the seeds. Heat the remaining vegetable oil in the pan and fry the potatoes for 15 minutes. Then add the carrots, bell peppers, and onions, cooking for another 3 minutes.
	Remove the rabbit from the pot using a slotted spoon, wrap in foil, and keep warm. Wash the parsley, dry it, and chop it. Add the vegetables and chopped herbs to the sauce remaining in the pot and simmer covered for 25 minutes. Return the rabbit pieces to the pot, mix, and heat to the desired temperature.