Buckwheat Porridge with Rabbit Meat
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Rabbit - 10.6 oz
- Onion - 1 head
- Carrot - 1 piece
- Parsley - 1 piece
- Vegetable Oil - 1 fl oz
- Sour Cream - 2.6 oz
- Herbes de Provence - 1 teaspoon
- Bay leaf - to taste
- Butter - 1.8 oz
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the buckwheat and toast it in a dry skillet.
Step 10
Top with pieces of rabbit meat and sautéed vegetables, drizzle with the sauce formed during simmering, and garnish with parsley sprigs.
Step 2
Transfer the buckwheat to an aluminum pot, pour in 2.5 cups of boiling water, and cook over low heat for 5–7 minutes until the buckwheat absorbs the water.
Step 3
Place the pot with the porridge in a preheated oven and cook for another 15–20 minutes.
Step 4
Rinse the rabbit meat and cut it into small pieces.
Step 5
Peel, wash, and finely dice the onion.
Step 6
Peel, wash, and cut the carrot and parsley root into thin strips.
Step 7
Sauté the prepared vegetables in heated vegetable oil, add the rabbit meat, season with salt and pepper, and fry while stirring for 5–7 minutes.
Step 8
Then pour 150 ml of water into the skillet, add the bay leaf, sour cream, and simmer covered over low heat, adding the herbes de Provence a few minutes before it’s ready.
Step 9
Season the porridge with salt, stir in the butter, and serve in individual plates.
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