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 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.
Step 10
Top with pieces of rabbit meat and sautéed vegetables, drizzle with the sauce formed during simmering, and garnish with parsley sprigs.
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