Заек по манастирски (Classic Monastery Rabbit)
Традиционно ястие · Bulgarian
A traditional Bulgarian dish featuring tender rabbit slow-cooked with aromatic vegetables, herbs, and often wine, resulting in a rich and flavorful stew.
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Съставки
- Rabbit, cut into pieces1.5 kg
- Onions, chopped2 large
- Carrots, sliced3 medium
- Garlic, minced4 cloves
- Dry red wine250 ml
- Tomato paste2 tbsp
- Bay leaves2
- Thyme1 tsp
- Rosemary1 tsp
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water or brothas needed
Стъпки
- 1
Season rabbit pieces with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides. Remove and set aside.
- 3
Add chopped onions and sliced carrots to the pot. Sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in tomato paste and cook for another minute.
- 6
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- 7
Return the rabbit pieces to the pot. Add bay leaves, thyme, and rosemary.
- 8
Add enough water or broth to almost cover the rabbit. Bring to a simmer.
- 9
Cover the pot, reduce heat to low, and simmer gently for 2-2.5 hours, or until the rabbit is very tender. Add more liquid if needed.
- 10
Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot.
