Rabbit goulash

Ingredients for Cooking Rabbit Goulash

  1. Rabbit carcass 1 pc.
  2. Onions 2-3 pcs.
  3. Flour 1 table. a spoon
  4. Salt to taste
  5. Garlic 3-4 cloves
  6. Tomato paste 2-3 table. spoons
  7. Paprika to taste
  8. Rosemary to taste
  9. Ground black pepper to taste
  10. Cooking oil to taste
  11. Water 2 cups
  • Main Ingredients
  • Serving 2 servings


Deep Dish, Stove, High Wall Pan

Cooking rabbit goulash:

Step 1: Process rabbit meat.

The carcass must be washed, and cut the meat from the bones. Processed meat should be soaked in cool water for a day. Water needs to be changed periodically. Here, the opinions on cooking are slightly divided, some believe that only wild rabbits (hunted, for example) should be soaked, and domestic rabbits are not necessary. Someone believes that it is necessary to soak the carcasses of male rabbits, as they have a more specific smell than females. And someone is of the opinion that the meat of old rabbits must be soaked, and young ones can be cooked right away. But we will not think about this, but just in case we will let the meat lie down in cool water.

Step 2: Fry the meat with onions and garlic.

Dry the soaked meat with a paper towel and cut into medium pieces. First, fry chopped onions and finely chopped garlic in a hot pan with a small amount of oil. When they become light brown, add meat, salt, pepper, season with paprika and rosemary. Fry the meat for 10-15 minutes.

Step 3: Cook the rabbit goulash.

To the fried meat, add a glass and a half or two of water, tomato paste, pour the flour and mix well. Reduce the heat, cover the pan with a lid and let the meat stew a little. Be sure to add 4-5 leaves of bay leaf. Stew meat for one hour until cooked.

Step 4: Serve the finished rabbit goulash.

So, a delicious and dietary dish is ready, it remains only to make it chopped herbs and serve. For goulash, you can cut a salad of fresh vegetables and make an additional unpretentious side dish. Enjoy your meal!

Recipe Tips:

- - Tomato paste can be replaced with sour cream, you get a different shade of taste, not inferior to tomato.

- - When the rabbit is soaked in water, you can add a little vinegar (apple or wine).

- - Soak the rabbit carcass better in running water. Water makes meat less stiff.

- - You can experiment with spices. But the “obligatory” spices - salt, black pepper and bay leaf - must always be present in the dish.