For the preparation you will need:
- young rabbit – 1 carcass
- ground black pepper – 12 tsp.
- bay leaf – 3 leaves
- salt (per 1 kg of meat) – 25 g.
Let's start preparing the stew step by step with photos:
1. Soak the rabbit carcass in water for 12 hours. Change the water 2-3 times until the meat is clean. Innards: lungs, liver, heart and kidneys are not used. You can prepare other dishes from them. Their presence will affect the shelf life of the preservation.
2. Use a paper towel to remove excess liquid from the carcass. Then we cut it into medium pieces.
3. Place the pieces into a deep pan or cup. Sprinkle with pepper and salt, add bay leaves. Mix the meat thoroughly with your hands so that it is evenly saturated with spices. Leave to marinate for 30-35 minutes.
4.While the rabbit is marinating, prepare clean jars and iron lids. We sterilize the jars over steam, boil the lids in water for 3 minutes.
5. After half an hour, place the prepared meat in jars, leaving 1.5 cm to the top. This way, the liquid will not overflow through the neck of the jar when boiling. Cover the top with lids.
6. Place the workpiece in a cold oven, set the temperature to 180 degrees and only then turn it on, otherwise the glass may burst. After the juice boils, keep liter jars in the oven for 1.5 hours, half-liter jars for 1 hour.
7. When the time is up, remove the hot jars from the oven and tighten the lids with a seaming wrench. Turn upside down to make sure the jars are sealed tightly.
8. Return the slightly cooled preservation to its normal position. When it has cooled completely, put it in a cool place for storage.
Stewed young rabbit, prepared with your own hands, is much healthier and tastier than a store-bought product. Its taste is not inferior to freshly cooked meat.
