Rabbit in a cauldron: a simple recipe for home cooking

Ingredients (for 4-5 servings):

• Rabbit - 1 pc. (approximately 1.3-1.6 kg)
• Onions - 3 large heads
• Carrots - 2 pcs.
• Potatoes - 6-8 medium tubers
• Garlic - 5-6 cloves
• Vegetable oil (sunflower or olive) - 3-4 tbsp.
• Water or meat broth - 350-400 ml
• Salt - to taste (usually 1.5-2 tsp.)
• Ground black pepper - 1/2 tbsp. tsp.
• Bay leaf - 2 pcs.
• Optional: a little paprika, dried herbs (thyme, oregano, dill), greens for serving.

Preparing the ingredients:

Rinse the rabbit and pat dry with paper towels. Cut the carcass into portions (about 8-10 pieces).
If the meat is young, you can cook it right away. If it's an adult rabbit, soak it in water with 1 teaspoon of vinegar or lemon juice for 1-2 hours to remove any odor and tenderize the meat.

Vegetables.

• Cut the onion into half rings.
• Cut the carrots into circles or sticks.
• Cut the potatoes into large cubes or wedges.
• Chop the garlic finely (you can add some at the end for flavor).

Cooking Rabbit in a Cauldron

Step 1. Frying the Meat

1. Heat the vegetable oil in a cauldron.
2. Add the rabbit pieces, lightly salt, and fry over medium heat until Golden brown on all sides (approximately 10-12 minutes).
3. When the meat is browned, remove it to a plate - this will preserve the juiciness.

Step 2. Vegetable base

1. In the same oil, fry the onion until soft.
2. Add the carrots, stir, and fry for another 5-7 minutes until lightly golden.
3. Return the rabbit to the cauldron.

Step 3. Braising

1. Add salt, pepper, bay leaf, and, if desired, a little paprika or dried herbs.
2. Pour in water or broth until the liquid almost covers the meat.
3. Cover and simmer over low heat for 40-50 minutes.

Important: Don't open the lid frequently to prevent steam from escaping—it's what tenderizes the meat.

Step 4. Adding the Potatoes

1. After simmering, add the potatoes to the cauldron.
2. If there's little liquid, add a little hot water (roughly up to the level of the potatoes).
3. Add a little salt (the potatoes "absorb" the salt).
4. Cook, covered, for another 30-40 minutes, until the potatoes are completely tender and the meat is tender. Very tender.

Step 5. Finishing Touches

1. Add the chopped garlic 5-10 minutes before it's done.
2. Stir, taste for salt, and add more if needed.
3. After turning off the heat, leave the dish, covered, for 10 minutes to allow the flavors to meld.