Friptura Clasica Din Iepure De Camp (wild Rabbit Roast In Red Wine)
articol scris de Brindusa blog brindusascheaua.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
Scroll down for English recipe
Am citit undeva ca primul lucru pe care trebuie sa-l faci cand vrei sa gatesti un iepure este ... sa il vanezi :))) Adevarat. Prin urmare barbatii familiei si-au scos din cufere tolbele si pustile si au plecat la vanatoare (organizata, bineinteles!). Dupa o zi intrega de alergat (a se citi distractie, shpritzuri si voie buna) au venit acasa cu prada. Asta se intampla acum o saptamana.
Vanatul, inainte de a fi gatit, are nevoie de putina pregatire. In linii mari ea arata asa:
- Mai intai se scot toate intestinele imediat dupa ce a fost adus acasa, dar nu se scoate blana. Se lasa cam 3 zile afara, la rece, agatat cu capul in jos, la fezandat.
- Se da jos blana si se taie in bucati - capul nu se foloseste
- Se pune iepurila intr-un castron nu prea mare in bait si se tine 2 zile
- Abia acum e bun de pus in cuptor
Ingrediente
Baitul:
- 1 morcov mare, taiat felii
- 1 bucata telina taiata felii
- 1 capatana de usturoi, taiata bucati
- 1 crenguta de rozmarin
- cateva boabe de piper
- 1 ceapa taiata in patru
- vin rosu cat sa cuprinda carnea (cam 750 ml)
- 1 iepure, tinut la bait
- 2 capatani usturoi, curatate
- 150 g slaninuta, taiata bucatele
- 1 pahar de apa
- sare dupa gust
- 500 ml zeama strecurata de bait
Cum se face:
- Pune iepurele taiat in bucati intr-un castron si adauga toate ingredientele de bait. Acopera si lasa in frigider 2 zile
- Incalzeste cuptorul la 190 C.
- Strecoara baitul si pastreaza zeama.
- Pune carnea intr-o tava si cresteaza fiecare bucata in cateva locuri. In fiecare crestatura pune o bucata de slaninuta si un catel de usturoi. Sareaza usor si pune un pahar de apa.
- Pune la cuptor 60 minute, pana carnea se inmoaie
- Pune in tava 300 ml din zeama de bait si lasa la cuptor pana ce carnea este moale cand o intepi cu furculita.
- Pastreaza restul de zeama de bait ca sa o folosesti cand reincalzesti friptura.
- Serveste friptura cu garnitura de cartofi natur si sosul format in tava.
English version
Wild rabbit, before being cooked, needs little preparation. Roughly it looks like this:
* First, remove all the intestines after being brought home, but do not remove the skin. Keep the rabbit about three days outside in the cold, hanging upside down.
* Bring down the skin and cut it into pieces - the head is not used
* Place the meat in a bowl, and keep in a marinade for 2 days
* Only now it's good to put in the oven
And now the recipe
Ingredients
Marinade:
* 1 large carrot, sliced
* 1 piece of celery, sliced
* 1 garlic heads, cut pieces
* 1 sprig of rosemary
* A few peppercorns
* 1 onion, cut into four
* red wine (about 750 ml)to just cover the meat
For the roast
* 1 rabbit bait kept
* Belly 2 garlic, peeled
* 150 g bacon, diced
* 1 cup water
* Salt to taste
* 500 ml of strained juice stain
How To:
* Put the rabbit cut into pieces in a bowl and add all the ingredients of marinade. Cover and leave in refrigerator 2 days
* Preheat oven to 190 C.
* Strain the marinade and keep the broth.
* Put the meat in a pan and cut each piece in several places. In each cut put one piece of bacon and a garlic clove. Salt slightly and put a glass of water.
* Put in oven 60 minutes, until meat is tender
* Pour over it 300 ml of reserved broth and leave in oven until meat is tender when pierced with a fork.
* Keep the rest of the broth to use when you reheat the steak.
* Serve steak with boiled potatoes and gravy formed in pan.
