County Csik Hare Or Rabbit Stew Recipe
Ingredients
2 hare or rabbit legs
2 shoulders
1 oz. bacon
1 1/2 oz. lard
5 oz. onions
Salt
Pepper
1 1/2 oz. savory
1 oz. tomato puree
1 1/2 gill. sour cream
1 oz. flour
Half a lemon
2 tbsp. white wine
Directions
Remove the membranes from the meat of the hare or rabbit, slice into 1/4 inch strips and wash.
Fry bacon, chopped to strips, in lard, then strain off lard and put bacon aside.
Fry chopped onion in lard, then mix in tomato puree and dilute with white wine.
Bring to boil.
Add meat, salt and season with savory and pepper, allow to simmer till liquid evaporates, and fry in its own fat: then add some water and stew.
When it becomes tender, add the fried bacon and the sour cream mixed with flour: squeeze in lemon juice and allow the whole to boil for some mins.
Maize porridge or steamed rice is served as garnishing.
Fry bacon, chopped to strips, in lard, then strain off lard and put bacon aside.
Fry chopped onion in lard, then mix in tomato puree and dilute with white wine.
Bring to boil.
Add meat, salt and season with savory and pepper, allow to simmer till liquid evaporates, and fry in its own fat: then add some water and stew.
When it becomes tender, add the fried bacon and the sour cream mixed with flour: squeeze in lemon juice and allow the whole to boil for some mins.
Maize porridge or steamed rice is served as garnishing.
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