http___www.kuhaona.com_2017_06_kunic-u-bijelom-vinu__1.xml
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As an ingredient, rabbit has been appreciated in the Mediterranean area ever since the Ancient Rome period. Its neutral taste allows for numerous combinations of victuals. In this coastal recipe, rabbit is sautéd on bacon and root vegetables, abundantly poured with wine. Serve it with boiled potato, and round up its aroma with fresh basil. Ingredients 1.4 kg (50 oz) rabbit salt pepper 2 onions 200 g (7 oz) smoked bacon 3 carrots 1 parsley root 100 (3.4 fl oz) ml oil 2 cloves garlic parsley leaf 500 ml (17 fl oz) white wine nutmeg basil Preparation Cut the rabbit to smaller pieces, add salt and pepper. Cube onion and bacon. Peel the carrot and parsley and grate finely. Fry the pieces of meat on all sides on heated oil in a deep dish and then remove them onto a plate. Fry onion and bacon on the same grease. Then add grated carrot and parsley, pressed garlic and chopped parsley leaf. Pour with the half of the wine and boil briefly. Return the meat and pour the rest of the wine and about 300 ml (10 fl oz) of warm water. Add grated nutmeg and sauté on moderate fire for about 40 minutes or until the meat softens. Near the end of cooking add chopped basil. Serving Serve the rabbit with boiled potatoes. Preparation time 2 hours
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Kunić se kao namirnica na području Mediterana osobito cijeni još iz doba starih Rimljana. Njegov neutralni okus omogućava brojne kombinacije namirnica. Tako u ovom receptu iz priobalnog dijela Hrvatske kunić se pirja na podlozi od slanine i korjenastog povrća izdašno zalijevanog bijelim vinom. Poslužite ga uz kuhani krumpir, a okus mu zaokružite dodatkom svježe narezanog bosiljka. Sastojci 1,4 kg kunića sol, papar 2 glavice luka 200 g dimljene slanine 3 mrkve 1 peršin korijen 100 ml ulja 2 češnja češnjaka peršinov list 500 ml bijelog vina muškatni oraščić bosiljak Priprema Kunića narežite na manje komade, posolite i popaprite. Luk i slaninu narežite na kockice. Mrkvu i peršin ogulite i sitno naribajte. U dubljoj posudi na zagrijanom ulju popecite komade mesa sa svih strana, pa ih izvadite na tanjur. Na istoj masnoći popecite luk i slaninu. Zatim dodajte sitno naribanu mrkvu i peršin, protisnuti češnjak i sitno nasjeckan list peršina. Zalijte s polovicom količine vina i kratko prokuhajte. Zatim vratite meso pa prelijte ostatkom vina i oko 300 ml tople vode. Dodajte naribanog muškatnog oraščića pa pirjajte na umjerenoj vatri oko 40-ak minuta ili dok meso ne omekša. Pred kraj kuhanja dodajte narezani bosiljak. Posluživanje Kunića poslužite uz kuhani krumpir. Vrijeme pripreme 2 sata