Fried rabbit

FRIED RABBIT

Ingredients

1 rabbit 1.5-2 kg

Salt and pepper to taste

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon black pepper grains

1 tablespoon coriander grains

2 allspice berries

The juice of 2 large lemons

1 cup oil for frying

100 ml white wine

1 cup boiling water

Lemon tree leaves for fragrance

Instructions

Cut the rabbit in 13 pieces.

4 pieces from the legs, 8 pieces from the body and 1 piece the head of the animal.

Wash the rabbit to make the blood that is smeared on the meat pieces to leave them.

Remove the fat you see accumulated in different parts of the body.

Toss the lung of the animal.

Add salt, pepper and lemon juice to the meat and stir.

Leave the pieces of the meat 15 min in the lemon juice to get flavor.

Lightly flour each piece of meat. Shake it gently to drop the excessive flour.

Place a large and deep pan over high heat.

Pour in the oil and wait to warm up.

Put in the pan floured rabbit pieces adjacent to one another.

Let the meat cook from one side and then turn it to the other side.

The meat takes a golden brown color around.

Once the meat is browned, reduce the heat to medium.

Constantly watch the meat and stir to prevent sticking.

Pour the wine in the pan.

Let the meat simmer.

Keep watching the meet pieces and when they are cooked from one side turn them to the other.

You are trying to cook the meat evenly on all sides.

Put in the pan the cumin, the ground coriander, the grains of coriander and black pepper.

Pour the water in the pan and let the meat boil.

Stir frequently.

When the water is absorbed you should be cautious because the meat catches easily.

You should stand constantly over the pan to watch and turn the meat if necessary.

When the rabbit is soft and tender take it off with a big fork.

 Put the rabbit in a colander to drain the excessive oil.

Cut some leaves from a lemon tree.

Thoroughly wash the lemon tree leaves and wipe them with paper towel.

Streak a platter with lemon leaves and put the rabbit over them.

Among the pieces put a few lemon leaves.

Cover the dish with foil and over the foil put a fluffy towel to keep warm the meat. 

The rabbit is served with fries and salad.