Marinated rabbit cooked in a pot

MARINATED RABBIT COOKED IN A POT

Meat

Ingredients

1 rabbit of about 1.5 kg

4 dried onions chopped

6 cloves garlic

Salt, oregano, ground black pepper, ground cumin

2 bay leaves

I cup wine

200 ml olive oil

Mashed potatoes

Ingredients

1.5 kg potatoes

200 g. whipping cream 35% fat

Salt to taste

60 g. butter or margarine

Beets puree

4 beets bulbs

Salt to taste

3 tablespoons olive oil

3 tbsp boiling potato broth

1 tablespoon balsamic vinegar

3 cloves garlic

Instructions

Rabbit

Ask the butcher to cut the rabbit into 12 portions.

Wash them thoroughly and put them in a bowl.

Pour over the meat salt, pepper and cumin.

Clean the onions and garlic and chop them in a food processor.

Anoint the meat with oil. Add grated garlic and onions
mix all well.

Put in the meat the bay leaves and the wine.
Cover the bowl with plastic wrap and put it in the refrigerator overnight.

The next morning put the meat and its marinade in a nonstick pot with ceramic bottom.

Put the pot over very low heat.

Let the meat to release it fluids simmering for 5-6 minutes.

After this time increase the heat to medium.

Watch the meat and stir it every five minutes.

Let the meat simmer as long as it is necessary to soften well. (1.5 hour aproximately)

Check occasionally its broth so it won’t dry.

When you see that has softened completely, increase the heat to crisp it.

Do not leave the food unattended. Watch it constantly and remove the pieces of meat that are crisp.

Mashed potatoes

Peel the potatoes.

Rinse them and cut them into smaller pieces.

Put water in a pot and put it over high heat.

Once the water starts boiling, put some salt in it.

Pour the potatoes in the pot and let them cook.

Remove the potatoes from the pot and let them to cool.

Keep the potato broth because you will probably need some of it to make the puree.

Put the potatoes in food processor.

Pour into it the cream, the butter, some salt and a few tablespoons of boiling broth from the potatoes.

Beets puree

Pluck the leaves and the roots from the beets bulbs.

Rinse them thoroughly.

Put the bulbs side by side. They take the shape of a cylinder.

Measure the length of that cylinder.

Cut a piece of aluminum foil 30 cm longer than the length of the cylinder.

Put the bulbs in the middle of the foil one beside the other.

Fold the top piece of aluminum foil and cover the beets with it.

Bring the bottom piece of aluminum foil and cover the beets again.

This way you create a cylinder open in both ends.

Fold the foil on both ends and close completely the folder of the beets.

Put the cylinder which is covered with foil on the middle rack of the oven.

Just beneath the folder put a pan with water to prevent dehydration of the beets.

Bake at 200 degrees Celsius about one hour or longer.

Nail a knife in a bulb to see if it has softened.

If they are soft, remove them from the oven and let them to cool.

Press gently with your fingers the skin of the bulbs and it peels immediately.

Put in a food processor the olive oil, the water from the potatoes, the garlic, the  balsamic vinegar and smite all for a while.

Mince the beets. Put them in the food processor and smite again.

Assembling the dish

Put in the center of the dish mashed potatoes.

Over the puree put a few pieces of rabbit.

Fill a piping bag with potato puree, Make various shapes with the puree and decorate the dish.

Use the beets pure to decorate further the dish.

The meat flavor is very strong and thus fits well with the mashed potato that has a mild flavor.