Prep 55 mins
Cook 1 hr 45 mins
Different dishes with rabbit were traditional in the menu of holiday aristocratic dinners. They were served with a great number of sauces.
- 2 slices bacon, diced
- 1 (3 -3 1/2 lb) rabbit, cut into 4 serving pieces
- 3 carrots
- 1 large onion
- 2 tablespoons unsalted butter
- 1⁄4 teaspoon hot Hungarian paprika
- 1⁄4 teaspoon sweet Hungarian paprika
- 1⁄8 teaspoon ground turmeric
- 1 teaspoon cumin seed
- salt, to taste
- 1⁄2 cup water
- ground pepper
- 1 cup medium grain rice, rinsed and drained
- 2 cups boiling water
- In a large skillet, fry the bacon over medium heat for about 5 minutes. When it has rendered its fat, remove the bacon with a slotted spoon and set aside to drain on paper towels.
- Add the rabbit, a couple of pieces at a time, to the bacon drippings and brown on all sides over medium heat. Transfer the browned pieces as they are done to a plate and keep warm.
- Wipe out the skillet and melt the butter in it over medium heat. Add the carrots and onion, stir well, and cook, until onions are slightly colored, about 10 minutes.
- Stir in the hot and sweet paprikas, turmeric, cumin seeds, and salt and pepper. Then add the ½ cup water. Bring to a boil, reduce heat to medium low, cover, and simmer until the meat is tender, about 25 minutes.
- Pour the rice evenly over the meat, then add the boiling water. Turn the heat up to high, and let the water boil vigorously until most is boiled off, about 15 to 20 minutes.
- Reduce heat to very low, cover the pot tightly and let the pilaf steam until the rice is tender, about 20 to 30 minutes.
- Remove from heat and let stand for about 10 minutes before serving.