Guevecte Tavsanyahnisi, Rabbit Casserole

500 ml beef broth

25 ml vinegar

1 small bay leaf spice

0.5 teaspoon ground black pepper 0.5 teaspoon paprika powder

0.5 teaspoon dried thyme salt

Muslim Turks do not serve much furred game, because the animals are not killed according to the religious rules. Nevertheless, rabbits and hares respectively are the favorite prey of passionate hunters. This ragout could also be prepared in small earthen cooking pots, each holding one unit.

Carve the rabbit into four pieces and soak in water and vinegar for 24 hours. Then rinse and pat dry.

Melt the fat in a pan and roast the rabbit pieces in it for ten minutes, turning occasionally, until the juices have reduced. Add the onions and garlic and roast for another ten minutes, add the tomato puree and continue to roast for two minutes while stirring, then add the parsley. Pour the beef broth and vinegar, add the spices, put the lid on and simmer on a very low heat for about 120 minutes until the meat is tender.

Bring it to the table hot in the Reindl (guevec). This rabbit dish is traditionally served with couscous.

Tip: Always use aromatic spices to refine your dishes!

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