Friptura clasica din iepure de camp (Wild rabbit roasted in red wine)

Scroll down for English recipe

Am citit undeva ca primul lucru pe care trebuie sa-l faci cand vrei sa gatesti un iepure este ... sa il vanezi :))) Adevarat. Prin urmare barbatii familiei si-au scos din cufere tolbele si pustile si au plecat la vanatoare (organizata, bineinteles!). Dupa o zi intrega de alergat (a se citi distractie, shpritzuri si voie buna) au venit acasa cu prada. Asta se intampla acum o saptamana.

Vanatul, inainte de a fi gatit, are nevoie de putina pregatire. In linii mari ea arata asa:

• Mai intai se scot toate intestinele imediat dupa ce a fost adus acasa, dar nu se scoate blana. Se lasa cam 3 zile afara, la rece, agatat cu capul in jos, la fezandat.
• Se da jos blana si se taie in bucati - capul nu se foloseste
• Se pune iepurila intr-un castron nu prea mare in bait si se tine 2 zile
• Abia acum e bun de pus in cuptor
•  

 Si acum pe larg

 Ingrediente

Baitul:

• 1 morcov mare, taiat felii
• 1 bucata telina taiata felii
• 1 capatana de usturoi, taiata bucati
• 1 crenguta de rozmarin
• cateva boabe de piper
• 1 ceapa taiata in patru
• vin rosu cat sa cuprinda carnea (cam 750 ml)

 Friptura

• 1 iepure, tinut la bait
• 2 capatani usturoi, curatate
• 150 g slaninuta, taiata bucatele
• 1 pahar de apa
• sare dupa gust
• 500 ml zeama strecurata de bait

Cum se face:

• Pune iepurele taiat in bucati intr-un castron si adauga toate ingredientele de bait. Acopera si lasa in frigider 2 zile
• Incalzeste cuptorul la 190 C.
• Strecoara baitul si pastreaza zeama.
• Pune carnea intr-o tava si cresteaza fiecare bucata in cateva locuri. In fiecare crestatura pune o bucata de slaninuta si un catel de usturoi. Sareaza usor si pune un pahar de apa. 

•  Pune la cuptor 60 minute, pana carnea se inmoaie 
•  Pune in tava 300 ml din zeama de bait si lasa la cuptor pana ce carnea este moale cand o intepi cu furculita. 

• Pastreaza restul de zeama de bait ca sa o folosesti cand reincalzesti friptura.
• Serveste friptura cu garnitura de cartofi natur si sosul format in tava.

English version

I read somewhere that the first thing you should do when you want to cook a rabbit is ... to hunt it :))) True. Therefore our family men took their rifles and went to hunting (organized, of course!). After a day of running (read: fun and good wine) they came home with the catch: some rabbits. That was a week ago.

Wild rabbit, before being cooked, needs little preparation. Roughly it looks like this:

    * First, remove all the intestines after being brought home, but do not remove the skin. Keep the rabbit  about three days outside in the cold, hanging upside down.
    * Bring down the skin and cut it into pieces - the head is not used
    * Place the meat in a bowl, and keep in a marinade for 2 days
    * Only now it's good to put in the oven

 And now the recipe

 Ingredients

 
Marinade:

    * 1 large carrot, sliced
    * 1 piece of celery, sliced
    * 1 garlic heads, cut pieces
    * 1 sprig of rosemary
    * A few peppercorns
    * 1 onion, cut into four
    *  red wine (about 750 ml) to just cover the meat

 For the roast

    * 1 rabbit, kept in marinade
    * 2 garlic heads, peeled
    * 150 g bacon, diced
    * 1 cup water
    * Salt to taste
    * 500 ml of strained marinade

 
How To:

    * Put the rabbit cut into pieces in a bowl and add all the ingredients of marinade. Cover and leave in refrigerator 2 days
    * Preheat oven to 190 C.
    * Strain the marinade and keep the broth.
    * Put the meat in a pan and cut each piece in several places. In each cut put  one piece of bacon and a garlic clove. Salt slightly and put a glass of water.
    * Put in oven 60 minutes, until meat is tender
    * Pour over it 300 ml of reserved broth and leave in oven until meat is tender when pierced with a fork.
    * Keep the rest of the broth to use when you reheat the steak.
    * Serve steak with boiled potatoes and gravy formed in pan.