Rabbit roast

Wash the rabbit carcass in cold water and dry with paper towels. Next, cut the rabbit at the joints, and the meat itself into medium pieces.

In a small container, mix salt, ground black pepper and paprika together. Then carefully rub the rabbit meat with this spice mixture and put it in a bowl. Pour in the same vegetable oil without a pronounced smell (sunflower, olive, linseed) and mix the rabbit pieces well together. Leave the meat to marinate for about an hour.

Turn the oven on 180 degrees Celsius for preheating.

Prepare the vegetables for the roast. Peel the potatoes, rinse and cut into slices. Carrots and onions are also cleaned and rinsed. Cut the carrot into strips, and the onion into thin half-rings.

Put a piece of butter in a frying pan and melt it. Next, fry the rabbit pieces on all sides over medium heat until golden brown and transfer it to a plate. Next, fry the potatoes first in the same oil, then the carrots. You do not need to fry the vegetables until they are fully cooked, it is enough to fry them until a crisp brown crust. In the future, they will be cooked in the oven. Fry the onion until transparent.

In a heat-resistant dish (cast iron, glass), collect all the products for the roast. Fried rabbit meat, potatoes, carrots and onions put in layers in a bowl.

Peel the garlic and pass it through a press and mix it with sour cream. It is best to take sour cream with a fat content of 20% or more. Also add a little more salt, pepper and a mixture of Italian herbs. Mix all the ingredients well and dilute the resulting mass with warm water. Pour the resulting mixture over the rabbit and vegetables.

Put the roast in a preheated oven to bake for one and a half to two hours until fully cooked, that is, until the meat and potatoes are soft.

Serve the dish hot immediately on the table.

Bon appetit!