Rabbit with Bulgur
2 hours Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Rabbit with bulgur – a recipe for cooking of rabbit smeared with green adjika and bulgur. This recipe is somewhat reminiscent of pilaf, only bulgur is used in place of rice. And in place of the usual lamb or beef, rabbit meat is used. Green adjika always works very well with meat, and with any meat, and at the same time you do not need to puzzle over which spices to use. Adjika has everything you need for meat and spices, and herbs. But you should not forget that adjika is cooked with a lot of salt, so this must be taken into account when cooking.
Recipe Ingredients
Cooking Recipe
Rabbit with bulgur recipe is very simple. First you need to prepare the rabbit by cutting it into large pieces.
Immediately prepare the rest of the products, chop the garlic and onions finely. Wash the parsley and chop finely too.
Green adjika is a lifesaver, you don't need to be smart with spices, it contains everything spices, salt, and herbs. Coat the pieces of rabbit with green adjika and put in a roasting pan with heated vegetable oil. Fry the rabbit until golden brown.
Next, add the garlic to the rabbit, mix and add chopped onion after a minute. Stir again and add sour cream after another minute.
Mix everything again, pour in water so that it covers the pieces of meat, cover and simmer over high heat until the liquid boils. When the water boils, reduce the heat to a minimum and continue to simmer the rabbit for 2 hours.
After the time has elapsed, add bulgur to the rabbit, mix and cook for another 20-30 minutes or until the bulgur is fully cooked. Put the finished rabbit with bulgur onto a platter, sprinkle with parsley and serve hot.