In ingredients, it is similar to rabbit soup, but due to the added fat, offal and rice, it is a stand-alone dish, a stew, in fact, locals call it ”ajmuht”.
RECIPE:
- the front of the rabbit
- head of the rabbit
- offal
- vegetables and spices
- 5 dags of fat or butter
- 5 dag of smoked bacon
- a cup of rice
Carrots and onions cut into rings and fry in fat, add green peas, finely chopped bacon, sliced rabbit meat, head and offal. Drizzle with water, add salt, pepper, garlic and celery. When the dish is half cooked, add the rice to it and cook until done. Take the meat out of the broth, separate it from the bones, cut it and put it back into the pot. Before serving, add finely chopped parsley to the soup to improve the taste. Chives are just as good as parsley. We offer bread as a side dish.
This rabbit stew is an excellent dinner and lunch the day after.
Bon Appetit!
Source: Jana Mlakar Adamič, 2004. Teknilo nam je. Trbovlje: Zasavski muzej Trbovlje
