ReceptnaptárRabbit stew (nyúlpörkölt)
Rabbit is lean, delicate in flavour and easy to digest, and it is especially good as a pörkölt, because the onion and paprika sauce keeps it from drying out. It was once known as a dish of hunting parties and backyard rabbit keeping, and today it is mostly sold at butchers and markets. With mashed potatoes or galuska (small Hungarian dumplings), it makes a lighter yet festive lunch.
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Ingredients
Method
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- Blanch the rabbit: put it in boiling water for 3-4 minutes, then lift it out and rinse with cold water.
- Cut it into proper stew-sized pieces.
- Soften the finely chopped onion in the lard until translucent.
- Take off the heat and stir in the paprika.
- Add the meat and season with salt.
- Pour in water, cover and braise over low heat for 55-65 minutes, stirring often and topping up with water.
- It's done when the meat is tender but not falling apart.
- For the last 10 minutes leave it uncovered so the sauce thickens.
- Serve hot with mashed potatoes or dumplings.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- After scalding the rabbit, rinse it thoroughly, because this removes its characteristic off-taste, especially in older animals.
- Rabbit is a lean meat, so do not braise it over a high heat, and keep the pot covered, or the meat will turn dry and stringy.
- Reduce the sauce at the end without a lid, because the meat cannot take long boiling. As soon as it is ready, take it off the heat.
Frequently asked questions
Where can I buy rabbit?
At a butcher's, at the market, or frozen in larger supermarkets. Thaw frozen rabbit in the fridge, because it loses less juice that way and does not turn dry.
Can I add sour cream?
Yes, 2 dl of sour cream at the end turns it into a paprikás, which is a much softer dish. Mix the sour cream with a tablespoon of flour and thin it with hot sauce before pouring it over the meat.
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