Rabbit broth with liver dripping and Vegetable Recipes

Strong rabbit broth made with simmered rabbit leftovers (leave the back, front and hind runs for another dish), root Vegetable Recipes and spices, served set with pieces of rabbit meat, especially steamed Vegetable Recipes, frozen peas and a drizzle of liver, breadcrumbs, egg and spices.

Ingredients:

1 piece of rabbit (ideally home-raised) 7 pcs of black peppercorns 5 pcs of allspice balls 1 pc onions 1 pc root parsley 1 pc carrots 1/4 pcs celery 2 tsp salt 2 l water Inserts and topping for soup: rabbit liver 3 pieces small carrots 1 piece larger clove of garlic 1 pc piece of celery 1 piece of eggplant 1/2 cup frozen peas 1 tsp dried marjoram

/tr>

1 tablespoon softened butter breadcrumbs pepper salt Other: chopped parsley or chives for garnish

Procedure:

1. Carve the rabbit, leaving the back, front and hind legs for the cuttings, put the rest, including the head (if it has one), in a pot, add the other ingredients and cover with cold water about 2 litres
2. Boil in the pot until tender, collecting the foam (at first) during the boiling process (if you use a pressure cooker, you will eliminate the noise and also significantly reduce the cooking time)
3. Peel and cut the Vegetable Recipes into chips, cook them in salted water, then drain them in a sieve
4. Return the Vegetable Recipes to the pot and add the broth, which we strain through a sieve
5. Slice the rabbit meat and put it in the pot, add the peas as well
6. Scrape the liver with a sharp knife, add the eggs, breadcrumbs, salt (very carefully), pepper and marjoram and the grated garlic, mix until semi-soft and pour it through a sieve into the soup
7.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová