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Country rabbit in the Afghan cauldron. Mundane cooking dishes that can brighten any holiday table.

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When you live in the countryside, there is something prepared in the usual, which is considered a delicacy for the Muscovites. Neighbors are grown and traditional: chickens and ducks, geese and rabbits. And sometimes because the hunting perepadet kabanyatina or a good piece of elk.

At this time we decided to cook a rabbit. Cabana do next weekend.

We had an occasion to try to "boil a pot," to cook rabbit.

The Afghan cauldron I have already published article. Here in Kazan and we decided to make a rabbit.

Rabbit cut into portions.

Salt, the salt is absorbed into the meat, i.e., it is necessary to wipe each piece with salt.

If the salt remains on the surface of the pieces, the meat can be dry.

Onions cut into rings, stir, add the oregano, pour mineral water and leave for 3 hours.

At the bottom of the cauldron lay coriander (cilantro pad), then - the rabbit pieces, put a little onion.

Pour a glass of water

Close the cover of the cauldron and set on fire.

Preparing 3 h.

We often cooked rabbit (recipe "Rabbit on the green pillow

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"), But to be honest, too much trouble, and a large number of containers used.

There is nothing to compare with rabbit cooked in a cauldron, and the traditional way.

In Afghan cauldron of rabbit meat turned out very juicy and tastes slightly transformed, that is not immediately guessed from what cooked this dish.

Serve rabbit with anything, in our case it was stewed.

My recipe "Rabbit in the Afghan cauldron"

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