Roast rabbit with prunes and turnip puree
A Shishkov recipe. This recipe is an interpretation of a ceremonial dish from the Shopluk region. Because of the presence of two kinds of meat, similar recipes were cooked in the wealthier families, and mainly on holidays.
🍳 Cook: 160 min
Ingredients
| 1 | whole rabbit (about 1.6 kg) |
| 300 g | pork belly |
| 1 с.л. | red pepper (paprika) |
| 100 g | prunes |
| 2 | small white turnips |
| 10 ml | fresh milk |
| 30 g | butter |
| 50 ml | oil |
| 3 | bay leaves |
| — | salt and black pepper |
Instructions
Serves 6. Cook time: 160 min. Difficulty 3/5.
- Carefully debone the rabbit, using a sharp knife to separate the meat from the bones. Spread it out and season with salt, red pepper and a little oil. Fill with the pitted prunes, which we have first soaked briefly in warm water to soften.
- Place it on top of thinly sliced pork belly (you can also use bacon), which we have arranged so that they form a layer the size of the deboned rabbit.
- Roll everything into a roulade, tie it with cooking twine and place it in a greased tray. Bake for an hour and a half at 180° C until the meat is done.
- Meanwhile, cut the turnip into cubes, boil it and drain. Puree with the fresh milk, butter and salt until you get a smooth puree.
- Cut the rabbit roulade into pieces and serve on a base of puree, drizzled with the sauce from the roast.