Friday, May 9, 2008

Kepta Kiðkiena (Baked Rabbit)

  • 1 k (2 lbs) rabbit meat, cut into medium pieces
  • 200 g (3/4 cup) bacon, sliced
  • 50 g (4 tablespoons) butter
  • 1/2 cup bread crumbs; 1 cup sour cream
  • 2 tablespoons vegetable oil
  • seasonings, pepper, 10 juniper berries, 1 teaspoon caraway seed, salt
  • 4 cups water
  • 1 cup vinegar
  • 1 teaspoon sugar
  • bay leaves, salt and pepper to taste
  • Cook marinade, cool and soak rabbit pieces 24-48 hours, refrigerate.
  • Remove rabbit from marinade, blot dry, lard pieces with bacon slices, rub pieces with oil and ground seasonings.
  • Layer remaining bacon on bottom of roaster, place rabbit pieces on top, pour 1/2 cup of marinade and bake in preheated oven at 350F/180C, basting with pan juices until rabbit is soft.
  • Serve baked rabbit pieces covered with bread crumbs and sprinkled with melted butter.
  • A sauce made with pan juices and sour cream is served together and mashed potatoes and stewed beets.

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