With Young Rabbit Sauce (Ivica Skrt)
TO SERVE 4 PEOPLE WE NEED: • 1 rabbit, weighing around 1,5 kg • 1 dl of oil • 100 g of carrots • 150 g of shallots • 4 garlic cloves • 1 spring of rosemary • a slice of untreated lemon • 50 g (two slices) of Hamburg bacon • 0,3 dl of white wine • a piece of raw butter (optional) • salt and pepper
Cut the rabbit into smaller pieces. Heat oil in a big enough skillet and sauté the meat. Move the sautéed meat into another skillet. Use the remaining oil to brown roughly chopped shallots, garlic and sliced carrots. Add stock, rabbit meat, lemon and bacon into the sauce. Season with salt and pepper, cover the skillet with a lid and stew until the meat becomes soft. Add stock if needed, and turn the meat around several times while stewing. When the meat is almost done, add a little white wine and, if you like, a piece of raw butter to make the sauce softer. Stew until the dish is ready. We serve the rabbit with boiled Idrijski žlikrofi drizzled with the sauce from the stew.
DIFFICULTY: medium high – high PREPARATION TIME: 2 hours
Note: As demonstrated on the photo, remove the bone from the rabbit's leg, slightly beat the meat with a steak hammer and wrap two slices of Hamburg bacon into the meat. Secure it with a string to get the original shape. Once this is done, follow the recipe above.