Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Bacon | 1 slice cooked (8g) | 43 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Back and hind legs of one rabbit,
- salt,
- bacon,
- garlic,
- lard,
- 1 tablespoon vinegar
Directions
After taking the meat out of the marinade, wash with cold water, rub with salt and let sit for approx. 1 hour.
Then dry and interlard with pieces of bacon and garlic cloves.
Grease a pan with lard, set the meat inside, pour 1/2 cup water, add a little salt and a tablespoon of vinegar or better yet 1/2 cup wine.
Place 1 tablespoon lard over the meat and roast at medium heat, taking care to baste every 10-15 minutes with the pan drippings.
When ready, slice, arrange on the platter and pour the pan dripping over the meat.
If there is too little sauce, after the meat is removed, add 2 tablespoons of water and let come to a boil on top of the range.
The sauce may be served separately in a gravy boat.
Serve the meat with beet salad.
Category:Romanian Recipes
Category:Romanian Meat Dishes