Rabbit in White Sauce
This was the food of my childhood - every Sunday at my grandmother's house this rabbit ciulama was prepared. You can imagine how happy I was when I found rabbit at Auchan. I carried it home like a priceless trophy, wouldn't let it out of my arms. And then I made the ciulama and it was just as good as I remembered.
Ingredients
1/2 rabbit (approx 500g)
4 tablespoons oil
100g butter
3 heaping tablespoons flour
300ml hot milk
salt, pepper
Servings: 3
How to prepare rabbit in white sauce
- Cut the rabbit into large pieces and brown them in oil on both sides. Pour water over to cover the meat and simmer with a lid for 40 minutes.
* You can add a carrot, a piece of celery, and a parsley root while the rabbit is cooking to make the broth more flavorful - Strain the broth and reserve 600ml. Place the meat pieces on a plate and keep warm.
* You can freeze the remaining broth - In a pot, prepare a white sauce using the butter, flour, and milk mixed with the broth (900ml liquid total). Use the instructions here to prepare the sauce. Season with salt and pepper when ready.
- Add the meat to the sauce and simmer on low heat for another 5 minutes to warm through.
- It's best to serve immediately. If you make a larger batch to store in the refrigerator, keep in mind that the white sauce will thicken more - make it slightly thinner.
Rabbit meat
Brown the meat
Cover with water
Prepare the sauce
