- rabbit carcasses - 4-5 pieces
- Inner fat of rabbits or lard - To taste
- Salt and spices - To taste
Preparation: From 4-5 rabbit carcasses, you will get 7 liter cans of stew. If you have a 25-liter enamel tank, then these seven cans can fit freely there. Banks and lids must be rinsed and sterilized for 7-8 minutes. Separate the meat from the bones, put the internal fat separately. If rabbits are lean, you can use lard. Cut the fat into small pieces. At the bottom of each jar put the fat in a layer of 2 cm, add spices - 2 bay leaves, 3-4 peas of pepper, 2-3 pieces of cloves and other spices at your request. Then tightly lay the rabbit's meat. In each jar, pour one teaspoon of salt with a slide. Cover the can with fat. Fill the cans with lids and put them on the bottom of the tank. But the banks should not touch the walls of the tank and each other. Fill the tank with water so that the cans close to the shoulders. Wait until water boils and reduce the heat so that water does not splash jars. On top of the banks can put oppression, so that the lids tightly closed the cans. Boil the cans of meat for 5 hours. After that, get the jars and immediately roll them up. Gently shake the jar to mix.
Servings: 36