Rulada de iepure cu legume/Rabbit roll with vegetables

Nu stiu de unde va procurati voi carnea pe care o gatiti acasa dar eu pot sa va spun ca am un furnizor bun si intelegator al nevoilor mele de a schimba sortimentul des: mama. Ca de obicei, mi-a furnizat un iepure nici prea gras, nici prea slab, numai bun pentru dezosat si pregatit o minunata rulada.

Anul trecut am mai pregatit o rulada de iepure dezosat cu bacon si ficatei (reteta o gasiti aici). De data aceasta am renuntat la bacon si ficatei de pui – am folosit legume si ficatul iepurelui.
I don’t know from where you procure the meat that you cook at home but I can say that I have a good supplier that understands my needs of change frequently the assortment: my Mom. As usual, she provided a rabbit not too fat or too skinny, just right for taking the bones out and to prepare a wonderful roll.
Last year I prepared a boneless rabbit roulade with bacon and chicken liver (recipe can be found here). This time I gave up bacon and chicken liver – I have used vegetables and rabbit liver.

Ingrediente:
– 1 iepure (2-3 kg)
– 1 morcov
– 1 gogosar
– 1 ardei
– 1 ceapa
– ficatul iepurelui
– oregano
– sare
– piper
– 3 linguri ulei de masline
– optional – 250 ml de vin alb

Ingredients:
– one rabbit (2-3 kg)
– 1 carrot
– 1 red bell pepper
– 1 green pepper
– 1 onion
– rabbit liver
– oregano
– salt
– pepper
– 3 tablespoons olive oil
– optional – 250 ml white wine

Am dezosat iepurele (m-am inspirat din videoclipul acesta ) si l-am condimentat cu piper si sare dupa care l-am pus intr-un vas si l-am bagat in frigider. Am curatat apoi legumele, le-am taiat in bucati de dimensiune medie si le-am pus intr-o tigaie cu 2 linguri de ulei de masline. Am adaugat si ficatul iepurelui taiat in cubulete. Toate acestea au fost calite timp de 6-7 minute la foc mediu si apoi lasate sa se racoreasca timp de 3-5 minute.
Iepurele dezosat se scoate din frigider si se umple cu grija cu amestecul de legume si ficat. Rulada se leaga cu sfoara sau sireturi de silicon.
I deboned the rabbit (I was inspired by this video), I seasoned it with pepper and salt and after that I put it in a bowl and I put in the fridge. I cleaned the vegetables, I cut them into medium size pieces and put them in a pan with 2 tablespoons of olive oil. I added the rabbit liver cut into cubes. All of them were tempered for 6-7 minutes on medium heat and then left cool off after for 3-5 minutes.
Boneless rabbit was taken out of the fridge and carefully filled in with the mixture of vegetables and liver.
Roll is fastened with textile string or silicon strings.

 Rulada se pune intr-o tava si se acopera cu apa si un pahar de vin alb (puteti renunta la el, insa gustul ruladei e cu mult mai bun cu el adaugat). Am acoperit tava cu folie de aluminiu si am pus-o in cuptorul preincalzit la 200 de grade Celsius. A durat 2 ore si jumatate pana cand rulada a fost fiarta. In ultimele 10 minute am indepartat folia de aluminiu pentru ca rulada sa capete o culoare frumoasa.
The roll is placed in a pan and covered with water and a glass of white wine (you can forget about it, but the roll’s taste is much better with it added). I covered the tray with foil and put it in preheated oven at 200 Celsius degrees. It took 2 ½ hours until the roll was cooked. In the last 10 minutes I removed the aluminum foil so that the roll to get a nice color.

Serviti rulada calduta sau rece (se taie foarte bine cand este rece), alaturi de o garnitura ce nu are gust prea pronuntat si de cateva picaturi de ulei de masline aromat cu oregano. Nu uitati de paharul de vin alb, obligatoriu langa orice fel de preparat cu iepure!
Serve the roll warm or cold (it can be cut very well when it’s cold), with a side dish that does not taste too pronounced and a few drops of olive oil, flavored with oregano. Do not forget the glass of white wine, mandatory near any dish with rabbit!

Rulada de iepure dezosat/Boneless rabbit roll

Mai este putin timp pana la Craciun. Daca inca nu v-ati hotarat ce meniu sa alegeti eu va propun sa luati in considerare pe langa altele si o rulada de iepure.
M-am gandit sa particip cu reteta aceasta si la un concurs tare haios organizat de Cristi Borod – Bucatar Maniac. Este vorba de “21 decembrie 2012 -Reteta finala” – concursul apocaliptic :))
Carnea de iepure nu se gaseste prea des in magazinele noastre dar cu putin efort veti reusi sa aflati de unde sa o procurati. Eu am avut doi iepuri de la mama pe care i-am dezosat si i-am pregatit pentru rulade.
Probabil ca va intrebati de ce am dezosat iepurele M-am inspirat de pe un forum culinar unde Any, o doamna foarte talentata, si-a prezentat retetele de iepuri dezosati si umpluti. M-am inspirat si dintr-un videoclip de pe youtube:
There is little time before Christmas. If you haven’t decided yet what menu to choose I would suggest to consider among others a rabbit roulade.
I want also to participate with this recipe at a very funny contest organised by Cristi Borod – Maniac Chef. It’s the “21st of December-The final recipe” – the Apocalyptic Contest :))
Rabbit meat is not found too often in our stores but with a little effort you will succeed to find from where to buy. I had two rabbits from my mother that I deboned and I prepared for rolls.
You probably wonder from where I got this idea. I took it from a culinary forum from Any, a very talented lady, who presented her boneless rabbit rolls recipes. I inspired also from a video on youtube:

Desi in videoclip parea foarte simplu, la primul iepure a fost destul de dificil. Nu am dezosat nimic in viata mea si asta s-a vazut. Daca va hotarati sa dezosati o bucata de carne asigurati-va ca aveti un cutit foarte bun si bine ascutit.
Rezultatul final sunt sigura ca va va multumi! 🙂
Although in the video seemed very simple, the first rabbit was quite difficult to debone. I didn’t deboned anything in my life and it was easy to see. If you decide to debone a piece of meat, make sure that you have a very good and sharp knife.
I’m sure the result will please you! 🙂

Ingrediente (pentru doua rulade):
– 2 iepuri (1.5-2 kg)
-500 g ficat de pui si ficatii iepurilor
-500 ml vin alb
-500 g ciuperci
-100 g spek
-1 ou
-piper Sichuan
-oregano
-salvie
-boia iute
-sare
-frunze de dafin
Ingredients (for two rolls):
– 2 rabbits (1.5-2 kg)
-500 g chicken livers and livers from rabbits
-500 ml white wine
-500 g mushrooms
-100 g spek
-1 egg
-Sichuan pepper
-oregano
-sage
-spicy paprika 
-salt
-bay leaves


Am spalat iepurii si i-am asezat pe masa duopa care am inceput sa ii dezosez conform instructiunilor din videoclip. Am inceput cu picioarele din spate, am continuat pe langa coloana, coaste, picioarele din fata si pe langa gat. La final am desprins cu grija bucata de carne deosata de coloana. Aici mi s-a parut cel mai greu. Cea mai mica greseala poate duce la despicarea bucatii de carne in doua, nemaiputand sa fie rulata fara ca umplutura sa nu iasa. Am reusit in final. La al doilea operatiile au mers mult mai repede si mai bine. Ca dovada ca practica e importanta 😉
I washed the rabbits and I put them on the table. I began to debone them as instructed in the video. I started with back legs, I continued near the spine, ribs, front legs and around the neck. Finally I carefully separated the spine and deboned piece of meat. Here I felt that was the most difficult point. The slightest mistake can lead to splitting off the meat in two, unable to be rolled without the spreading of filling. I finally succeeded. The second debone operation went much faster and better. Practice is important 😉

Bucatile de carne dezosate le-am pus intr-un vas si am adaugat condimente si vin. Apoi am acoperit cu un capac si am bagat vasul in frigider pana a doua zi.
I put boneless pieces of meat in a bowl and I added spices and wine. Then I covered with a lid and put the bowl in the refrigerator until the next day.

A doua zi am pregatit umplutura. Am fiert ficatul si am curatat ciupercile si le-am tocat cu robotul.
The next day I prepared the filling. I boiled the liver and peeled mushrooms and I chopped them with my food processor.

Amestecul de ficat si ciuperci se framanta impreuna cu oul si condimentele obtinandu-se o compozitie pentru rulada.
Liver and mushrooms were mixed with egg and spices in order to obtain a composition for rolls.

Bucata de carne de iepure se ia si se intinde pe masa. Se aranjeaza bucatile de spek si amestecul de ficat si ciuperci si se ruleaza. Apoi se leaga cu snururi de silicon sau cu ata. Se aseaza in tava. Eu am folosit oasele de iepure pentru a prepara o supa pe care am pus-o in tava peste rulada. Tava am acoperit-o cu aluminiu si am pus-o in cuptorul preincalzit. Rulada a fost gata cam intr-o ora si 45 de minute, ultimele 10 minute fiind descoperita. In acest timp am intors-o pe toate partile.
Piece of rabbit meat is taken and lay on the table. Arrange the pieces Spek and liver and mushroom mixture and roll. Then bind with cords of silicone or thread. Put the roll in the tray. I used rabbit bones soup to cook the meat roll. I covered the tray with aluminium foil and I put it in the preheated oven. The meat roll was cooked in 1 hour and 45 minutes, at medium temperature, the last 10 minutes without aluminium cover. In this time I rolled over the meat roll several times.

 Am servit rulada de iepure alaturi de risotto cu ciuperci si piure de morcovi.
We served the rabbit roll with risotto with mushrooms and carrot puree.

Pofta buna!
Bon appétit!

Iepure cu vin alb si ghimbir/Rabbit with white wine and ginger

Cunosc foarte multa lume care nu concepe sa manance carne de iepure. Unii din cauza ca simt ca mananca simbolul Pastelui, altii pentru ca au impresia ca are un gust ciudat insa cei mai simpatici de departe sunt cei care din principiu nu mananca nici un fel de alta carne in afara de cea de porc sau pui. Eu nu fac parte dintre acestia. Mi-a placut dintotdeauna iepurele.
Nu am sa incerc sa va conving sa gustati carne de iepure ci am sa va sugerez o reteta care a fost apreciata atat de noi cat si de prietenii nostri.
I know a lot of people who do not conceive eating rabbit meat. Some because they feel like eating the Easter symbol, others because they think it tastes weird but the nicest by far are those who in principle do not eat any other meat besides pork or chicken. I am not part of them. I always liked the rabbit meat.
I will not try to convince you to taste the rabbit meat but I will suggest a recipe that was appreciated by us and our friends.

Ingrediente pentru friptura:
– un iepure de 3-4 kg
– 1 litru vin alb demisec
– pudra de ghimbir
-piper alb
-foi de dafin
-1 lingurita rozmarin uscat
-sare grunjoasa
Ingrediente garnitura:
– 4-5 morcovi
– 1 gogosar
– 50 g unt
– sare
-1 lingurita ghimbir pudra
Ingrediente piure de cartofi:
– 4-5 cartofi
-1 lingura unt moale
-100 ml lapte dulce
-sare
Ingredients for roast meat:
– A 3-4 kg rabbit 
– 1 liter of medium dry white wine
– ginger powder
-white pepper
-bay leaves
-1 teaspoon dried rosemary
-coarse salt
Garnish ingredients:
– 4-5 carrots
– 1 bell pepper
– 50 g butter
– salt
-1 teaspoon ginger powder
Mashed potatoes ingredients:
– 4-5 potatoes
-1 tablespoon soft butter
-100 ml fresh milk
-salt

Iepurele se spala cu multa apa si se transeaza. Apoi se freaca pe toate partile cu sare grunjoasa. Nu va faceti probleme din cauza grasimii-fie o indepartati fie o lasati si o veti separa dupa ce carnea a fost gatita. Pregatim un vas mare in care se pune vinul, ghimbirul, piperul alb, foile de dafin si rozmarinul uscat. Se amesteca marinata dupa care se pun pe rand bucatile de carne astfel incat sa fie cat mai bine acoperite de lichid. Vasul se acopera cu un capac sau folie alimentara si se pune in frigider. Carnea se lasa in marinata aproximativ 12 ore.
Rinse the rabbit with plenty of water and cut it into pieces. Then rub on all sides with coarse salt. Don’t worry because the fat can be removed before roasting and or you can separate after the meat is cooked. Prepare a large bowl and put the wine, ginger, white pepper, dried bay leaves and rosemary. Mix marinade then put the meat so that it is as well covered by liquid. Cover the bowl with a lid or plastic foil and place it in refrigerator. Let the meat in the marinade for 12 hours.

Eu am lasat carnea in marinata pana a doua zi. Atunci am scos-o din bol si am pus-o intr-o tava. Puteti sa puneti marinata peste carne sau sa inlocuiti vinul si condimentele pentru a improspata gustul. Eu am folosit marinata de data aceasta.
Peste tava am pus aluminiu si am introdus-o in cuptorul preincalzit. Am lasat-o timp de doua ore, la foc potrivit. Dupa doua ore am scos tava si am indepartat aluminiul si am introdus-o din nou pentru inca 15 minute in cuptor. Astfel carnea s-a rumenit frumos la suprafata iar interiorul a fost suculent.
I left the meat in the marinade until the next day. Then I took it from the bowl and put it in a tray. You can put the marinade over meat or replace wine and spices to freshen the taste. I used marinade this time.
I put aluminum foil over the tray  and I introduced it into the preheated oven. I left it in oven for two hours at medium heat. After two hours I took out the tray and I removed aluminum foil and I introduced it again for another 15 minutes in the oven. Thus the meat browned nicely on the surface and the interior was juicy.
Garnitura am pregatit-o cu o jumatate de ora inainte de a servi iepurele. Am curatat si am taiat rondele morcovii si i-am pus la fiert in apa cu sare. Cand acestia erau aproape fierti am adaugat gogosarul taiat in felii lungi si gimbirul. In cratita nu trebuie sa fie prea mult lichid atunci cand legumele fierb, astfel ca in final sa scada aproape tot. Dupa ce am stins focul adaugam untul si amestecam.
Am pus si ingredientele folosite pentru piure pentru a fi convinsa ca va iese ca si al meu. Acesta trebuie sa fie aerat si nu prea moale.
I prepared garnish it with a half hour before serving rabbit. I’ve peeled and sliced ​​carrots and I put them to boil in salted water. When they were almost cooked I added pepper cut into long slices and ginger powder. It shouldn’t be too much liquid in the pan when you’re boiling vegetables, so that in the end to have a small quantity of liquid. After we took the pan aside add the butter and stir gently.
I added the ingredients used for mashed potatoes in order to be sure that you’ll  obtain mashed potatoes like mine. It should be aerated and not too soft.

Serviti friptura calda impreuna cu vin alb demisec. Veti fi incantati de gustul special al iepurelui!
Serve the dish warm with a white medium dry wine. You’ll love rabbit’s special taste!