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Divlji zec

 

SASTOJCI:

- 1,5 kg divljeg zeca

- 300 g korjenastog povrća

- 1 l slane vode

- 2 dl crvenog vina

- 1,25 dl octa

- 5 zrna papra

- 100 g slanine

- 200 g masti

- 2 žlice kajmaka

- 100 g brašna

- Sol, papar

- 100 g kompota od višanja

PRIPREMA:

1. Za marinadu (pac, rasol) prokuhati 1 litru slane vode, vino, ocat sitno izrezano korjenasto povrće i papar pola sata

2. Meso zeca temeljito očistiti, preliti ohlađenom pripremljenom marinadom i ostaviti 24 sata

3. Meso zeca nabosti s komadićima slanine

4. Umočiti u brašno i kratko prepržiti s obje strane na masti zajedno s dijelom povrća iz marinade

5. Staviti peći u pećnicu podlijevajući tekućinom iz marinade

6. Za to vrijeme na masti kratko karamelizirati šećer kojim preliti zeca u pećnici

7. Ostatak povrća protisnuti i u marinadi prokuhati uz dodatak kajmaka i brašna

8. Preliti prije serviranja po pečenom zecu

9. Servirati uz kompot ili zelenu salatu

View the embedded image gallery online at:
https://www.muzejuloncu.gmp.hr/spajza/prva-polica-recepti/263-divlji-zec#sigProIdda49a1cd1b

 

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