Rabbit Cake
Main Dishes • Tajikistan
Description
To prepare this dish, a whole rabbit must be carefully processed: separate the tenderloin (strips of white meat under the back), liver, and kidneys, then remove the remaining meat from the bones and grind it using a meat grinder.
Ingredients
- Rabbit 1⅕ kg
- Celery stalk 1 piece
- Carrot 1 piece
- Onion 1 head
- Garlic 3 cloves
- Egg white 4 pieces
- Courgette 3 pieces
- Meyer Lemon Juice 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Herb Bouquet to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Fill a deep baking dish halfway with water and place it in the oven: rabbit can easily dry out, so a water bath is necessary.
Step 2
Without peeling, slice the zucchini into thin rounds. Dice the other vegetables into small cubes. Cut the liver into two or three pieces, leaving the kidneys whole. Whip the egg whites vigorously with salt and lemon juice.
Step 3
Season the minced rabbit meat with salt and pepper, then add the vegetables and herbs. Gently fold in half of the egg white. Wrap a springform pan with foil, line the bottom and sides with sliced zucchini, and sprinkle with herbs.
Step 4
Place half of the minced meat on the zucchini. On top, gently press down the fillet, liver, and kidneys. Cover with the remaining minced meat, then arrange the remaining zucchini slices on top.
Step 5
Tightly wrap the dish in foil and place it in the oven in a water bath for forty minutes.
Step 6
Remove the mold along with the baking tray, take off the foil, brush the cake with the remaining egg white, and place it in the oven for another five to six minutes — now without the water bath. This way, you'll achieve a beautiful golden crust without using oil and cheese.
Step 7
Serve with a spicy tomato or tomato-pepper sauce, cutting it into pieces like a cake.
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