Rabbit in White Sauce


1  rabbit
1 carrot
1 parsnip
1 onion

Wash rabbit, chop into pieces, put in a pot, pour over with hot water just so it covers rabbit. When water boils,  remove foam, add salt and washed carrot, parsnip, onion. Also add 5-8 peppercorns and 1-2 bay leaves. Cook 40-60 minutes on low heat. Remove finished rabbit from pot, chop into serving pieces, put on a plate and pour over with white sauce that was prepared using the broth obtained from boiling rabbit.

Serve boiled potatoes, mashed potatoes or rice with butter as garnish.

Fried Rabbit

Wash rabbit, chop it into pieces, salt. Put pieces in shallow pot or skillet, add 2-3 tbsp butter. Fry a little on all sides. Put pot in oven and fry until fully ready, pouring rabbit over with juice every 10-15 minutes and turning it from side to side. Fry for 30-40 minutes. When rabbit is ready, chop it into serving sized pieces, put on a plate. Add several spoons of broth or water to the pot and boil. Strain this juice and pour over rabbit. For garnish, serve fried potatoes, mashed potatoes, boiled rice or buckwheat.