Game dishes

Along with poultry, we often eat game and fowl. Such meat is a bit harder, but if properly cooked, it is matchless delicatessen, giving you health, joy and pleasure! Enjoy!






Rabbit with Thyme

Ingredients:
1.5 kg rabbit meat 4 fresh thyme sprigs 1/2 cup meat stock 1.5 cup dry white wine 2 bay leaves 4 peppercorns 1 garlic lemon zest 3 tbsp cooking oil 1 tsp salt 1/2 tsp sugar 1 pinch black pepper 

Cooking: Put the rabbit in a pan or a pot, add the thyme. Bring the stock to boil, add the wine, the bay leaves, the peppercorns, the garlic and the zest. Bring to boil, stir, pour it over the meat, and refrigerate 1-2 days covered. Turn the meat over occasionally. Heat the oil and fry the rabbit until brown all over. Heat part of the marinade and add it to the rabbit with salt and pepper. Stew 50 min covered adding some more marinade when needed and turning occasionally. Serve on warmed plates under the sauce made from the cooking juices dissolved with water.

Lamb Fillet 

Ingredients:
(Serves 4) 500 g potatoes 2 tbsp butter and 2 tbsp sunflower oil salt pepper 1 red and 1 yellow pepper 1 courgette 1 aubergine 1 onion 6 tbsp olive oil 425 ml canned tomatoes 800 g lamb fillet 2 tsp chopped rosemary and 2 tsp thyme

Cooking: Peel the potatoes. Slice them across but do not cut to the end. Put in a buttered roasting tray. Brush with the heated butter and oil, sprinkle with salt and pepper. Roast 45 min at 175 C. Cube the vegetables. Chop the onions and saut

Pkhali from the Chef of Kharcho Restaurant

Marinated cod

Fresh sea bass carpaccio with citrus sauce

Tuna with orange sauce from Chef of Lesnaya skazka Restaurant