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In the center of the festive table, traditionally, is kutya, or, as it is also called, juicy. The festive table itself should be made up of meat, fish, vegetable dishes, that is, reflect and symbolize we alth, prosperity and happiness as much as possible. Meat dishes for Christmas were prepared from both game and domestic animals. One of the most common and favorite festive dishes was rabbit roast.

Roast rabbit

To prepare this meat dish for Christmas, you will need: a kilogram of a rabbit (it can also be replaced with a hare), 50 grams of bacon, 2 tbsp. l. butter, 2 cups sour cream, 0.5 cup 9% vinegar, s alt, parsley. For garnish, take 1 kg. beets, half a tablespoon of 9% vinegar, 2 tbsp. l. butter, 1 teaspoon flour, 1.5 tsp. sugar, s alt.

Marinate the rabbit for 6 hours in a vinegar and water marinade at the rate of 1 cup of vinegar to 6 cups of water. After 6 hours, remove the carcass from the marinade, clean it, rub with s alt. Stuff the hind legs and kidney area with pieces of bacon and put the carcass on a baking sheet. Place the rabbit in the oven for 25-30 minutes, periodically drizzling with fat and juices that will be released during cooking.

When the carcass is fried, pour it with sour cream, bring to a boil and boil slightly and add boiled vinegarto taste.

Rinse the beets and cook until half cooked. Peel, chop and lightly fry it in butter, adding flour, sugar, vinegar, s alt. Simmer until done.

Before serving, cut the carcass into portions, pour over with gravy, sprinkle with parsley. Serve beetroot stew as a side dish.

Goose with apples

Another favorite Christmas dish of our ancestors, revered by many today, is goose with apples. To prepare it, you will need 1 carcass of a goose, one and a half kilograms of apples, 4 tbsp. l. butter, parsley, s alt.

Peel the apples from the skin, remove the core and cut into slices. Stuff the washed and cleaned carcass with apples, and sew up the hole. Rub the goose with s alt, put in a pan, pour over with oil. Place the skillet in the oven and roast the goose until done, basting occasionally with the oil and juices that come out.

When the goose is ready, take it out of the oven, remove the threads, cut into portions and serve with apples. Sprinkle the finished meat dish with parsley and dill.

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