How to cook jelly from a rabbit, without gelatin, recipe?
I have never added gelatin to chicken and rabbit jellied meat. He freezes well himself. Chop the rabbit carcass, soak for 1 hour, then put the meat in a saucepan, cover with cold water, add onion, garlic, carrot pieces, bay leaf, ground pepper. And put it on the stove. If the rabbit is young, the meat will cook in 2 hours. If the rabbit is old, we usually cook for 3-4 hours. The broth will boil down more than half. We take out the meat, cool it, disassemble it into pieces and put it in the molds. Strain the broth and pour in the meat. If desired, you can add greens, boiled carrots. Stir the contents in tins or plates with a spoon. And when it cools down, put it in the refrigerator. The rabbit itself is jelly. Therefore, no gelatin is required.
There are enough gelling substances in the meat and bones of the rabbit to cook the jellied meat. Even rabbit stew freezes in the refrigerator like jellied meat. Therefore, feel free to cook. Fill the cut rabbit with water so that it covers it. Bring to a boil and drain. Pour in new water, bring to a boil, remove the foam thoroughly and cook over very low heat for about 3-4 hours. Add salt, roots, seasonings to taste. Add a few cloves of garlic along with the roots. Strain the finished broth, separate the meat from the bones. Put the meat in the bowls, pour the broth. You can add a boiled egg, boiled carrots for beauty.