Used vegetables and spices, additives
Cut the rabbit into portions, rinse in water, dry with a towel to remove excess liquid.
Heat vegetable oil in a frying pan, put pieces of rabbit, and fry on both sides until golden brown. During frying, sprinkle the meat with spices of peppers and herbs, add a little salt (first snow). Add butter, let the rabbit fried in butter, which will give the meat and sauce a good taste and color. Transfer the rabbit to the pot of the pressure cooker.
Put carrots (chop coarsely), onions (cut into slices along the onion), sweet orange zest, chili peppers, fresh garlic (crush in a peel) into a frying pan with the remaining oil, and brown until lightly browned. Transfer vegetables to the meat in a saucepan. I used my blanks
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Add dried cherry plum, dry wine, water or broth (to taste) to the pan, so that it almost covers the meat with vegetables, mix and taste and salt. The taste can be adjusted by adding, for example, brown sugar, or lemon juice, and so on.
Close the lid of the pressure cooker, expose
TUMMY mode, pressure 3, time 40 minutes, press Start, and bring to readiness.
After cooking, let the rabbit brew for a while, then the meat will finally make friends with vegetables and wine, which will give the dish a great taste.
Put the finished rabbit on a plate and serve. Boiled potatoes are good for garnish.
