
Dishes
Rabbit stew like in Moreni
There was still a hint of lazy summer days in the air, days that invited you to gentle sunshine and warm air. In contrast, fluffy clouds carried what autumn brings – cool air that would relieve the heat, and light frost that would fall gently on the early autumn harvest. Colors worthy of a jeweler’s workshop had been found at the entrance through the dense forest in the village of Moreni, colors that expressed abundance, change, and plenty: gold, brick red, a green that was no longer raw, yellow, and orange. Everything around deciphered a universe in which color captured the emotion of a new beginning, a fruitful start filled with joy. As soon as we arrived in the village, the mixed season, neither summer nor autumn, overwhelmed us with the slightly warm and pleasant air. A rustic meal, rabbit stew like in Moreni, was set to indulge all our senses. Our host, Andrei, a young chef with culinary experiences gathered from the most remote places, proposed a rabbit stew cooked in a cauldron, slowly simmered, and bathed in strong white wine that would unleash both appetite and conversation later. Beyond Western kitchens, the stew is made from fresh rabbit meat, plenty of onions, carrots, spices that lend their aroma’s finesse, and, as previously mentioned, white wine.
First, in the cauldron that had been heated over a hot fire, just as a perfect round dance gets heated, Andrei gave the generously-sized rabbit pieces – as they say in culinary terms – a good sear, especially frying the meat, and then set it aside. He then added finely chopped onions to the cauldron, followed leisurely by carrot slices. The wine tamed all the sizzling, and as it evaporated, it left behind the finest essence of white grapes. Over the bountiful vegetables, Andrei put the meat back for slow cooking and kept the dish covered with a lid that would hold the cooking secrets captive. With everyone gathered around the fire, we talked about the joy of receiving guests and these wonderful places where the appetite for life takes us. When the dish is nearly ready, it is perfected with some tomato paste, two glasses of cold water, salt to taste, and left to simmer gently for the flavors to meld. The meal is ready, and we, with great humility and appetite, marvel at the skillful cooking. For a long time, this dish will remain in our hearts and on our lips as the perfect stew, ideal when summer turns into autumn, and the colors do justice to nature.
Ingredients:
– Rabbit meat
– 500 g onions
– 1 head of garlic
– 4-5 medium carrots
– 300 ml dry white wine
– Salt, pepper, thyme, rosemary.
Preparation:
- In a hot cauldron, pour oil and sear the rabbit meat until well browned. Remove the meat and set it aside.
- Add the onions and sauté them until they become translucent. Then add carrot slices and gently sauté.
- The wine will calm down the sizzling, and as it evaporates, it leaves behind the essence of white grapes. Place the meat back in the cauldron.
- Cook at moderate heat in the cauldron for about an hour, occasionally stirring. Near the end, add the garlic slices.
- TRADITIONAL PIES WITH PRESERVES IN THE MORNING, IN MORENI
If we think about an authentic breakfast in a Romanian village, traditional pies are one of the most suitable choices. So, we arrived in the village of Moreni, where hostess Elena greeted us with a smile and a table full of delicious pies with preserves.