Zec na tingul (Nin)

Ingredients:

• 1 whole rabbit or pieces of your choice
• a little tomato concentrate
• olive oil

Ingredients for pac:

• 2 heads of domestic capula (onion)
• 2 cloves of domestic garlic
• 2 carrots
• a sprig of rosemary
• 1-2 bay leaves
• 2 leaves of parsley
• 2 celery leaves
• 6 peppercorns
• a pinch of Nin salt
• 2 dl of wine

Other ingredients:

• 5-6 prunes and prosecco
• zest of an unsqueezed lemon

Preparation:

The day before, the meat should be soaked in a pac, which is made to add water to the arranged meat, which must cover it. Put all the ingredients in the water, cutting 1 capule into four parts, and tearing the carrot into slices. Take the meat out of the rat on the second day. Fry 1 capule in olive oil and fry the pieces of meat on both sides. When the meat is fried, remove it from the pan. In the remaining oil, fry chopped vegetables from the rat, which can be chopped in a blender. Bay leaves and rosemary are not chopped but added when the meat is returned to the dish. Meat is placed on the briefly fried vegetables and everything is poured with wine, and hot water, prunes and tomato concentrate are added. Cover and let it cook for about an hour and a half for the wild rabbit, and one hour for the farmed rabbit. By cooking, the mange becomes thick, and one to two small spoonfuls of marmalade can be added to it. When the meat is soft, it is ready to serve. Add prosecco, if prunes are used, and at the end, if desired, add a little grated zest from an unsqueezed lemon. Tingul can be prepared from other types of meat (chicken, etc.) and is served with pasta, rice, polenta or mashed potatoes.