| Ingredients | 10 servings | 100 servings |
|---|---|---|
| Rabbit meat with bone | 2 kg | 20 kg |
| White bread | 0,375 kg | 3,75 kg |
| Lard | 0,150 kg | 1,5 kg |
| Tomato paste | 0,05 kg | 0,5 kg |
| Vegetables | 0,25 kg | 2 kg |
| Black wine | 0,2 litre | 2 litres |
| Pepper | 0,002 kg | 0,025 kg |
| Butter | 0,1 kg | 0,75 kg |
| Salt | 0,05 kg | 0,3 kg |
| Semolina ( for the croquettes) | 0,2 kg | 2 kg |
| Milk | 0,6 litre | 5 litres |
| Eggs | 0,15 kg.- 3 eggs | 1,5 kg.- 30 eggs |
| Breadcrumbs | 0,2 kg | 2 kg |
| Flour | 0,15 kg | 1,5 kg |
| Oil | 0,2 liter | 1,75 liter |
After marinating the rabbit meat, cut it into portions and flatten it with the meat beater, sprinkle with salt and crushed pepper, coat it with flour and fry it in lard (use the rabbit back and legs). In the same lard, fry the vegetables that have been trimmed, washed and cut into fine slices. Add the tomato paste and the black wine; let them boil for about 20 minutes, then strain the sauce over the fried meat, taking care that the vegetables are well pureed. Boil the sauce and the medallions for about 30 minutes. Cut the bread into slices and remove the crust, give them a round shape, then fry the croutons in butter without browning them.
The croquettes are prepared according to this recipe. Put each medallion on a crouton and serve 2 medallions per person, covered with sauce and accompanied by semolina croquettes.