Rosa Cooking

Wild rabbit chewing gum

The game is best prepared, they claim, by the hunters themselves. As hunting is more and more a sport and a tourist offer, game dishes are also changing, so instead of a wild rabbit, a tame rabbit "jumps" into the pot according to classic recipes.

Preparation steps

  • Put vinegar, carrots, celery and parsley cut into rings, pepper, pine, bay leaf, salt, in the water and cook for about an hour. Cool the brine prepared in this way.
  • Pour the cooled brine over the cleaned rabbit and let it stand overnight in a cool place. Take the rabbit out of the brine, dry it, cut it into smaller pieces and add salt.
  • Fry it on all sides in heated oil. When it takes on a nice color, add the finely chopped onion and garlic, and stir everything together briefly.
  • Then stir in the pepper, thyme, rosemary and bay leaf. Cover and continue to simmer over low heat, occasionally adding wine and brine as needed.
  • When the meat softens, add the tomato concentrate and flour mixed in a little water, then boil everything briefly.


You can serve fuži, gnocchi, macaroni or polenta with this žgvacet.


When cutting a rabbit into pieces, it is important to cut the bones in the joint.


brine freezing garlic istria laurel lunch marinade meat rabbit wild animals zgvacet

You might also like...

Aromatic french fries

Who doesn’t love french fries? Indeed, there is something contagious about baked potatoes - they don't just count as comfort food. If you pay attention to your calorie intake, we suggest aromatic fries that are baked in the oven - without the addition of oil.

Baked potatoes with vegetables and cheese

This dish is easier to make than it seems, and the result is incomparably more sumptuous than the recipe suggests. This seemingly ordinary, but generous dish can be served on more festive occasions.

Calzone with vegetables

Calzone with vegetables

One of the favorite pizzas is folded or twisted, and it is thanks to the shape that part of the juiciness is due.

Fish broth

Once a part of folk cuisine, today it is regularly offered by exclusive restaurants in Dalmatia. You can put almost all the sea fish you can find in the broth. And the important rule is: don’t stir, just shake!

Lamb leg á la pasticada

The development of tourism has led inspired chefs to create new, healthier and more economical dishes. Lamb leg _á la_ pasticada is one such, refined version of traditional Dalmatian pasticada, to the taste of modern gourmets.

Lamb soup with dried meat

Lamb soup with dried meat

You will get a simple meal, especially if you cook the soup only on prosciutto bones, lamb's head or dried mutton, and you will thicken it by adding a variety of vegetables, so it will become a hearty independent dish.

Quiche with chard

Pie or quiche, with spinach or chard? What they have in common is that they love cheese, parsley, garlic and they are irresistibly delicious.

Zucchini with corn and polenta

The splendor of the colors on the plate will hardly leave anyone indifferent. Try a combination of spicy zucchini, sweet corn, chopped tomatoes and feta cheese served with cooked polenta.