FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting of carrots and sauteing in rendered fat, cutting, sauteing in rendered fat and partial straining of white roots and onions, cutting and freezing of fresh ornamental cabbage, cutting of rabbit meat and herbs, sauteing of wheat flour, mixing of cabbage, carrots, herbs and non-strained parts of white roots and onions to produce a side dish, mixing of strained parts of white roots and onions, wheat flour, bone broth, dry white wine, tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce sauce, packing of rabbit meat, side dish and sauce, sealing and sterilisation.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
