Mistresses do not often cook rabbit dishes. Perhaps because it is rarely on sale. But those who care about their health are trying to include rabbit meat in their diet more often.
This meat is rich in calcium, magnesium, phosphorus, iron and other trace elements that the body needs to maintain health. Rabbit has vitamins PP, B1, B2, B6, B12, E.
The rabbit has white tender meat, which is digested by almost 90%, so nutritionists recommend including it in the children's menu.
But, despite the seeming simplicity, there are some nuances in the preparation of rabbit meat. Only considering them, you can get soft tasty meat that will be without a rabbit smell.
The subtleties of cooking rabbit meat so that the meat is soft and juicy
- The most delicious meat in young rabbits. Usually their weight is no more than 1.5 kg.
- You should not buy a rabbit if its carcass is winded or in blood. It should be smooth and light pink in color.
- Usually rabbit meat is not cooked whole. The front and back parts of the carcass are designed for different types of dishes.
- The back part includes everything that is below the last lumbar vertebra. There is less connective tissue, so this meat is fried or baked.
- The front part of the carcass is suitable for boiling, stewing or making stews.
- To remove a specific smell, rabbit meat is often marinated, especially if it is old. For the marinade, vinegar, wine, whey, kefir with the addition of various spices and spices are used.
- The main components for the marinade are bay leaf, pepper, onion, salt, parsley, garlic. Fans of a spicy smell add coriander, cloves, cinnamon, nutmeg, thyme, juniper berries, dill and other herbs to taste in the marinade.
- Young rabbit meat can be soaked in water without vinegar to get rid of the blood that makes the meat dark. This is especially true of hare, which must not only be soaked in water, but also marinated from 5 hours to 3 days.
- Young rabbit meat for frying is not marinated if aromatic herbs and garlic are used.
- Rabbit cooks very quickly. Young meat from the back of the carcass will be ready in 30-35 minutes. Old meat is cooked for about an hour. Rabbit meat, cut into small pieces and fried in a pan, will become soft in 10-15 minutes.
Chakhokhbili from rabbit
Ingredients:
- rabbit meat - 1 kg;
- fat - 120 g;
- onion - 3 pcs.;
- fresh tomatoes - 2 pcs.;
- lemon - 0.5 pcs.;
- wine - 100 ml;
- sugar - 30 g;
- vinegar - 60 g;
- tomato paste - 60 g;
- broth - 300 ml;
- herbs, salt and spices - to taste.
Cooking method
- The rabbit is cut into pieces weighing 50 g and fried in fat (60 g) until golden brown.
- Salt, put tomato paste, pepper, pour broth and simmer over low heat for 40-50 minutes.
- The onion is chopped and sautéed in the remaining fat. Sprinkle with sugar and stir. Pour in vinegar and simmer until it evaporates.
- Onions are put in a bowl with a rabbit, tomatoes are added.
- Everything is poured with wine and stewed until the meat is ready.
- When serving, decorate with a slice of lemon and sprinkle with chopped herbs.
Ragout of rabbit
Ingredients:
- rabbit - 1 pc.;
- fat - 70 g;
- potatoes - 1 kg;
- onions - 2 pcs.;
- carrots - 1 pc.;
- parsley - 80 g;
- fresh tomatoes - 3 pcs.;
- flour - 1 tbsp. l.;
- salt - 20 g;
- ground pepper - a pinch;
- cloves - 2 buds;
- bay leaf - 2 pcs.;
- greens of dill and parsley - a bunch;
- chopped herbs - to taste.
Cooking method
- The rabbit is cut into pieces along with the bones and fried in fat until golden brown. Salt.
- Cut carrots into slices. Chop the onion and parsley root. Vegetables are added to the meat and fried all together.
- Sprinkle with flour, put sliced tomatoes, spices, a bundle of greens.
- Pour in hot broth.
- Potatoes are cut into thick circles, dipped into the broth, mixed.
- Stew with a lid on until the meat is done.
- A bunch of greens is taken out, and the meat with vegetables is laid out on a plate and sprinkled with fresh herbs.
Rabbit stewed with prunes
Ingredients:
- rabbit - 1 pc.;
- fat - 90 g;
- tomato sauce or ketchup - 450 g;
- prunes - 500 g.
- 3% vinegar - 150 g;
- cinnamon - a pinch;
- cloves - 2 buds;
- bay leaf - 2 pcs.;
- ground black pepper - 0.1 tsp;
- sugar - 10 g;
- salt - 10 g;
- greens - 20 g.
Cooking method
- Prepare the marinade. To do this, mix vinegar with all the spices and bring to a boil. Cool down. Add greens.
- The carcass of the rabbit is cut into portions and poured with marinade. Withstand 6 hours.
- The marinade is drained, and the pieces of meat are slightly dried, and then fried in fat until golden brown.
- Pour in tomato sauce, put the washed prunes and stew until tender.
rabbit in a pot
Ingredients:
- rabbit fillet - 750 g;
- pork - 250 g;
- onion - 3 pcs.;
- dried rye bread - 50 g;
- meat broth - 400 ml;
- paprika - 15 g;
- flour - 50 g;
- table wine - 150 ml;
- salt and pepper - to taste.
Cooking method
- The rabbit fillet is cut into slices, sprinkled with spices and breaded in flour.
- Pork is cut into slices, salted and peppered.
- Finely chop the onion.
- The bread is crushed into crumbs.
- Pork, onion, rabbit meat, rye crumbs are placed alternately in a pot. The layers are repeated in the same sequence.
- Pour in broth and wine, not reaching the top by 1/4 of the height of the pot.
- Close the lid and put in the oven. Heat up to 180 ° and stew for 1-1.5 hours. The pot can be replaced with a cast iron. In this case, cook on the stove at a low boil.
Rabbit pilaf (dietary)
Ingredients:
- rabbit (front part) - 300 g;
- butter - 40 g;
- rice - 120 g;
- onion - 1 pc.;
- bay leaf - 1-2 pcs.;
- kishmish - 20 g.
Cooking method
- The rabbit is cut into portions.
- Finely chop the onion.
- The meat is fried with onions in oil.
- The meat with onions is transferred to a saucepan, poured with hot water so that it covers the meat only half. Put the bay leaf and stew until half cooked.
- Washed rice and raisins are added. Fill everything with hot water. The mass should be covered by it by 1 cm.
- Close the lid and simmer over low heat until the water evaporates and the rice is ready.
Chopped steamed rabbit cutlets
Ingredients:
- rabbit - 250 g;
- white bread - 50 g;
- milk - 50 g;
- butter - 30 g;
- salt - to taste.
Cooking method
- The rabbit fillet is twisted through a meat grinder.
- Stale white bread is soaked in milk, mixed with minced meat, which is again passed through a meat grinder.
- Put softened butter, salt and beat everything thoroughly.
- Cut the patties with wet hands.
- Spread in a double boiler bowl and steam for 20-25 minutes.
Fried rabbit (dietary)
Ingredients:
- vegetable oil - 50 g;
- onion - 3 pcs.;
- carrots - 1 pc.;
- butter - 50 g;
- salt to taste.
Cooking method
- The processed back of the rabbit is salted and laid out on a baking sheet.
- Onions are cut into rings, carrots - into thin circles.
- Vegetables are laid out around the rabbit. Watered with vegetable oil.
- Put in the oven and fry at 200 ° until cooked. So that the meat does not dry out, it is periodically watered with rendered juice and fat.
- The finished meat is cut into pieces and poured with melted butter.
Fried rabbit with smoked brisket
Ingredients:
- rabbit - 500 g;
- smoked pork belly - 50 g;
- sour cream - 2 tbsp. l.;
- butter - 30 g;
- salt and pepper - to taste.
Cooking method
- The hind legs of the rabbit are stuffed with chopped smoked brisket, salted and smeared with sour cream.
- Spread on a baking sheet greased with oil.
- Placed in an oven heated to 200 °, and fried, pouring over the rendered juice and fat, for about an hour.
- Served with vegetables, lingonberries, cabbage, herbs.
Rabbit with potatoes and vegetables
Ingredients:
- rabbit (back) - 600 g;
- garlic - 3 cloves;
- paprika - 1 tbsp. l.;
- potatoes - 500 g;
- vegetable oil - 50 g;
- onion - 1 pc.;
- Bulgarian pepper - 1 pc.;
- ground pepper, rosemary - to taste;
- bay leaf - 1 pc.;
- table wine or broth - 100 ml.
Cooking method
- The rabbit is cut into portions.
- Mix vegetable oil, paprika, crushed garlic, pepper, rosemary, bay leaf.
- Rub the meat with this mixture and put it in the refrigerator overnight.
- On a baking sheet spread meat, potatoes cut into thin circles, onion rings, narrow slices of bell pepper.
- Put in the oven and bake for about an hour at 200 °.
- To prevent the meat from becoming dry, it is poured with wine or broth.
rabbit in beer
Ingredients:
- rabbit - 1 pc.;
- light beer - 500 ml;
- onion - 2 pcs.;
- salt - to taste;
- a mixture of peppers - to taste;
- rosemary - to taste;
- vegetable oil - 50 g.
Cooking method
- The carcass is cut into pieces, washed.
- Beer is poured into the pan, onion sliced \u200b\u200band rings and all spices are put.
- Put on fire and bring to a boil. Cool down.
- Pour marinade over rabbit pieces and refrigerate for several hours.
- The meat is taken out and dried on a napkin.
- Fry in oil until golden brown.
- Pour in the marinade and simmer at a low boil under the lid for 50-60 minutes.
- The finished meat is sprinkled with herbs and served with any side dish.
Rabbit in the oven (in foil)
Ingredients:
- rabbit leg (back) - 1 pc.;
- garlic - 3 cloves;
- vegetable oil - 50 g;
- salt - to taste;
- seasoning for meat - 0.5 tsp;
- ground pepper - to taste.
Cooking method
- Rabbit meat is washed in cold water.
- Mix salt and spices. Rub them on the leg and leave to marinate for 3-4 hours.
- A baking sheet is covered with two layers of foil (crosswise) and a leg is placed.
- Drizzle with oil and seal well.
- Bake at 180-200 ° for fifty minutes.
- To form a golden crust on the meat, the foil is opened, and the baking sheet is sent to the oven for another 10 minutes.
Rabbit in French
Ingredients:
- rabbit (front part) - 1 pc.;
- smoked brisket - 150 g;
- onion - 3 pcs.;
- fat - 50 g;
- red wine - 150 ml;
- bay leaf - 1 pc.;
- peppercorns - 10 pcs.;
- red pepper - 0.2 tsp;
- salt - to taste;
- parsley.
Cooking method
- The rabbit is cut into pieces and washed in cold water.
- Fry in fat until golden brown.
- Cut the onion into large cubes, and the brisket into thick slices. Add them to the meat and stew everything together under a lid over low heat.
- Add spices and pour wine. Cook until the meat is soft.
Jellied rabbit
Ingredients:
- rabbit - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- gelatin - 15 g;
- salt - to taste;
- peppercorns - 10 pcs.;
- broth - 1.5 l.
Cooking method
- The rabbit is well washed, cut into pieces and put in a saucepan.
- Pour in water, bring to a boil, remove the foam.
- Put an unpeeled onion, carrots and spices into the broth.
- Boil for about two hours.
- Gelatin is poured with water and left to swell.
- As soon as the carrot is cooked, take it out and cool it.
- The rabbit meat is removed from the broth and the meat is separated from the bones.
- Lay out in molds. Carrots are cut into circles and added to the meat.
- Gelatin is dissolved in hot broth, filtered and the meat is poured into molds. As soon as the jelly has cooled, they put it in the refrigerator, but not in the freezer.
- The form with the cooled jelly is immersed for a few seconds in hot water and overturned on a flat plate.
Rabbit recipes are endless. Moreover, all of them are so different that even a sophisticated gourmet among all this splendor will find a suitable dish for himself.
Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are just one of the most loyal to our body. Rabbit is like meat, but dietary. Rabbit Dishes can be found in a restaurant, home cooking is increasingly paying attention to it. How to cook a rabbit today is interesting to many home cooks. And so you bought a rabbit carcass, now it's time to learn how to cook a rabbit dish. Take your time to cook the most delicious rabbit dish. First, it is better to study the theory that will give you answers to questions: how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit barbecue, how to cook rabbit tasty, how to cook juicy how to cook rabbit legs deliciously, what can be cooked from a rabbit, how to cook a rabbit properly, how to cook dishes from rabbit legs, how to cook rabbit meat deliciously, how to cook a rabbit. Rabbit recipes will help you do everything right. Especially useful in this sense will be video rabbit recipes and rabbit dishes with photos (rabbit recipes with photos, rabbit recipe with photos, how to cook a rabbit video, rabbit recipe video, how to cook a rabbit photo). So it's not such a complicated science, cooking. Cooking a rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely get delicious rabbit dishes. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The rabbit in the marinade will be more tender and fragrant. It can be a rabbit marinated in kefir, a rabbit with rosemary, a rabbit in mustard. It is better to cook a white sauce for a rabbit: a rabbit in mayonnaise, a rabbit in sour cream, a rabbit in milk, a rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, a rabbit with cabbage, a rabbit with mushrooms (a rabbit with champignons), a rabbit with vegetables, a rabbit with pumpkin can be eaten with pleasure.
Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to cook rabbit dishes with a fruity flavor or just unusual rabbit dishes, we can advise you the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will surely interest you if you are looking for festive rabbit dishes. The best rabbit recipes are Maltese rabbit, rabbit in sour cream, rabbit in wine and dried fruits. A very tasty rabbit recipe - rabbit stew with mushrooms and white wine. A simpler rabbit recipe, however, this roast rabbit is also very tasty.
Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want to get, stewed or fried, you can choose different ways to cook rabbit: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave. You can also cook a rabbit in a pan. A few words about how to cook a rabbit in a pan. It is better not to fry it, but to stew it. This is also the question of how best to cook a rabbit. Tender rabbit meat will only benefit from this. And again, do not forget about the sauce, pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this recipe for cooking rabbit, like rabbit in a baking bag.
Rabbit meat is a tasty and healthy product. The taste qualities of rabbit meat are known to culinary specialists all over the world, but this type of meat began to appear on the tables of ordinary residents relatively recently. Housewives often wonder how to cook a rabbit, as it seems to many that meat requires a special approach and ingredients. In fact, the recipes are simple and within the power of any cook.
Rabbit meat - carcasses on sale
The main thing in rabbit meat is the freshness of the meat and the correct slaughter of the animal. Rabbits are slaughtered at the age of 3-4 months, so the carcass may not be large in weight. The normal carcass weight of a three-month-old rabbit is about 650 - 950 grams. If the carcass weighs more than one and a half kilograms, then the animal was more than six months old at the time of slaughter.
Young meat is more nutritious. More adult rabbit meat is not only less absorbed by the body, but also differs in taste.
Composition of rabbit meat and other animals
Rabbit meat is recognized as a dietary and healthy product, low in fat and cholesterol. The protein contained in meat is absorbed by the human body by 90%. Rabbit meat is also good for baby food - it has a lot of phosphorus. One hundred grams of rabbit meat contains just over 190 kcal. The content of B vitamins in rabbit meat is high, as is the content of minerals: iron, choline, potassium, calcium, magnesium, sodium, sulfur, fluorine and phosphorus, chromium and molybdenum, iodine and zinc. Doctors advise people with diseases of the stomach, liver, allergies and problems with blood pressure to consume rabbit meat.
Calorie rabbit meat and turkey meat
Features of cooking rabbit meat
For delicious cooking meat at home, there are a few tricks. Before cooking the rabbit, it is recommended to marinate it for at least two or three hours. You can use any marinade - based on wine, lemon, vinegar, oil with garlic or even fruit juice. Rabbit meat goes well with aromatic herbs and various spices. Be sure to add lavrushka, salt, onions and ground black pepper or peas to the meat.
Cutting a rabbit carcass
And garlic, dill, lemon or thyme, rosemary, basil or oregano will help to cook deliciously. Spices are added both to the marinade and during the cooking process. Quickly and tasty meat can be cooked in the oven and in sour cream. To do this, it is better to cut the carcass and place it in a culinary bag or foil. Cooking time depends on the method of cooking, but in any case does not exceed one hour. Long heat treatment leads to the destruction of fibers, loss of taste and vitamins.
Rabbit liver is a very valuable food product.
Rabbit Recipes
There are many recipes for how to cook a rabbit. But the most popular, simple and most delicious is rabbit in sour cream.
Rabbit in sour cream sauce
To cook meat in sour cream you will need:
- Rabbit carcass weighing about a kilogram,
- 200-225 grams of sour cream,
- A little vegetable oil
- Two medium bulbs
- Bay leaf,
- small carrot,
- Parsley with dill,
- Ground black pepper and salt.
How to deliciously cook a rabbit stewed in sour cream:
You need to finely chop carrots and onions, dill and parsley. Rinse the rabbit meat thoroughly under warm running water and cut into pieces of 50 grams each. Salt, pepper and leave for a few minutes, then fry over medium heat until golden brown. Next, a little water, spices, carrots and onions are added to the pan and stewed for another 20 minutes under the lid. Then you should add sour cream and simmer until the rabbit meat is ready. The finished meat should be sprinkled with herbs before serving.
Sour cream goes well with rabbit meat. It makes the meat more tender and soft, prevents drying out and retains flavor. Rabbit in sour cream is a culinary classic. Equally popular is the recipe for rabbit in wine.
Rabbit meat in white wine
For cooking you will need:
- carcass, weighing about a kilogram,
- 250 ml white or better dry wine,
- 250 ml chicken stock
- 50 grams of fat
- two medium-sized onions and two small carrots,
- two tablespoons of any vegetable oil and the same amount of tomato paste or homemade ketchup,
- spices,
- two teaspoons of flour
- parsley and dill.
How to cook rabbit in wine:
Finely chopped carrots and onions. Sprinkle vegetables with flour and fry until browned. Rabbit meat must be thoroughly washed under warm running water and cut into small portions, then fried until golden brown in fat. Salt, pepper. In a separate bowl, bring the broth to a boil, put the rabbit meat in it, bring to a boil again. The next step is adding wine. Simmer covered for about twenty minutes. Next, add tomato paste or ketchup, bay leaf and leave covered for another twenty minutes. Pour the sauce remaining after stewing into a small bowl, put carrots and onions there, put on a slow fire for a few minutes, then add rabbit meat and simmer all together until cooked. Before serving, sprinkle with chopped herbs and sprinkle with lemon juice.
Roast rabbit
Roast rabbit meat is a surefire way to cook rabbit and is both quick and delicious. To prepare the roast you will need:
- About 200 grams of rabbit meat,
- 25 grams of celery root,
- 3 medium potatoes,
- One small carrot and one onion,
- Tomato sauce,
- Garlic, salt and black pepper,
- A little fat.
For cooking meat according to this recipe, it is better to use rabbit fillet. Pieces of rabbit meat should be salted and peppered well, smeared with lard and rubbed with garlic. Put 4-5 pieces of rabbit meat in each pot, top with onion and carrot cut into rings, a teaspoon of tomato sauce or paste, finely chopped celery and potatoes, cut into cubes. On top of the potatoes - more tomato sauce, pepper, sprinkle with salt. Fill with water to two-thirds of the volume and set. Preheat the oven to two hundred degrees, put the pots and bake for no more than forty-five minutes. According to a similar recipe, you can make a rabbit in sour cream. In this case, tomato sauce is replaced with sour cream in equal proportions.
French rabbit meat
French rabbit is an interesting and delicious recipe. Such rabbit meat is served with cabbage or noodles and fragrant sauce.
For four servings you will need:
- One and a half kilograms of rabbit meat,
- 85 ml mustard,
- Thyme, preferably fresh
- Olive or vegetable oil
- small bulb,
- Chicken, vegetable or meat broth - 350 ml,
- Dry white wine - 220 ml,
- Cream - 120 ml,
- Parsley, tarragon, chervil,
- yellow mustard seeds,
- Lemon juice,
- Spices.
How to cook rabbit in French:
In a small bowl, mix thyme and mustard. Rabbit meat is cut into portions, rubbed with a mixture of thyme and mustard, salt and black pepper. Next, the meat pieces are fried until golden brown in oil and transferred to a large dish. Chopped onion is added to the same oil and fried for a couple of minutes. Broth, cream and wine are poured into the pan. On low heat, all this is boiled for about five minutes, after which the rabbit meat is added to the resulting mixture, covered with a lid and stewed for forty or forty-five minutes over low heat. Then the sauce is filtered through a sieve and finely chopped greens and mustard seeds are added to it little by little. Bring everything together to a boil and cook over high heat for about ten to fifteen minutes. At the end, the sauce is seasoned with lemon juice and spices. Rabbit meat is poured with sauce and served on the table. Bon Appetit!
Rabbit skewers
Few people think about cooking a rabbit like a barbecue. However, rabbit meat for barbecue lovers and connoisseurs is a real find. The meat always turns out juicy, tender and unusually fragrant, and most importantly - not greasy.
For the rabbit skewers you will need:
- one carcass,
- 5 medium onions
- 500 ml tomato paste or ketchup
- 20 ml nine percent vinegar,
- Salt and ground black pepper.
Rabbit skewers are easier to cook than any other meat.
The rabbit carcass is washed under running water and cut into small portions. Rabbit meat is laid out in a saucepan, onions are added, pre-cut into rings, salt, tomato paste and vinegar, spices. Everything is mixed and put in the refrigerator for at least four hours. Marinated meat is equally well grilled or skewers, turning every five minutes until done. Rabbit skewers with a similar marinade are well fried at home in a frying pan.
Rabbit meat is a dietary and very healthy meat.
It is rich in vitamins, calcium, proteins, phosphorus and iron.
Rabbit meat does not contain cholesterol.
Due to its 100% digestibility, it is indispensable in dietary and baby food.
How to cook a rabbit so that the meat is soft - the basic principles of cooking
Rabbit meat itself is juicy and tender meat, so cooking it is not difficult.
Each housewife has her own secrets and recipes for cooking rabbit meat. But the result should always be the same: the rabbit should be soft, tender and juicy. To do this, the rabbit carcass is pre-soaked or marinated. Without this, you can not get a juicy and tasty dish. The marinade is prepared on the basis of white wine, whey, wine vinegar, sour cream, mineral water or olive oil. Young rabbit meat is soaked in ordinary drinking water so that it does not lose its natural flavor.
It should be noted that the front, part of the carcass is mainly stewed or boiled, and the back is baked in the oven or fried.
To make the meat fragrant, it is seasoned with various spices. Cloves, celery, basil, thyme, rosemary and other spices are best suited for this.
Rabbit meat can be stewed, fried, steamed, boiled or baked.
Rabbit in sauce is the most common way to cook this meat. It is in this case that rabbit meat is soft and juicy. In this way, you can cook it in the oven or stew. The carcass is pre-marinated, then cut into pieces and lightly fried. The meat is laid out on a baking sheet and fried onions, carrots and garlic are added to it. Top the dish with salt, herbs, pepper and pour over the sauce. Bake the rabbit in the oven for 20 minutes.
How to cook a rabbit so that the meat is soft: Recipe 1. Rabbit stewed in sauce
50 ml of vegetable oil;
2 cloves of garlic;
1. We cut the carcass of the rabbit, wash it thoroughly under the tap and cut into portions. We dilute vinegar in water and soak pieces of meat in this solution. We leave the rabbit meat to marinate for an hour and a half.
2. Warm up the pan with oil well. We take the rabbit out of the marinade and lightly dry it with napkins. We shift the meat to the pan and fry it on both sides, six minutes on each.
3. We clean the onion head and chop it with thin quarter rings. Saute it in a separate frying pan until lightly browned.
4. In a deep cauldron, pour out the flour and lightly fry it until it starts to change color. Then we shift the meat and fried onions into the cauldron. Pour everything with drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in water gradually, constantly while stirring, so that lumps do not form.
5. Peel the garlic and finely chop. Add it to the sour cream sauce. Salt, mix again, cover with a lid and twist the fire to a minimum. Stew the rabbit for 45 minutes. Serve with boiled potatoes.
How to cook a rabbit so that the meat is soft: Recipe 2. Rabbit in mustard sauce
700 g portioned pieces of rabbit meat;
6 cloves of garlic;
15 g of Provence herbs;
80 ml of olive oil;
150 ml dry white wine;
2 bay leaves;
1 pinch of black peppercorns;
1 pc. leeks and shallots.
1. Cut the rabbit carcass and cut it into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Place the meat in a suitable dish.
2. Peel and cut the leek into quarters. Chop the peeled garlic cloves into thin slices. Mix two tablespoons of olive oil with wine in a separate plate, add Provencal herbs, bay leaf and black peppercorns. Put the onion and garlic in here as well. Stir the mixture thoroughly and pour over the rabbit meat. Leave to marinate overnight.
3. The next day, remove the rabbit from the marinade, soak the pieces with a napkin, salt and pepper the meat. Roll each piece in flour and fry in hot olive oil until lightly browned.
4. Transfer the rabbit to a heat-resistant dish and pour over the juice remaining after roasting and marinade. Cut the unpeeled shallots in half and place in a bowl. Send unpeeled cloves of garlic and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding stock if necessary.
5. Transfer the finished rabbit to a serving dish. Add a spoonful of mustard to the remaining sauce, mix and bring it to a boil. Pour the rabbit meat with the resulting sauce. Serve with any side dish.
How to cook a rabbit so that the meat is soft: Recipe 3. Rabbit in beer
2 kg rabbit carcass;
2 liters of light beer;
vegetable oil - 80 ml;
6 cloves;
3 g black pepper;
flour - 70 g.
1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat dry with a towel.
2. Peel and chop the onion into rings. Mix beer with vinegar, add cloves, rosemary and bay leaf. Put the onion in the marinade and put it on fire. As soon as it boils, twist the fire to medium and boil for about 20 minutes. Pour the rabbit meat with boiling marinade. Cool and refrigerate overnight.
3. Remove the rabbit pieces from the marinade and pat dry with a towel. Don't throw out the marinade!
4. Mix flour with pepper. Roll the rabbit pieces in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to a cauldron.
5. Cut the bacon into small strips and fry it to the state of cracklings. Transfer the bacon to a plate.
6. Strain the marinade, leave a little onion in it and boil. Pour meat with boiling marinade, mix and simmer over low heat under the lid for an hour and a half.
7. Fry the remaining onion in bacon fat until soft. Send the bacon and onion to the cauldron. Turn off the heat and immediately pour in the cream. Mix and leave to infuse. Serve with potato garnish.
How to cook a rabbit so that the meat is soft: Recipe 4. Rabbit with creamy spicy sauce
3 g Tabasco sauce;
4 rabbit legs;
3 large onions;
1 large head of garlic;
100 ml soy sauce;
a pinch of nutmeg, Provence herbs and cumin;
1. Wash and dry the rabbit meat.
2. Peel and grind the onion and four cloves of garlic in a blender to a state of porridge. In a deep bowl, mix honey with soy sauce, Tabasco and cognac. Add onion-garlic gruel to the marinade and mix well.
3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to a heat-resistant form and send to marinate in the refrigerator overnight.
4. Remove the form with the rabbit, leave it for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.
5. Fry the flour in a dry frying pan. Wash parsley and finely chop. Mince the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring them in, and stirring so that there are no lumps. Put on fire, salt, add sesame seeds, parsley, mix and simmer over low heat, stirring constantly, for five minutes. Make sure the sauce doesn't boil.
6. Remove the rabbit from the oven, cut open the sleeve and transfer the meat to a plate. Pour juice from the sleeve and prepared sauce. Serve with a vegetable side dish.
How to cook a rabbit so that the meat is soft: Recipe 5. rabbit in sour cream
3 rabbit legs;
1 bunch of green cilantro and parsley;
1 large carrot;
garlic - 4 cloves.
1. Cut the legs of the rabbit along the joint in half. Finely chop the greens and peeled garlic.
2. Mix kefir with herbs and garlic. Pour rabbit meat with kefir mixture and leave to marinate for three hours.
3. Remove the meat from the marinade, salt and lightly fry it until golden brown.
4. Cut the peeled carrot into large circles. Chop the onion into thick half rings.
5. In the oil left over from frying the meat, fry the vegetables until lightly browned.
6. Put rabbit meat in a cauldron, add fried carrots and onions here.
7. Lightly dry the flour in a saucepan, pour half a glass of water over it and mix thoroughly. Add sour cream, salt and heat. If the sauce is thick, add a little more water. Pour the sauce over the contents of the cauldron and simmer over low heat for an hour and a half.
How to cook a rabbit so that the meat is soft: Recipe 6. Rabbit in wine with tomatoes
2 kg rabbit carcass;
black pepper and salt;
a glass of dry white wine;
1. Cut the rabbit carcass into pieces, wash and dry on a towel.
2. Wash the tomatoes and cut into slices. Garlic cloves, without peeling, crush with a knife.
3. In a frying pan, fry the rabbit until golden brown on both sides. Then pour in the wine and put a sprig of rosemary, garlic and tomatoes. Simmer for ten minutes without covering with a lid. Then cover with a lid and continue to simmer over moderate heat for another ten minutes.
4. Preheat the oven to 180 C. Transfer the meat, along with the sauce and vegetables, into a refractory form. Cover it with foil and put in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and pour over the sauce. Serve with a vegetable side dish.
How to cook rabbit so that the meat is tender - tips and tricks
Use only fresh rabbit meat that has not been frozen for cooking. Such meat will always turn out juicy and soft.
To make the meat soft, be sure to soak the rabbit in water or marinate.
If you decide to cook the whole rabbit, do it up your sleeve, so you get juicy and soft meat.
Stew the rabbit only on low heat.
Many nutritionists claim that red meat is unhealthy. Well, let's eat rabbit! The meat of this animal is tender and easy for the stomach. But cooking a domestic hare has its own secrets. Rabbit meat needs to be marinated first. So the dish will come out more fragrant. The meat will cease to be sinewy if it is stewed, and in the final phase, pour the sauce. These two basic rules allow you to experiment endlessly with marinades and gravies. In addition, the rabbit harmonizes well with those products with which beef or pork is at odds. It can be cooked with cabbage, pumpkin, oranges, champagne, apples or pineapples. In this article, you will learn how to cook delicious rabbit dishes. With photos and step-by-step recipes, you will definitely succeed.
Rabbit Alsatian
In a bowl, mix a pinch of salt, pepper, half a teaspoon of tarragon and mustard powder. We cut the rabbit carcass into portions and rub with these spices. Now let's deal with vegetables: chop the onion, carrot, garlic clove and parsley root. We dilute 40 grams of butter in a saucepan and fry the pieces of meat until golden. Lay them out on a plate. And put the vegetables in the pot. Sprinkle them with paprika and a tablespoon of flour. Fry over high heat. Return the meat to the saucepan. Many rabbit dishes are stewed with wine. We will continue to follow this tradition. Pour 125 milliliters of dry white wine and a glass of broth. Simmer for about a quarter of an hour under the lid and another 10 minutes without it. Separately fry in butter 200 grams of fresh champignons. When the liquid from them is completely evaporated, we fish out pieces of meat from the stewpan and put it to the mushrooms. Strain the sauce, mix it with half a glass of heavy cream. Many recipes suggest making rabbit dishes with bechamel. Basically, any white or mustard sauce will do.
Ragout in French
We cut the kilogram carcass of the rabbit into pieces, which are lightly fried in butter. We put the meat in a deep frying pan or roaster. Pour water so that it completely covers the pieces. Add parsley, thyme, chopped onion, cloves, pepper and salt. Cover with a lid and simmer for about a quarter of an hour. Some rabbit dishes are usually served with egg sauce. Making it simple. We put two tablespoons of butter in the pan, and when it melts, add 30 grams of flour. Stir and pour the broth obtained by stewing the rabbit. Bring this sauce base to a boil. In another container, mix chopped lemon (not juice, namely pulp), egg yolk and sour cream. We combine two liquids, knead. Drizzle the rabbit with the sauce.
Meat with nuts
Stewed rabbit dishes can be varied not only with sauces. We offer this recipe. Fry pieces of meat (kilogram), put in a saucepan, add 200 grams of ground hazelnuts or almonds and two finely chopped onions. Simmer, adding water as needed. When the rabbit becomes soft, season with salt. In a frying pan, fry a spoonful of flour in butter. Dilute with a glass of cream or sour cream. Squeeze out the lemon juice. Pour the rabbit with nuts with this sauce, boil everything well. Serve sprinkled with fresh chopped herbs.
This unit allows you not only to quickly put out the meat, but also not to expend a lot of effort. In addition, with the help of a slow cooker, you can cook a side dish at the same time. We suggest you stew the rabbit with prunes and mustard-garlic sauce. Soak one hundred grams of pitted dried fruits. We cut the meat, throw it into the multicooker bowl along with two tablespoons of vegetable oil. Turn on the "Frying" mode for half an hour. During this time, cut the onion into half rings, and the carrot into strips. Add vegetables to the meat, continue to fry for another ten minutes. Now pour water into the bowl so that it covers the rabbit by two-thirds. Add a large spoonful of ketchup and sour cream, a small - ready-made mustard. Season the dish with pepper, salt, spices and herbs to taste. Squeeze out a clove of garlic. Set the "Extinguishing" mode. It is in this sequence that all rabbit dishes are prepared in a slow cooker. The "Frying" program will ensure the goldenness of the pieces, and the "Stewing" program will soften the meat.
Chowder with rice
But did you know that you can cook the first dishes from the rabbit? Recipes offer us options for various soups, both clear and thick. We suggest you make a soup. Meat for her does not need very much - only 300 grams. The richness of the dish will give rice. It is boiled separately (at the rate of half a glass of cereal for one and a half cups of water). We cut the rabbit into pieces. Fry them in butter until golden, about 15 minutes. Grate carrots and small celery. Add root vegetables to meat. We fry for another 10 minutes. Sprinkle with paprika (a teaspoon with a forelock). We stand in the pan for another three minutes, stirring. We shift everything into a saucepan. Pour 600-700 milliliters of water. We put on fire. When the stew boils, salt, throw two peas of pepper. Reduce heat and simmer for about 45 minutes. The first dishes from a rabbit can be made from illiquid parts, leaving the best - the back and hind legs - for the second.
We cut the carcass into pieces, put it in a deep bowl. Sprinkle with seasoning for meat, shift with onion rings. Fill with kefir so that the meat is completely drowned. Cover the bowl and place in the refrigerator overnight. In the morning, pour half a glass of not very spicy mustard, mix, leave for another quarter of an hour, but not in the refrigerator. We heat the oven to 200 degrees, we shift the meat into a form greased with vegetable oil. We bake for a quarter of an hour, turn the rabbit over, and then cook for the same amount of time.
