Rabbit meat is much healthier than beef, pork and lamb, it has almost no fat, but a lot of protein, which is 90% absorbed by the body. This meat contains a huge amount of vitamins, microelements and amino acids, there are practically no bones and tendons, which greatly facilitates the preparation of rabbit dishes. In addition, this product is considered hypoallergenic, so it is prepared for young children. Rabbit dishes are very tasty and appetizing, and kids will not have to be persuaded to eat the meat to the last bite - they will also ask for an addition. If you want to pamper your loved ones, cook a rabbit, the best recipes for this dish are collected on our website.
The main secret of cooking a rabbit is successful meat
For cooking delicious, the quality of meat is very important, and it is better not to save on this. Buy fresh rabbit meat from the market or chilled carcasses in the store and try not to take frozen meat, as prolonged exposure to low temperatures deteriorates its quality. You can choose a good rabbit by the following signs - pink dry meat without spots, bruises, cuts and slippery surfaces, a fresh smell and a brand confirming the quality mark. Choose carcasses weighing no more than 1.5 kg - usually young rabbits weigh so much, old and plump ones are not suitable for food. A young rabbit less than five months old is usually light pink, while a more mature one is dark pink. In the old days, the age of a rabbit was determined by taking it by the hind leg - in a young animal, when shaken, the spine sagged. Very often, at the request of a veterinary examination, a fluffy tail or paw with wool and claws is left on the carcass of a rabbit, but this rule is not always observed.
We cut the carcass
The peculiarity of rabbit meat is that all parts of the rabbit require an individual approach. The back part (fattier) is best fried or baked, while the front part is usually stewed and boiled. It is good if the meat has thin layers of fat, which give the rabbit softness and juiciness. When cutting the carcass, its rear part is separated from the front just above the paws, the breast is divided into four parts, the meat is cut from the abdomen, and the legs are cut along the joints into the thigh and drumstick. At this stage, the entrails are removed, and the rest of the carcass is divided along the spine and cut into small pieces. If it turns out to be too fatty, the fat can be cut off and used for frying or cooking in the oven, as advised in many recipes.
Making rabbit meat juicy
Rabbit meat is considered dietary meat, therefore, when cooked, it is dry, but this drawback is corrected by marinating, which will save fresh meat from a specific smell. Usually, a rabbit is marinated for 2-10 hours in salt or acetic water, in soy sauce, milk, kefir, mayonnaise, whey or wine, which gives the rabbit meat an exquisite taste and noble aroma. Dark pink meat is marinated in several marinades to make it tender and tasty. A good effect is obtained by smearing the carcass with olive oil mixed with finely chopped fresh garlic. Spices and fragrant herbs are added to the marinade for piquancy - dill, parsley, celery and lemon. Remember that it is strictly forbidden to use wine marinade for children's dishes.
Cooking the rabbit right
Marinated fried and baked very quickly - within 30 minutes. This time is enough for the meat to be perfectly fried without losing juiciness. Do not overexpose the rabbit on fire, otherwise the results of a long pickling will go down the drain and the meat will lose its flavor, become dry and tough. At the end of frying, you can add tomato paste, sour cream or heavy cream to the dish.
It turns out very tasty rabbit stewed in red or white wine, champagne, milk, cream, broth or sour cream - to prepare this dish, pieces of meat are fried in butter until crispy and mixed with spices (mint, citrus zest, rosemary, thyme sprigs ). Next, liquid is poured into a frying pan, saucepan or ducklings, and the rabbit is stewed for 1-3 hours over low heat so that the fine structure of the meat does not collapse. In general, the rabbit does not like high temperatures, and this must be taken into account. In the process of roasting and stewing, tomatoes, carrots, zucchini, beans, mushrooms, onions, garlic, bay leaves, black pepper and potatoes are introduced into the dish - it all depends on the chosen recipe and culinary habits. Mustard, adjika, ginger, horseradish, oregano, coriander, basil, juniper, cloves and cinnamon are often taken as a piquant seasoning, and you can bring the rabbit to readiness in the oven.
A baked rabbit is usually cooked under a “cap” of vegetables and mushrooms and poured with sour cream. Many people like baked rabbit with fruits, dried fruits, green peas, nuts and cheese, and foil or a roasting sleeve is used to cook meat, but you can also cook in a slow cooker and grill.
Subtleties from the chef
If you want to get a golden brown crust, dry the meat well before frying. Never put several pieces of rabbit meat in the pan, because they will release a lot of juice and begin to stew - in this case, you will not wait for the crust. We do not recommend piercing the meat to check for readiness, as juice and marinade will flow out of it, and the dish will turn out dry. Turn the pieces only after they are well browned on one side.
Boiled rabbit is one of the popular dishes of children's cuisine, and to make it tasty and not bland, add coarsely chopped carrots, celery root and onion in the peel to the broth during cooking. The carcass should be poured with cold water, and the fire should be minimal - and in half an hour the fragrant broth with the most tender meat is ready.
Do not throw away rabbit offal - they are cooked along with meat, especially rabbit liver, soft and tasty. This also applies to the lungs, kidneys and heart, which are very tasty, especially if fried with spices, carrots, onions and garlic, and then stewed in cream or sour cream. From the offal crushed in a blender, an appetizing pate is obtained, which is served for breakfast with bread and vegetables.
Minced meat is made from rabbit meat for cutlets, meatballs and meatballs, rabbit meat is used to make barbecue, schnitzel, pilaf, terrine, soufflé and stew. At first glance, this meat seems whimsical, but you will quickly adapt to its difficult "character" and learn how to change recipes to suit your family's tastes. A baked rabbit, served on a large platter and garnished with vegetables, fruits and fresh herbs, lifts the mood and creates a sense of celebration in the soul. Enjoy delicious meals with your family and let the rabbit become your favorite dish on your table!
Rabbit meat is considered the most dietary meat. And indeed it is. Firstly, it contains a lot of protein, which is 90% digestible, unlike beef protein. Secondly, it contains almost no fats and cholesterol.
Well, and thirdly, it contains a lot of vitamins and minerals that are needed for the formation of not only muscle mass, but also good immunity. Next, we will tell you how to cook a delicious rabbit, but first we will decide how to choose it correctly at the point of sale.
Choosing the right and good meat today is quite difficult, because a huge selection of antibiotics, chemical animal foods and durable chemicals help the owners raise a strong and well-fed animal, but all the chemicals accumulate in the body and make the meat poisonous.
How to buy a fresh rabbit and not get poisoned by it? Take advantage of our helpful buying tips:
- When buying a product, you should make sure that the seller has the appropriate certificate, which will confirm compliance with all necessary standards;
- It is worth buying a carcass of a 3-4 month old animal. It is at this time that the meat is especially tasty and does not yet contain aged fats. The carcass will weigh about 1500 grams;
- The carcass must have furry paws and a tail - this is a guarantee that the buyer is really a rabbit, not a cat;
- The meat should be smooth, pink, without damage and bruising.
When buying a rabbit, you should decide in advance for which particular dish it will be needed. If the goal is broth, you can only purchase the upper part of the carcass, since it has more bones and the broth will be rich. But if it is supposed to stew or bake the beast, then it is worth taking the back, which is fleshy.
As soon as the meat is bought, it must be washed well and soaked in cool water for a couple of hours. Thus, the specific smell from the meat is removed. You can soak in ordinary water and that will be enough. If you want to add spice, you can drip a little lemon juice.
Using any recipe for cooking rabbit meat involves pre-soaking the meat. In some cases, soaking can replace the marinade, but usually the rabbit is both soaked and marinated.
How to easily cook a delicious rabbit in the oven
You can cook a rabbit in any way. But it turns out to be especially tasty after passing through the oven. And the calorie content of the dish will be low if the meat is baked, and not stewed or fried.
With the help of spices, you can change the taste of the dish and customize it to your personal taste preferences.
But the addition of sour cream will make the meat juicy, but not so high-calorie if you use cream. You can also reduce calories if you take store-bought sour cream, not homemade, and dilute it with a little water.
Oregano, basil and thyme are great spices.
Ingredients:
- medium-sized rabbit carcass;
- 500 ml sour cream;
- medium-sized onion and carrot;
- 30 ml of olive oil;
- garlic (3-4 cloves);
- herbs 0.5 tsp each;
- salt with pepper and lavrushka - to taste.
Cooking time: 90 minutes.
Calories: 186 calories.
How to stew a rabbit quickly and tasty in a pan
But not only in the oven you can get juicy meat that will melt in your mouth. A simple frying pan works well for this.
If you have to stew not only meat, but also vegetables, it is best to use two pans - one for frying, and the second, deep, for stewing.
A classic dish prepared from the meat of a small animal is a roast. It only takes time and a deep frying pan or cauldron.
- 0.6 kg rabbit;
- 0.6 kg of potatoes;
- 2 carrots;
- 2-3 small onions;
- 1/2 cup sour cream;
- 1/3 cup tomato paste;
- 50 gr butter;
- 1 liter of water;
- spices to taste.
Time: 1 hour 20 minutes.
Calories: 190 calories.
Rabbit stewed in its own juice with sour cream and mushrooms
How delicious to cook a rabbit in sour cream? Due to the fact that rabbit meat is a very dietary meat, it can be cooked even with fatty homemade sour cream. Sour cream will make the meat juicy and especially tasty.
Tender rabbit meat in sour cream and champignon sauce is perfect for a festive table or a quiet family dinner. It goes well with any side dish and can also serve as an independent dish.
Products:
- 2-3 kg of rabbit meat;
- 2 onions;
- 0.7 kg of champignons;
- 4 cloves of garlic;
- 500 ml sour cream;
- spices to taste.
Required time: 2.5 hours.
Calories: 200 calories.
Non-standard recipes
Usually the meat is either fried or stewed (baked) with standard vegetables and spices. But there are several unusual recipes for preparing this wonderful beast.
Rabbit stewed in beer
This non-standard cooking recipe is perfect for a bachelor party or a holiday party. The beer will give its hops and taste to the meat, which will turn out spicy and juicy. The main thing is not to drive after eating meat!
Products:
- rabbit carcass;
- beer - 0.5 l;
- meat broth - 0.2 l;
- cloves - 5 pieces;
- 2 onion heads;
- 2 carrots;
- 2 tsp cinnamon;
- lavrushka;
- olive oil - 2 tbsp. l;
- peppercorns;
- salt to taste.
Cooking time: 120 minutes.
Calories: 250 calories.
Rabbit roast in a slow cooker
A multicooker makes life much easier for any housewife. Especially in the pre-holiday time, when there is a lot to do, but you want to surprise guests with a delicious dish. How to deliciously cook a rabbit with potatoes in a slow cooker? It makes excellent roast rabbit, which is cooked virtually without outside help.
Ingredients:
- a kilo of rabbit meat;
- 500 ml cream (30% fat);
- 3 art. l 9% vinegar;
- 2 onions;
- 100 gr butter;
- spices at your own discretion.
Cooking time: 2 hours (the amount of time depends on the type of multicooker).
Calories: 150 calories.
- Marinate the rabbit in cold water and vinegar (1 spoon per 1 liter). Let the meat stand in such a marinade for an hour;
- After the allotted time, take out the meat, dry it and fry until golden brown over high heat;
- Put the meat in the multicooker bowl;
- Peel the onions and cut into thin rings. Fry in meat juice in the same pan;
- Put the onion in a slow cooker and pour over the cream. Add spices and oil;
- In the "Extinguishing" mode, under the lid, bring the meat to readiness;
- Cooking time varies depending on the power of the multicooker, so you need to look at readiness. Increase or decrease the cooking time as needed.
Liver paste
Don't know how delicious to cook rabbit liver at home? We will advise! Rabbit liver is a delicacy, no less than goose liver.
Since the rabbit is a herbivore, its liver contains no harmful toxins or chemicals.
Making pâté at home is very simple and quick.
Products:
- rabbit liver - 0.5 kg;
- 1 onion;
- 1 carrot;
- butter - 50 gr;
- salt - 0.5 tsp;
- vegetable oil for frying;
- nutmeg (ground) - on the tip of a knife;
- pepper - to taste;
- a few sprigs of fresh dill.
Required time: 1 hour.
Calories: 170 kcal.
Enjoy your meal!
Another recipe for making rabbit in red wine is in the next video.
Rabbit meat does not appear on the tables so often, so I want to know the most delicious rabbit recipe and create a culinary masterpiece. This meat is often used in dietary and children's diets. It does not contain harmful cholesterol, dangerous metals, but a huge amount of vitamins and protein. And it is better digested than beef or pork. In this article, you will learn how to cook it deliciously.
A delicious rabbit recipe will help diversify your daily menu.
Ingredients
Rabbit 2 kilograms
- Servings: 4
- Time for preparing: 40 minutes
The most elementary way is to cook the rabbit in sour cream. This dish does not require special culinary skills. But its taste is simply amazing. Sour cream gives the meat tenderness and juiciness.
A little tip: rabbit meat must be soaked. It doesn't matter what dish you cook. Otherwise, the meat will be too tough and tasteless. The carcass is placed in a deep container with water. The liquid should cover the meat completely. Change the water every 5 hours. You need to do this within 2 days. If time is short, you can speed up the process by adding a spoonful of vinegar.
A rabbit prepared in this way will make a delicious roast with sour cream. You will need:
- rabbit carcass - 2 kg;
- sour cream - 500 g;
- vegetable oil (can be replaced with margarine) for frying;
- a set of spices (salt, garlic, pepper, spices).
Roll the medium rabbit pieces in the spice mixture. Make small cuts where to insert the garlic cloves. Let the meat soak. An hour is enough for this. Then, over high heat, fry the pieces on 2 sides until a delicious crust appears.
Now the rabbit can be stewed. Transfer the half-cooked meat to a shallow saucepan, pour over the sour cream and bring to a boil. Then make a minimum fire and simmer for 40 minutes. Roast can be served with any side dish, but it is best combined with potatoes.
Rabbit stewed in wine
Perhaps this is the most delicious rabbit recipe. It turns out tender and fragrant. And a large set of spices makes the meat spicy, fragrant and very tasty. Of the ingredients you will need:
- rabbit - 2 kg;
- tomatoes (fresh) - 8 pcs.;
- dry wine (white) - 300 ml;
- garlic - 8 cloves;
- onions - 2 pcs.;
- rosemary, salt, oil to taste.
Pickle the rabbit carcass, chop into small pieces and fry until a crust appears. Mix tomato slices with spices. Put the rabbit in the pan and add the resulting mixture. Pour in the wine. Simmer uncovered for 10 minutes and uncovered for 10 minutes. Next, move the rabbit to the oven, cover with foil, in which to pierce holes, and bake for 15 minutes. The temperature should be 190 degrees.
Rabbit meat is considered more useful than beef, chicken or turkey in a number of ways. 100 grams of this lean meat contains 22 grams of protein, which is 90% absorbed by the body. Rabbit has a low cholesterol level, besides, it is hypoallergenic and suitable for nutrition during a diet and for children. And if you follow the recommendations for cooking, there is no doubt that you will get a 100% delicious rabbit.
Rabbit meat recipes are presented in our article. Here we will tell you how to bake a rabbit in the oven, including in a sleeve, cook it in a slow cooker, make stew out of it, and present many other interesting and healthy dishes.
Secrets of Cooking Delicious Rabbit
- The optimal carcass weight is 1.5 kg, since rabbit meat with a large weight may be old.
- The color of a fresh rabbit is pale pink, with a smooth surface. A winded carcass or in blood is not worth buying.
- Before cooking, rabbit meat is soaked in cold water for several hours, systematically changing the water.
- To make the rabbit soft and juicy, it must first be marinated in an acidic environment, for example, in lemon juice, vinegar, kefir, whey with the addition of spices and herbs.
- You can not pickle young rabbit meat, but immediately send it to the pan with garlic and herbs.
- Deciding what to cook from a rabbit is not difficult at all. Its meat is stewed in sour cream and cream, fried in a pan and baked in the oven, cooked whole or in pieces. Delicious stew is obtained from the rabbit, and the soup comes out very fragrant and healthy.
- How long a rabbit cooks depends on how old or young the meat is. For example, for rabbit meat up to a year old, 15 minutes in a pan is enough for the dish to be ready. The old rabbit should be soaked, marinated, and cooked much longer in time.
Rabbit Bean Soup
Dietary rabbit meat is often used in light, low-fat soups. For those to whom such a first seems insatiable, we can offer another version of the dish. What can be cooked from a rabbit?
Bean soup belongs to Portuguese cuisine. Beans, along with cauliflower and carrots, are considered the main ingredients of dishes in this country. The proposed recipe uses canned beans, although you can cook them yourself. But the highlight of the dish is the rabbit, which is marinated in red wine (250 ml) with crushed garlic cloves (3 pieces) and black pepper 24 hours before cooking. In total, according to the recipe, 600-700 g of rabbit meat will be needed.
How to make Bean Soup:
- Remove the rabbit meat from the marinade and pat dry.
- Roll the meat pieces in flour and lightly fry them in olive oil. Put the rabbit in a soup pot.
- Fry garlic (2 cloves) and onion (2 pcs.) In a separate pan. When the roast begins to turn golden, add chopped tomatoes (2 pcs.) To the vegetables.
- Transfer the roast to the pan with the meat.
- Add pre-baked red bell peppers, 2 diced potatoes, salt and spices (powdered saffron, cloves, hot peppers and sweet paprika).
- Pour all the ingredients with hot water, bring to a boil and cook over low heat for about 45 minutes.
- 5 minutes before the end, add bay leaf, thinly sliced young zucchini and a half-liter jar of white beans. Sprinkle with parsley before serving.
Rabbit soup: recipes in a slow cooker
Healthy rabbit meat is often used in the preparation of low-calorie meals. The rabbit soup is delicious. Its recipes include first courses with vegetables, pasta, rice groats, mushrooms, etc. They are cooked according to the traditional recipe, but instead of a pot and stove, a slow cooker is used.
To prepare vegetable soup, rabbit is first fried in a bowl, then onions and carrots are added to it. After another 10 minutes, potatoes and zucchini are added to the bowl. Vegetables are poured with 1.5 liters of boiled water and the "Soup" or "Stew" mode is set in the slow cooker for 60 minutes. Salt, spices and herbs are added 5 minutes before the end of cooking.
If you don’t know what can be cooked from a rabbit for a child, cook a diet soup. Rabbit meat is not fried here, but is immediately cooked in the "Soup" mode for 40 minutes. Then it is separated from the bones, again lowered into the broth, vegetables and cereals are added if necessary. Then cooking continues on the "Soup" mode for another 1 hour.
Rabbit stewed in yogurt
Rabbit stewed in sour cream is one of the most popular Russian dishes. This option first comes to mind when it is necessary to answer the question of what can be prepared from a rabbit. An alternative to sour cream in our recipe is yogurt, but the dish will only benefit from this. The meat will turn out juicy and tender, the fibers will easily separate, and the rabbit will literally melt in your mouth.
Step by step cooking is as follows:
- Half of the rabbit carcass (1 kg) is cut into portions, washed and dried.
- The meat is rubbed with salt, pepper and lemon juice.
- The rabbit is fried in a pan with vegetable oil for 15 minutes.
- Water or broth (2 tablespoons) is poured directly into the pan so that the liquid completely covers the meat.
- The contents of the pan are brought to a boil and continue to simmer for about 1 hour.
- Dried basil (1 teaspoon) and 200 ml of yogurt are added. The rabbit continues to stew for another 15 minutes.
- Lastly, finely chopped garlic (2 cloves) is added, the fire is turned off, covered with a lid and the dish is infused for 10 minutes.
- The rabbit is served directly to the table with the sauce formed as a result of stewing.
Rabbit baked in foil
It is not recommended to bake a tender rabbit whole in the oven, as it often turns out to be rather dry. And even prolonged pickling does not always help. A baked rabbit in foil in the oven will help correct the situation.
You can cook this dish in the following sequence:
- Rinse and dry the whole rabbit carcass.
- Grate it with salt and pepper, squeezed garlic and butter (5 tablespoons).
- Put the carcass on the foil, folded several times. Sprinkle the rabbit with rosemary (1/2 teaspoon) and Provence herbs.
- Seal the carcass with foil on all sides and put on a baking sheet with a small amount of water poured to the bottom.
- Bake the rabbit for 1.5 hours. 15 minutes before the end of cooking, you need to open the foil and increase the temperature in the oven from 160 to 200 degrees so that the meat is browned.
Rabbit in foil in the oven according to this recipe can be cooked earlier if the weight of the carcass is less than 1.5 kg. And do not forget to pour water on the baking sheet, otherwise the rabbit may burn.
Oven rabbit recipes
There are a lot of recipes for baking a delicious rabbit in the oven. We propose to cook two of them. These are rabbit recipes with mozzarella and olives, as well as carrots in cream. To do this, the meat will need to be pre-marinated, and for 24-36 hours. The marinade in both cases is identical: in garlic and aromatic herbs.
A delicious rabbit, the recipes of which are presented below, is marinated as follows:
- The rabbit is butchered, washed under running water, dried with a towel, rubbed with a mixture of salt and pepper.
- Onion (2 pcs.) Cut into half rings.
- The head of young garlic is crushed in a blender to a puree state. A bunch of fresh sage and thyme, olive oil (4 tablespoons) are also added here.
- A fragrant green paste is obtained, which is mixed with onions and used to marinate the rabbit. Pieces of rabbit meat are rubbed with paste on all sides, tightened with a film and sent to the refrigerator for a day or more.
Marinated rabbit is prepared according to one of the recipes:
- Rabbit with mozzarella is a delicious and fragrant dish served with tkemali sauce and tomatoes. Pieces of rabbit meat are fried in a grill pan on both sides, put into a mold, sprinkled with olives (a jar) and mozzarella (200 g). A rabbit is prepared according to this recipe at a temperature of 150 degrees for 2 hours.
- Creamy rabbit with carrots - tender and juicy meat served with potatoes baked in the same sauce as the main course. To prepare this dish, pieces of meat are also fried in a grill pan, laid out in a refractory form and poured with heavy cream (200 ml). Circles of carrots are laid out around the pieces. The rabbit is baked according to this recipe at 150 degrees for 2 hours.
Since a lot of delicious sauce remains after baking, it is recommended to bake potatoes in it. For its preparation, 1 kg of tubers is peeled, washed and boiled in salted water for 5 minutes. Then the hot potatoes are transferred to a baking dish and sent to the oven for 25 minutes.
Recipe for rabbit in sour cream in a slow cooker
Classics of Russian cuisine. And with the advent of such a home assistant as a slow cooker, cooking it has become much easier.
How to cook The process consists of the following sequence of actions:
- The rabbit is cut into portions, washed and dried with a towel.
- Then each piece is rubbed with salt and pepper and fried in the bowl of the appliance in the "Baking" mode on both sides.
- After about half an hour, carrots and onions are added to the meat bowl.
- After another 15 minutes, the rabbit with vegetables is poured with 1.5 glasses of water or broth (chicken or vegetable).
- Set the "Extinguishing" mode for 1.5 hours and continue
- 10 minutes before the end, open the slow cooker, add sour cream (200 ml), chopped garlic clove and curry powder (2 teaspoons) to the bowl.
This dish is perfect with almost any side dish, vegetables, rice or pasta. If desired, the rabbit in sour cream can also be cooked in a pan, reducing the cooking time by 20 minutes.
Rabbit with prunes in a slow cooker
Prunes are often used in the preparation of meat, be it rabbit, beef or chicken. From this, the dish turns out to be more tender, juicy and acquires some piquancy in taste. Rabbit meat according to this recipe is cooked in a slow cooker, but you can also use a duckling or a brazier with thick walls and simmer it over low heat on the stove. If you are just looking for the right recipe, and do not know how to cook a juicy rabbit, use our step-by-step instructions. Suitable for any multicooker.
How to cook a rabbit in sour cream in a slow cooker with prunes and carrots:
- Prunes are soaked in warm water for 40 minutes.
- The carcass of the rabbit is cut into portions.
- The meat is fried on both sides in the bowl of the appliance in the "Extinguishing" mode for 30 minutes.
- Carrots are cut into strips, and onions into half rings. Prepared vegetables are transferred to the bowl with meat and fried together with the rabbit for another 7 minutes.
- fill with water so that it covers them by 2/3. At the same time, spices are added (salt, pepper, herbs to taste), mustard (1 teaspoon), ketchup and sour cream (2 tablespoons each).
- The rabbit is stewed in a multicooker for 1.5 hours ("Extinguishing" mode).
- Half an hour before the end of cooking, prunes (pitted) are added to the meat.
- Another 10 minutes before the end, chopped garlic (2 cloves) is added to the bowl.
The rabbit is served with the sauce in which it was stewed. As a side dish, you can cook potatoes or rice.
Juicy rabbit recipe up your sleeve
Like any other meat, rabbit can also be cooked with vegetables up its sleeve. Pieces of rabbit meat are juicy and tender and cook relatively quickly, only 1-1.5 hours.
Rabbit in a sleeve with vegetables is prepared in the following sequence:
- A large carcass, weighing about 2 kg, is soaked in clean water for about 4 hours. At the same time, it is advisable to change the water every hour.
- After the specified time, the meat is cut into pieces and lowered into the marinade. To marinate a rabbit, you need to take the juice of a whole lemon, a tablespoon of salt, pepper, bay leaf, an onion cut into half rings for 3 liters of water. The meat will be in the marinade for about 4 hours.
- Potatoes (1 kg) and carrots (2 pcs.) are peeled, cut into circles and combined with marinated rabbit. A little vegetable oil is added (4 tablespoons), salt and pepper if necessary.
- The prepared potato-meat mass is transferred to a baking sleeve, tied on both sides and sent to a baking sheet.
- Rabbit with vegetables in the oven is cooked at a temperature of 180 degrees. After 1 hour, the sleeve can be cut open to brown the meat.
Other vegetables can be used if desired, such as cauliflower, zucchini, and bell peppers.
Rabbit stew
Delicious can be prepared not only from chicken, pork or fish, but also from rabbit meat. This recipe uses rabbit fillet, or rather, pieces of meat separated from the bones. To prepare two half-liter jars of stew, you will need approximately 1.3 kg of rabbit meat.
Homemade rabbit stew in the oven is prepared in the following sequence:
- Prepare glass jars, wash thoroughly with soda and sterilize with lids. If regular tin lids are used, be sure to remove the rubber bands from them before putting them in the oven.
- Then the meat, cut from the bones, is laid out in jars. To do this, half a teaspoon of salt is poured onto the bottom of the container, bay leaves and peppercorns are added (4 pieces in each jar). Then the meat is laid out directly, not reaching the edge of the jar 1 cm. Half a teaspoon of salt and peppercorns are again poured on top.
- Banks are installed in a deep refractory form with water, which should reach the middle of the glass container, and covered with lids.
- The form with the jars is sent to a cold oven and set to the middle level. Now the temperature rises to 150 degrees, and after half an hour - to 180. At this temperature, the stew is cooked for 2.5 hours.
- After the time has elapsed, the jars are removed from the oven and rolled up with a can key. It is important not to forget to put in place the rubber bands from the covers.
You can store stew prepared according to this recipe in a dark, cool place for 1 year.
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 oven. 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.
