Rabbit meat is a dietary product, but nutritious and healthy. It is recommended to include in the diet of people suffering from hypertension, diseases of the biliary tract and those who follow the diet. In addition, rabbit meat is an ideal child's diet.
Dishes from the rabbit quick recipe - the basic principles of cooking
Rabbit meat will turn out really tasty if you choose the right dishes in which the meat will be cooked. The choice depends on the cooking method. For baking, a steel pan, a ceramic mold or a duck meat will do. You can extinguish a rabbit in a cauldron or saucepan with a thick bottom.
Before cooking, rabbit is recommended to soak in milk, pure water or whey for seven hours. This will make the meat soft and help get rid of the specific taste.
The cooking time depends on the age of the rabbit, the meat of a young animal will cook for about an hour, if the rabbit is more than two years old, it is cooked much longer.
The carcass of the rabbit is cut into pieces, laid out in a saucepan and cook until boiling. The first broth is drained, the meat is poured with clean water and continue to cook until tender. Boiled meat can be lightly roasted until browned in a pan with a mixture of butter and vegetable oil.
Rabbit can be put out in sour cream. To do this, put the meat in a cauldron with oil, lightly stir fry, add chopped onions, pour in water and stew for about an hour. Then, when water boils away, add spices, garlic and spread sour cream. Continue cooking for another ten minutes.
Bake rabbit can be alone or with vegetables. Before this, the carcass pieces are fried until half cooked. Then laid out in a form, cover with foil and send for forty minutes in the oven. For a festive table, a rabbit can be baked as a whole, pre-pickled carcass in spices.
Rabbit meat is served with a side dish of rice, potatoes or other vegetables.
Recipe 1. Dish from the rabbit quick recipe in your own juice for a couple in a slow cooker
Ingredients
half a pork bunny rabbit;
spices;
table salt;
a mixture of ground peppers.
Method of preparation
1. Wash the rabbit’s carcass, dry them with paper towels, cut them into portions.
2. Put the meat in a bowl, season with salt and a mixture of ground peppers. Stir hands, rubbing spices in rabbit.
3. Cover the multicooker container for steaming with foil and put the rabbit pieces into it. The edges of the foil wrap to the center.
4. Pour about half a liter of boiling water into the container. Install the container with the rabbit. Close the lid and turn on the “steam cooking” mode. Cooking for about an hour and a half. Put the finished meat on a plate, crush with finely chopped greens and serve with a side dish.
Recipe 2. Baked rabbit dish quick recipe in wine and sour cream
Ingredients
rabbit carcass;
flour - 30 g;
dry white wine - half a liter;
garlic head;
bow - three heads;
salt;
two tomatoes;
marjoram - 5 g;
sour cream - 100 ml;
ground black pepper;
rosemary - twig.
Method of preparation
1. Prepare the rabbit carcass. We wash it, dry it and cut it in small pieces. Rub the rabbit with a mixture of pepper and salt. Put the meat in a deep pan. Fill with wine, put a spoonful of sour cream, mix and put a sprig of rosemary. Leave the meat in the fridge for a day.
2. Clean the onion, wash and chop thin half rings. Garlic pick up cloves, clean and skip through the garlic press. Put the pan on the fire, pour in vegetable oil and spread onion in it. Fry until light rosy, add garlic, season with pepper and marjoram. Stir. 3. Fry the marinated rabbit in a frying pan on both sides for a quarter of an hour. Put the meat on a baking sheet, pour sour cream and spread the fried onion. Season with spices.
4. We pour tomatoes with boiling water, peel and cut into slices. We decompose on meat. Cover the dish with foil, turn up the edges and set in the oven for ten minutes.
5. Marinade, the remainder of the meat, pour into a glass, add flour and stir. Pour the mixture into the pan and simmer another forty minutes.
Recipe 3. Rabbit Dish A quick recipe with potatoes and cheese coat
Ingredients
rabbit carcass;
kitchen salt;
a mixture of peppers;
100 g of durum cheese;
50 g butter;
200 g of 20% sour cream;
two kg of potatoes;
30 g spicy mustard;
bow - three heads.
Method of preparation
1. Rinse the rabbit's carcass well with a tap. Slice into chunks. Sour cream combined with a mixture of peppers and mustard. Stir. Smear the meat and place in a bowl. Set aside for an hour.
2. Peel the potatoes, wash them. Cut each tuber into three pieces. Put on a baking sheet, salt.
3. Peel the onions, wash and finely chop. Sprinkle with chopped onion potatoes. On top of vegetables, rub butter.
4. Spread on the rabbit pieces. Top everything up with sauce. Cover with two sheets of foil and wrap the edges well.
5. Heat the oven to 200 degrees. Put a pan in it and bake for an hour. Then remove the foil, sprinkle the dish with cheese chips and bake until golden.
Recipe 4. Bunny platter quick recipe in beer
Ingredients
ground pepper;
flour - 80 g;
salt;
vegetable oil - 100 ml;
cream - 200 ml;
200 g of bacon;
rabbit carcass - 2 kg.
Marinade
bow - four heads;
bay leaf;
light beer - two liters; oregano - 2 g;
vinegar;
rosemary - twig;
black pepper - ten peas;
carnation - six buds.
Method of preparation
1. Wash the rabbit carcass, and cut it into small portions.
2. Clean the onion heads, wash and chop the rings. Put all marinade ingredients in a saucepan, mix, add onion rings and set on medium heat. Cook for about 25 minutes.
3. Fill the rabbit pieces with hot sauce. Cool and put in the cold for 12 hours.
4. Remove the meat from the marinade, dry it with napkins. Marinade do not pour out.
5. Combine the flour with pepper. Roll the rabbit pieces in the mixture and fry in a hot frying pan on both sides, literally a couple of minutes each.
6. Put the roasted rabbit in the cauldron. Cut the bacon into thin strips. Marinade strain, putting a little onion, and boil it. Pour to the rabbit. Stir and cook over low heat for half an hour, covered with a lid.
7. Heat the pan. Fry the bacon in it until the fat is melted. Put the bacon on a plate and fry the onions in fat. Send the onion and bacon to the cauldron with the rabbit. Turn off the heat and pour in the cream. Stir and leave for half an hour.
Recipe 5. Rabbit Dish A quick recipe with apples in the oven
Ingredients
two kg of rabbit;
a quarter of lemon;
two apples;
5 g of spices;
30 g of honey;
50 ml soy sauce.
Method of preparation
1. Carve the rabbit to cut and cut into pieces. Wash and dry.
2. Put the meat in a deep bowl. Add honey and squeeze the juice from the lemon. Trout with spices. Pour in soy sauce.
3. Wash apples, wipe with a kitchen towel. Cut into four pieces and remove the core. Cut each part in half. Add apples to the meat. Stir everything with your hands and leave in the cold for an hour.
4. Put the rabbit and apples in a ceramic form, pour the marinade and send for forty minutes in the oven, heated to 180 degrees.
Recipe 6. Rabbit Goulash
Ingredients
Half a kilo of rabbit pulp;
a glass of drinking water;
two bulbs;
80 ml of vegetable oil;
four cloves of garlic;
bay leaf;
50 g of tomato paste;
30 g sweet ground paprika;
30 grams of flour;
10 g rosemary;
salt kitchen
Method of preparation
1. Separate the rabbit flesh from the bones and cut into small cubes.
2. Peel the onions from the husk and finely crumble.
3. Peel the garlic and cut into thin circles.
4. Heat vegetable oil in a frying pan. Place onions in it and fry over medium heat, stirring regularly, to a transparent state. Add the garlic and fry for another couple of minutes.
5. Put the rabbit meat in the pan and mix. Season with rosemary, salt and paprika. Stir again and cook until golden. Sprinkle with flour and stir.
6. Add tomato paste and stir again. Pour in drinking water. Stir and simmer on low heat for 20 minutes, covered with a lid. Put a bay leaf. Remove from heat and leave for ten minutes under the lid.
Bunny Dishes Quick Recipe - Tips and Tricks
Use for cooking rabbit, up to six months. Such meat will turn out gentle and tasty.
The carcass is better to cut into pieces, since the preparation time of the parts is different.
Prepare fresh meat dishes. Frozen is best not to use.
To make rabbit meat tender and juicy, it can be baked in foil or sleeve.
