Diet rabbit meat is a champion in the content of healthy substances.
It is easily digested, so rabbit can be used in baby food for the first acquaintance of the baby with a new food.
Traditionally, the rabbit is cooked in sour cream. The acidic environment is ideal for this particular meat, because it makes it softer, serves as a marinade.
Rabbit stew in sour cream - a wonderful classic combination of ingredients. Properly cooked, such an amazing dish will decorate not only the everyday, but also the festive table. Not by chance it can be found in the restaurant menu. Vegetables: onions, garlic, carrots will help to set off the delicate taste of dietary meat. Pepper, coriander, bay leaf, thyme, lemon, cloves, Italian herbs - oregano and basil can be an ideal seasoning for a rabbit stewed in sour cream.
Rabbit stewed in sour cream - general principles of cooking
The most delicious is young rabbit meat. It is advisable to buy a whole carcass: so you can make sure that the family dines just a rabbit, and not a cat, for example. It is not difficult to distinguish an unruly rabbit paw from a cat's one: other claws, another fur.
Preparation of rabbit meat for cooking involves several steps: cutting, soaking, pickling.
Cutting the carcass is quite simple. With the help of a sharp knife you need to separate the paws, shoulder blades, and cut the spine with a kitchen ax. Then the meat should be filled with cold water for three hours, changing the water every hour.
The last stage is pickling. White wine and wine vinegar (diluted with water) are especially good for the marinade. A good result will give cream, sour cream, whey, olive oil with spices and herbs. But with vinegar you need to be extremely careful, because the wrong proportions will destroy the meat, make it tough. The whole carcass is marinated for three hours, cut enough to spend in the marinade and a half hours. If the rabbit is marinated in the form with the addition of brandy, soak the meat is not necessary.
When cooking a rabbit stewed in sour cream, heat treatment will take one and a half to two hours. The easiest cooking recipe: fry the pieces of meat on both sides, put in an utyatnitsa with onions, pour a glass of water, stew an hour and a half. Ten minutes before the end of the quenching, pour in salted sour cream slightly diluted with water, warm up, avoiding boiling.
Rabbit stewed in sour cream with vegetables and curry
Curry will give a special taste to rabbit stew in sour cream. Carrots will give the dish a sweetish taste and tenderness, garlic and curry - a spicy flavor. The meat is stewed in broth and is very soft.
Ingredients:
• rabbit carcass weighing a kilogram and a half;
• large onion;
• two medium carrots;
• three cloves of garlic;
• red and black pepper, a mixture of peppers;
• two teaspoons of curry powder;
• salt;
• 400 grams of sour cream;
• one bay leaf;
• butter or vegetable oil (50 grams or four spoons, respectively);
• one and a half glasses of broth or hot water;
• three spoons of olive oil.
Preparation:
Chop garlic.
Prepare the marinade from olive oil, garlic, pepper and salt.
Grate the prepared meat, leave to marinate for half an hour.
Cut carrots into rings.
Onion cut into half rings.
Fry the meat in butter or vegetable oil until an appetizing crust forms on both sides.
Put the onions and carrots to the meat, fry until the vegetables are soft, stirring constantly.
Pour in broth (or water), bring to a boil over high heat.
As soon as the liquid boils, cover the meat with a lid, reduce the heat to minimum and simmer for about an hour.
Meat should be separated from the bone.
After an hour, sprinkle the rabbit rabbit, add sour cream, mix.
Heat the meat in sour cream, not allowing it to boil for five to seven minutes.
Rabbit stewed in sour cream with potatoes
A great way to feed a family is to prepare a full-fledged rabbit lunch or dinner. Rabbit stew in sour cream with potatoes is very tasty. Requires a minimum of ingredients.
Ingredients:
• medium rabbit carcass;
• four to five potatoes;
• a glass of sour cream;
• large bulb onion;
• oil for the pan;
• salt;
• bag of Italian herbs.
Preparation:
Rabbit rub with salt and herbs.
Shred onion as you like.
Heat the oil and fry the onion in it.
Put the fried onions in a duck pan or other pan.
In the first pan, add a little oil, fry the pieces of meat on both sides.
Cut potatoes into slices or sticks, as you like.
Put the rabbit on the fried onions, then the potatoes.
Salt, flavor with spices, pour sour cream, adding a quarter cup of water.
Potatoes must be completely in the water, otherwise it will not boil down. Meat may not be completely covered with liquid.
Simmer the meat under a tightly covered lid for half an hour to an hour (depending on the age of the animal).
If desired, you can add roasted fresh or dried mushrooms to the stew.
Rabbit stew in sour cream and wine in a slow cooker
Multivarka allows perfect not to worry about the quality of cooking meat. Rabbit stew in cream thus guaranteed to turn out tender and juicy. A wine note will give the dish a fair share of spice. If you do not want the wine, replace it with plain water. Broth turns out a lot. You can serve it in separate bowls with a crispy roll.
Ingredients:
• rabbit carcass;
• half a kilo of sour cream;
• incomplete glass of white wine;
• Bay leaf;
• large onion;
• pepper, salt, spices.
Preparation:
Rub the prepared rabbit pieces with salt and pepper.
Chop the onion.
Put meat, onion, spices, sour cream into the bowl of the multicooker. Mix everything, put a bay leaf, pour in wine (or water).
Cook the rabbit on fire for two hours.
Rabbit stewed in sour cream with dried apricots in a pot
Rabbit meat in pots is something absolutely amazing. Dried apricots will give the dish a sourness, aroma, sweetish hue. Very good combination. Preparing to extinguish will take a few minutes.
Ingredients:
• seven hundred grams of rabbit fillet;
• four hundred grams of dried apricots;
• four hundred grams of sour cream;
• olive or sunflower oil;
• salt pepper.
Preparation:
Salt the meat, sprinkle with pepper, fry in vegetable oil.
Each piece should be fried until ruddy barrels on both sides.
Dried apricots pre-soak for swelling, then cut into halves or leave whole.
Heat the oven to 230 degrees.
Meat and dried apricots spread out in pots.
Pour into each pot a spoonful of water.
Pour the meat with sour cream.
Simmer, reduce the temperature of the oven to 200 degrees, about half an hour.
The meat is ready when it is easily cut.
Serve rabbit stew in sour cream in portion pots along with boiled potatoes and greens.
Rabbit stewed in sour cream with rice
The rabbit stewed in sour cream is perfectly combined not only with potatoes, but also with rice. Regular steamed or special basmati - anyway. The dish will turn out tasty, beautiful, appetizing.
Ingredients:
• kilogram rabbit carcass;
• large onion;
• large carrot;
• three hundred grams of sour cream;
• four to five tablespoons of olive oil;
• pink pepper to taste (five to ten peas);
• four hundred grams of basmati rice;
• two teaspoons of dried marjoram.
Preparation:
Grate the carrot very large or cut into strips.
Onions very finely chopped.
Roast meat to fry in hot oil on both sides.
Put the rabbit meat in a thick-walled pot or cauldron.
Fry the onion in the same pan.
Meat with salt. Put onion and pepper over it.
Then lay out the carrot.
Pour sour cream.
Add some marjoram.
Pour a glass of water or ready-made broth.
Simmer over a minimum heat from one hour to one and a half hours to the softness of rabbit.
While the meat is stewing, boil basmati.
Serve in portions, laid out next to a piece of braised rabbit slice of rice.
Rabbit stewed in sour cream with French mustard and carrots
Fans of refined taste will enjoy rabbit braised in sour cream and grained French mustard. Garlic, carrots and peppers will add extra flavor to the dish. Cooking is very convenient in a slow cooker. If there is no such apparatus, any thick-walled pan or cauldron will do.
Ingredients:
• eight hundred grams of rabbit meat;
• two carrots;
• two cloves of garlic;
• a glass of sour cream;
• three medium onions;
• two teaspoons of French mustard beans;
• pepper, salt;
• three tablespoons of olive oil.
Preparation:
In the bowl multicooker pour oil, turn on frying mode.
Fry the pieces of meat together with whole garlic cloves.
Salt meat, pepper.
Coarsely carrot or slice.
Onion chop rings.
Put the vegetables on the meat.
Pour half a glass of water, salt and simmer for an hour under a closed lid.
Mix sour cream and mustard.
Put the sauce in the meat.
Cook the rabbit on quenching mode for another half an hour.
Rabbit stewed in cream with vegetables
The gorgeous, festive version of a rabbit stew in sour cream with an abundance of vegetables can turn into a favorite family recipe. Tomatoes, shallots, zucchini, sweet peppers will make rabbit meat especially tender and light.
Ingredients:
• eight hundred grams of rabbit meat;
• two tomatoes;
• two sweet bell peppers;
• five potatoes;
• six heads of shallots;
• one zucchini;
• half a kilo of sour cream;
• forty grams of butter;
• pinch of herbs of Italian cuisine (basil, oregano);
• pinch of jeera; • salt pepper.
Preparation:
On the dry (without oil) bottom of the saucepan, throw the cumin and warm on the fire until the aroma appears. One minute is enough for the spice bouquet to open.
Cut the bulbs into feathers (“garlic”).
In the cooled pan, dissolve the butter.
Fry the onions, stirring for three to four minutes.
Put the meat, fry for another seven to eight minutes.
Season with Italian herbs, mix.
Slice zucchini and potatoes into small cubes.
Pepper from the core and cut into strips.
Cut tomatoes into slices.
Put the vegetables in the meat.
Salt, season with pepper to taste, mix.
Pour sour cream and a third glass of water into a saucepan.
Simmer on minimal heat under a tightly covered lid for an hour.
Feeding the rabbit stew in sour cream, decorate the meat with fresh chopped greens.
Rabbit stewed rabbit in sour cream - tips and useful tips
- The meat is light pink in color. This is a sign of a young animal.
- Rabbit's weight also speaks about age. The young individual weighs a kilo and a half. If the carcass is heavier than two kilos, the animal is respectable.
- It is worthwhile to soak the meat of an adult male. Rabbit meat and young females do not have a specific smell and do not require soaking.
- To make the diet rabbit more juicy and fatty, you can stuff it with lard.
