How to cook a rabbit

Mistresses don't often cook rabbit dishes. Perhaps because it is rarely on sale. But the one who cares about his health tries to include rabbit more often in his diet.

This meat is rich in calcium, magnesium, phosphorus, iron and other trace elements that the body needs to maintain health. Rabbit meat has vitamins PP, B1, B2, B6, B12, E.

Rabbit has a white tender meat, which is absorbed by almost 90%, so nutritionists recommend it to include in the children's menu.

But, despite the apparent simplicity, in the preparation of rabbit has its own nuances. Only taking into account them, you can get a soft, tasty meat, which will be no rabbit smell.

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.
It is not necessary to buy a rabbit if its carcass is leeward or in blood. It should be smooth and pale pink.
Usually, rabbit meat is not cooked whole. The front and back of the carcass are designed for different types of dishes.
Everything that is below the last lumbar vertebra belongs to the back. There is less connective tissue, so this meat is fried or baked.
The front part of the carcass is suitable for boiling, stewing or cooking stews.
To remove a specific smell, rabbit meat is often marinated, especially if it is old. For the marinade use vinegar, wine, whey, kefir with the addition of various spices and spices.
The main ingredients for the marinade are bay leaf, pepper, onion, salt, parsley, garlic. Fans of spicy smell are added to the marinade, coriander, cloves, cinnamon, nutmeg, thyme, juniper berries, dill and other herbs to taste.
A young rabbit can be soaked in water without vinegar to get rid of the blood that makes the meat dark. This is especially true for hare, which should not only be soaked in water, but also marinated from 5 hours to 3 days.
Young rabbit for frying is not marinated if fragrant herbs and garlic are used.
The rabbit gets ready 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 be soft in 10-15 minutes.

Rabbit Chahokhbili

Ingredients:

rabbit meat - 1 kg;
fat - 120 g;
bulb 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;
greens, salt and spices - to taste.

Preparation Method

Rabbit chopped into pieces weighing 50 g and fried in fat (60 g) until golden brown.
Salt, put tomato paste, pepper, pour broth and stew on low heat for 40-50 minutes.
Onions are crushed and passaged on the remaining fat. Sprinkle it with sugar, mix. Pour vinegar and stew before evaporation.
Onions put in a bowl with a rabbit, add tomatoes.
Everything is poured with wine and stewed until meat is cooked.
When serving, decorate with a slice of lemon and sprinkle with chopped greens.

Rabbit Stew

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 - pinch;
carnation - 2 buds;
bay leaf - 2 pcs .;
dill and parsley - a bunch;
chopped greens - to taste.

Preparation Method

Rabbits are chopped together with bones into pieces and fried in fat until golden brown. Salt.
Cut the carrot into slices. Onions and parsley root chopped. Vegetables are added to meat and fried all together.
Sprinkle with flour, put sliced tomatoes, spices, bundled greens.
Pour hot broth.
Potatoes are cut in thick circles, dipped in broth, mixed.
Stew, closing the lid, until meat is ready
A bunch of greens taken out, and the meat with vegetables spread on a plate and sprinkled with fresh greens.

Rabbit stewed with prunes

Ingredients:

rabbit - 1 pc .;
fat - 90 g;
tomato sauce or ketchup - 450 g;
prunes - 500 g.

Marinade:

Vinegar 3 percent - 150 g;
cinnamon - pinch;
carnation - 2 buds;
bay leaf - 2 pcs .;
ground black pepper - 0, 1 tsp;
sugar - 10 g;
salt - 10 g;
greens - 20 g.

Preparation Method

Prepare the marinade. To do this, mix the vinegar with all the spices and bring to a boil. Cool. Add greens.
The rabbit carcass is chopped into portions and filled with marinade. Withstand 6 hours.
The marinade is drained, and the pieces of meat are lightly dried, and then fried in fat until golden brown.
Pour tomato sauce, put washed prunes and stew until ready.

Rabbit in a pot

Ingredients:

rabbit fillet - 750 g;
pork - 250 g;
bulb 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.

Preparation Method

The rabbit fillet is cut into slices, sprinkled with spices and breaded in flour.
Pork is cut into plates, salted and pepper.
Finely cut onions.
Bread is crushed into crumb.
Pork, onions, rabbit meat, and rye crumbs are placed in a pot. The layers are repeated in the same sequence.
Pour broth and wine, not reaching the top 1/4 of the height of the pot.
Cover with a lid and put in the oven. Heated to 180 ° and stew 1-1, 5 hours. Pots can be replaced with a cast iron. In this case, cook on the stove with a low boil.

Pilau of rabbit (diet)

Ingredients:

rabbit (front) - 300 g;
butter - 40 g;
rice - 120 g;
bulb onion - 1 pc .;
bay leaf - 1-2 pcs .;
raisin - 20 g.

Preparation Method

The rabbit is chopped into portions.
Finely cut onions.
Meat is fried with onions in butter.
Meat with onions is transferred to a saucepan, filled with hot water so that it covers only half of the meat. Lay a bay leaf and stew until half ready.
Add washed rice and raisin. Fill all with hot water. The mass should be covered with it for 1 cm.
Cover with a lid and stew on low heat until the water evaporates and the rice is ready.

Chopped rabbit cutlets

Ingredients:

rabbit - 250 g;
white bread - 50 g;
milk - 50 g;
butter - 30 g;
salt - to taste.

Preparation Method

Rabbit fillets are 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 the softened butter, salt and carefully beat everything.
Cut the cutlets with wet hands
Put the steamers in the bowl and steam for 20-25 minutes.

Fried Rabbit (Diet)

Ingredients:

rabbit (back) - 600 g;
vegetable oil - 50 g;
bulb onion - 3 pcs .;
carrots - 1 pc .;
butter - 50 g;
salt to taste.

Preparation Method

The treated back part of the rabbit is salted and spread on a baking sheet.
Onions cut into rings, carrots - into thin circles.
Vegetables are laid around a rabbit. Watered with vegetable oil.
Put in the oven and fry at 200 ° until cooked. To keep the meat dry, it is periodically watered with drowned juice and fat.
The finished meat is chopped into pieces and poured with melted butter.

Roasted rabbit with smoked bacon

Ingredients:

rabbit - 500 g;
smoked pork belly - 50 g;
sour cream - 2 tbsp. l .;
butter - 30 g;
salt and pepper to taste.

Preparation Method

The back legs of the rabbit are stuffed with chopped smoked brisket, salted and smeared with sour cream.
Spread on a greased baking sheet.
Place in an oven heated to 200 ° and fry for about an hour by pouring out heated juice and fat.
Served with vegetables, lingonberries, cabbage, greens.

Rabbit with potatoes and vegetables

Ingredients:

rabbit (back) - 600 g;
garlic - 3 cloves;
paprika - 1 tbsp. l .;
potatoes - 500 g;
vegetable oil - 50 g;
bulb onion - 1 pc .;
Bulgarian pepper - 1 pc .;
ground pepper, rosemary - to taste;
bay leaf - 1 pc .;
table wine or broth - 100 ml.

Preparation Method

The rabbit is cut into portions.
Mix vegetable oil, paprika, crushed garlic, pepper, rosemary, bay leaf.
This mixture is rubbed on meat and refrigerated overnight.
Spread meat cut into thin slices of potatoes, onion rings, narrow slices of bell pepper on a baking sheet.
Put in the oven and bake for about an hour at 200 °.
To keep the meat dry, it is poured over with wine or broth.

Rabbit in Beer

Ingredients:

rabbit - 1 pc .;
light beer - 500 ml;
bulb onion - 2 pcs .;
salt - to taste;
pepper mixture - to taste;
rosemary - to taste;
vegetable oil - 50 g.

Preparation Method

The carcass is chopped into pieces, washed.
Beer is poured into the pan, chopped onion and all spices are put in the pan.
Put on the fire and bring to a boil. Cool.
Marinades pour the pieces of rabbit and put them in the refrigerator for several hours.
Meat is taken out and dried on a napkin.
Fry in butter until golden brown.
Pour marinade and stew at low boil for 50-60 minutes under cover.
Ready 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.

Preparation Method

The rabbit meat is washed in cold water.
Mix salt and spices. They rub the leg with them and leave to marinate for 3-4 hours.
The baking sheet is covered with two layers of foil (crosswise) and put the leg.
Watered and sealed well.
Bake at 180-200 ° for fifty minutes.
To make a ruddy 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) - 1 pc .;
smoked bacon - 150 g;
bulb 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.

Preparation Method

The rabbit is cut into pieces and washed in cold water.
It is fried in fat until golden brown.
Cut onions into large cubes, and brisket - in thick slices. Add them to the meat and stew everything together under a lid over low heat.
Put spices and pour wine. Prepare until soft meat.

Rabbit Stew

Ingredients:

rabbit - 1 pc .;
bulb onion - 1 pc .;
carrots - 1 pc .;
gelatin - 15 g;
salt - to taste;
peppercorns - 10 pcs .;
broth - 1, 5 l.

Preparation Method

The rabbit is washed well, cut into pieces and put in a saucepan.
Fill with water, bring to a boil, remove the foam.
Put unpeeled onion, carrots and spices into broth.
Cook 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 taken out of the broth and the meat is separated from the bones.
Fold in tins. Carrots cut circles and add to the meat.
Gelatin is dissolved in hot broth, filtered and poured meat in forms. As soon as the jelly cools, clean in the refrigerator, but not in the freezer.
The mold with the cooled jelly is immersed for a few seconds in hot water and tipped onto a flat plate.

Rabbit recipes can be listed endlessly. And all of them are so different that even a sophisticated gourmet among all this magnificence will find the right dish for themselves.

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