Rabbit Stewed with Potatoes

If you adhere to the principles of healthy eating, then rabbit meat must be included in your diet.

It is non-greasy, does not cause allergic reactions and other unnecessary consequences. Therefore, it can be included in the children's menu, given to people weakened by the disease, while being absolutely sure that the rest of the family will also like the rabbit dishes.

The rabbit has white tender meat, on which there is practically no fat. The exception is fat deposition at the withers and in the inguinal region, and even then only in carcasses of the 1st category.

Fatty cuts of meat are best used for frying or baking. Those parts of the carcass that contain a large amount of connective tissue (front), are suitable for longer heat treatment, such as extinguishing.

Rabbit stew with different vegetables. This method allows you to make dryish rabbit meat softer and juicy.

Rabbit Stewed with Potato: Delicacy of Preparation

The taste of rabbit meat largely depends on the age of the carcass. The older the rabbit, the stronger its specific flavor. This particularly applies to the carcass of a male. To get rid of the odor, such a carcass must be soaked for several hours in cold water, preferably running water.
The carcass of an adult rabbit must be pre-marinated in a weak mixture of vinegar, salt and various herbs. This marinade can be replaced with dry white wine. Before heat treatment, the rabbit is rinsed in water and thoroughly soaked with a paper towel.
Rabbit marinated as a whole, and cut into portions.
Before stewing rabbit meat, it is desirable to fry in oil. At the same time it is necessary to observe the golden mean: the meat should be covered with a golden crust, but remain juicy inside. Rabbit meat is very easy to overdry, if you overdo it in a frying pan.
Vegetables are added to the meat of rabbit. The onions, carrots, zucchini. The most common vegetable with which rabbit is stewed is potatoes. The dish is nourishing and tasty.
When stewing a rabbit with potatoes, you need to monitor the level of liquid in the pot. Potatoes must be completely covered with broth or sauce, otherwise it may turn out to be undercooked.
The softness of potatoes is influenced by those products with which it is stewed. A large number of onions makes the potatoes soft and tasty.
Adding a tomato or tomatoes due to acid increases the cooking time by almost doubled. Therefore, sour vegetables are added when the potatoes are half ready. This is easy to do if you fry vegetables with tomatoes in a separate pan, and then add to the half-cooked potatoes.
For the same reason, a rabbit stewed with potatoes is not cooked in wine. It makes the potatoes hard, and the dark wine colors the potatoes in an unappetizing color. Of the sauces, it is better to use sour cream or cream: they give the dish a creamy taste, make the rabbit meat juicy, and the potatoes - soft.
Meat and potatoes are poured with hot water only. Cold water can change the color of potatoes, and also increases the cooking time.

Rabbit Stewed with Vegetables: Stew

Ingredients:

rabbit - 0, 5 kg;
potatoes - 0.5 kg;
medium sized carrots - 2 pcs .;
large onion - 2 pcs .;
salt and black pepper - to taste;
ghee - 2 tbsp. l .;
parsley root - a small piece;
water;
greens.

Preparation Method

Wash the carcass of the rabbit with cold water, allow the liquid to drain. Cut it across into two parts. Leave the back for frying and chop the front part of the carcass into pieces.
Peel the onions, rinse with cold water. Cut into strips.
Peel carrots, wash, cut into thin slices.
Peel potatoes, wash in cold water, cut into medium cubes.
Put pieces of rabbit meat in a pan with melted butter. On high heat, fry until golden brown. Transfer to cauldron or saucepan.
On the remaining fat, save onions, add carrots and parsley root. Cook for 5 minutes. Put the potatoes, stir and lightly fry.
Put all the vegetables in a bowl with meat. Put salt and pepper. Pour in so much hot water that it lightly covers vegetables and meat. Bring the contents of the pan to a boil. Reduce heat to low, simmer for 50 minutes.
Put the rabbit with vegetables on the dish, sprinkle with finely chopped dill and parsley.