Rabbit meat is a dietary product, but nutritious and healthy. It is recommended to include in the diet for people suffering from hypertension, diseases of the biliary tract and those who follow a diet. In addition, rabbit meat is an ideal meat for a children's diet.
Rabbit dishes quick recipe - basic principles of preparation
The rabbit meat will turn out to be really tasty if you choose the dishes in which the meat will be cooked correctly. The choice depends on the cooking method. For baking, a steel baking sheet, a ceramic mold or a duckweed is suitable. You can extinguish a rabbit in a cauldron or a deep-bottom stewpan.
Before cooking rabbits are recommended to be soaked in milk, pure water or whey for seven hours. This will make the meat soft and help get rid of a specific taste.
Cooking time depends on the age of the rabbit, the meat of a young animal will be cooked in about an hour, if the rabbit is more than two years old, it is cooked much longer.
The rabbit carcass is cut into pieces, spread in a pan and cook until boiling. The first broth is drained, the meat is poured with clean water and continue to cook until cooked. Boiled meat can be slightly fried until golden brown in a pan on a mixture of butter and vegetable oil.
The rabbit can be stewed in sour cream. To do this, put the meat in a cauldron with oil, lightly fry, add chopped onions, pour water and stew for about an hour. Then, when the water boils, add spices, garlic and spread sour cream. Continue to cook another ten minutes.
You can bake rabbit on your own, or with vegetables. Before this, pieces of carcass are fried until half ready. Then spread in the form, cover with foil and send for forty minutes in the oven.
For the festive table, the rabbit can be baked whole, after pickling the carcass in spices.
Serve rabbit meat with a side dish of rice, potatoes or other vegetables.
Recipe 1. Dish from a rabbit quick recipe in own juice for a couple in a slow cooker
Ingredients
half the rabbit carcass;
spices;
common salt;
ground pepper mixture.
Cooking method
1. My rabbit carcass, dried with paper towels, cut into portions.
2. Put the meat in a bowl, season with salt and a mixture of ground peppers. Stir with your hands, rubbing spices into rabbit meat.
3. We cover the container of the multicooker for steaming with foil and put pieces of rabbit in it. Wrap the edges of the foil toward the center.
4. Pour about half a liter of boiling water into the capacity of the device. Set the container with the rabbit. Close the lid and turn on the "steaming". Cook for about an hour and a half. Put the finished meat on a plate, chop finely chopped herbs 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;
head of garlic;
onion - three heads;
salt;
two tomatoes;
marjoram - 5 g;
sour cream - 100 ml;
ground pepper black;
rosemary - a twig.
Cooking method
1. Prepare the rabbit carcass. Wash it, dry it and cut it into small pieces. Rub the rabbit with a mixture of pepper and salt. Put the meat in a deep pan. Pour with wine, put a spoonful of sour cream, mix and put a sprig of rosemary. Leave the meat in the refrigerator for a day.
2. We clean the onion, wash it and chop it with thin half rings. We take the garlic by the cloves, peel and pass through the garlic squeezer. We put the pan on the fire, pour the vegetable oil and put the onion in it. Fry until light brown, add garlic, season with pepper and marjoram. Mix.
3. Fry in a pan of pickled rabbit on both sides for a quarter of an hour. We spread the meat on a baking sheet, pour sour cream and spread the fried onions. Season with spices.
4. Pour the tomatoes with boiling water, remove the peel and cut into slices. We lay out on the meat. Cover the dish with foil, tuck the edges and put in the oven for ten minutes.
5. Pour the remaining marinade from the meat into a glass, add flour and stir. Pour the mixture into a baking sheet and simmer for another forty minutes.
Recipe 3. Dish of a rabbit quick recipe with potatoes under a cheese coat
Ingredients
rabbit carcass;
table salt;
a mixture of peppers;
100 g of hard cheese;
50 g butter;
200 g of 20% sour cream;
two kg of potatoes;
30 g of acute mustard;
bow - three heads.
Cooking method
1. Rinse the rabbit carcass well under the tap. Cut into slices. Combine sour cream with a mixture of peppers and mustard. Shuffle. Lubricate the meat with the sauce and put in a bowl. Set aside for an hour.
2. Peel and wash the potatoes. Each tuber cut into three parts. Put on a baking sheet, salt.
3. Peel, wash and chop finely. Sprinkle potatoes with chopped onion. Grate the butter over the vegetables.
4. Place the pieces of rabbit on the potatoes. Top with sauce. Cover with two sheets of foil and wrap the edges well.
5. Preheat the oven to 200 degrees. Put a baking sheet in it and bake for an hour. Then remove the foil, sprinkle the dish with cheese chips and bake until golden brown.
Recipe 4. Dish from a rabbit 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
onion - four heads;
bay leaf;
light beer - two liters;
oregano - 2 g;
vinegar;
rosemary - a twig;
black pepper - ten peas;
cloves - six buds.
Cooking method
1. Wash the rabbit carcass, and cut it into small portions.
2. Peel, wash and chop the onion heads with rings. Put all the marinade ingredients in a saucepan, mix, add onion rings and put on medium heat. Cook for about 25 minutes.
3. Pour the rabbit into hot sauce. Cool and refrigerate for 12 hours.
4. Remove the meat from the marinade, dry it with napkins. Do not pour the marinade.
5. Combine the flour with pepper. Roll the rabbit in the mixture and fry in a hot pan on both sides, literally a couple of minutes each.
6. Put the fried rabbit in the cauldron. Cut the bacon into thin strips. Strain the marinade, setting aside a little onion, and boil it. Pour to the rabbit. Stir and cook over low heat for an hour and a half, covered with a lid.
7. Heat the pan. Fry the bacon in it until the fat has melted. Put the bacon on a plate, and fry the onion in fat. Send the onion and bacon to the pot with the rabbit. Turn off the heat and pour in the cream. Stir and leave for half an hour.
Recipe 5. Dish from a rabbit 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 of soy sauce.
Cooking method
1. Cut the rabbit carcass and cut into pieces. Wash and dry.
2. Put the meat in a deep bowl. Add honey and squeeze the juice from the lemon. Grind with spices. Pour in soy sauce.
3. Wash apples, wipe with a kitchen towel. Cut into four parts and remove the core. Cut each part in half. Add apples to the meat. Mix everything with your hands and leave in the cold for an hour.
4. Put the rabbit and apples in a ceramic mold, pour the marinade and send for forty minutes in the oven, preheated to 180 degrees.
Recipe 6. Rabbit Goulash
Ingredients
a pound of rabbit pulp;
a glass of drinking water;
two onions;
80 ml of vegetable oil;
four cloves of garlic;
bay leaf;
50 g of tomato paste;
30 g of sweet ground paprika;
30 g flour;
10 g of rosemary;
kitchen salt.
Cooking method
1. Separate the flesh of the rabbit from the bones and cut into small cubes.
2. Peel the onion from the husks and chop finely.
3. Peel the garlic and cut into thin circles.
4. Heat the vegetable oil in a pan. Place onions in it and fry over medium heat, stirring regularly, until transparent. Add garlic and fry for a couple more minutes.
5. Put the rabbit in the pan and mix. Season with rosemary, salt and paprika. Stir again and cook until golden brown. Sprinkle with flour and stir.
6. Add the tomato paste and stir again. Pour in drinking water. Stir and simmer over low heat for about 20 minutes, covered with a lid. Put a bay leaf. Remove from heat and leave for ten minutes under the lid.
Rabbit dishes quick recipe - tips and tricks
Use to cook a rabbit, under six months of age. Such meat will turn out to be tender and tasty.
It is better to cut the carcass into pieces, since the cooking time of the parts is different.
Cook fresh meat. Frozen is better not to use.
To make the rabbit meat tender and juicy, it can be baked in foil or sleeve.
