Rabbit meat is a delicious dietary food recommended for children and expectant mothers, the protein contained in the rabbit is absorbed almost 100%, and bad cholesterol has minimal values. There is an opinion that rabbit meat has a strong smell and it is necessary to cook a rabbit for hours – this is not the case. The rabbit has its own smell, but it is rather interesting, rather than sharp and specific. Soaking in plain water for an hour is the solution. It will work even faster if you put the rabbit in a large bowl and put it under the tap with cold water.
For lovers of variety, marinades are suitable – in dry wine, vinegar, milk whey or in olive oil with garlic. The marinating time depends on the weight of the carcass and on whether the rabbit is supposed to be cooked in whole or in parts.
Rabbit meat is an absolutely universal type of meat, suitable for any method of cooking. The rabbit is boiled, fried, baked, stewed, soups and pies are made with it, aspic. A rabbit is not suitable for compote, but otherwise it is a great option for lunch or dinner.
Various parts of a rabbit carcass can be prepared in different ways – fry the bottom, stew the top, boil the middle. Delicate rabbit meat is great friends with spices and seasonings, from simple ones (bay leaves, black pepper and onions) to those with a pronounced aroma (lemon, basil, coriander, rosemary, juniper berries, cinnamon, cloves, herbs). Carrots and sour cream are often found in recipes, which serve to quickly soften meat and speed up the cooking process.
Rabbit in sour cream with garlic
Ingredients:
- Rabbit – 1,5 kg (carcass)
- Sour cream – 200 gr.
- Garlic – 3-4 prongs
- Wheat flour – 50 gr.
- Onions – 2 pc.
- Butter – 100 gr.
- Boiled water – 450 gr.
- Bay leaf – 2 pcs.
- Salt – to taste
Cut the previously soaked rabbit carcass into large pieces, roll in flour and fry for 5-7 minutes, turning, until browning. Place the rabbit in a stewing dish. In the same oil, fry the finely chopped onion, add water, mix and pour the resulting rabbit gravy. Simmer for 30 minutes over low heat, add sour cream, bay leaf and cook for another 5 minutes, reducing heat to low. Finely chop the garlic or chop in the press, send to the rabbit, salt. Let it brew for 15 minutes and serve with boiled potatoes.
Rabbit in wine
Ingredients:
- Rabbit – 1-1,5 kg.
- Dry white wine – 250 gr.
- Sun-dried tomatoes – 100 gr.
- Garlic – 3 prongs
- Olives – 50 gr.
- Olive oil – 50 gr.
- Rosemary, sage, salt – to taste
Grind half of the olive oil, garlic, salt and fresh spices until pasty, coat with a mixture of rabbit, cut into large pieces. In the remaining oil, fry the meat until golden brown, transfer to a baking dish and pour over the wine. Cook in an oven preheated to 180 degrees for 35 minutes, increase the temperature to 220 degrees, add tomatoes and olives to the rabbit. Cook for 10 minutes, serve with fresh vegetables.
Fried rabbit
Ingredients:
- Rabbit – 1 kg.
- Olive oil – 30 gr.
- Butter – 20 gr.
- Dry red wine – 200 gr.
- Broth – 300 gr.
- Garlic – 3 prongs
- Greens – to taste
- Salt, ground black pepper – to taste
Rinse the rabbit in running water or soak for a short time, divide into pieces. Fry chopped garlic and herbs in a mixture of oils, add the rabbit and fry until golden brown. Pour in wine, stir and let it evaporate. Pour broth over the dish, season with salt and pepper and let the liquid evaporate on low heat.
Rabbit with mushrooms in a pot
Ingredients:
- Rabbit – 1 kg.
- Sour cream – 100 gr.
- Mushrooms (porcini / champignons / chanterelles) – 500 gr.
- Carrots – 2 pieces.
- Potatoes – 3-4 pcs.
- Bulb onion – 1pc.
- Garlic – 5 teeth
- Vegetable oil – 70 gr.
- Salt, black pepper – to taste
Divide the soaked rabbit into pieces (if you wish, remove the bones and cut into strips), fry for 3-5 minutes and place in one large or several portioned pots. Grate the carrots, finely chop the onion, lightly fry and cover with the resulting mass of rabbit. Chop the mushrooms, fry and place on the carrots. Coarsely chop the potatoes, fry quickly and send to the pots. Season with salt, pepper, add sour cream and simmer in the oven for 30-40 minutes at a temperature of 160 degrees.
When simple rabbit dishes begin to turn out, you will want “delights”, for this case there are recipes for rabbit with oranges, in mustard sauce, in beer or with prunes. In any case, tender, juicy meat, the main thing is not to dry it out and not clog the taste with a bright side dish. Therefore, it is so strongly recommended to serve the rabbit with buckwheat, mashed potatoes or with ordinary pasta.