How tasty and useful to cook a rabbit?

. Contents:easy to prepare. But before you cook a rabbit, you must be aware that it is desirable to cook each part of the carcass differently. For example, the hind legs are better suited for frying, and the front end is perfect for boiling or stewing. We offer several options for making tender diet rabbit meat and step-by-step instructions for each recipe.

Rabbit in the oven in foilFor convenience of preparation, we offer a rabbit recipe in the oven with a photo and step-by-step description.

1. Preparation:
   Carefully wash the carcass of the rabbit under running water and dry it with a napkin.
2. Using a sharp knife or kitchen scissors, cut it into pieces. We salt, we plentifully pepper, we fill in with water and we marinate within 3 hours.
3. We clean 1 head of onions and 1 stalk of leek. Finely chop the onion into cubes, and cut the leeks into strips.
4. Mix 100 ml of sour cream and 2 tsp of tomato paste. Add the mixture to the onion, lightly salt and pepper.
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5. We slice rabbit slices with this sauce on all sides.
6. Then on each piece put some butter on top. Separately, wrap the pieces in foil and place on a baking sheet.
7. Send the rabbit to the preheated oven and cook for 45 minutes.

You can pickle a rabbit not only in water, but also with vinegar, wine, whey, olive oil and garlic. These methods give the meat a pleasant aroma, a special taste and soften the stiffness of the fibers.

Rabbit in a multicooker

This dish can be prepared for a holiday, because it has an excellent taste and aroma. Rabbit in a slow cooker is soft, juicy and very useful.

Preparation:

1. We first soak the rabbit to remove the specific flavor. To do this, wash the carcass and pour vinegar. Soak it for 3 hours, periodically turning it over.
2. After soaking, wash the carcass again and cut it into portions. Sprinkle with salt and pepper.
3. 2 peel onions and 3 cloves of garlic, peeled, washed and cut.
4. Pour some sunflower oil into the bowl, place the pieces of meat on the bottom and fry in the Frying mode.
5. Then add the onion half rings to the meat and fry for another 10 minutes, stirring with a silicone spatula.
6. Fill the contents with 1 cup sour cream, season with garlic, a mixture of Italian herbs( lemongrass, oregano, paprika, pink pepper, rosemary, thyme, garden savory, garlic, tarragon), add some salt. We set the mode "Quenching" for 1.5 hours.
7. After the rabbit is prepared, we do not rush to open the lid. We are waiting for the whole steam to come out. Then lay out the tasty pieces in plates.

Rabbit meat can be served with almost any side dish. Rabbit dishes go very well with buckwheat, mashed potatoes, pasta, rice, fresh vegetable salad, pickles and bread.

Rabbit Soup

There is no potato in this rabbit recipe, but there are other wholesome vegetables - sweet potato and celery. Rabbit soup is much more aromatic, softer, healthier and cleaner than soups in other meat broths.

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Preparation:

1. Peel 100 g of celery root, cut half into large cubes, and cut another into thin strips.
2. We thoroughly wash the soaked rabbit legs, put them in a saucepan, pour water. We put large cubes of celery root and 1 unpeeled crushed clove of garlic. Cook at moderate temperature for about 1 hour.
3. Prepare vegetables. Batat( 100 g) clean and cut into rings. We cut out the elements for decoration from several rings. The rest is cut into strips. We carefully wash one leek stem so that there is no dirt between the doors, we cut it into half rings. Finely chop 1 clove of garlic.
4. In a pan, heat 1 tbsp.spoon butter and olive oil. Fry leek, sweet potato, garlic, celery root.
5. Finished rabbit we get out of the pan, with a knife we ​​separate the meat. Strain the broth, put the meat in it and put it on the stove.
6. Add passaged vegetables, salt, spices to the pan. When water boils, pour 5 tbsp.spoons of oatmeal and remove from heat. Leave the soup for a few minutes to swell the oatmeal.
7. Before serving, sprinkle with chopped greens and add croutons.

To choose quality meat for the rabbit soup, you need to look at its color. The young rabbit has a light pink color, and the meat of a mature representative is dark pink.

Rabbit stewed with potatoes

According to this recipe, the rabbit is cooked in a special sauce, making it much softer than when cooked in the oven. Together with the potatoes, you can add to the meat eggplants, zucchini, bell peppers and even boiled beans. Rabbit stew with potatoes will give your family a real pleasure from lunch.

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Preparation:

1. Cut the soaked rabbit meat into medium pieces, dry with paper towel.
2. Fry them in a hot frying pan, salt and pepper.
3. Reduce the fire to medium, add 1 sliced ​​onion and 1 large grated carrot to the pan, fry with the meat. Season with ground nutmeg to give the meat a spicy-sweet taste and aroma.
4. Put the contents of the pan in a pot with thick walls. On the meat lay slices of potatoes. Put 4 cloves of garlic on top. Add 1 glass of red dry wine.
5. 4 grind the tomatoes in a blender and pour on the potatoes.
6. Impose 2 tbsp.spoon mustard, add warm broth so that it is 1 cm higher than potatoes, about 1 cup. Simmer rabbit with potatoes for 1 hour. When boiling liquid add more broth, wine or water.
7. Put the ready-made stewed rabbit and potatoes in plates and pour over the resulting sauce.

Dietary rabbit meat goes well with various spices and seasonings. Basil, cloves, coriander, cinnamon, bay leaf, lemon, herbs, rosemary, black pepper and juniper berries are perfect for cooking.

Rabbit skewers

To make the meat juicy and tender, you need to choose the marinade and use firewood of fruit trees for the coals. For rabbit skewers, cherries and apricots are perfect.

Preparation:

1. Wash the rabbit carcass and cut it into pieces.
2. Prepare the marinade. Onions( 5 pcs.) Clean and cut into rings. Add 200 g of mayonnaise, salt, seasonings and 4 chopped garlic cloves.
3. Pour the marinade over the meat, mix it thoroughly and put it in the fridge for 5 hours.
4. Stringed rabbit pieces strung on a skewer, alternating with rings of pickled onions and slices of ripe tomatoes.
5. Tightly lay the skewers on the coals and periodically turn them until the shashlik is browned. So the rabbit evenly fried from all sides.
6. During cooking, you can water the skewers with wine, but preferably with the remaining marinade.
7. After golden crust formation the kebab will be ready.

This dish goes well with a variety of ketchup and sauces. To him you can apply fried onion rings, pickled cucumbers, vegetable salads.

Rabbit stewed with vegetables

Many of the favorite classic recipes are rabbit stewed with vegetables. The meat turns out very tasty, soft and juicy.

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Preparation:

1. Mine and disassemble the rabbit carcass into pieces.
2. Then fry the meat in a hot frying pan until a beautiful golden brown.
3. 3 chopped carrots, grated, 2 onions cut into half rings, squeeze 2 cloves of garlic.
4. Add vegetables to the pan, continue to fry.
5. Then we place the meat with vegetables in thick-walled dishes, salt, pepper, sprinkle with herbs. Fill with water to cover the pieces.
6. Put the dishes on the stove, simmer for 1.5 hours.
   Finished rabbit lay out on a dish and garnish with greens.

To make the rabbit tender and juicy, it is better to take fresh meat, and not from the freezer. And it is necessary to cook it only over low heat.

Rabbit

Fricassee Your guests will surely be pleased with how you cooked the rabbit - the perfect combination of rabbit, mushrooms, wine and sweet herbs. The meat is soft, juicy and very fragrant.

Preparation:

1. Cut the soaked rabbit carcass into pieces, sprinkle with salt, seasonings, fry in a skillet with 100 g of butter.
2. Then sprinkle the meat with flour, about 3 tbsp.spoon, stir and add 1 cup of wine. As soon as the liquid boils, pour in 1 liter of chicken broth. Cover and simmer for 15 minutes.
3. 5 finely chop the onion, 300 g of mushrooms cut into slices, put them to the stewed rabbit.
4. Add a bouquet of herbs( parsley, thyme, thyme, sage), 3 cloves of garlic, salt, pepper and close the lid. Stew rabbit fricassee until meat is cooked. Then we get it and a bouquet of herbs from a saucepan.
5. Beat 2 yolks with 100 ml of cream 20%, add 1 tbsp. Spoon freshly squeezed lemon juice, slowly pour in a little sauce from the saucepan. Beat again and add this mixture to the remaining sauce. Stir and salt.
6. Boil the sauce a bit and send the rabbit back to the saucepan.
7. Keep the rabbit in the sauce for 5 minutes and serve it to the table.

Rabbit meat is amenable to any heat treatment. How to cook a rabbit? It can be cooked, grilled and steamed, fried, baked, stewed. It makes delicious bits, patties, bakery fillings and pies.