Rabbit meat is a dietary and very healthy meat.
It is rich in vitamins, calcium, proteins, phosphorus and iron.
Rabbit meat does not contain cholesterol.
Due to its 100% digestibility, it is indispensable in diet and baby food.
How to cook a rabbit so that the meat is soft - the basic principles of cooking
Rabbit meat itself is juicy and tender meat, so cooking it is not difficult.
Each mistress has her own secrets and recipes for making rabbit meat. But the result should always be the same: the rabbit should be soft, gentle and juicy. For this, the rabbit carcass is pre-soaked or pickled. Without this, you can not get a juicy and tasty dish. Marinade is prepared on the basis of white wine, whey, wine vinegar, sour cream, mineral water or olive oil. Young rabbit meat is soaked in ordinary drinking water so that it does not lose its natural aroma.
It should be noted that the front part of the carcass is mainly stewed or boiled, and the back part is baked in the oven or fried.
To make the meat fragrant, it is seasoned with various spices. Cloves, celery, basil, thyme, rosemary and other spices are best suited for this.
Rabbit meat can be stewed, fried, steamed, boiled or baked.
Rabbit in sauce is the most common way to cook this meat. It is in this case that rabbit meat is soft and juicy. In this way, you can cook it in the oven or stew. The carcass is pre-marinated, then cut into pieces and lightly fried. Spread the meat on a baking sheet and add to it a frying of onions, carrots and garlic. Top the dish with salt, herbs, pepper and season with sauce. Bake the rabbit in the oven for 20 minutes.
How to cook a rabbit so that the meat is soft: Recipe 1. Rabbit stewed in sauce
Ingredients
500 g of rabbit;
50 ml of vegetable oil;
1 onion;
6 g of salt;
2 cloves of garlic;
1 bunch of greenery;
100 g of flour;
1 tomato;
80 ml of sour cream;
30 ml of vinegar.
Cooking method
1. We cut the carcass of the rabbit, wash it well under the tap and cut into portions. We dilute vinegar in water and soak pieces of meat in this solution. We leave the rabbit to marinate for an hour and a half.
2. Well heat the pan with oil. We take the rabbit out of the marinade and dry it slightly with napkins. We transfer the meat to the pan and fry it on both sides, for six minutes on each.
3. We clean the onion head and chop the thin quarter rings. We pass it in a separate frying pan until lightly browned.
4. In a deep cauldron, pour the flour and fry it lightly until it starts to change color. Then we transfer meat and fried onions to the cauldron. Fill everything with drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. We pour water gradually, constantly at the same time, stirring occasionally so that lumps do not form.
5. Peel and finely chop the garlic. Add it to the sour cream sauce. Salt, mix again, cover and twist the fire to a minimum. Stew the rabbit for 45 minutes. Serve with boiled potatoes.
How to cook a rabbit so that the meat is soft: Recipe 2. Rabbit in mustard sauce
Ingredients
700 g portioned rabbit meat;
6 cloves of garlic;
15 g of provence herbs;
40 g mustard;
80 ml of olive oil;
fresh rosemary;
150 ml of dry white wine;
2 bay leaves;
500 ml of broth;
1 pinch of black pepper;
30 g flour;
salt and pepper;
1 pc. leeks and shallots.
Cooking method
1. Cut the rabbit carcass and cut it into portions. Wash well, dry slightly, and grease mustard on all sides. Put the meat in a suitable dish.
2. Peel and cut the leek into four pieces. Peeled garlic cloves into thin slices. Mix in a separate plate two tablespoons of olive oil with wine, add Provencal herbs, bay leaf and black pepper peas. Put onion and garlic here. Stir the mixture thoroughly and fill it with rabbit meat. Leave to marinate overnight.
3. The next day, remove the rabbit from the marinade, dip the pieces with a napkin, salt and pepper the meat. Roll each piece in flour and fry in warmed olive oil until light brown.
4. Put the rabbit in a heat-resistant form and pour the juice left after roasting and marinade. Unpeeled shallots, cut in half and put in a mold. Send the unpeeled cloves of garlic and rosemary here. Pour in the broth so that it half-covers the meat and send the form to the oven preheated to 170 ° C. Bake for an hour and a half, periodically turning over and pouring the broth, if necessary.
5. Transfer the finished rabbit to a serving dish. Add a spoonful of mustard to the remaining sauce, mix and bring it to a boil. Pour rabbit meat with the resulting sauce. Serve with any garnish.
How to cook a rabbit so that the meat is soft: Recipe 3. Rabbit in beer
Ingredients
2 kg carcass of a rabbit;
salt;
4 onion heads;
200 ml cream;
2 liters of light beer;
200 g of bacon;
balsamic vinegar;
vegetable oil - 80 ml;
6 clove buds;
3 g black pepper;
rosemary branch;
flour - 70 g.
Cooking method
1. Cut the carcass of the rabbit in portions. Wash the meat under the tap and dab with a towel.
2. Peel and chop the onion rings. Beer mixed with vinegar, add cloves, rosemary and bay leaf. Put the onion in the marinade and put it on the fire. As soon as it boils, twist the fire to medium and boil for about 20 minutes. Pour boiling rabbit meat with boiling marinade. Cool and refrigerate overnight.
3. Remove the rabbit pieces from the marinade and dry with a towel. Do not pour the marinade!
4. Mix flour with pepper. Roll rabbit pieces in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to the cauldron.
5. Cut the bacon into small strips and fry it to the state of cracklings. Put the bacon on a plate.
6. Strain the marinade, leave a little onion in it and boil. Pour boiling marinade over meat, stir and simmer over low heat under a lid for an hour and a half.
7. Fry the remaining onion in fat from bacon to softness. Send bacon and onions to the cauldron. Turn off the heat and pour in the cream immediately. Stir and leave to infuse. Serve with potato garnish.
How to cook a rabbit so that the meat is soft: Recipe 4. Rabbit in a creamy spicy sauce
Ingredients
50 g of honey;
8 g of salt;
3 g of Tabasco sauce;
4 legs of a rabbit;
50 ml of brandy;
3 large onions;
1 large head of garlic;
100 ml of soy sauce;
500 ml cream;
50 g of flour;
200 g of parsley;
a pinch of nutmeg, Provence herbs and caraway seeds;
50 g sesame seeds.
Cooking method
1. Wash and dry the rabbit meat.
2. Onion and four cloves of garlic, peel and grind in a blender to a porridge. In a deep cup, mix honey with soy sauce, Tabasco and cognac. Add onion and garlic gruel to the marinade and mix well.
3. Transfer rabbit meat to the baking sleeve by adding marinade to it. Tie both ends tightly and roll them around the table so that the marinade is evenly distributed over all the pieces. Put the sleeve in a heat-resistant form and send it to marinate in the refrigerator for the night.
4. Take out the form with the rabbit, leave for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.
5. Fry the flour in a dry pan. Wash the parsley and chop finely. Grind the garlic. Pour the flour into a saucepan, mix it with cream, gradually pouring them in and stirring so that there are no lumps. Put on fire, salt, add sesame, parsley, mix and simmer over low heat, stirring constantly, for five minutes. Make sure that the sauce does not boil.
6. Remove the rabbit from the oven, cut the sleeve and transfer the meat to a plate. Pour the juice from the sleeve and cooked sauce. Serve with a vegetable side dish.
How to cook a rabbit so that the meat is soft: Recipe 5. rabbit in sour cream
Ingredients
3 legs of a rabbit;
30 g flour;
500 ml of kefir;
200 g sour cream;
1 bunch of green cilantro and parsley;
1 large carrot;
garlic - 4 prongs.
Cooking method
1. Cut the rabbit legs in half along the joint. Finely chop the greens and peeled garlic.
2. Kefir mixed with herbs and garlic. Pour rabbit meat with kefir mixture and marinate for three hours.
3. Remove the meat from the marinade, salt and lightly fry it until golden brown.
4. Cut the peeled carrots into large circles. Chop the onion with thick half rings.
5. In the oil left over from frying the meat, fry the vegetables until light brown.
6. Put rabbit meat in a cauldron, add fried carrots with onions.
7. In the stewpan, dry the flour lightly, pour half a glass of water on the floor and mix thoroughly. Add sour cream, salt and warm. If the sauce is thick, add some more water. Pour sauce over the contents of the cauldron and simmer over low heat for an hour and a half.
How to cook a rabbit so that the meat is soft: Recipe 6. Rabbit in wine with tomatoes
Ingredients
2 kg carcass of a rabbit;
vegetable oil;
head of garlic;
black pepper and salt;
six tomatoes;
a glass of dry white wine;
rosemary branch.
Cooking method
1. Cut the rabbit carcass into pieces, wash and dry on a towel.
2. Wash the tomatoes and cut into slices. Crush garlic slices, without peeling, crush with a knife.
3. Fry the rabbit in a pan until brown on both sides. Then pour the wine and lay a sprig of rosemary, garlic and tomatoes. Stew for ten minutes without covering. Then cover and continue simmering over moderate heat for another ten minutes.
4. Preheat the oven to 180 C. Put the meat together with the sauce and vegetables in a refractory form. Cover it with foil and put in the oven for a quarter of an hour. Transfer the finished rabbit meat to a plate and pour the sauce. Serve with a vegetable side dish.
How to cook a rabbit to make the meat soft - tips and tricks
Use only fresh rabbit meat that has not been frozen for cooking. Such meat is always juicy and soft.
To make the meat soft, be sure to soak the rabbit in water or pickle.
If you decide to cook the whole rabbit, do it in the sleeve, so you get juicy and soft meat.
Stew the rabbit only over low heat.
