Stewed rabbit - general principles and methods of cooking
Rabbit meat belongs to the diet and medical. It, with health benefits, can be used by everyone, including young children, pregnant women, the elderly. After all, there are so many easily digestible protein, magnesium, phosphorus, potassium, calcium, various vitamins and almost no fat. The rabbit is boiled, baked on the grill or in sauce, stewed, most often in sour cream.
Undoubtedly, a rabbit stewed in sour cream is a classic. But sometimes she bores and wants change, new impressions and new taste. Therefore, rabbit meat can be extinguished not only in sour cream, but also in milk, wine, white or red, cream, oranges. What makes it so special? Sometimes piquant, sometimes elegant or original, but in any case - new and interesting. Exactly what we wanted.
When cooking a rabbit, to enrich the taste, you should use spices and spices. What is perfect black pepper, bay leaf, rosemary, cloves, garlic, celery, as well as greens - parsley, basil, dill.
Braised rabbit - food preparation
To discourage the specific smell that is inherent in certain types of rabbits, the meat must be soaked. If the carcass is young, soak it in water, milk or whey. 6-8 hours are usually enough. For older meat, it is recommended to use marinade with vinegar. Most often used wine or apple. The acidic environment not only eliminates extraneous odors, but also makes the meat softer and tender. Marinate is usually a whole carcass, and then chopped into pieces. If the rabbit is used for stewing, the cooking process takes place in two stages - first, the pieces are fried in butter, then stewed until cooked in sauce, broth, sour cream. Braised rabbit - the best recipes
Recipe 1: Rabbit Stewed in Mint-Orange Sauce
Rabbit in oranges is a dish for true gourmets who are not surprised by the taste of meat stewed in sour cream or wine. They have a higher bar: with a claim to sophistication and originality. And this dish fully meets these needs.
Ingredients: 1kg rabbit fillet, 2 oranges, 1 table of lodges each. vegetable and butter, 80g celery root, 150ml broth, 2 table.lozh. mint syrup or liquor, salt, 1 tea.lozh. dried mint, black pepper, a couple of sprigs of fresh thyme.
Method of preparation
Cut the fillet into medium portions. If instead of fillets in the presence of a rabbit carcass, chop it into pieces, each pepper and salt.
Pour vegetable oil in a frying pan, melt and cream there. Fry the pieces to a crust. Add chopped celery and simmer for a few minutes.
Now we start the real witchcraft, turning a usual dish into a culinary masterpiece. Sprinkle meat with mint, add one orange zest (rubbed on a fine grater), squeezed juice out of it, pour in liqueur, broth and put thyme sprigs. Make a very small fire and simmer the crawl under the lid for about an hour.
Cut the second orange into circles, peel and divide into four parts. Such quarter-quarters will turn out. 10 minutes before the end of the quenching, lay them a layer on top of the meat, without mixing. Boiled white rice is best combined with a mint-orange crawl.
Recipe 2: Rabbit stewed with vegetables
Ingredients: 2.5 kg of rabbit meat, 3 carrots, 2 onions, fresh parsley, dill, 2 cloves of garlic, black pepper, salt, vegetable oil, bay leaf.
Method of preparation Divide the carcass into pieces and fry in hot oil until a roasted crust forms. It gives the pieces a beautiful look and improves the taste.
Grate carrots, chop onion in half rings or smaller as you like. Transfer to the meat, adding the remaining ingredients - greens, chopped garlic, pepper, salt, a couple of bay leaves. Pour water so that it covers the pieces, and after boiling, reduce the fire and simmer for about an hour and a half.
Any side dish will suit the rabbit with gravy, so be guided by your taste.
Recipe 3: Rabbit stewed in wine
This is a sooo fragrant dish. Sour tomatoes, spicy garlic, fragrant rosemary and white wine give the rabbit such an amazing taste that you can swallow your tongue with pleasure. And it is prepared simply, without wisdom. If rosemary is not at all to your liking, replace it with other spices, such as oregano and coriander.
Ingredients: 2 kg of rabbit, 8 medium fresh tomatoes, a glass of dry white wine, black pepper, 8 cloves of garlic, vegetable oil, salt, a sprig of rosemary (1 tea. Dried lodge).
Method of preparation
Chop the carcass into pieces, dry and fry until a beautiful roast crust.
Cut tomatoes into slices. Spread the garlic cloves right in the husk so that they do not fall apart and retain their shape. So garlic will give away its flavor faster. This is convenient to do with a spatula for turning over or with the wide side of a regular knife.
Prepare for baking dishes, you can use a regular frying pan or a special form. Put there pieces of roasted rabbit, add tomatoes, garlic, rosemary and pour wine. No need to interfere with products. Simmer on the stove for 20 minutes: ten minutes without a lid, to evaporate a little the liquid and ten minutes, covered with a lid.
The second part of the cooking takes place in the oven, where you need to move the rabbit. Cover with a lid or foil, making holes in it with a fork or toothpick, and bake for fifteen minutes (190C). Crawl is served along with the sauce, boiled potatoes as a garnish, if there is a young one. For juiciness, you can make a vegetable salad.
Recipe 4: Rabbit stewed in cream
A very simple recipe, with minimal effort. And the result is excellent: the meat turns out to be unusually tender and incredibly tasty. Cream gives dryish rabbit meat lacking juiciness and fat.
Ingredients: 2 kg of rabbit, 3 onions, 1 l of liquid cream, 1 carrot, salt, black pepper, any herbs or spices, greens to taste.
Method of preparation
Cut the carcass into portions. Fry the meat, as expected, on both sides to a crust, pre-salt and pepper.
Chop carrots into strips, onion - half-rings and put in a pan to the meat, continuing to fry. Pour the cream and simmer for about an hour. At the very end, you can add seasonings or spices to taste, or restrict yourself to ordinary black pepper and salt. Sprinkle with chopped greens before serving.
Braised Rabbit - tips from experienced chefs
- In order for the rabbit meat to become soft, 45-60 minutes of heat treatment is enough.
- You can wet the rabbit in usually cold water, changing it every 3-4 hours during the day.
- In order not to destroy the thin structure of the fibers of the meat, the rabbit is recommended to simmer only on low heat.
-The meat of a young individual is distinguished by a light pink color. If rabbit has a dark pink color, it means the animal was more than five months.
