How to cook a rabbit at home - the secrets of cooking rabbit meat

Many do not know how to cook a rabbit deliciously, and even more so it is correct to divide it into portions. With available recommendations, it will be possible to emphasize all the best aspects of dietary and healthy meat and turn the dishes with his participation into a real culinary masterpiece.

How delicious to cook a rabbit?

Dishes from rabbit meat, when cooked correctly, are not only delicious, but also characterized by high nutritional value. However, like any product, this meat has its own processing characteristics, which you need to know about when starting the process.

1. The carcass is cut into separate parts.
2. Specific smell of rabbit is neutralized by soaking.
3. The juiciness of the product will preserve the marinade. With its help, you can give the dish a special taste and piquancy.
4. Another way to preserve the juiciness of meat is to pre-fry it.
5. Dietary rabbit meat is perfectly combined with any vegetables, mushrooms.
6. A special taste of the rabbit meat dishes is rosemary, juniper berries, any greens.

How to cut a rabbit?

Many housewives are frightened by the upcoming cutting of the rabbit. But in reality the process is simple and with the help of an acute knife, scissors and a board everyone will cope with it. Visual photos and step-by-step instructions will help to perform the task correctly.

1. Prepare everything you need for cutting.
2. Extract from the carcase of the inside and cut off the fat.
3. Cut off the back part. It is not recommended to use an ax when cutting - it is necessary to cut the carcass into parts with scissors or a knife at the joint, keeping the integrity of the bones.
4. Cut off the hind legs.
5. Each paw is cut at the joint in half.
6. Cut off the front paws.
7. Cut each front paw into 2 parts.
8. The remaining trunk is cut from above with a knife, determining the size of the pieces.
9. Cut in the place of incisions of the spine on the joint with scissors.
10. Breast is relieved of the lungs and cut into portions with scissors.
11. Fold the resulting portions of rabbit into a bowl.

Secrets of cooking a rabbit

A delicious, appetizing rabbit, the recipe of which can be both simple and exquisite, will be an ideal solution for a festive menu, a casual dinner or any other meal. To make a dish, you need to know some secrets.

1. The main condition for obtaining the desired result is a quality and necessarily fresh (not frozen) meat of a young rabbit.
2. Do not choose your choice on mature carcasses. The meat of these animals is stiff and has a characteristic smell, which is more difficult to get rid of.
3. To improve the characteristics of rabbit meat soaked in salted, acidified water (normal or mineral), milk or serum.

How to marinate a rabbit?

The correct marinade for a rabbit will not only give the dish the desired flavor tints, but also make it more juicy, tender and soft.

1. The most often used for marinating is wine, lemon juice, or just a mix of dry spices, herbs and garlic.
2. Rabbit meat perfectly combines with most spices, taking on their taste and acquiring amazing piquancy.
3. It is necessary to avoid the use of sweet ingredients, and the wine is used exclusively dry with low sugar content.
4. After soaking, the hour of marinating is enough to ensure that the meat is saturated with the desired taste. Without soaking the rabbit, marinate for at least three hours.

Dishes from rabbit - recipes

For those who have not yet encountered in cooking with such dishes, the following information on how to make a rabbit, so that the debut turned out to be successful, and the result satisfied both the cook and the eaters.

1. The simplest dishes from the rabbit are prepared by extinguishing in a saucepan, cauldron or deep frying pan. Meat is supplemented with a laconic set of onions and carrots or use more original solutions with multi-component accompaniment in the composition of refined sauces and gravy.
2. Dietary properties of rabbit help to use this meat when preparing soups and other first courses. The ease of the resulting culinary compositions and the excellent taste characteristics are combined with the incommensurable benefits of eating. Hot cook with vegetables, with the addition of cereals, mushrooms or in any other composition to choose from.
3. The most delicious rabbit meat is obtained if you cook it in the oven. Successful accompaniment of slices in this case will be potatoes or other vegetables, mushrooms and other additives to choose from.

Braised Rabbit

Dairy products have a beneficial effect on the taste of rabbit, both during steeping and during heat treatment. Next, you will learn how to cook a rabbit in sour cream simply, quickly, without much trouble and embarrassment. Recipe can be taken as a basis for subsequent own culinary creations and experiments.

Ingredients:

• rabbit meat - 1 kg;
• carrots and onions - 1 pc .;
• sour cream - 300 g;
• peas of pink pepper - 10 pcs .;
• marjoram - 2 teaspoons;
• broth or water - 250 ml;
• salt - 2 teaspoons or to taste.

Preparation

1. Pieces of prepared rabbit fry on high heat in hot oil.
2. Add onions and carrots, pink pepper, fry 10 minutes.
3. Sour cream is mixed with broth or water, seasoned to taste, pour the mixture to the meat.
4. Stew rabbit in sour cream for 1.5 hours.

Rabbit Soup

Further on how to properly prepare a rabbit for the first. Soup on broth from rabbit meat with meat will be an ideal solution for a homemade dinner and will satisfy the versatile tastes of the whole family. As a filling, you can take a vegetable mix of potatoes, onions with carrots, cabbage or add any cereal to choose from.

Ingredients:

• rabbit meat - 500 g;
• carrots and onions - 1 pc .;
• potatoes - 6 pcs .;
• rice (millet, buckwheat) - 3-4 st. spoons;
• oil - 2 tbsp. spoons;
• salt, seasonings, greens, sour cream.

Preparation

1. Cook until ready rabbit pieces.
2. Separate the bones of meat, cut, return to broth.
3. They put potatoes, washed rump, cook for 10 minutes.
4. Add the pan of onions and carrots to the pan, season the food to taste, cook for another 10 minutes.
5. Soup is served from rabbit meat with sour cream and herbs.

The rabbit's recipe in the oven

The following recipe will help you figure out how to make a rabbit in the oven, so that the meat remains juicy and at the same time gets a ruddy, mouth-watering crust. Before baking slices can be browned on high heat in oil in a frying pan or generously sprinkled before heat treatment with olive oil.

Ingredients:

• carcass of a young rabbit - 1 piece;
• potatoes - 1 kg;
• tomatoes - 5-6 pcs .;
• carrots - 1 piece;
• mushrooms - 200 g;
• white wine - 200 ml;
• garlic - 4-5 teeth;
• salt, pepper, spices, herbs, olive oil.

Preparation

1. Slices of rabbit meat are rubbed with salt, pepper, garlic, left for a couple of hours.
2. Put tomatoes, mushrooms, mugs of carrots on a baking tray, sprinkle with herbs and garlic.
3. From above lay meat, water the dish with wine and butter, send to a preheated oven to 190 degrees.
4. In an hour the rabbit, baked in the oven , will be ready.

Roast from a rabbit

The recipe for the next dish is for those with special respect for the fry. From the above recommendations you will learn how to cook a rabbit in such a performance, so that the meat and vegetables are pleased with the incomparable harmony of taste. The secret of success in a sauce prepared with the addition of raisins or prunes.

Ingredients:

• rabbit meat - 750 g;
• potatoes - 1 kg;
• carrots and onions - 2 pcs .;
• vegetable and butter - 50 g;
• sour cream - 50 g;
• tomato paste - 30 g;
• raisins or prunes - 50 g;
• broth - 1 l;
• garlic - 2 teeth;
• salt, pepper, spices, herbs.

Preparation

1. Preparation of a rabbit begins with marinating in a mixture of salt, pepper and spices.
2. In a mixture of oils fry alternately to ruddy rabbit, carrots, onions and potatoes.
3. Lay the meat in a cauldron, stew with the addition of broth 40 minutes.
4. Top spread vegetables.
5. Mix sour cream with pasta, raisins, garlic and broth, pour the mixture with the contents of the cauldron.
6. Bake the dish under the lid at 190 degrees 45 minutes.

How to cook a rabbit in a multivariate?

To understand how to prepare a rabbit in a multivariate will help the following recipe. In this case, the meat is supplemented with mushrooms, carrots and sour cream. However, a set of accompanying rabbits can be made according to their preferences, replacing mushrooms with potatoes, zucchini or other vegetables.

Ingredients:

• rabbit meat - 0.5 kg;
• champignons - 250 g;
• carrots - 2 pieces;
• sour cream - 250 g;
• oil - 100 g;
• salt, seasonings, greens.

Preparation

1. In the "Hot" mode, brown chicken slices are browned in butter.
2. Add the mugs of carrots, and then mushrooms, fry 10 minutes.
3. Add the seasoned sour cream, transfer the device to "Quenching".
4. After 50 minutes, the delicious rabbit will be ready.

Stewed rabbit

Stewed rabbit at home is prepared, as a rule, when you need to process a large amount of meat. Dishes from a fresh product are always tastier, however, when you need to save time or quickly understand a nutritious and tasty meal, the preparation will be very appropriate. The amount of salt and spices is indicated by 1 liter-liter jar.

Ingredients:

• rabbit meat;
• salt - 1 teaspoon with a slide;
• peppercorns and laurel - 2 pcs. each.

Preparation

1. Slices of meat are soaked for 6-12 hours in water, laid out on cans with salt and spices.
2. Pour water into the jars and put in the oven for an hour to languish at 180 degrees, occasionally pouring boiling water.
3. Reduce heat to 130 degrees and hold the workpiece for another 4 hours.
4. Cork the cans and clean under the "coat".