Rabbit meat is very dietary, because it contains a little fat, and therefore cook it deliciously not so easy - it can turn out to be excessively dry. In this article we will share with you the diverse recipes and secrets of cooking a rabbit, which will help to prepare the perfect dish.
Rabbit Stew - recipe
Ingredients:
- carcass rabbit - 2-2.5 kg;
- bacon or pancetta - 2 slices;
- white onion - 80 g;
- carrots - 80 g;
- a stalk of celery - 80 g;
- stems of a bunch of parsley;
- tomato paste - 20 g;
- dry white wine - 180 ml;
- tomatoes in their own juice - 380 g;
- garlic cloves - 2 pcs .;
- a branch of rosemary.
Preparation
Before preparing a rabbit stew, in a brazier or any other thick-walled dishes, pour oil. When the oil warms up, fry the carcass of the rabbit on it until a characteristic golden brown crust appears. After blanching, turn off the heat of the burner and add chopped bacon. When the fat from the bacon starts to be heated, we put in diced vegetables and chopped parsley stalks. When the vegetables are softened, put the tomato paste in the dish, pour in the wine and wait until the liquid is evaporated almost completely. After, lay tomatoes, rosemary and add water or broth so that to cover the meat. After an hour and a half, spent at minimum fire under the lid, the rabbit will fall off the bone and melt in the mouth.
Cutlets from rabbit meat
Ingredients:
- white onion - 90 g;
- rabbit meat without bones - 350 g;
- pork flank - 100 g;
- fresh sage - 4 leaves;
- olive oil.
Preparation
Finely shred a white onion or let it through a meat grinder. Chop the fresh sage. Rabbit meat is passed through a meat grinder and mixed with onion, sage and spices. To make minced meat from the rabbit did not turn out to be too dry, it is also necessary to add the pork flank passed through the meat grinder. From the prepared minced meat cutlets, grease them with oil on both sides and fry for 4-5 minutes on each side.
Rabbit Pilaf
Ingredients:
- carcass rabbit - 1.5 kg;
- sprig of thyme:
- dry white wine - 130 ml;
- white onion - 80 g;
- garlic cloves - 3 pcs .;
- tomato puree - 80 g;
- rice - 200 g;
- chicken broth - 800 ml;
- greenery.
Preparation
Carcass rabbit divide into pieces and pour wine. Add thyme and leave to marinate for an hour. Marinated rabbit fry until golden-colored on all sides, add the chopped vegetables to the pan and wait for them to become soft. Now it's the turn of rice and tomato puree. Lastly, fill everything with broth and cover with a lid. Cook the pilaf until the rice absorbs all moisture. Before serving, do not forget about the greens.
Rabbit dumplings - recipe
The recipe for tasty rabbit dumplings is not as simple as it is from chicken or a mixture of pork and beef.
Ingredients:
- dough for dumplings;
- rabbit - 800 g;
- thyme - 1 branch;
- celery (stalk) - 1 piece;
- carrots - 90 g;
- leeks - 90 g;
- bacon - 90 g;
- chicken broth - 375 ml;
- dry white wine - 375 ml.
Preparation
On the heated frying pan brown the pieces of rabbit and add bacon with thyme to them. Once all the fat from the bacon is drowned, put the cut vegetables in the brazier and fill the entire contents with a mixture of wine and broth. Extinguish a rabbit with vegetables on a slow fire under the lid, then cool, remove the meat from the bone and let it through the meat grinder along with the vegetables.
Thinly roll out the dough for dumplings, with the help of a glass cut out the circles into the center of which we spread the stuffing. Further pelmeni can be sculpted as usual, but you can cover with a second round of dough, like ravioli. Boil the dumplings and serve with your favorite additions.