Braised rabbit: the best dishes for every occasion

→ Braised rabbit: the best dishes for every occasion

picture - Braised rabbit: the best dishes for every occasion

Various dishes of rabbit, although chefs prepare them infrequently, always happy eaten lovers of delicious meat dishes. In this article we will talk about how to properly extinguish a rabbit, as well as the most delicious recipes extinguish this tender meat.

From time immemorial rabbit was considered one of the best kinds of meat: it's light, delicate, delicious, and at the same time nutritious and healthy - what could be better? By the way, in 1964. in the United States conducted a survey about the best culinary and dietary properties of different kinds of meat, and rabbit in front of him took first place with 83 points-name and a good margin from second place in 7 points! Chicken during the same survey scored only 50 points. So there is a need at least a few times a month to eat this delicious and healthy product.

For all its merits rabbit enjoys not too high demand compared to other types of meat for several reasons. Chief among them - it is not as widely available as, for example, the same chicken. And another important - not all are able to cook it properly. And yet, the concept of "deficit" is alien to modern man, so if you bought a rabbit, and a desire to make it tasty you have, and no experience, it is proposed in this article will help you recipes!

Today we will talk specifically about rabbit stew. As with other methods of cooking, to extinguish should focus on the main features and subtleties of cooking rabbit. First, meat is better soak least 2h in cold water before cooking.

Rabbit stew can be cream, milk, red and white wine, beer, champagne, broth, tomato sauce, etc. Choose as a sauce product that you love the most, and then cooked dish will make you happy.

So, let's look at the best recipes for rabbit stew.

Simple recipe for rabbit stew in red wine with garlic

picture - Braised rabbit: the best dishes for every occasion

You need: 6 cloves of garlic, 2 bay leaves, 1 rabbit carcass, 0.5 bottles of red wine dry, olive oil, pepper, salt.

How to put out a rabbit in red wine. Rinse with cold water carcass, dry and coarsely chop, rub with salt and pepper, put the pieces in a ceramic container, pour the wine, leave for the night. Heat the oil in a deep frying pan, fry the garlic, get rabbit from the marinade, pat dry with paper towels using, then fry until golden brown. Pour the wine (marinade) to the meat, put the laurel, the fire abated, under the cover until tender put out a rabbit - the meat should be well separated from the bone.

Easy and delicious to cook rabbit and allows the following recipe.

Recipe for rabbit stew in milk with onions and parsley

You will need: 3 heads of onion, 2 cups milk, 1 rabbit carcass, 2 tablespoons chopped parsley, black pepper, peas, salt.

How to cook a rabbit milk. Cut the carcass into portions pieces, rub with salt and bake until golden brown in the oven. Finely chop the onion, bring the milk to a boil, put the rabbit into pieces onion, pour the hot milk, pepper and salt, add the peppercorns, ready to put out and submit to the same sauce.

For those who love mushrooms - the following recipe, in which rabbit stewed well with milk.

Recipe for rabbit stew with mushrooms in milk

You will need: 300g mushrooms, 2 cups milk, 1-2 carrots, sweet onions onions and bay leaves,? rabbit carcass, peppers peas, rice ready crumbly, herbs, pepper and salt.

How to put out a rabbit with mushrooms in milk. Cut into medium-sized rabbit meat, pepper and salt, put in tolstodonnuyu pan, cut into thin circles impose carrots, chopped onion, quartered mushrooms, pour all the milk and stir, add spices and bring to a boil under the lid, reduce the heat, put out until tender for about an hour or slightly more. Serve with crisp rice.

You can put out a rabbit with mushrooms a little different - the following recipe.

Recipe for rabbit stew with mushrooms, tomatoes, wine and beans

Need: 1.5kg rabbit (1 bird) at 500g fresh mushrooms and broth, 250g tomatoes, white wine 60ml, 50ml vegetable oil, 15g of starch, 2 onions, 1 clove of garlic and a bank of canned white beans, 1 tbsp . chopped herbs, pepper and salt.

How to cook a rabbit with mushrooms and beans. To cut the carcass, separate the meat from the bones in the dorsal part. Peel the tomatoes, cut into cubes with onion and garlic. Rabbit fillet fry in half butter, remove from the pan and put it in her legs, fry them, pepper and salt, add the greens, onions, garlic, broth, tomatoes, under the lid to extinguish the legs 45min. In the remaining oil to fry mushrooms, beans and dry. Wine to dissolve the starch, stirring, pour in the broth to the legs, and put the mushrooms, beans and meat, put together another 5min.

A delicious recipe for rabbit stew are many, but most of the cooks and housewives prefer sour cream, which is especially tasty rabbit turns.

Recipe for rabbit stew in cream sauce with chicken broth and herbs

picture - Braised rabbit: the best dishes for every occasion

You will need: 500 ml chicken broth, cream 250ml, 2 cloves of garlic and onions, 1 drop of vinegar and carcass rabbit, 3 tablespoons butter, rosemary, marjoram, pepper, salt.

How to put out a rabbit with sour cream and chicken broth. Chop

s carcass pieces a la carte, a drop of vinegar diluted with water, add the meat, pour enough water so that it covered the meat completely, leave 40-60min. When the time drain the water and dry the meat. Heat the mixture of butter and vegetable oil in a frying pan with a thick bottom, put the rabbit roast. Separately, fry the chopped onion half rings before browning. Meat with salt and pepper and season with herbs. Take the kettle, put the meat, pour half of the sour cream, add the crushed garlic cloves with a knife, half an onion, repeat w

e most, laying out the rest of the meat, pour broth and stew about 1-1,5ch rabbit.

Well, the last two recipes rabbit stew, which we describe - the most sophisticated, they can be used to cook food for the holiday table. However, the rabbit is always good, so you can regale guests and those options rabbit stew, which are explained above. So, then - on the rabbit stew in champagne and beer with aromatic spices.

Recipe for rabbit stew in beer with spices

Need: 500ml beer dark, 3-5 cloves buds, 2 carrots and onions large, 1 rabbit carcass, 2 tsp cinnamon, bay leaf, peppercorn and salt.

How to cook a rabbit in beer and spices. Fry the rabbit pieces until browning in butter, salt the, sprinkle with cinnamon, put onion rings on top, add chopped carrots into thin circles, podsolit, add cloves, laurel and pepper. Separately, prepare the sauce: 1/2 cup broth to boil, pour in the beer, bring to a boil, pour the boiling sauce and meat put out without cover 1-1,5ch to almost complete evaporation of the liquid.

You can prepare this dish is not on the stove and in the oven.

Rabbit stew recipe in champagne

You will need: 250g sour cream, 150g butter, 50g mushrooms, onions 5, 2 rabbit carcass, 1 bottle of champagne and lemon, 3 tablespoons vegetable oil, bay leaf, flour, parsley, pepper, salt.

How to cook a rabbit in champagne. To cut the carcass into pieces, season with salt and pepper and lightly sprinkle the meat with flour, in a mixture of butter and vegetable oil to fry on all sides. Separately simmered shredded onion and halved mushrooms, lemon juiced. Add to the onions and mushrooms meat, laurel, parsley, pour the champagne, simmer for half an hour under the hood. Take the meat and the sauce a little Uvarov, add sour cream and boil down by half. Remove sauce from heat, whisking carefully add the remaining butter, again put the sauce on the stove and bring to a boil, boil a little bit, without stopping beating, pour this hot meat sauce.

Features rabbit stew

picture - Braised rabbit: the best dishes for every occasion

Rabbit meat before quenching always fried in butter, and then until cooked stew in sour cream, soup, sauce or alcohol, otherwise it will dryish.

Usually rabbit meat reaches the softness after 45-60minut quenching.

Rabbit stew should be only moderate or low heat, otherwise destroyed delicate structure of the fibers of the meat.

Young rabbits light pink meat, if it is dark pink, then the rabbit is not less than 5 months. In this case, better steeping meat marinated in water or vinegar, and suitable for young meat just water or milk whey.

For rabbit stew perfect spices such as rosemary, garlic, cloves, bay leaf, black pepper, fresh herbs such as dill, parsley and basil.

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