What to cook rabbit? Most popular dishes

Rabbit meat, though not the most popular, since it is possible to buy not in every supermarket, but still enjoys a rather high demand in our country. In this article we will talk about how to properly cook a variety of dishes from the rabbit, so they get a tasty and very appetizing.

Rabbit category relates to dietetic products, since it has few bad cholesterol and fat content and the protein digested rabbit 90% (for comparison - beef protein only absorbed 62%), which makes it more useful. Dishes like rabbit and children - their growing bodies are receptive meat is intuitive, but the thing is that there are a lot of necessary growing body of phosphorus. The advantages of this product can be attributed to its excellent taste and ease of preparation, but also on the percentage of pulp rabbit carcass leaves far behind other animals.

100g rabbit contains only 198kkal. This meat is rich in B vitamins (B1, B2, B6, B12), E, PP, and minerals such useful substances as choline, iron, potassium, calcium, cobalt, magnesium, manganese, copper, molybdenum, sodium, sulfur, phosphorus, fluorine, chromium, chlorine, zinc, and iodine. Nutritionists recommend regularly eat rabbit all who have gastrointestinal diseases, stomach and biliary tract, liver, as well as allergies and high blood pressure. This meat is very well absorbed by the body, it must necessarily include a menu of preschool children and adolescents, as well as nursing mothers and the elderly.

Unfortunately, throughout rabbit meat is not for sale, but if you have the opportunity to buy it and prepare periodically, then collected in this article recommendations will certainly be helpful. Deciding to buy a rabbit carcass, pay attention to its weight if it 1,6-1,8kg, mean age of the rabbit was about 120 days if 1,1-1,4kg - about 90 days, 600-900g - 60 days . Young rabbit contains less connective tissue, and therefore softer and softer, moreover, the older the rabbit, the worse its meat digest and below its taste properties.

In the rabbit protein contains 19 amino acids, including all (!) Essential. It is also important that the cooking quality does not change the amino acid composition, their number is only changed.

Features cooking rabbit

• For softness and flavor are always pre-marinate the rabbit for 2-3 hours in various marinades with lemon juice, white or red wine, or vinegar (better wine). Also suitable for marinating serum (old way), olive oil with garlic, passed through the press. You can just soak the meat in water, adding a little fruit vinegar - in this case, the rabbit does not lose its flavor and get a very soft, but will take more time soaking.
• Young rabbit should be soaked in water only, white wine or whey.
• Rabbit meat is very well combined with different spices and herbs, which are divided into mandatory and support. The former include bay leaf, black pepper, salt and onions. By adjuvants that any cook can use at its discretion in the desired quantity, include: garlic, juniper berries, fennel, cloves, lemon, celery, thyme, cinnamon, oregano, rosemary, parsley, basil. Add any spices to the rabbit can be on stage marinating / or soaking in the cooking process.
• Do not cook the rabbit in the oven entirely - for this method of cooking meat is not suitable, it will turn out much tastier when to cut the carcass into smaller pieces and cook them separately. The easiest way to separate the back part of the front on the last lumbar vertebra. Back part is cut into smaller: the hind legs should be cut at the joints and the front - chest, cut to 3-4 parts, front paws leave intact.
• Cooking time may vary rabbit, but the degree of readiness of any part of a carcass easily determined as follows: the meat is ready, if it can be easily punctured with a fork into it, and the puncture site follows unpainted - clear juice.
• Typically, to achieve readiness for frying in a pan of small pieces of the carcass back out 30 minutes, front legs and ribs will be ready in 20-30 minutes, when frying meat from the belly - 10 minutes, when baked in the oven (temperature - average) - 30min.
• Longer hours rabbit never cooked, and pre-marinating can go from 2 to 16 hours.

Recipes of dishes from the rabbit

Rabbit can cook a variety of hot dishes, like chicken, to which it is similar in its culinary qualities (though much more useful rabbit chicken, because it has less cholesterol and fat) it can fry, braise, boil, bake and cook over grill. The most popular and traditional ways of cooking rabbit include baking in the oven and fire, well, one of the most popular dish is the rabbit, braised in cream.

Recipe for cooking rabbit stew in sour cream

You will need: 1 kg of rabbit meat on the bone, 200g sour cream, 50g vegetable oil 2 onions, 1 bay leaf, carrots, beam parsley and dill, 3-4 pepper-peas, pepper, salt.

How to put out a rabbit in sour cream. Finely chop the onion and carrot, chopped dill and parsley, wash the rabbit, to cut the carcass into pieces at 50-70g, pepper and salt and fry in a pan with hot oil until browning. Pour into the pan a little water, put the laurel, peppercorns, carrot, onion, over medium heat for 20 minutes to put out, add the sour cream over low heat until ready to put out. Before serving, sprinkle the meat with vegetables in gravy greens.

Sour cream - lovely "companion" for the rabbit: it softens it does not allow the meat dry up, and allows you to "preserve" flavor rabbit.

Rabbit stew in sour cream - a common way, so if you want to surprise someone, it is best to put it out, for example, in the wine.

Recipe for rabbit stew in wine

You will need: 1 kg of rabbit meat on the bone, 200ml white wine and chicken broth, 70 g fat, 2 carrots and onions, 1 bay leaf and beam dill, 2 tablespoons vegetable oil and tomato paste 2 tsp flour, pepper, salt.

How to put out a rabbit in wine. Finely chop the carrots and onions, sprinkle them with flour and fry in butter until browning. Chop the dill, bring the broth to a boil. The washed and sliced meat fry in fat until browning, pepper and salt, then put in boiling broth, bring to a boil, pour the wine, put out 20 minutes, add the tomato, laurel and put out another 25min. The liquid remaining after quenching, drain, put it in the carrots and onions, bring to a boil, put the meat, until ready to put out all over low heat. When serving sprinkle with chopped herbs.

For the preparation of the rabbit in any way better to use cookware with thick walls and the bottom - a saucepan or frying pan, shape or utyatnitsu. Cook rabbit is better in steel or enamel saucepan.

Apart from the rabbit stew can be prepared a lot of