As you know, rabbits are not only valuable fur, but also an excellent dietary product. Rabbit meat contains a lot of iron, cobalt, phosphorus and magnesium, as well as vitamins B6, PP and C. The amount of protein in rabbit meat is higher than in veal, pork, beef and lamb. In addition, rabbit meat is easily chewed, digested and therefore easily absorbed by the human body.
Regular consumption of rabbit meat prevents atherosclerosis, since it contains lecithin and very little cholesterol. The protein of rabbit meat contains 19 amino acids and during heat treatment the qualitative composition of amino acids does not change. Therefore, rabbit meat is consumed by people of all ages and is used in medicinal and baby food. This means that you need to cook a rabbit not only because it is delicious, but also because it is very useful. And one more detail - rabbit meat is useful for residents of territories with high radiation levels, since it removes radionuclides from the human body.
Cooking a rabbit is not as difficult as it might seem at first glance. It can be easily prepared by a novice cook. There is more than one recipe for making rabbit meat - you can cook a pickle from a rabbit, make jellied meat, goulash, pilaf, barbecue, stuff it and make a pate, bake with vegetables, fry, etc. Rabbit meat retains its taste in any form: canned, salted and smoked. Rabbit in sour cream is very popular. Because it is easy to cook and pretty fast, and the meat just melts in your mouth.
You will need:
rabbit - 1, 5 - 2 kg
sour cream - 0.5 l
garlic
salt
pepper
vinegar
butter or margarine
1. Dilute the vinegar in cold water so that the water barely smells like vinegar, and put the rabbit in this water for three hours. The rabbit must be completely covered with water.
2. Remove it from the water, let it dry or wipe it off with a towel, and then chop it into pieces, leaving the liver and heart. The rest can be thrown away.
3. Thoroughly coat each piece on both sides with salt and pepper.
4. Make cuts and stuff with chunks of garlic, and then let the meat sit for 30 minutes - 1 hour.
5. Fry all pieces on both sides in margarine until golden brown. This must be done over high heat.
6. Place in a saucepan or saucepan and pour sour cream over each layer of meat. Pour the fat from the pan into there, then let it boil.
7. Make the smallest fire and simmer the rabbit for 30-40 minutes.
