Rabbit meat has a high biological value, is well absorbed, therefore it is a dietary product. Rabbit meat contains: protein, vitamins, acidic salts, acids. There are many bunny recipes. One of the problems that housewives encounter is tough and dry rabbit meat after cooking. A rabbit in a sour cream-garlic marinade with spices turns out to be very tasty.
You will need:
- rabbit carcass;
- sour cream 100-150 g;
- garlic to taste;
- spice rosemary;
- spice hops-suneli;
- mustard;
- soy sauce;
- carrot;
- dill greens.
Preparation:
1. Prepared and clean rabbit carcass must be salted, then put in a mold and carefully smeared with a thick layer of fatty sour cream, sprinkled with spices on all sides (rosemary, hops-suneli, ground black pepper). Peel the garlic cloves and squeeze or finely chop into a rabbit carcass. Put the garlic and spices to taste.
2. Cover the dish with a lid and leave for 30 minutes at room temperature, then put it in a cold place for 12 hours so that the rabbit meat is well saturated with the marinade.
3. After the rabbit's carcass has been under a "fur coat" of sour cream, garlic and spices for 12 hours, we take out the mold, open the lid, pour a little soy sauce on the meat, then rub it with mustard.
4. Grease the baking dish with vegetable oil and shift the rabbit. Peel large carrots, cut into circles and give them the shape of flowers. We decorate our rabbit. Pour some boiled water into the mold.
4. Preheat the oven to 180 degrees and bake until tender for about one or an hour and a half. After 30 minutes, the carcass must be turned over and baked further. Decorate with dill before serving. The meat of the finished rabbit, cooked in this way, turns out to be soft and juicy.
