Rabbit meat, and especially its fat, has a slight, but still perceptible, specific smell. Therefore, it is best to cook fried or stewed dishes with spices from a rabbit - onions, peppers (preferably red), use bacon, various sauces. Fried or stewed rabbit is very tasty, but you shouldn't give up eating boiled rabbit meat either.
It is necessary
- For baked rabbit with egg:
- - the hind legs of the rabbit - about 500 g;
- - boiled potatoes - 600 g;
- - eggs - 4 pcs.;
- - sour cream - 200 g;
- - green onions - 1 bunch;
- - salt - to taste;
- For chakhokhbili in Circassian:
- - rabbit - 1 kg;
- - onions - 4 pcs.;
- - tomato - mashed potatoes - 3 tbsp. l.;
- - vinegar 9% - 1-1, 5 tbsp. l.;
- - wine (port or Madeira) - 0.5 glasses;
- - butter - 3-4 tablespoons;
- - tomatoes, greens - to taste;
- For a rabbit with garlic:
- - rabbit - 2 kg;
- - pork lard - 1 tbsp. l.;
- - onion - 1 pc.;
- - garlic - 2-3 cloves;
- - flour - 50 g;
- - broth or water - 1 liter;
- - salt, pepper - to taste
- For boiled rabbit:
- - rabbit meat - 1.5 kg;
- - carrots - 1 pc.;
- - onions - 2 pcs.;
- - parsley root - 1 pc.;
- - sour cream - 150g;
- - salt, ground black pepper - to taste;
- - tomato sauce (or ketchup) - 2 tablespoons;
Instructions
Step 1
Rabbit baked with egg
Bake the back legs of the rabbit in the oven until tender, then separate the bones, cut the meat into portions. At the bottom of the pan, place boiled potatoes, cut into slices, on which meat and again potatoes. Mix raw eggs with sour cream and finely chopped green onions, salt and pour the meat and potatoes with this mixture. Bake in the oven. In the same way, you can cook a rabbit by replacing the potatoes with crumbly rice, buckwheat or millet porridge, boiled pasta, noodles, beans.
Step 2
Chakhokhbili in Circassian style from a rabbit
Cut the prepared carcass into small pieces and fry in hot oil until blush. After that, put the meat in a saucepan, add more finely chopped onions, tomato puree, vinegar, wine, broth, salt, pepper, bay leaf. Cover the saucepan with a lid and simmer for 1.5 hours in the oven (or over low heat). When serving, add 2-3 tomato slices and herbs to each piece.
Step 3
Rabbit with garlic
Brush the carcass of a small rabbit with garlic, rubbed with salt. Melt the pork fat in a saucepan, add the chopped onion and rabbit meat, fry it on all sides over high heat. Then add a little water, close the lid and simmer over low heat until tender. When the rabbit is ready, take it out. Spread flour on the remaining fat, dilute it with broth or water, salt to taste, boil and strain. The sauce should not be thick. Divide the rabbit stewed with garlic into pieces and serve hot with boiled or fried potatoes. Serve the sauce separately.
Step 4
Boiled rabbit
Cook the rabbit carcass in salted water with carrots, onions and parsley root. Divide into pieces and cover with sour cream sauce. For the sauce, use the broth in which the rabbit was boiled. In sour cream, heated to a boil, add flour sautéing (without fat), stir thoroughly, salt and pepper. Strain the liquid, and add finely chopped onions, sautéed in butter, to it. Cook everything until tender, then add the tomato sauce (ketchup). For garnish - potatoes or pasta.
