Rabbit meat is not only tasty, but also healthy. It does not contain fats, is rich in vitamins and minerals necessary for the development of the body and its normal functioning. It doesn't take long to cook your rabbit. Rabbit meat is good fried, baked and stewed. To do this, it is necessary to correctly use certain parts of the meat carcass.
It is necessary
-
- rabbit meat;
- vinegar;
- carrot;
- bell pepper;
- black pepper;
- onion;
- salt;
- apple or wine vinegar;
- table wine;
- olive oil;
- garlic;
- sour cream sauce;
- tomatoes;
- greens;
- milk serum;
- Bay leaf.
Instructions
Step 1
The back of a rabbit is ideal for roasting. Wash the meat, clean it of fat and excess fibers and leave to soak in a weak vinegar solution for a couple of hours. Then cut it into portions and fry them in a pan. For frying, you can use the fat previously removed from the rabbit. Add finely chopped vegetables (carrots, bell peppers), spices (black pepper, onions, salt), cook a rice or buckwheat side dish.
Step 2
The back of the rabbit can be baked in the oven. First, soak the meat well in water to make it softer and more tender. You can add apple cider vinegar or wine vinegar to the water. Then marinate the rabbit using white or red wine, or rub it with olive oil and crushed garlic (1-2 heads) and refrigerate for two hours. After the rabbit is well marinated, cut it into pieces of about 5 by 5 cm, put them in a goose pan, put carrots cut into strips on top, sprinkle with finely chopped garlic, spices, pour over with sour cream sauce and place in a preheated oven. It should be baked at a temperature of 150-170 ºС until ready (40-60 minutes).
Step 3
The front of a rabbit carcass is usually used for boiling or stewing. Soak the meat in water, cut into small pieces, simmer in a cauldron in fat removed from the rabbit. Add finely chopped carrots, onions, bell peppers, tomato, herbs, spices (salt, pepper). This dish can be served with baked potatoes or any other side dish.
Step 4
A delicious barbecue is obtained from the abdominal part of the rabbit carcass. Pre-marinate the meat for 3-5 hours in whey, tomato juice, vinegar water or white wine. Add spices (salt, pepper, bay leaf) and grill well. Rabbit shashlik turns out to be tender and tasty. It can be seasoned with lemon juice or onions soaked in vinegar solution.
