Low-calorie and easily digestible rabbit meat is a dietary type of meat. Rich in vitamins B and C, useful minerals (iron, phosphorus, fluorine, potassium), niacin, protein, rabbit meat normalizes metabolism, improves the functioning of the gastrointestinal tract and helps prevent the development of atherosclerosis. Rabbit meat is boiled, stewed, fried and baked. It is great for both the everyday menu and the festive table.
Pickled rabbit legs recipe
Marinated rabbit legs with creamy mushroom sauce - an original dish for a festive table. It will take a lot of time to prepare it, but the result will certainly delight lovers of good cuisine. To prepare this spicy dish to taste, you need to take the following products:
- 4 legs of a rabbit;
- 100 g lard;
- 200 ml of table vinegar (9%);
- fat;
- Bay leaf;
- cloves;
- allspice peas;
- ground black pepper;
- salt.
Wash and pat dry the rabbit's legs with a paper towel or napkin. Then rub with a mixture of salt and black pepper.
To prepare the marinade, mix table vinegar with 200 milliliters of chilled boiled water, add bay leaves, cloves and allspice peas. Then fill the rabbit legs with this mixture and place in a cold place for 15-20 hours.
After this time, remove the legs of the rabbit from the marinade, make small cuts in the meat with a knife and fill with small cubed pork lard. Then place the legs of the rabbit in a greased fireproof dish and place for an hour and a half in a preheated oven to bake at 200 ° C. Do not forget to periodically water the meat with the juice that stands out.
Creamy mushroom sauce recipe
While the rabbit legs are baking in the oven, prepare the creamy mushroom sauce. This will require:
- 500 ml of mushroom broth;
- 50 g of boiled mushrooms;
- 200 ml cream (20%);
- 2 tbsp. l. flour;
- 4 tbsp. l. butter;
- 1 onion;
- greens;
- ground black pepper;
- salt.
Place 2 tablespoons of butter in a deep frying pan and fry the flour in it until creamy. Then, while stirring, dilute it with mushroom broth and simmer over low heat for 15 minutes.
Cut the boiled mushrooms into slices and fry in the remaining butter along with peeled and finely chopped onions.
Then add the mushrooms and onions to the cooking sauce. Season it with pepper and salt, pour in the cream and, stirring so that no lumps form, boil a little more (5-7 minutes). Then remove the sauce from the heat.
When the legs of the rabbit are baked, transfer them along with the fat to a saucepan and cover with the prepared creamy mushroom sauce. Place the saucepan on low heat and simmer for 15-20 minutes.
Transfer the cooked rabbit meat and sauce to a large platter, sprinkle with finely chopped parsley or dill and serve hot.
