Rabbit in beer

White rabbit meat is a useful and easily digestible product. It has a lot of protein, minerals and vitamins. But there is little harmful cholesterol in the rabbit. Regular consumption of such meat contributes to the normal metabolism and the optimal ratio of minerals in the body. Interesting fact: rabbit is absorbed by our body by 90%. For comparison, beef is only digested by 62%. In addition, rabbit meat is an excellent antioxidant. Now we will tell you a delicious recipe for cooking - a recipe for a rabbit in beer.

How to cook a rabbit in beer?

Ingredients:

• rabbit carcass - 1 piece;
• dark beer - 1 l .;
• wine vinegar - 1 tbsp. a spoon;
• onion - 3 pieces;
• bacon - 100 g;
• bay leaves - 3 pcs .;
• clove - piece;
• salt, pepper black ground - to taste;
• black peppercorns and sweet pepper - 5 pcs;
• cream (fat content 22%) - 150 g;
• flour - 40 g;
• vegetable oil for frying.

Preparation

Carcass rabbit washing, dry, we remove the insides. Sharp knife divide it into parts. In a deep container pour spices - pepper black and fragrant, bay leaf, cloves, any seasonings for meat, salt is not necessary. Onion cut into half rings, put in a container with spices. Now we put the rabbit parts there, add the beer and vinegar and put the clock on the 12 in the refrigerator. Turn the meat several times to make it mumble evenly. After this, the rabbit is taken out of the marinade, if there is a large colander, then it can be folded into it so that the marinade is stacked. Now warm up the vegetable oil in a frying pan. For breading, mix the flour with pepper. Each piece of rabbit rubbed with salt, crumbled in flour and fried in oil until a ruddy crust appeared. We do not need to bring it to readiness, we will still stew it. Fold the rabbit in a heat-resistant saucepan, pour a strained marinade. And simmer for about an hour and a half under the lid. A couple of times during cooking, it is desirable to turn the meat over.

Now, grind the bacon and fry it in a dry frying pan with the onion that was in the marinade. Minutes for 5 before the end of cooking rabbit meat, add to it bacon with onions. We quench without a lid. Then turn off the fire, pour in pre-heated cream, cover with a lid and wrap it in a blanket or a thick towel. Let's brew for about half an hour. A rabbit stewed in beer is ready. Bon Appetit!