Dietary rabbit meat has no equal either in terms of digestibility or taste, but low caloric content has its disadvantages, because during cooking often dry meat, dries up even more. Here fatty creamy and oily sauces come to the rescue. Dishes of rabbit meat, stewed with such an appetizing addition, will taste even the most demanding gourmets.
Rabbit in cheese sauce
Soft rabbit meat in combination with the same soft and viscous cheese "Camembert" - indescribable blowing.
Ingredients:
- rabbit - 1 kg;
- flour - 1 tbsp. a spoon;
- Camembert cheese - 400 g;
- sour cream - 300 g;
- broth - 1 l;
- wine dry white - ½ item;
- salt pepper.
Preparation
The rabbit meat is mine, dried and chopped into portions. Slightly powdering each piece of flour and sprinkling with salt and pepper, the rabbit must be fried in a frying pan with a little oil, until golden.
In a boiling water bath we sip the cheese, add sour cream and pour this thick mixture into 1.5 liters of beef or chicken broth. Cream broth is added directly into the frying pan to the ruddy pieces of rabbit so as to cover them, and stew under the lid for 1.5 hours. The finished dish is complemented with your favorite baked vegetables, poured with melted butter.
Rabbit in creamy mustard sauce
What can be more pleasant than a combination of piquant mustard and thick, delicate cream? Correctly - nothing. Therefore, why not combine together with such a wonderful sauce no less remarkable delicatessen meat?
Ingredients:
- rabbit - 1 kg;
- carrots - 1 piece;
- onion - 1 pc .;
- garlic - 3 cloves;
- celery - 1 stem;
- parsley - ½ beam;
- wine white dry - 250 ml;
- chicken broth - 250 ml;
- bay leaves - 2 pcs .;
- fatty cream - 150 ml;
- Dijon mustard - 1 tbsp. a spoon;
- lemon - 1 piece;
- salt pepper.
Preparation
In a small pot with thick walls fry sliced onions, celery and grated carrots. In a separate frying pan browned pre-chopped and sprinkled with flour bits of rabbit, which after adding to the frying. Solim and pepper our rabbit, lay a couple of bay leaves and pour a mixture of wine, cream and a couple of log ladles, add mustard and leave to stew on a small fire for 3-4 hours, periodically pouring broth.
When the meat is ready, it should be separated from the bone (this will be very easy), chop it with a fork and sprinkle with lemon juice (2 tablespoons, will be enough). Serve slices of stewed rabbit with fettuccine type pastry, sprinkled with parsley and watering the creamy mustard sauce that has accumulated on the bottom.
Rabbit with white sauce
While searching for a rabbit recipe in white sauce, the first thing that comes to mind is a rabbit with bechamel sauce. A simple and popular French sauce is suitable for almost any dish: pasta, lasagna, cereals, meat and fish - bechamel can shade almost any taste, then why not experiment, adding a note of France to a dish from a simple Russian "slanting" - true, not a hare , but a rabbit.
Ingredients:
For sauce:
- milk - 500 ml;
- oil - 50 g;
- flour - 1 tbsp. a spoon;
- cheese "Parmesan" - 70 g;
- nutmeg - pinch;
- salt, pepper - to taste.
For the rabbit:
- carcass rabbit - 1 kg;
- flour - 2 tbsp. spoons;
- broth beef - 250 ml;
- onion - 1 pc .;
- rosemary - 1 branch;
- potatoes - 500 g.
Preparation
Carcass rabbit wash and chop into pieces, as in previous recipes. Sprinkle with salt and pepper, roll in flour and fry without butter on a non-stick frying pan. Do not forget about potatoes, it should be washed, cleaned and cut each fruit into 4-6 small pieces.
Go to the preparation of sauce: in a deep frying pan or saucepan, we sink the butter, fill the flour and fry it to light golden.
Now we connect our dish in any deep thick-walled ware: at the bottom we lay the potatoes, then the rabbit, we fill the broth. Stew about 1 hour, and after that add beshamel and stew for 1 hour.
A ready-made rabbit in a creamy sauce can be decorated with greens. Bon Appetit!