Rabbit is an excellent tender dietary meat, almost completely (by 90%) assimilated in the human body. From rabbit meat, you can cook a variety of dishes in a variety of ways, but it's best to extinguish the rabbit.
Tell you how you can cook a delicious ragout of rabbit.
The general rule: when buying a rabbit it is advisable to choose carcasses of young animals (up to 7 months) with lighter meat.
Stew of rabbit with potatoes - recipe
Ingredients:
- rabbit - 1 carcass weighing about 1 kg;
- potatoes - about 8 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- spices unmilled (laurel, fragrant peppercorns, cloves, coriander seed;
- parsley greens, coriander;
- lemon;
- garlic;
- vegetable oil (for example, olive oil) for frying.
Preparation
We cut the carcass of the rabbit into pieces by joints and put it in a container of cold water for an hour for 3, then we rinse and marinate in lemon juice for about 20 minutes, and then carefully rinse again. Peeled onions are cut into quarter rings, and carrots are small oblong pieces. In the saucepan we will heat up the oil. Slightly save the onions until the hue changes, then add carrots, meat, and spices and mix. Extinguish by covering the lid for about 40 minutes, sometimes stir, if necessary, pour water. Add the large sliced potatoes to the saucepan (small can be wholly). Stew until potatoes are ready. When the stew slightly cool, add the garlic and herbs (shredded).
Following the same recipe, we prepare a rabbit stew with potatoes in sour cream. Sour cream is added, when the stew is almost ready, do not expose this product to long heat treatment.
Rabbit Stew with Vegetables
Ingredients:
- rabbit - 1 pc. weighing about 1 kg;
- pumpkin - about 300 g;
- broccoli or cauliflower - about 300 g;
- Bulgarian sweet pepper - 2 pcs .;
- onion - 1 piece;
- spices unmilled (laurel, sweet pepper, cloves, juniper berries);
- spices ground (grated nutmeg, coriander, saffron, red pepper burning);
- wine pink or white (vermouth, nutmeg or cognac, tequila) - 60-100 ml;
- olive oil;
- garlic;
- greens (coriander, rosemary, parsley).
Preparation
We soak the rabbit cut into pieces in water with the addition of a small amount of natural wine vinegar for 3 hours.
In a sauté pan, lightly saute the onions in olive oil and add the meat. Stir and stew, with the addition of spices of water and wine for about 40 minutes at times stirring (the first 20 minutes without a lid to evaporate alcohol). Add the pumpkin, cut with medium-sized oblong pieces, broccoli, disassembled into small cots and sweet peppers (short straws) Touched for another 15-20 minutes. Slightly cool. Sprinkle with herbs and garlic before serving.