How to cook a rabbit so that the meat is soft. Rabbit recipes in various sauces, the secret to cooking soft meat

Rabbit meat is famous for its dietary properties. Thanks to high content protein, low content of fat and “bad” cholesterol, rabbit meat overtakes pork, beef and even lamb in its properties. In numbers, this is even clearer: beef proteins are digested by 62%, and rabbit meat by 90%. This dietary meat is rich in vitamin PP, calcium, magnesium, potassium and phosphorus. Last element is especially important for a growing body, and many children intuitively love rabbit meat. Except energy benefits And dietary properties, rabbit meat is very tasty and easy to prepare.

It is interesting that they did not eat hare meat (as well as rabbit meat) in Rus' before the start of the reforms of Patriarch Nikon. The beast was considered unclean, and the Old Believers still adhere to these traditions. Do not eat rabbit meat and the Jews. On the other hand, in Asia and Western Europe rabbits were always eaten, cooked in a variety of ways.

How to cook a rabbit? Consider the basic scheme of preparation and the sequence of actions at each stage. It should be noted that not all parts of a rabbit carcass are equal. For example, the back is better for frying, while the front is more suitable for boiling and stewing. Fatty parts can be baked.

cutting

So, how to cook a rabbit? The rabbit was bought, you warmed it up to room temperature, washed and ready for further action. Can it be baked whole? You can, but it's not as tasty as whole duck or goose. Rabbit in parts will turn out better, and it will be easier to cook it. It is necessary to divide into two parts (upper and lower) on the last lumbar vertebra. Powerful hind legs will go to the lower part, and everything else to the upper part. These groups can be cooked separately, together, or combined at the end into a whole dish. Each part (upper and lower) should be cut into small parts. Cut the hind legs at the joints, leave the front legs whole. Divide the chest with the spine into 3-4 parts. You can cut the meat from the abdomen and cut into small (5 by 5 cm) pieces.

Pickling

The rabbit must be marinated. From this it will be softer, more fragrant and tastier. Without marinade, it will be a little tougher, and with an honest rabbit smell. Whoever likes it. An alternative to pickling is soaking in water. Such a simple operation will improve the properties of the meat and remove the smell. Soaking time - from 1 to 3 hours. You can add a little vinegar (wine or apple) to the water, but this is not necessary. Water makes rabbit meat less tough and reduces peculiar smell, and that's a lot. If possible, place the rabbit carcass in running water.

You can pickle in several ways:

• Vinegar. used vinegar(Not acetic acid!) and spices. Usually vinegar is diluted in water or the water is slightly acidified with vinegar. The downside is that any vinegar, along with softening, reduces the natural flavor of the meat. Before cooking vinegar marinade should be washed off with water.
• White wine is one of the best pickling options. The wine almost completely removes the specific smell, softens and flavors the meat very well. The result is gourmet dish With delicate taste, pleasant aroma and very useful properties. Sometimes red wine is used for pickling, for example, in french cuisine. Also with spices.
• Whey - very a good option. Whey is used for soaking and marinating hare meat, but it is also suitable for a rabbit. The meat is noticeably softened, the bad smell is removed.
• crushed garlic with olive oil considered one of the classic rabbit marinade options. You need a lot of garlic - 2 heads per normal carcass. You can add a mixture of finely chopped herbs. Rub the rabbit carcass with this mixture and refrigerate for 2-3 hours. Garlic will create a taste contrast, soften the structure of the meat and will be an assistant in stewing in white wine.

Young or "store" rabbits should only be soaked in water, whey, or wine. Vinegar is used if the smell is really strong and unpleasant for some reason. Vinegar in this case muffles the smell, but at the same time makes the rabbit not so expressive. That is why vinegar marinades must be applied carefully.

Spices

Without spices, the rabbit is nowhere. They can be added at the pickling stage (broth or sprinkling) or immediately before cooking. There is a conditional list of "mandatory" spices and seasonings that are guaranteed to improve the taste of the rabbit, the rest can be added to taste.

Mandatory :

• Black pepper.
• Bay leaf.
• Salt.

Additional:

• Rosemary.
• Basil.
• Oregano.
• Dill.
• Parsley.
• Thyme (savory).
• Coriander.
• Cinnamon.
• Carnation.
• Celery.
• Lemon.
• Garlic.
• Juniper berries.

Black pepper, onion and Bay leaf can be added both at the soaking stage and during the cooking process. Spices can and even need to be added at the soaking stage. Especially if the rabbit is marinated for more than 3 hours.

Dishes

The whole rabbit is cooked quite rarely, this greatly simplifies the choice of dishes. Use thick-walled frying pan and a saucepan. For baking, you will need a large form or ducklings. You can simmer in a pan with high walls. For cooking - an enameled or steel pan. Consider the size of the rabbit. Some specimens reach 4 kilograms in cut form. You may have to cook in two steps. In this case, it is logical to prepare upper part carcasses separately from the bottom.

Cooking time

It all depends on the method of preparation. Soaking takes from 2 to 16 hours. It will take another 10 minutes to cut and rinse. Frying in a well-heated pan chopped medium-sized pieces of the lower part - about 30 minutes, ribs and front legs - about 20 minutes. If you fry the belly separately - 5 minutes on each side. A well-marinated rabbit, chopped into small pieces, is baked at a temperature of 190 degrees for about 25-35 minutes. Stew in the oven for about 25-30 minutes. Usually, longer than an hour the rabbit is not cooked. But if low temperatures are used, the time can be increased. From prolonged heat treatment, rabbit meat does not become softer, and the aroma and properties of the meat may deteriorate. When cooking, it is quite acceptable to use several types of processing. First, you can fry in a hot pan, and then stew. Frying can be replaced by boiling.

Rabbit is suitable for all types of heat treatment. It is a versatile meat suitable for boiling, stewing, frying, roasting and grilling. The most delicious is obtained by stewing and baking. And you can stew both in the oven and on the stove. Classic option considered cooking under sour cream. Sour cream performs several functions at once. Firstly, it softens the meat, working as a marinade, and secondly, it does not allow it to dry out (in case of baking), thirdly, sour cream allows you to preserve the aroma of the rabbit.

Rabbit with sour cream

Ingredients:
rabbit carcass,
500 g sour cream
1 carrot
2 tbsp. spoons butter,
1 onion
3-4 garlic cloves,
herbs (oregano, thyme, basil),
caraway,
Bay leaf,
black pepper,
salt.

Cooking:
Cut the prepared rabbit carcass (pickled by any convenient method) into convenient portioned pieces. Fry in rabbit fat (if available) or vegetable oil. Transfer to a bowl (duckling dish, large baking sheet). Cut carrots into strips, onions into rings or half rings. Spasser in butter and place on meat. Salt and pepper. Add ground cumin and bay leaf. Heat the sour cream in a water bath to a liquid state, pour gently over the wall. Bring to a boil and transfer to an oven preheated to 160-180 degrees. For the first 15-20 minutes, pour over the meat with the outgoing juices, then cover, reduce the temperature to 160 and simmer for another 25-35 minutes. Serve hot.

Many recipes for cooking rabbits will not be able to fit into the scope of this article, but the basic principles can be described in a few words. Rabbit lets you cook yourself different ways he just doesn't like high temperatures. Herbs are always suitable for the rabbit, the choice of which is always on the conscience of the cook. In any case, thyme, oregano and basil will always be appropriate. Rabbit is recommended to serve and eat only hot. From wines suitable red dry or semi-dry.

Rabbit with olives

Ingredients (4 servings):
rabbit (1.5-2 kg),
500 g tomatoes,
2 bulbs
3 garlic cloves,
100 g olives
100-200 g of white wine,
2 sweet peppers
4 tbsp. tablespoons of olive oil
herbs (thyme, rosemary, dill),
Bay leaf,
black pepper,
salt.

Cooking:
Rinse the meat in running water and pat dry with a towel. Peel the onion and garlic, wash the greens and chop finely. Fry the rabbit pieces in a saucepan (in hot oil) for about 10 minutes. Salt and pepper the meat. Add onions, garlic, herbs to the saucepan and fry everything for 3-4 minutes. Remove the peel from the tomatoes (splashing with boiling water), cut each in half, remove the cores with seeds and finely chop. Add tomatoes to the stewed meat, simmer for 3-4 minutes and pour in the wine. Bring the mixture to a boil, season with salt and pepper. After that, simmer for 25 minutes. 7-10 minutes before the end of cooking, add chopped Bell pepper, and at the very end add olives.

Now you know how to cook a rabbit and please your guests. Bon appetit!

Rabbit meat is a very dietary and incredibly healthy meat. This product contains a lot of protein, a minimum of fat and bad cholesterol. This makes its use on common table preferably pork, lamb or beef. Many novice cooks are interested in how to cook a rabbit so that the meat is soft and juicy?

The subtleties of preparing rabbit meat before cooking

• The technology for preparing a rabbit depends on the part of the carcass. So, the back half is ideal for frying, and the front half is ideal for boiling and stewing.
• To obtain juicy slices, it is necessary to divide the meat into small pieces. Cutting is best done along the lumbar vertebra, and then cut it into smaller pieces. The hind legs can be divided at the joints.
• For frying, it is desirable to separate the meat from the bones.
• You can also stew a rabbit with bones.

Pickling - the main stage in the preparation of the rabbit

Get juicy and soft rabbit meat possible only with pre-soak in the marinade. In addition, a well-prepared marinade will help get rid of the specific smell characteristic of rabbit meat.

by the most in a simple way marinating is soaking for a couple of hours in cool water with a spoonful of vinegar.

There are more complex ways to marinate rabbit meat:

• Soaking in white wine. It can make the dish soft, tender and fragrant.
• Red wine is undesirable, as it can affect the color of the rabbit.
• By placing the meat for two hours in whey, you can get rid of its rigidity and muffle the specific smell.
• A mixture of water, olive oil and crushed garlic is used to rub meat. You can start cooking the rabbit 2 hours after such pickling.

You can fry and stew rabbit meat in a frying pan or stewpan. Use for cooking enamel pan, and for baking - a glass, ceramic form or a classic duckling.

The cooking time of the meat depends on it. pre-training. You can soak rabbit meat for up to 4 hours. The duration of the pickling process should not exceed two hours. To fry the pieces until tender, 20-30 minutes is enough. The meat is baked for about half an hour at a temperature of 180 to 200 degrees.

A few simple recipes for cooking delicious and juicy rabbit meat

Fragrant rabbit meat in the oven with mayonnaise

You will need: a baking sleeve, a medium-sized rabbit carcass, 300 g of mayonnaise, 4-5 cloves of garlic, 1 glass of white wine, 40-50 g of butter, spices to taste.

The meat is cut into pieces. Pressed garlic is mixed with spices and oil. The resulting mixture marinates the rabbit. After a few hours, the meat is fried in a well-heated pan with high sides for 2 minutes on each side. Then the whole rabbit is laid out in the same pan and the remaining ingredients are added, a glass of water is poured. The dish is stewed for about 5 minutes. Then everything is placed in a sleeve and baked for half an hour. Next, the sleeve is cut, and the rabbit is again placed in the oven until a crisp is formed. The meat is served hot with chopped herbs and tomato sauces.

Tender rabbit meat with prunes

Dietary rabbit meat can be cooked with any dried fruit. Prunes are a classic meat supplement.

To prepare the dish you will need sirloin rabbit, several carrots and onions, 200 g of washed pitted prunes, 3 tbsp. l. low-fat sour cream and ketchup, 2 tbsp. l. sunflower or olive oil, 3 cloves of garlic, salt and spices to taste.

The rabbit is soaked in cool water with vinegar for several hours. Prunes are poured with boiling water for half an hour. Next, the pieces of meat are fried in the same way as in the previous recipe. After that, chopped large pieces onions and carrot slices. After 10 minutes, 2/3 cup of water and the rest of the ingredients are added. Extinguishing is carried out on a minimum fire with closed lid In one hour.

The ideal set of spices for a rabbit is mustard, black pepper and paprika, cumin and rosemary. According to this recipe, the meat is tender and juicy. You can cook it not only on the stove, but also in the oven, microwave, slow cooker. Ready meal can be submitted to own juice or with sour cream sauce.

To make the meat tender, soft and tasty, you should use the carcass of a young rabbit (under the age of 5 months). If the rabbit is older, then the soaking and cooking time is increased by 20%.

Rabbit meat is much healthier than beef, pork and lamb, it has almost no fat, but a lot of protein, which is 90% absorbed by the body. This meat contains great amount vitamins, trace elements and amino acids, there are practically no bones and tendons, which greatly facilitates the preparation of rabbit dishes. In addition, this product is considered hypoallergenic, so it is prepared for young children. Rabbit dishes are very tasty and appetizing, and kids will not have to be persuaded to eat the meat to the last bite - they will also ask for an addition. If you want to pamper your loved ones, cook a rabbit, the best recipes for this dish are collected on our website.

The main secret of cooking a rabbit is successful meat

For cooking delicious, the quality of meat is very important, and it is better not to save on this. Buy fresh rabbit meat from the market or chilled carcasses in the store and try not to take frozen meat, as prolonged exposure to low temperatures deteriorates its quality. Choose good rabbit possible by the following signs - pink dry meat without spots, bruises, cuts and slippery surfaces, fresh smell and a stamp confirming the quality mark. Choose carcasses weighing no more than 1.5 kg - usually young rabbits weigh so much, old and plump ones are not suitable for food. A young rabbit less than five months old is usually light pink, while a more mature one is dark pink. In the old days, the age of a rabbit was determined by taking it by the hind leg - in a young animal, when shaken, the spine sagged. Very often on a rabbit carcass, on demand veterinary expertise, leave a fluffy tail or foot with hair and claws, but this rule is not always observed.

We cut the carcass

The peculiarity of rabbit meat is that all parts of the rabbit require an individual approach. back(fattier) is best fried or baked, and the front part is usually stewed and boiled. It is good if the meat has thin layers of fat, which give the rabbit softness and juiciness. When cutting the carcass, its rear part is separated from the front just above the paws, the breast is divided into four parts, the meat is cut from the abdomen, and the legs are cut along the joints into the thigh and drumstick. At this stage, the entrails are removed, and the rest of the carcass is divided along the spine and cut into small pieces. If it turns out to be too fatty, the fat can be cut off and used for frying or cooking in the oven, as advised in many recipes.

Making rabbit meat juicy

Rabbit meat is considered dietary meat, therefore, when cooked, it is dry, but this drawback is corrected by marinating, which will save fresh meat from a specific smell. Usually a rabbit is marinated for 2-10 hours in salt or vinegar water, in soy sauce, milk, kefir, mayonnaise, whey or in wine, giving rabbit meat refined taste and noble aroma. Dark pink meat is marinated in several marinades to make it tender and tasty. good effect gives a coating of the carcass with olive oil mixed with finely chopped fresh garlic. Spices are added to the marinade for piquancy and fragrant herbs- dill, parsley, celery and lemon. Remember that for children's meals wine marinade use is strictly prohibited.

Cooking the rabbit right

Marinated fried and baked very quickly - within 30 minutes. This time is enough for the meat to be perfectly fried without losing juiciness. Do not overexpose the rabbit on fire, otherwise the results of a long pickling will go down the drain and the meat will lose its flavor, become dry and tough. At the end of frying, you can add tomato paste, sour cream or heavy cream to the dish.

It turns out very tasty rabbit stewed in red or white wine, champagne, milk, cream, broth or sour cream - to prepare this dish, pieces of meat are fried in butter until crispy and mixed with spices (mint, citrus zest, rosemary, thyme sprigs ). Next, liquid is poured into a frying pan, into a saucepan or ducklings, and the rabbit is stewed for 1-3 hours over low heat so that the fine structure of the meat does not collapse. In general, the rabbit does not like high temperatures, and this must be taken into account. In the process of roasting and stewing, tomatoes, carrots, zucchini, beans, mushrooms, onions, garlic, bay leaves, black pepper and potatoes are introduced into the dish - it all depends on the chosen recipe and culinary habits. As savory seasoning often they take mustard, adjika, ginger, horseradish, oregano, coriander, basil, juniper, cloves and cinnamon, and you can bring the rabbit to readiness in the oven.

A baked rabbit is usually cooked under a “cap” of vegetables and mushrooms and poured with sour cream. Many people like baked rabbit with fruits, dried fruits, green peas, nuts and cheese, and for cooking meat, foil or a roasting sleeve is used, but you can also cook in a slow cooker and grill.

Subtleties from the chef

If you want to get ruddy crispy crust Dry the meat well before frying. Never put several pieces of rabbit meat in the pan, because they will release a lot of juice and begin to stew - in this case, you will not wait for the crust. We do not recommend piercing the meat to check for readiness, as juice and marinade will flow out of it, and the dish will turn out dry. Turn the pieces only after they are well browned on one side.

Boiled rabbit is one of popular dishes children's cuisine, and to make it tasty and not bland, add coarsely chopped carrots, celery root and onion in the peel to the broth during cooking. The carcass should be filled cold water, and the fire should be minimal - and after half an hour a fragrant broth with the most tender meat ready.

Do not throw away rabbit offal - they are cooked along with meat, especially rabbit liver, soft and tasty. This also applies to the lungs, kidneys and heart, which are very tasty, especially if they are fried with spices, carrots, onions and garlic, and then stewed in cream or sour cream. From the offal crushed in a blender, an appetizing pate is obtained, which is served for breakfast with bread and vegetables.

Minced meat is made from rabbit meat for cutlets, meatballs and meatballs, rabbit meat is used to make barbecue, schnitzel, pilaf, terrine, soufflé and stew. At first glance, this meat seems whimsical, but you will quickly adapt to its difficult "character" and learn how to change recipes to suit your family's tastes. A baked rabbit, served on a large platter and garnished with vegetables, fruits and fresh herbs, lifts the mood and creates a sense of celebration in the soul. Enjoy delicious meals with your family and let the rabbit become your favorite dish on your table!

Rabbit meat is very healthy thanks to a large number useful substances, And low content cholesterol and sodium salts. In all respects, it is better than pork and beef.

In addition, rabbit meat contains easily digestible human body protein, so it is included in the diet of children, sick and elderly people, pregnant and lactating women. But rabbit meat also contains harmful substances - purines that can disrupt the acid-base balance in the body.

In addition, rabbit meat is one of the most expensive on the market, and not everyone may experience health problems from excessive consumption of it. Therefore, sometimes you can diversify the menu and treat yourself and your loved ones to "home game".

In what dishes is it better to cook rabbit meat so that the dish really turns out delicious? Any utensils for cooking a rabbit at home are suitable - a cast-iron or ceramic roaster, a steel baking sheet, a frying pan, a cauldron, a saucepan, regular saucepan- enameled or ceramic. The choice of dishes depends on how the rabbit will be cooked - in the oven, or on the stove.

Culinary experts advise soaking rabbit meat before cooking - the meat is soaked in clean water, milk, or whey for 5-7 hours. After soaking, the meat becomes softer and loses the specific taste of game. If the meat is soaked in water, you can add 1 tablespoon of apple cider vinegar to it.

The cooking time also depends on what kind of dish should turn out in the end - you can fry it in a frying pan to a crispy crust very quickly - in just half an hour, but most likely, such meat will turn out tough. It will take about an hour to bake in the oven. If you need to cook broth from meat, this will also require more than an hour, although the cooking time not least depends on the age of the rabbit - the younger he was, the softer his meat.

Experienced cooks prefer not to cook the whole rabbit, because different parts carcasses different time cooking. It is better to cook the back, back, breast and legs in different ways, but sometimes this rule is violated if you need to cook a rabbit not only tasty, but also beautiful.

Cooking methods

There are many recipes, following which you can cook rabbit meat correctly and tasty - in a saucepan, in the oven, in pots, in a pan, on water and on sour cream. Let's start with the simplest.

Recipe 1.

How to cook a rabbit so that the meat is soft? It is very simple to do this - cut the carcass, cut into pieces and boil for 1 hour. A young rabbit will become soft during this time, but if the rabbit was more than two years old, it will take longer to cook. The first broth will need to be drained, pour the meat with clean water and cook until tender. You can put seasonings and spices to taste in the broth - bay leaf, onion, carrot, a mixture of peppers, basil, ginger, nutmeg and, of course, some salt.

When the meat is cooked, it can be lightly fried in a pan in butter or vegetable oil until a light blush appears. It will turn out quickly, tasty and healthy, with minimum set products.

Recipe 2.

Rabbit in sour cream on the stove. To prepare it, you will need the following products:

• 1 rabbit carcass, 200 grams of sour cream, 2 onions, 100 grams of butter, 4 tablespoons of flour, 2 bay leaves, 2-3 cloves of garlic, a mixture of peppers, salt.
• Cut the carcass into small pieces, rinse, salt and pepper, roll in flour.
• Finely chop the onion, pass the garlic through the garlic.

Melt the butter in a frying pan, fry the meat on it from all sides until it appears golden brown. Transfer the fried meat to a cauldron. Saute the onion separately for 2-3 minutes.

Pour 2 cups of water into a cauldron with meat, add fried onions and simmer for 40-50 minutes. Then add bay leaf, sour cream, and a little water to the meat if it has boiled away. Simmer for another 10 minutes, remove from heat, add garlic, let stand for 10-15 minutes. Rabbit in sour cream is ready! Serve with any side dish - pasta, mashed potatoes, buckwheat porridge.

Recipe 3.

Rabbit with potatoes in the oven. We need the following set of products: rabbit meat, 700-800 grams of potatoes, vegetable oil for frying meat, 100 grams of butter, 2 small onions, 1 carrot, bay leaf, 10 black peppercorns, 100 grams of water, salt.

Fried rabbit meat pieces low fire in a frying pan under the lid until half cooked. Separately fry 1 onion and chopped carrot. We put the meat in a small baking sheet, add the fried onions and carrots, bay leaves, peppers, coarsely chopped potatoes, chopped raw onions on top, pour water, salt to taste. Put the butter cut into pieces on top of the potatoes and onions.

Cover a baking sheet tightly with foil and place in the oven. After 30-40 minutes, take out the baking sheet, remove the foil, mix all the ingredients and put in the oven for another 10-15 minutes so that the excess moisture evaporates and the meat and potatoes are slightly browned. After that, the dish will be ready to serve.

Recipe 4.

TO festive table it is better to cook the whole rabbit carcass so that you can serve it to the table in beautiful design. So, we cook the whole rabbit at home, in the oven and in sour cream. In addition to the rabbit carcass, you will need 1 glass of mustard, 1 kg of potatoes, 200 grams of sour cream, salt and pepper to taste.

We wash the carcass, rub with salt and ground pepper, put the carcass on a baking sheet, greased vegetable oil belly down. Lubricate the upper part of the carcass with mustard, and put the baking sheet in the oven preheated to 160 degrees for 15-20 minutes.

While the rabbit is cooking, peel the potatoes, chop coarsely, salt to taste. We take the baking sheet out of the oven, turn it over, grease the belly with the remnants of mustard, put the potatoes around, put in the oven for another 15-20 minutes. After that, take the baking sheet out of the oven again, fill the carcass and potatoes with sour cream and put in the oven to finish cooking for 10 minutes. When the rabbit is ready, the whole carcass is also laid out on big dish, potatoes are laid on the sides, sprinkled with herbs and served hot.

Recipe 5.

Rabbit in sour cream, in the oven. What products will we need? In addition to the rabbit carcass, you need to take 4 onions, 4 carrots, 500 ml of sour cream, salt and pepper to taste.

Cut the meat into pieces, soak in water for 2-3 hours, then drain the water, rub the pieces with salt and pepper and fry in a pan until golden brown.

We put the fried meat in a ceramic or cast-iron roaster. Cut the onion into rings, grate the carrots or cut into rings, and add to the meat. Fill the container with water so that the meat is not completely in the water, the rabbit should be stewed, not boiled.

Cover the container with a lid or foil and put in the oven for an hour, then add sour cream and simmer everything together in the oven for 20 minutes. After that, the rabbit in sour cream is ready.

Recipe 6.

Rabbit in sour cream and wine, in the oven. The carcass can be cooked whole, or cut into pieces. We will need: rabbit meat, 500 ml of dry white wine, 3 onions, 2 tomatoes, 100 ml of sour cream, ground black pepper, rosemary sprig, 5 grams of marjoram, salt, head of garlic, 1 tbsp. flour.

We rub the meat with salt and pepper, pour wine and 1 tbsp into a large saucepan or other suitable container. sour cream, mix, add rosemary. If the container is small, it is better to cut the carcass into pieces so that the meat is completely in the marinade. We put the container in the refrigerator for a day.

Before cooking, cut the onion, crush the garlic, add marjoram and pepper to them, fry everything in a pan in vegetable oil.

Fry the marinated meat in a pan for 10-15 minutes, put it in a baking sheet, add sour cream, fried onions, garlic and spices, peeled and chopped tomatoes, cover with foil and simmer for 10-15 minutes.

Pour the wine in which the meat was marinated into a glass, add 1 tbsp. flour and mix, add to the meat, simmer everything together until tender.

Cooking a rabbit according to this recipe will not work quickly, but the result will pleasantly surprise both guests and household members.

Recipe 7.

Rabbit in foil, in the oven, the meat according to this recipe is cooked quickly for 30-40 minutes, but it must first be marinated. For this recipe, you will need the following products: rabbit carcass, 1 onion, 100 grams of butter, 40 grams of parsley root, 2 tbsp. tomato paste, 4-5 caps of cloves, pepper, salt to taste, water.

We cut the meat into large pieces, rinse, sprinkle with pepper, add cloves and grated parsley root, fill with water. In this marinade, the meat should be 2-3 hours at room temperature.

Then we put each piece on a separate sheet of foil, put chopped onion on the meat, a little tomato paste, sprinkle with ground pepper. We wrap the foil very tightly so that the juice from the meat does not flow out and the steam does not come out.

We put the foil rolls on a baking sheet and put them in the oven for 30 minutes, then we take out the baking sheet, pierce holes in the foil through which moisture will evaporate, and put in the oven for another 10 minutes.

Recipe 8.

Rabbit meat in white sauce. We will need: 1 rabbit carcass, 1 onion, 1 carrot, 1 parsley root. For the sauce - 3 cups of broth, 1 egg yolk, 3 tbsp. butter, salt, black peppercorns, bay leaf.

We divide the carcass into portions and cook for 40 minutes in water with the addition of onions, parsley, carrots, peppers and bay leaves.

We put the cooked meat on a plate, and proceed to the preparation of the sauce. To do this, heat the flour in a dry frying pan, stirring constantly. Then add 2 tablespoons of butter and fry the flour. Strain the broth after cooking the meat and pour it into the pan with the fried flour.

Stir so that there are no lumps, cook the sauce for 5-10 minutes, turn off the heat. Egg yolk you need to mix with a small amount of sauce and pour into the total mass. Add salt and 1 tbsp to the sauce. melted butter, mix well.

Pour the pieces of meat with sauce and serve, if desired, the meat can be fried a little in a pan.

Recipe 9.

rabbit in sweet and sour sauce in a frying pan. We will need: rabbit meat, frying oil, 300 ml of tomato juice, salt, black peppercorns, 1 tsp. sugar, 2 tsp lemon juice, 1 onion, 1 carrot.

Fry the meat until a blush is formed - 10-15 minutes, separately fry the onion and finely chopped or grated carrots, add them to the meat, pour tomato juice, add lemon juice, pepper, sugar and simmer covered for 40 minutes over low heat.

Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are just one of the most loyal to our body. Rabbit is like meat, but dietary. Rabbit Dishes can be found in a restaurant, is increasingly paying attention to it and home cooking. How to cook a rabbit today is interesting to many home cooks. And so you bought a rabbit carcass, now it's time to learn how to cook a rabbit dish. Take your time to cook the most delicious rabbit dish. First, it is better to study the theory that will give you answers to the questions how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit barbecue, how to cook rabbit tasty, how to cook juicy rabbit how to cook delicious rabbit legs, what can be cooked from a rabbit, how to cook a rabbit properly, how to cook dishes from rabbit legs, how to cook rabbit meat deliciously, how to cook a rabbit. Rabbit recipes will help you do everything right. Especially useful in this sense will be video rabbit recipes and rabbit dishes with photos (rabbit recipes with photos, rabbit recipe with photos, how to cook a rabbit video, rabbit recipe video, how to cook a rabbit photo). So it's not such a complicated science, cooking. Cooking a rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely get delicious dishes from a rabbit. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The rabbit in the marinade will be more tender and fragrant. It can be a rabbit marinated in kefir, a rabbit with rosemary, a rabbit in mustard. It is better to cook a white sauce for a rabbit: a rabbit in mayonnaise, a rabbit in sour cream, a rabbit in milk, a rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, a rabbit with cabbage, a rabbit with mushrooms (a rabbit with champignons), a rabbit with vegetables, a rabbit with pumpkin can be eaten with pleasure.

Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to cook rabbit dishes with a fruity flavor or just unusual rabbit dishes, we can advise you the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will surely interest you if you are looking for festive dishes from a rabbit. Best Recipes cooking rabbit - rabbit in Maltese, rabbit in sour cream, rabbit in wine and dried fruits. Very delicious recipe cooking rabbit - rabbit stew with mushrooms and white wine. A simpler rabbit recipe, however, this roast rabbit is also very tasty.

Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want to get, stewed or fried, you can choose different ways cooking rabbit: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave. You can also cook a rabbit in a pan. A few words about how to cook a rabbit in a pan. It is better not to fry it, but to stew it. This is also the question of how best to cook a rabbit. Tender rabbit meat will only benefit from this. And again, do not forget about the sauce, pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this recipe for cooking rabbit, like rabbit in a baking bag.