How To Cook Culinary Tips For Cooking Delicious Rabbit Meals - Part 2 - Recipe

Rabbit is significantly more useful to humans than beef, pork and lamb. There is no fat in it, but there is a lot of protein and 90% is absorbed by the body. The amount of vitamins, microelements and amino acids in the rabbit is huge, it is hypoallergenic, which makes it a suitable food for young children.

In order for rabbit dishes to be delicious, however, it is necessary to be aware of some points regarding the selection and preparation of meat.

How to properly prepare the rabbit

• The marinated rabbit is fried and baked very quickly - in about 30 minutes. During this time it will be ready without losing its juiciness.
• Toasting and frying will kill the marinating effect and the product will lose its flavor, become dry and hard. At the end of cooking you can add tomato paste, cooking or sour cream to the dish.
• The rabbit is very tasty if stewed in red or white wine, champagne, milk, liquid cream, broth or sour cream. To prepare such a dish, the meat is first cut into pieces, which are fried in oil to form a crispy crust and flavored (citrus peels, rosemary, thyme stalks can be used for this purpose). Then pour the liquid of your choice into the dish and simmer the meat for 1-3 hours on low heat so as not to disturb the fine structure of the product. In general, the rabbit does not like high temperatures
• Tomatoes, carrots, zucchini, beans, mushrooms, onions, garlic, bay leaf, black pepper and potatoes are added to the dish during baking or stewing. Of course, the choice depends on the recipe you decide to follow, as well as your culinary habits and taste preferences.
• Mustard, adjika , ginger, horseradish, oregano, coriander, basil, juniper, cloves and cinnamon are often used as spicy spices . And the rabbit can be brought to full readiness in the oven, after previously stewing for some time
• Roast rabbit is usually cooked "under a hat" of vegetables and mushrooms and covered with sour cream. Many people like the taste of meat baked with fruit (including dried), peas, nuts and cheese. Aluminum foil or a baking sleeve is used to prepare such dishes, but a mummer or grill can also be used.

A few subtleties from chefs

For toasted crust

• If you want to get a toasted yellow crust, dry it well before roasting the meat.
• Do not put several pieces of rabbit in a pan at the same time, because they will start to secrete juice, in which they will suffocate, so you will not have the desired appetizing coating.
• Do not pierce the meat during the heat treatment to check its readiness, as this will cause the juice and marinade to drain and the end result will be dry.
• Turn the meat on the other side when it turns red on one side.

Boiled rabbit

• During the cooking of the meat in the broth add coarsely chopped carrots, celery root and a whole head of onion with flakes.
• The rabbit is flooded with cold water, the temperature of the stove should be minimal. In 30 minutes the fragrant broth with the tender meat will be ready.
• Do not throw away rabbit offal - they cook it together with the meat, especially the liver, which is soft and tasty. The lungs and heart are also delicious, especially if they are first fried with spices, carrots, onions and garlic, and then stewed in cream (cooking or sourdough).
• From the rabbit's by-products cooked and pureed in a blender, an appetizing pate is obtained, which is a wonderful breakfast if spread on a slice and served with vegetables.
• Rabbit meat can be used to make skewers, schnitzels, pilafs, terrines, souffles and ragouts. It is also used to make minced meatballs.

Although at first glance rabbit meat looks capricious when it comes to cooking, you can quickly get used to its "character" and learn to improvise with recipes according to your personal preferences.

Roast rabbit, served in a large tray and decorated with vegetables, fruits and greens, pleases the eye and creates festivity.

Have a good time!