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

Author: Dean Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022

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

CHAPTERS (Table Of Contents)

Learn how to cook "Culinary tips for preparing delicious rabbit meat dishes - Part 1". Delicious 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.

The biggest secret - choosing a good rabbit

In order to make an appetizing dish of rabbit meat, first of all the product must be of good quality and no compromises should be made on this issue. Choose chilled meat over frozen, as prolonged exposure to low temperatures degrades the quality of the product.

You can recognize a good rabbit by the following signs:

it is pink dry, without spots, bruises, cuts and without slippery surfaces;
has a fresh aroma;
the presence of a label with information on origin, etc. is a sign of quality.

Do not buy a rabbit weighing more than 1.5 kilograms, this is usually the weight of young rabbits. Up to 5 months of age they are pale pink, and the older ones have a dark pink color of the flesh. Once the age of the rabbit was determined by the color of the hind leg - when shaking the spine of the young animal bends/bends.

Divide the meat into portions

The unusual thing about cutting the rabbit into pieces is that each of them requires an individual approach. The back (the fattest) is best fried or baked, while the front is recommended to be boiled or stewed. It is good to have thin layers of fat on the meat, which will give softness and juiciness to the meat.

When cutting, first the back part is separated from the front one just above the paws, the breasts are divided into 4 parts, the meat is cut from the abdomen, and the legs are divided from the joints into two.

At this stage, the entrails are removed and the rest of the rabbit is divided along the spine, after which it is cut into small pieces.

If the rabbit is too fat, the fat is cut out and can be used for subsequent frying of the meat or for roasting in the oven.

How to get juicy meat

Rabbit is a dietary food product that makes it dry after heat treatment. This can be changed by marinating, so the specific smell of the meat will be removed.

Usually marinating lasts from 2 to 10 hours, and for this purpose can be used: salt water, water with vinegar, soy sauce, milk, kefir, mayonnaise, whey or wine. These products will give the meat a refined taste and aroma.

The dark pink product is left to stand in several marinades to make it tender and tasty. It has a good effect of smearing it with olive oil mixed with a little chopped fresh garlic. For a better taste in the marinade add parsley, dill, celery, lemon.

It should be noted, however, that the use of wine marinade for dishes intended for consumption by children is prohibited.