Diet rabbit meat is a champion for healthy substances.
It easy to digest, therefore, rabbit meat can be used in baby food for the first acquaintance of the baby with new food.
Traditionally, the rabbit is cooked in sour cream. The acidic environment is ideal for this particular meat, because it makes it softer, acts as a marinade.
Braised rabbit in sour cream - a wonderful classic combination of ingredients. Properly prepared, such an amazing dish will become an adornment of not only everyday, but also a festive table. It is no coincidence that it can be found in the restaurant menu. Shade the delicate taste of dietary meat will help vegetables: onions, garlic, carrots. The perfect seasoning for the rabbit pepper, coriander, bay leaf, thyme, lemon, cloves, Italian herbs - oregano and basil can be stewed in sour cream.
Braised rabbit in sour cream - general principles of preparation
The tastiest thing is the young rabbit meat. It is advisable to buy a whole carcass: so you can make sure that the family dines with a rabbit, and not a cat, for example. It is not difficult to distinguish an unselected rabbit foot from a cat's paw: other claws, different fur.
Preparing rabbit meat for cooking involves several stages: cutting, steeping, pickling.
Butcher carcass pretty simple. With a sharp knife, you need to separate the paws, shoulder blades, and chop the spine with a kitchen hatchet. Then meat follows pour cold water for three hourschanging water every hour.
Final stage - pickling. Especially good for the marinade is white wine, wine vinegar (diluted with water). Cream, sour cream, milk whey, olive oil with spices and herbs will give a good result. But with vinegar you need to be extremely careful, as the wrong proportions will kill the meat, make it tough.
The whole carcass is pickled for three hours, chopped enough to spend in the marinade for an hour and a half. If the rabbit is marinated in the form with the addition of cognac, it is not necessary to soak the meat.
When cooking rabbit stewed in sour cream, the heat treatment will take one and a half to two hours. The easiest recipe: fry pieces of meat on both sidesput in a ducklit bowl with onions, pour a glass of water, put out an hour and a half. Ten minutes before the end of the quenching, pour in the slightly salted sour cream slightly diluted with water, warm it up, avoiding boiling.
Braised rabbit in sour cream with vegetables and curry
Curry will give a special taste to the stewed rabbit in sour cream. Carrots give the dish a sweet taste and tenderness, garlic and curry - a spicy aroma. The meat is stewed in broth and it turns out very soft.
Ingredients:
• rabbit carcass weighing a kilogram and a half;
• large onion;
• two medium carrots;
• three cloves of garlic;
• red and black pepper, a mixture of peppers;
• two teaspoons of curry powder;
• salt;
• 400 grams of sour cream;
• one bay leaf;
• butter or vegetable oil (50 grams or four spoons, respectively);
• one and a half glasses of broth or hot water;
• three tablespoons of olive oil.
Cooking method:
Chop the garlic.
Prepare the marinade from olive oil, garlic, pepper and salt.
Grate prepared meat, leave for marinating for half an hour or an hour.
Cut the carrots into rings.
Onion cut into half rings.
In butter or vegetable oil, fry the meat until an appetizing crust is formed on both sides.
Put onion and carrots for meat, fry vegetables until soft, stirring constantly.
Pour in the broth (or water), bring to a boil over high heat.
As soon as the liquid boils, cover the meat with a lid, reduce the heat to a minimum and simmer for about an hour.
The meat should be separated from the bone.
After an hour, sprinkle rabbit curry, add sour cream, mix.
Warm the meat in sour cream, not allowing it to boil, for five to seven minutes.
Stewed rabbit in sour cream with potatoes
A great way to feed your family is to cook a full rabbit meat lunch or dinner. Rabbit stewed in sour cream with potatoes is very tasty. A minimum of ingredients will be required.
Ingredients:
• middle rabbit carcass;
• four to five potatoes;
• a glass of fat sour cream;
• large onion;
• oil for the pan;
• salt;
• a bag of Italian herbs.
Cooking method:
Rub the rabbit with salt and herbs.
Chop the onion as you like.
Heat oil and fry onions in it.
Put the fried onions in a chicken bowl or other frying pan.
In the first pan, pouring a little oil, fry pieces of meat on both sides.
Cut potatoes into slices or cubes, as you like.
Put rabbit meat on the fried onions, then potatoes.
Salt, season with spices, pour sour cream, adding a quarter glass of water.
The potato should be completely in the water, otherwise it will not boil. The meat may not be completely covered in liquid.
Stew meat under a tightly closed lid from half an hour to an hour (depending on the age of the animal).
Optionally, during stewing, you can add fried fresh or dried mushrooms to the duckweed.
Braised rabbit in sour cream and wine in a slow cooker
A slow cooker allows you to completely not worry about the quality of meat preparation. The rabbit stewed in sour cream is thus guaranteed to be tender and juicy. A touch of wine gives the dish a fair share of piquancy. If you do not want wine, replace it with plain water. It turns out a lot of broth. you can submit it in separate bowls with crispy bun.
Ingredients:
• rabbit carcass;
• a pound of sour cream;
• an incomplete glass of white wine;
• Bay leaf;
• large onion;
• pepper, salt, spices.
Cooking method:
Grate prepared rabbit slices with salt and pepper.
Chop the onion.
Put meat, onions, spices, sour cream in the multicooker bowl.
Mix everything, put a bay leaf, pour wine (or water).
Cook the rabbit for stewing for two hours.
Braised rabbit in sour cream with dried apricots in a pot
Potted rabbit is something absolutely amazing. Dried apricots give the dish a sourness, aroma, sweetish tint. Very good combination. Extinguishing preparation takes a few minutes.
Ingredients:
• seven hundred grams of rabbit fillet;
• four hundred grams of dried apricots;
• four hundred grams of sour cream;
• olive or sunflower oil;
• salt pepper.
Cooking method:
Salt the meat, sprinkle with pepper, fry in vegetable oil.
Each piece should be fried to brown barrels on both sides.
Pre-soak dried apricots for swelling, then cut into halves or leave whole.
Preheat the oven to 230 degrees.
Arrange the meat and dried apricots in pots.
Pour a spoonful of water into each pot.
Pour the meat with sour cream.
Simmer by lowering the oven temperature to 200 degrees, about half an hour.
The meat is ready when it is easily cut.
Serve rabbit stewed in sour cream in portioned pots along with boiled potatoes and herbs.
Braised rabbit in sour cream with rice
The rabbit stewed in sour cream, not only with potatoes, but also with rice, goes well. Regular steamed or special basmati - anyway. The dish will turn out delicious, beautiful, mouth-watering.
Ingredients:
• kilogram carcass of a rabbit;
• large onion;
• large carrot;
• three hundred grams of sour cream;
• four to five tablespoons of olive oil;
• pink pepper to taste (five to ten peas);
• four hundred grams of basmati rice;
• two teaspoons of dried marjoram.
Cooking method:
Grate the carrots very coarsely or cut into strips.
Chop the onion very finely.
Fry the cut meat in hot oil on both sides.
Transfer rabbit meat to a thick-walled pan or cauldron.
Fry the onions in the same pan.
Salt the meat.
Put onion and pepper on top of it.
Then put the carrots.
Pour in sour cream.
Flavor with marjoram.
Pour a glass of water or finished broth.
Simmer over low heat from an hour to an hour and a half until soft rabbit meat.
While the meat is being stewed, boil the basmati.
Serve in portions, laying next to slices of stewed rabbit rabbit a slide of rice.
Stewed rabbit in sour cream with French mustard and carrots
Fans of exquisite taste will love the rabbit stewed in sour cream and French mustard. Garlic, carrots and peppers will add additional shades to the dish. Cooking is very convenient in the slow cooker. If there is no such device, it’s suitable any thick-walled pan or cauldron.
Ingredients:
• eight hundred grams of rabbit meat;
• two carrots;
• two cloves of garlic;
• a glass of fat sour cream;
• three medium onions;
• two teaspoons of French mustard seeds;
• pepper, salt;
• three tablespoons of olive oil.
Cooking method:
Pour oil into the multicooker bowl, turn on the frying mode.
Fry the pieces of meat along with whole slices of garlic.
Add salt and pepper to the meat.
Rub the carrots coarsely or cut into circles.
Chop the onion rings.
Put vegetables on meat.
Pour half a glass of water, salt and simmer for an hour under a closed lid.
Combine sour cream and mustard.
Put the sauce in the meat.
Cook the rabbit for stewing for another half hour.
Braised rabbit in sour cream with vegetables
A magnificent, festive version of rabbit stewed in sour cream with an abundance of vegetables can turn into a favorite family recipe. Tomatoes, shallots, zucchini, sweet peppers will make rabbit meat especially tender and light.
Ingredients:
• eight hundred grams of rabbit meat;
• two tomatoes;
• two sweet bell peppers;
• five potatoes;
• six heads of shallots;
• one zucchini;
• a pound of sour cream;
• forty grams of butter;
• a pinch of herbs of Italian cuisine (basil, oregano);
• a pinch of zira;
• salt pepper.
Cooking method:
On a dry (without oil) bottom of the stewpan, toss zira and warm over a fire until aroma appears. One minute is enough for the bouquet of spices to open.
Chop the onions with feathers (garlic).
In a cooled stew-pan, dissolve the butter.
Fry the onions, stirring, for three to four minutes.
Put the meat, fry for another seven to eight minutes.
Season with Italian herbs, mix.
Dice zucchini and potatoes into small cubes.
Pepper the core and cut into strips.
Cut tomatoes into slices.
Put the vegetables in the meat.
Salt, season with pepper to taste, mix.
Pour sour cream and a third of a glass of water into the stewpan.
Simmer over low heat under a tightly closed lid for an hour.
Serving rabbit stewed in sour cream, garnish the meat with fresh chopped herbs.
Braised rabbit in sour cream - tricks and tips
The most delicious meat is light pink in color. This is a sign of a young animal.
The weight of the rabbit also speaks of age. A young individual weighs a kilogram and a half. If the carcass is heavier than two kilos, the age of the animal is respectable.
Soak is the meat of an adult male. The meat of rabbits and young females do not have a specific smell and do not require soaking.
To make diet rabbit more juicy and fat, you can stuff it with fat.
