Крольчатина – диетическое, нежное и очень вкусное meat. Since it is quite expensive, they afford it most often on holidays. And there are a lot of ways to cook it. The same fried rabbit in a frying pan can be supplemented with a mass of various products, but it is eaten instantly in splendid isolation. The main thing - to fry properly and with fantasy.
Preliminary manipulations
When planning a roast rabbit in a pan,All recipes without exception recommend not to be lazy and marinate the carcass for at least a couple of hours, and preferably for the night. The animal has its own smell, and not everyone will have to "scent". In addition, when frying rabbit meat turns out somewhat harsh, and pickling is designed to prevent this trouble. If you were going to bake a rabbit, it would be enough just to soak it in water with the addition of herbs, in whey or milk, and only pickles for the fried rabbit would save the situation. It is recommended to marinate a whole carcass, but if you want to shorten the exposure time, you can chop it.
The easiest way is to stand the rabbit in wine, white or red. However, a more elegant taste is obtained by using one of the following marinades.
- Chopped carrots, root parsley and onionpoured a glass of three-percent vinegar, complemented by two lavrushki, salt, ground pepper, half a spoonful of sugar and herbs. The mixture is slowly cooked for five minutes and cooled.
- It combines olive oil with half the volume of Dijon mustard, black pepper and salt. The carcass is smeared with a mixture and packed in a bag.
- Half a liter of buttermilk is combined with paprika, garlic powder (half a spoon), Italian seasoning (two spoons) and cayenne pepper (two small spoons).
Any marinade can be enriched with juniper berries, dill, rosemary, thyme or basil - they perfectly highlight the taste of rabbit.
Simple and tasty: fried rabbit in a pan with onions
Pickled carcass is dried with towels,portions chopped (not finely) and fried in a well-heated frying pan in vegetable oil. When a beautiful blush is formed, onions are added to the meat, cut into rather thick rings, and carrots crumbled with thick straws or circles. Rub the root is not worth it. When stirring, the products are fried for another five minutes, then the container is covered with a lid, and the fried rabbit in the pan is left for another forty minutes. If there is a lot of onions, it is not necessary to add water - liquid will be enough. Seasoning is not necessary - fragrant enough from the marinade.
Meat plus mushrooms
Very tasty rabbit fried in a pan, recipewhich includes chanterelles. With mushrooms will not be the same, although this dish has the right to exist. Two chopped onions and some green feathers are fried until soft, then squares of yellow sweet pepper, cubes of tomato and four slices of garlic crushed with a knife are added to them. Finished frying is set aside, and whole fresh chanterelles are fried in another skillet (quarter kilo, more can be done). They are sent to the second fry, and instead of them laid pieces of marinated rabbit meat. After crusting, chopped dill is poured on it, a little broth is poured, and the meat reaches almost to readiness. At this stage, vegetables are placed on top of the rabbit, everything is poured with a quarter cup of white wine, and the dish is prepared in full assembly.
Unusual: Bunny Rabbit
From the carcass are taken back and rear legs, whichfirst they are quickly fried in lard, then they are moved to the pan, poured with a mixture of broth with red wine, browned with onion and lavrushka. In this form, rabbit meat is brought to softness. The cooled pieces are breaded in flour, dipped in a slightly beaten egg and rolled in breadcrumbs. Fry until crisp; to a side dish to offer fried potatoes with mushrooms and fresh vegetables.
Spy!
An interesting taste and amazing softness hasfried rabbit in a pan, stuffed with bacon. The product sticks are inserted into the cuts of large pieces of rabbit meat, they are roasted until sunburn and poured with gravy, which includes meat broth, sour cream and juice released when the rabbit is fried - all in arbitrary proportions. Twenty minutes later the sauce merges, filtered; it mixes dried flour. Gravy is aged on fire until boiling and returns to the skillet with a rabbit. After the next boil the fire can be turned off.
Sour cream and apples
The general approach to cooking is similar to the previous one.prescription with the exception of forcing. Just in the sauce at the first stage, except for the broth with sour cream, apples are also added, peeled from the skin and bones. They can be finely chopped, and you can rub. If a fried rabbit in a pan is cooked with fruit, it will have a delicate and unusual flavor. This method of cooking is especially recommended if you get a not very young animal: apples give extra softness to the meat. If you do not really like dense gravy, you can replace the apples with their juice, only necessarily squeezed just before cooking. An interesting flavor is acquired by a dish that uses dried apples; for more elegance, they can also be combined with prunes - you get a truly noble taste.
