Rabbit meat, being an excellent dietaryproduct contains a large amount of minerals, it is quite nutritious and well absorbed. This product successfully competes with pork, poultry, lamb and beef.
Rabbit meat in cooking
Since rabbit meat is easily exposedculinary processing, it is used for cooking roasts, first and second courses. So, the crab is eaten boiled, baked or fried, it is served with sour cream or sauce, with various cereals, vegetables or herbs. Dry, sparkling or semi-dry red wine is suitable for such meat. It must be said that in Russia, rabbit meat was always respected, it was eaten with mushrooms, lingonberries and cabbage as a delicacy. In those days, no one looked at how much rabbit meat costs, since he was then considered a game. Today it is cooked in different ways, and how to do it, we consider below.
Crol in wine sauce
Ingredients:one carcass of fresh rabbit (you can use frozen meat), one hundred grams of butter, one hundred fifty grams of salted pork fat, half a cup of dry white wine, one spoonful of finely chopped parsley and onion, half a spoonful of rice starch, salt and spices.
Процесс приготовления:the carcass, if there is such a need, is defrosted naturally, cut into portions and fried with pre-cut bacon in vegetable oil. Then add wine and some water or broth, parsley, salt and spices and boil for an hour. Then the meat is removed without pouring the resulting broth.
Prepare the sauce:Starch, previously diluted in water with one spoonful of vegetable oil, is added to the broth, and the mixture is brought to a boil, stirring constantly. Spread pieces of meat on a dish and sprinkle it with sauce, decorated with a sprig of dill on top.
Rabbit sausages
Ingredients: pork guts, one kilogram of rabbit, one kilogram of pork, half a kilo of liver, rabbit fat, half a kilogram of onion, salt and spices.
Cooking process:Pork and rabbit meat are boiled (it is necessary to ensure that the meat of rabbits is separated from the bones) and is passed through a meat grinder along with fat and liver. Onions finely chopped and stewed, then it is added to the stuffing along with salt and spices. The resulting mass is filled swine intestines, pre-washed, which are then slightly boiled and cooled. Served with boiled potatoes and vegetables.
Catalan Rabbit Meat
Ingredients:one carrot, four hundred grams of red tomatoes, one hundred grams of fat, one hundred grams of black olives, sixteen tablespoons of rice, one glass of broth, half a cup of dry white wine, four spoons of vegetable oil.
Cooking process:the carcass is cut into pieces and fried in butter along with lard. After seven minutes, quarters of tomatoes are added, and after a while - olives, salt, spices, wine and broth. When everything boils, rinsed rice is thrown into the pan and stirred evenly. The dish is cooked under a closed lid for one hour. Serve it hot, decorated with greens and sprinkled with chopped green onions.
