2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Rabbit meat, being an excellent dietary product, contains a large amount of minerals, it is quite nutritious and well absorbed. This product competes successfully with pork, poultry, lamb and beef.
Rabbit meat in cooking
Since rabbit meat is cooked without problems, it is used for cooking roasts, first and second courses. So, crawl 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 rabbit meat has always been respected in Russia, it was eaten with mushrooms, lingonberries and cabbage as a delicacy. In those days, no one looked at how much rabbit meat cost, since it was then considered game. Today it is prepared in different ways, and how it is done, we will consider below.
Crawl in wine sauce
Ingredients: one carcass of fresh rabbit (you can also use frozen meat), one hundred grams of butter, one hundred and fifty grams of bacon, half a glass of dry white wine, one spoonful of finely chopped parsley and onion, half a spoonrice starch, s alt and spices.
Cooking process: the carcass, if necessary, is defrosted naturally, cut into portions and fried with pre-cut bacon in vegetable oil. Then wine and a little water or broth, parsley, s alt and spices are added and boiled for an hour. Then the meat is taken out without draining the resulting broth.
Prepare the sauce: add starch, previously diluted in water with one tablespoon of vegetable oil, to the broth, and bring the mixture to a boil, stirring constantly. Pieces of meat are laid out on a dish and poured over with sauce, decorated with a sprig of dill on top.
Rabbit sausages
Ingredients: pork intestines, one kilogram of rabbit meat, one kilogram of pork, half a kilogram of liver, rabbit fat, half a kilogram of onions, s alt and spices.
Cooking process: pork and rabbit meat are boiled (it is necessary to ensure that rabbit meat is separated from the bones) and passed through a meat grinder along with fat and liver. The onion is finely chopped and stewed, then it is added to the minced meat along with s alt and spices. The resulting mass is filled with pork intestines, previously washed, which are then boiled a little and cooled. Served with boiled potatoes and vegetables.
Catalan style rabbit meat
Ingredients: one rabbit carcass, four hundred grams of red tomatoes, one hundred grams of lard, one hundred grams of black olives, sixteen tablespoons of rice, one glass of broth, half a glass of drywhite wine, four tablespoons of vegetable oil.
Cooking process: the carcass is cut into pieces and fried in oil along with lard. After seven minutes, quarters of tomatoes are added, and after a while - olives, s alt, spices, wine and broth. When everything boils, throw the washed rice into the pan and stir it evenly. The dish is cooked under a closed lid for one hour. Serve it hot, garnished with green sprigs and sprinkled with chopped green onions.
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