2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Rabbit meat is not in vain considered dietary. It can be used even by people who have big problems with the intestines or stomach. It is prescribed for those who are weakened by a long serious illness or have recently undergone surgery - rabbit meat is excellently digested and quickly restores strength. Chicken meat, of course, is also suitable in such cases, but the one that is he althy - white - is rather tough and dry. And rabbit meat is juicy, tender and soft.
Yes, and quite he althy people do not mind eating rabbit, which is a pleasant change after pork, chicken and beef.
Stewing the rabbit
There are tons of ways to cook rabbit meat. This meat is combined with virtually any side dish - from vegetable salad to pasta. But especially satisfying, tasty and harmonious is its combination with potatoes.
Easiest and fastestan option on how to cook a rabbit with potatoes is to stew. Such a dish will be appropriate on the festive table and will greatly please the family on an ordinary day. For cooking, you will need, in addition to rabbit meat and potatoes, onions, carrots, vegetable oil and your favorite seasonings.
Cooking process
First of all, the rabbit must be soaked in water. Different housewives spend unequal time on this stage, but most tend to think that half an hour is enough. Then the meat is cut - not small, but not large - and fried for five minutes in vegetable oil. When we cook rabbit with potatoes, we must remember that it cannot be fried for too long - the meat will become harsh and lose some of its juiciness.
Onions are cut into half rings, carrots are rubbed or cut into strips if you do not like them grated. Half of both are fried with a rabbit for about ten minutes. Then water is poured - it should cover the contents of the vessel and rise above it by two or three fingers. All this will be stewed from half an hour to forty-five minutes - depending on the volume of the pan and the weight of the rabbit.
Then the prepared potatoes are cut into cubes or slices - as you like - and with the remaining onion-carrots are added to the rabbit. This recipe for a rabbit with potatoes involves, after adding the latter, pour boiling water over the pan. On fire, it will stand until the potatoes soften. A couple of minutes before the final readiness, you can add spices - either intended for meat, or those that are in harmony with potatoes, or your favorite set.
Oven: quick and tasty cooking
Remarkable taste options for how to cook a rabbit with potatoes in the oven. There are some subtleties here: you don’t need to soak the carcass, but you will have to rinse and dry it with a napkin or towel. The cut carcass is immediately s alted and peppered; moreover, it must be sprinkled with dry dill on top. The onion is finely chopped; peeled potatoes are cut into circles (mainly for beauty; if you don’t like it, cut it according to your choice). Everything is poured with mayonnaise and mixed well.
Such a rabbit with potatoes is usually cooked in a deep pan. But if the carcass is small, a frying pan with high sides will do. The dish is lubricated with oil (vegetable), prepared meat with vegetables is laid out in it and everything is wrapped in foil on top.
The dish will stand in the oven for half an hour. Then the foil cover is removed, and then two options for the further development of events are possible. If you want ruddy meat - the baking sheet with the rabbit and potatoes is simply put into the oven for another 10 minutes. If you want a cheese crust, grated cheese is evenly scattered on top, and the contents of the dishes are baked for the same time.
Rabbit roast with zucchini
A good recipe for how to cook a rabbit with potatoes - roast. In principle, this is a kind of stewed version, but with its own characteristics. So, it is not necessary to soak the carcass, as well as dry it with a towel. The meat is quickly fried on all sides and transferred to something thick-walled - for example, in a cauldron or ducklings. chopped zucchini,fry the potatoes and onions in the fat left over from the rabbit and add to it. Arrange coarsely chopped tomatoes on top. Then the rabbit roast with potatoes and zucchini is poured with sour cream, which is diluted in half with hot water before. Attention! The laid out layers do not need to be mixed, you can spoil the whole dish.
When the contents of the pot boil, the fire is reduced to the smallest, the duckling is closed with a lid, and the future roast languishes until cooked. The languishing time depends on the size of the dish.
For connoisseurs of the multicooker
For those who prefer modern kitchen equipment, it is useful to learn how to cook a rabbit with potatoes in a slow cooker. Its model is not so important - an extinguishing mode would be provided. To begin with, the chopped rabbit is folded into a slow cooker with an open lid and cooked at the “fry” mark for 10 minutes. You need to turn it over as you would on a regular stove. During this time, potatoes (of course, peeled) are cut into cubes, carrots are rubbed, onions are finely chopped. The last two vegetables can be added to the rabbit at the end of frying.
Sour cream is diluted with water, mixed with s alt and pepper. When the "frying" is completed, potatoes are placed in the slow cooker, and everything is poured with cooked sour cream. If the device has a power of 860 W, the extinguishing mode is turned on for an hour. If the power is different, the time increases or decreases accordingly.
Pots with rabbit
This is also a "wind" recipe, but the result is portioned and stronglydiffers in taste. The cut rabbit is s alted and fried together with onions - not for long. The meat is laid out in pots, ground pepper and mustard are added there. If you don't like mustard, you can replace it with ketchup. Raw potatoes are cut into strips or cubes and poured into pots to the top. Water is poured a little less so that it does not completely cover the potatoes. S alt or not - at your discretion; in principle, the rabbit is already s alted, so you can refrain.
The pots go into the oven for half an hour. As this time passes, add a piece of butter to each and return it back. Fifteen minutes later you can serve a hungry family.
Rabbit is a delicious thing. You can come up with other recipes - with mushrooms, as part of a salad, in the form of a pate; soups and broths on rabbit meat are also simply delicious. None of the options will disappoint you.
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