Cooking rabbit meat

Meat of rabbits, being an excellent dietary product, contains a large amount of minerals, it is quite nutritious and well digested. This product successfully competes with pork, poultry, lamb and beef.

Cow in cooking

Since the meat of rabbits without any problems is cooked, it is used for cooking hot, first and second dishes. So, the crawl is used for food cooked, baked or fried, it is served with sour cream or with sauce, with various cereals, vegetables or herbs. To this meat comes a dry, sparkling or semi-dry red wine. It must be said that in Russia they always respected the rabbit, they ate it with mushrooms, cowberry and cabbage as a delicacy. In those days, no one looked at how much the rabbit meat costs, Because he was then considered a 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 use frozen meat), one hundred grams of cream butter, one hundred and fifty grams of fat, half a glass of dry white wine, one spoon of finely chopped parsley and onions, half a tablespoon of rice starch, salt and spices.

The cooking process: the carcass, if there is such a need, is thawed naturally, cut into portions and fried with a pre-cut bacon in vegetable oil. Then add wine and a little water or broth, parsley, salt and spices and cook for an hour. Then the meat is removed, not draining the resulting broth.

Prepare the sauce: add starch to the broth, previously diluted in water with one spoon of vegetable oil, and bring the mixture to a boil, stirring constantly. On a dish lay out pieces of meat and water it with sauce, decorate with a sprig of dill on top.

Sausages from rabbit meat

Ingredients: pork intestines, one kilogram rabbit, one kilogram of pork, a pound of liver, rabbit fat, half a kilogram of onions, salt and spices.

The cooking process: pork and rabbit are boiled (it is necessary to ensure that rabbit meat is separated from the bones) and passed through the meat grinder along with the fat and liver. Onions are finely chopped and stewed, then it is added to mince along with salt and spices. The resulting mass is filled with porcine guts, previously washed, which then cook a little and cool. Serve the dish with boiled potatoes and vegetables.

Meat of rabbits in Catalan

Ingredients: one carcass of rabbit, four hundred grams of red tomato, one hundred grams of fat, one hundred grams of black olives, sixteen spoons of rice, one glass of broth, half a glass of dry white wine, four spoons of vegetable oil.

The cooking process: the carcass is cut into pieces and fried in oil together with bacon. After seven minutes, add quarts of tomatoes, and after a while - olives, salt, spices, wine and broth. When everything boils, throw the washed rice into a saucepan and mix it evenly. The dish is cooked under a closed lid for one hour. Give it hot, decorating with sprigs of greens and sprinkling with chopped green onions.