Rabbit. The recipe for tasty and healthy food

Previously, rabbit meat was considered a delicacy, and it was very difficult to get it, so there were not so many recipes for cooking. Now rabbit carcasses are sold in almost every butcher's shop, and cooking recipes every day become more and more. This meat is considered dietary and environmentally friendly, so many experts recommend giving it to young children and using it in diets, replacing fat pork and beef.

To get a tasty and juicy rabbit, the recipe of which you will learn later, it's enough to choose the carcass and cook it, doing everything according to the instructions. The main thing is not to confuse rabbit meat with rabbit fry, which must be soaked for several hours before cooking. Very delicious turns rabbit, baked (recipe of Russian cuisine) in its own juice. You can also make pate and chops, rolls and cutlets, casserole and stew. Rabbit, the recipe of which we will describe today, is soaked in beer, giving it a piquant taste. If you have an allergy to brewer's yeast, then you can use table wine. In general, for extinguishing a rabbit, alcohol (wine or cognac) is often used, as well as exotic fruits (mango, pineapple), flavored spices (juniper and ginger) and crushed nuts (often walnuts). You can cook any sauce, since tender white meat can combine with tomatoes, and with sour cream, and with mustard.

Funny name this dish got thanks to the alcoholic ingredient that is a part of, therefore "Drunk rabbit" (recipe of Russian cuisine) turns out to be quite original, although the taste of alcohol itself is not felt. So, let's begin.

"Drunk rabbit" is a recipe of Russian cuisine. Ingredients:

- carcass or whole young rabbit;

Light light beer;

- two medium carrots;

- three violet bulbs;

- several leaves of white salad;

- parsley bun;

- large salt, ground pepper and young cinnamon;

- fresh vegetable oil for frying.

"Drunk rabbit" is a recipe of Russian cuisine. Preparation:

1. Rinse and cut the rabbit into portions, it is advisable to remove the bones. If you can not do this, remember that the meat on the bones is prepared longer, so the pieces should be cut, based on this.
2. Chop finely parsley, mix with cinnamon, roll the pieces of rabbit in a mixture and send to a frying pan. After roasting, transfer the meat to the prepared cossack (a chicken, a pot).
3. Wash and clean carrots with onions. Cut as you want - you can cut them, you can ring. Fry everything in a frying pan and put it on meat, pour everything on top with a light beer, add and pepper, put into the oven for 70 minutes (if the rabbit is small, you can for forty minutes).
4. After cooking, decorate the dish with lettuce leaves, put the rabbit on top and sprinkle with fresh parsley.

The variant of cooking this dish is the rabbit, cooked in wine.

Rabbit in Rubies: a recipe for Russian cuisine. Ingredients:

- fresh young rabbit;

- Table ruby wine (red, semisweet);

- Olive (without sediment) oil;

- apple weak vinegar 30 ml;

- half a yellow ripe lemon;

- purple bulb;

- Pomegranate seeds a handful;

- parsley, dill, basil bun;

- large salt and ground pepper to taste.

"Rabbit in rubies". Preparation:

1. We rinse the rabbit carcass from the mud, put it in a container, fill it with a large salt and pepper, squeeze out the lemon and carefully rub it on all sides.
2. Purify and cut into large rings a purple bulb, cut a bunch of greenery.
3. We prepare the baking mold, covering it with foil, laying out the rabbit carcass there.
4. We mix olive oil with wine and vinegar, pour out on rabbit, from above pour out rings of purple bulb with chopped herbs. We remove in the oven at a temperature of no more than 180оС and forget for 45 minutes. Five minutes before the end we pour out pomegranate seeds.
5. To the rabbit, the recipe of which we described, turned out to be more juicy, it should be periodically patted, pouring out with outstanding juice and gravy.