Cutlets from saury with semolina. How to cook canned fish cutlets

You do not know how to put out a rabbit in a new way? I suggest cooking it with vegetables. IN summer time there are so many of them, so why not cook.

We will stew the rabbit in a goose-cooker along with zucchini, tomatoes, and green beans. It tastes very tender and tasty. Vegetables add a sweet touch and a rich taste. The gravy is very tasty and rich, it will perfectly season any side dish.

This dish turns out to be dietary and light, you no longer need to cook anything for a side dish, because we will already have stewed vegetables.

Ingredients

• Rabbit - 500 g.
• Zucchini - 1 pc.
• Asparagus beans - 200 g.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 4 pcs.
• Garlic - 3 tooth.
• Water - 1 l.

How to put out a rabbit

We heat the goose with vegetable oil, put the meat, and the onion cut into half rings, season with salt, black ground pepper, paprika. Fry it on both sides golden brown. I did not put the whole carcass, but only part of it.

Pour water, cover with a lid and simmer over low heat for 1.5 hours. The stewing time depends on the size of the rabbit, the larger it is, the older the meat and requires a long heat treatment. A young rabbit up to a year old should be stewed for no more than an hour, during which time the meat will already move away from the bone.

Onions, carrots, zucchini and tomatoes, cut green beans into small pieces. Fry in a pan for 10 minutes. 3 minutes before the end of cooking, add salt and squeezed garlic, cover, simmer.

We shift the vegetables to the meat, mix, taste for salt, simmer for another 30 minutes.

Serve the rabbit in a bowl, along with stewed vegetables! Bon appetit!

Adviсe

1. Buy a rabbit carcass big size, then the meat is tender and more healthy, especially for children.
2. Some soak meat in kefir or water with vinegar to remove a specific smell, I don’t do this, since it’s been tested and doesn’t smell of anything.
3. It is necessary to fry rabbit meat before stewing, then the dish turns out to be much tastier.
4. If you do not like the skin of a tomato, then you can grate it on coarse grater and discard the skin.
5. If you want to make the gravy taste brighter, add sour cream or tomato paste.
6. Keep an eye on the amount of water so that the dish does not burn.
7. Add garlic only at the end, otherwise it will give bitterness.
8. At the end of cooking, you can add fresh herbs: parsley, dill, cilantro, basil.

Rabbit stewed in sour cream — a win-win cooking this dietary meat. Soft and tender rabbit meat stewed with onions, carrots and sour cream is very tasty. The acids contained in sour cream during stewing will make the meat even softer, while sour cream itself as a whole significantly improves taste characteristics meat, gives it creamy taste and extra fat. Any side dish, be it buckwheat, potato or pea mash, rice or pasta with stewed rabbit in sour cream will turn into a hearty and very Tasty dinner or dinner.

Rabbit stewed in sour cream classic recipe cooked on the stove in a saucepan. In addition to this cooking method, you can also cook it in the oven, microwave or slow cooker. Rabbit recipes in sour cream differ not only in the way they are prepared, but also qualitative composition formulations. Many housewives cook it in their own proven recipe. Someone prefers to stew a rabbit in sour cream with mushrooms, others - with potatoes, garlic, wine.

Braised rabbit in sour cream, step by step recipe with a photo of which I want to offer you today will be prepared according to a classic recipe.

Ingredients:

• Rabbit - 500-700 gr.,
• Onion - 1 pc.,
• Hot water for extinguishing - 1 liter,
• Carrots - 2 pcs.,
• Flour - 3 tbsp. spoons,
• Sour cream - 4-5 tbsp. spoons
• Bay leaf - 1-2 pcs.,
• Black pepper,
• Salt,
• Vegetable oil.

Rabbit stewed in sour cream - recipe

Rinse rabbit meat before cutting cold water. Next, cut it into medium-sized pieces.

Peel carrots and onions. The method of chopping vegetables for stewing a rabbit is classic - carrots are grated, onions are cut into cubes.

Unlike other species, the rabbit does not have a pronounced taste, which is why, in order to give it a richer taste, the rabbit must be fried before stewing or boiling. On hot pan with vegetable oil lay out the rabbit pieces.

Roast it until golden color.

Put the fried rabbit in a saucepan or stewpan in which you will stew it. Fry carrots and onions in vegetable oil until golden brown.

Put the fried vegetables in a pan with the rabbit.

Pour hot water. Add salt, spices and Bay leaf. Simmer the rabbit for 20 minutes. To make a rabbit stewed in sour cream with thick gravy, I suggest using wheat flour. Sprinkle flour into a dry skillet. Fry until golden brown 4-6 minutes. Add half a cup of rabbit broth, stir. flour gravy pour into the pot with the rabbit. Add sour cream and stir.

Taste the stewed rabbit for taste, whether there is enough salt and spices. After adding sour cream, simmer it for another 10 minutes. After this time, the rabbit stewed in sour cream will be ready. Serve hot with side dishes. Enjoy your meal. I would be glad if this sour cream stewed rabbit recipe you like it and use it.

Rabbit stewed in sour cream. Photo

Ingredients:

• Potatoes - 5-6 pcs.,
• Carrots - 2 pcs.,
• Onion - 1 pc.,
• Garlic - 1-2 cloves,
• Rabbit - 600 gr.,
• Champignons - 200 gr.,
• Sour cream - 150 ml.,
• Spices and salt
• Vegetable oil.

Rabbit in sour cream with potatoes and mushrooms - recipe

Cut the washed rabbit meat into pieces of the desired size. Peel all vegetables. Cut the potatoes into small slices as for soup or stewing. Chop carrots into fine grater. The onion is cut into small cubes. Finely chop the garlic. Pour some into the pan vegetable oil. Add garlic and rabbit pieces. Fry rabbit with garlic until golden brown.

During frying, the rabbit pieces should be turned over with a spatula. Put the meat in a saucepan, cauldron or stewpan. Following the rabbit, fry the onion and carrots, then transfer to the pan with the rabbit.

Add spices, bay leaf, salt. Fill everything with water. Cover the saucepan with a lid. Simmer the rabbit for 20-30 minutes. Next, add potatoes. While the potatoes are cooking, wash and finely chop the mushrooms. After 10 minutes, add them to the pan with the rest of the ingredients. Add sour cream immediately after the mushrooms. Stew the rabbit in sour cream with potatoes and mushrooms for about 15 more minutes. turns out very tasty.

Rabbit is rarely on our tables. Unfortunately, since it, from the point of view of nutritionists, has a high nutritional value. Minimum fat, maximum protein, optimal complex nutrients and only 150 calories per 100 grams of meat. It is no coincidence that recipes for making stewed rabbit include medicinal and diet menu recommended for babies in the first years of life.

Carcass selection and preparation

• So that the preparation of the rabbit stewed in sour cream goes smoothly, and the taste of the dish pleases with many pleasant facets, carefully approach the choice of the carcass. It must be bled and have "proof" that you have rabbit meat in front of you. Usually, a paw or a tail is left as it.
• Ideal if the meat is tender Pink colour with little streaks of fat. This distinguishes a young rabbit, which, after cooking, will turn out soft and juicy. If you have meat of a saturated shade in front of you, then the animal was old and should be marinated well before cooking. Otherwise, the fibers will be stiff.

Carcass pickling

A mixture of water and vinegar is used as a marinade for rabbit stewed in cream and sour cream. Take them in the proportion of 1 liter cold water per teaspoon of vinegar. The latter can be replaced lemon juice in the same volume. If there is a lot of meat and the marinade does not cover the carcass, cook it in more by doubling all the ingredients. Such a mixture will not only soften the fibers, but also eliminate the specific smell that old rabbit meat has. Soak the carcass in it for 3-4 hours.

Young meat does not need to be marinated. But if you want to give it special facets of taste, use:

• milk - to make the carcass or rabbit legs stewed in sour cream more tender;
• white wine - to give a spicy note.

You can prepare the dish in a way convenient for you. Taste qualities rabbit fillet stewed in sour cream in a slow cooker, in a cauldron or oven will not differ. However, in a slow cooker, it will cook longer than on the stove. Keep this in mind if you plan to serve the dish for the arrival of guests.

Classic recipe step by step

And now we will tell you how to put out a rabbit with sour cream. Before cooking, the carcass should be cut into portioned pieces. To do this, divide it in half along the lower lumbar vertebra. And divide into pieces of the required size (as in the photo). Chop the bones with one blow, because due to their fragility they can remain small fragments in the meat.

You will need:

• rabbit - weighing 2 kg;
• carrots and onions - 1 large vegetable each;
• garlic - 3 cloves;
• sour cream high fat- 0.5 l;
• salt and pepper.

Cooking

1. Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
2. Salt and fry in a hot pan until crispy.
3. Remove the meat from the pan, turn off the gas. Put coarsely grated carrots and coarsely chopped onions there, fry.
4. Prepare a deep cauldron, put meat down, vegetables on top. Pour the dish with sour cream (if the mass is thick, dilute it with water). Salt a little.
5. Put the cauldron on the fire, let it boil. Cover with a lid and reduce the flame to a minimum. How long does it take to simmer in a pot? Stew a young hare for 40 minutes and until the meat is soft, if the carcass is tough.

Other rabbit recipes in sour cream at home

With prunes

For cooking rabbit stewed in sour cream with prunes, you will need:

• rabbit - 2 kg;
• garlic - 4 cloves;
• prunes - 2/3 cup;
• fat sour cream - 500 ml;
• onions - 2 large heads;
• carrots - 1 large;
• spices - rosemary, Provencal herbs, black pepper, salt.

Cooking

1. Grind the garlic, add 2 tablespoons of vegetable oil, herbs. Lubricate the pieces of meat with a mass, marinate for 4 hours.
2. Rinse and cut the prunes, pour boiling water to swell.
3. Fry the carrots and onions in a deep cauldron, lay out the dried prunes, remove the mass from the cauldron with a slotted spoon.
4. Salt the rabbit, put it in a cauldron, fry.
5. Add vegetables and prunes. Dilute sour cream with milk or water, add to meat as needed. Leave to simmer for 1 hour on low heat.

With mushrooms

For the rabbit stewed in sour cream with mushrooms, you will need:

Cooking

1. Crush the garlic cloves, fry in oil. You will need not the garlic itself (we will throw it away), but fragrant oil in which immediately fry the pieces of meat.
2. Transfer them to a cauldron. In the remaining oil, fry the coarsely chopped onion, transfer to the meat. Sprinkle with salt, pepper, simmer the rabbit in own juice 1 hour.
3. Coarsely chop and quickly fry the mushrooms.
4. Transfer the rabbit to a heat-resistant form, spread the mushrooms on top, pour sour cream mixed with milk or meat broth. Cover with foil or a lid, bake for an hour in the oven at 180°C.

With potato

To cook rabbit stewed in sour cream with potatoes, take:

Cooking

1. Chop coarsely and fry the onion. Transfer to a cauldron.
2. Salt the rabbit pieces, pepper, fry in the same pan.
3. Peel and coarsely chop the potatoes.
4. Put the meat and potatoes in a cauldron on top of the onions. Add herbs, salt. Dilute sour cream with water, pour the contents of the cauldron. It is necessary that the potatoes are completely hidden under the sauce.
5. Close the lid, let it boil, reduce the heat. Simmer for 30 minutes.

When a rabbit stewed in sour cream is cooked in the oven, divine smells fly through the kitchen. They will attract all your household members, so hurry up and sit down at the table. It's time to try!

Rabbit stewed in broth, wine or dairy products - a classic french cuisine, which eventually gained popularity outside its homeland, spreading to those parts of Europe where eared hunting was part of the fishery. This technology allows you to perfectly cook dry meat of both wild and farm animals, making it juicy.

Rabbit stewed in the oven

Slow languishing in the oven at not too high temperatures allows you to break down the protein of meat fibers as efficiently as possible. That is why, after spending enough time in a cauldron, the stewed rabbit easily moves away from the bone, melts in your mouth and is saturated with the aromas of all the additions that you season it with.

Ingredients:

• gutted carcasses - 2 pcs.;
• dry mustard - 2 teaspoons;
• flour - 20 g;
• olive oil - 15 ml;
• onions - 170 g;
• celery stalks - 2 pcs.;
• sprigs of thyme - 2 pcs.;
• broth (chicken or beef) - 1.2 liters.

Cooking

1. The stewed rabbit, the recipe of which begins with frying pieces of carcass, turns out to be ruddy and retains the crust even after languishing.
2. Cut the carcasses at the joints and roll in a mixture of mustard, flour and a pinch of salt.
3. Brown the pieces in hot oil.
4. Send the diced vegetables, thyme sprigs to the game, let the mixture stand on the fire for a couple more minutes and pour over the liquid.
5. 45 minutes in the oven at 160 degrees and you can take a sample.

Rabbit stewed in cream

Given that cream is an incredibly popular product in the homeland of the recipe - in France, the Germans were the first to languish game in them. This variation is no exception: stewed rabbit with milk-based prunes is even more tender due to the fat content of the latter.

Ingredients:

• cut carcasses - 2 pcs.;
• butter - 40 g;
• flour - 2 tbsp. spoons;
• water - 250 ml;
• onion - 1 pc.;
• a handful of prunes;
• zest of one lemon;
• laurel leaves - 3 pcs.;
• capers - 2 tbsp. spoons;
• lemon juice - 40 ml;
• cream - 200 ml.

Cooking

1. Having let onion half rings, put pieces of prunes and meat rolled in flour and salt to them.
2. As soon as the ingredients change their color to golden, put the rest of the ingredients from the list and fill everything with liquid.
3. Simmer the dish at 180 degrees from one and a half to two hours, until the pulp begins to move away from the bone.

Rabbit stewed in tomato sauce

Being the main gastronomic competitors of the French, the Italians could not miss such a delicacy. Stewed rabbits began to be actively prepared in Sicily, using a mixture of tomatoes, herbs, olives and broth in the base.

Ingredients:

• rabbit - 2 pcs.;
• garlic - 4 cloves;
• olive oil - 45 ml;
• carrots - 200 g;
• celery stalk - 1 pc.;
• onions - 150 g;
• sprigs of rosemary and thyme - 3 pcs.;
• water - 450 ml;
• tomatoes in their own juice - 400 g;
• olives - 100 g.

Cooking

1. Before cooking the stewed rabbit, cut it into pieces along the joints. Season and fry them until browned.
2. Send diced vegetables to the pulp, fragrant herbs, pour in the liquids and sprinkle with randomly chopped olives.
3. The stewed rabbit is cooked at 170 degrees for two hours.

Rabbit stewed with vegetables

A great way to saturate a dish with flavor is to add another French invention to it - a bouquet garni. It can be harvested from any fresh herb: thyme, laurel, rosemary, parsley roots and more, and put into dishes that are cooked for a long time and slowly.

Ingredients:

• rabbit - 1 pc.;
• onion - 250 g;
• young carrots - 250 g;
• juniper berries - 4 pcs.;
• potatoes - 400 g;
• tomatoes - 400 g;
• green green beans- 200 g;
• bouquet garni - 1 pc.

Cooking

1. Before you cook the stewed rabbit, cut it into portions.
2. Let the coarsely chopped vegetables in hot oil and put the meat to them. Add beans, tomatoes, herbs, juniper and cover with water to cover.
3. After baking, leave the roaster in the oven at 190 degrees, braised rabbit with carrots and onions will be ready in 40 minutes.

Rabbit stewed in wine

Game is primarily the food of hunters, who are known for their open-minded attitude to cooking. Such food is full of flavors, but keeps a simple recipe and is based on basic combinations products. The stewed rabbit, the recipe for which is described below, clearly describes this principle.

Ingredients:

• dried porcini mushrooms - 30 g;
• garlic - 2 heads;
• mix of fresh forest mushrooms- 750 g;
• rabbit - 1 pc.;
• chicken broth - 600 ml.

Cooking

1. Soak the mushrooms first and save all the liquid.
2. Coarsely chop fresh mushrooms and brown with pieces of game. Place the halved heads of garlic, pour in the liquid.
3. A delicious stewed rabbit should be cooked at 170 degrees for an hour and a half.

Rabbit stewed in a slow cooker

If you have a slow cooker at your disposal, then it may well replace a long languishing in the oven and save you the hassle of controlling the cooking process and washing used dishes. minimum manipulation and nutritious dish will be on the plate.

Ingredients:

• butchered rabbit - 1 pc.;
• mushrooms - 350 g;
• onions - 150 g;
• garlic - 2 cloves;
• a handful of pine nuts;
• mustard seeds - 1 teaspoon;
• butter - 60 g;
• sour cream - 200 g;
• olive oil - 20 ml;
• white wine - 350 ml;
• laurel leaves - 3 pcs.;
• starch - 1 teaspoon.

Cooking

1. Spasser vegetables and mushrooms right in the bowl, put the pulp into them and pour in the wine. Sprinkle with starch, mix.
2. Pour in about half a liter of water, mustard and sour cream. Rabbit stewed in sour cream with mushrooms is cooked in the "Soup" mode until the signal. Serve with pine nuts.

Rabbit stewed in milk

A popular way to make dietary meat juicier and softer is to simmer it in fat milk. At the exit, you will get not only easily detached from the bone juicy pulp, But thick gravy to it, which can be served separately or immediately pour it over a dish with a side dish.

Ingredients:

• chopped carcass - 1 pc.;
• bacon - 4 slices;
• shallot - 300 g;
• water - 60 ml;
• Dijon mustard - 60 g;
• milk - 150 ml;
• a handful of fresh parsley.

Cooking

1. After melting the fat from the bacon on the Bake, use it to sauté shallots. Add game pieces to the fry and let them brown.
2. Pour the liquids into the bowl, put the mustard and simmer on the "Soup" until the signal. Rabbit stewed in milk in a slow cooker served with chopped parsley.

Rabbit stewed with potatoes in a cauldron

awesome camping recipe, able to feed a huge company to the full, tasty and completely without hassle. Potatoes and fresh game will be perfect on the coals if you choose the right cauldron: large enough and thick-walled to retain and evenly distribute heat.

Ingredients:

• rabbit - 1 pc.;
• garlic - 3 cloves;
• leek (white part) - 3 pcs.;
• bacon - 40 g;
• laurel leaves - 2 pcs.;
• water - 2 l;
• sprigs of parsley, thyme - 8 pcs.;
• potatoes - 1.2 kg.

Cooking

1. Together, quickly fry the leek rings, bacon, garlic and game pieces until they are set.
2. Put laurel, herbs and large potato cubes. Fill everything with water and season.
3. Stewed rabbit with potatoes languishes under the lid for at least an hour and a half or until it begins to move away from the bone.