Cooking wild rabbit. Recipes from hare and rabbit

Publication date: 03.10.2017

Many do not know how to cook a rabbit deliciously, and even more so how to properly cut it into portions. Having available recommendations, it will be possible to emphasize all the best aspects of dietary and healthy meat and turn dishes with his participation into a real culinary masterpiece.

How to cook a delicious rabbit?

Rabbit meat dishes, when properly prepared, are not only tasty, but also characterized by high nutritional value. However, like any product, this meat has its own processing features that you need to know about when starting the process.

1. The carcass is cut into separate parts.
2. The specific smell of rabbit meat is neutralized by soaking.
3. The juiciness of the product will save the marinade. With its help, you can give the dish a special taste and piquancy.
4. Another way to preserve the juiciness of meat is to pre-fry it.
5. Dietary rabbit meat goes well with any vegetables, mushrooms.
6. Rosemary, juniper berries, any greens give a special taste to rabbit meat dishes.

How to butcher a rabbit?

Many housewives are frightened by the upcoming butchering of the rabbit. But in reality, the process is simple and with a sharp knife, scissors and a board, everyone can handle it. Visual photos and step-by-step instructions will help you complete the task correctly.

1. Prepare everything you need for cutting.

2. Remove the insides from the carcass and cut off the fat.

3. Cut off the back. It is not recommended to use an ax when cutting - it is necessary to cut the carcass into pieces with scissors or a knife along the joint, while maintaining the integrity of the bones.

4. Cut off the hind legs.

5. Each paw is cut in half along the joint.

6. Cut off the front paws.

7. Cut each front paw into 2 parts.

8. The remaining body is cut from above with a knife, determining the size of the pieces.

9. The spine is cut at the place of the notches along the joint with scissors.

10. The sternum is removed from the lungs and cut into portions with scissors.

11. Put the received portions of the rabbit in a bowl.

Rabbit Cooking Secrets

Delicious, mouth-watering rabbit, the recipe for which can be both the simplest and the most delicious, will be the perfect solution for a festive menu, weekday dinner or any other meal. For the dish to succeed, you need to know some secrets.

1. The main condition for obtaining the desired result is high-quality and always fresh (not frozen) meat of a young rabbit.
2. You should not opt ​​for mature carcasses. The meat of such animals is tough and has a characteristic smell, which is more difficult to get rid of.
3. To improve the characteristics of rabbit meat, soak in salted, acidified water (ordinary or mineral), milk or whey.

How to pickle a rabbit?

The right rabbit marinade will not only give the dish the right flavors, but also make it more juicy, tender and soft.

1. As often as possible, wine, lemon juice, or just a mix of dry spices, herbs and garlic are used for pickling.
2. Rabbit meat goes well with most spices, taking on their taste and acquiring an amazing piquancy.
3. The use of sweet components should be avoided, and the wine is used exclusively dry with a low sugar content.
4. After soaking, an hour of marinating is enough for the meat to be saturated with the desired taste. Without soaking, the rabbit is marinated for at least three hours.

Rabbit Dishes - Recipes

For those who have not yet encountered similar dishes in cooking, the following information on how to cook a rabbit so that the debut is successful, and the result satisfies both the cook and the eaters.

1. The simplest rabbit dishes are prepared by stewing in a saucepan, cauldron or deep frying pan. The meat is complemented with a laconic set of onions and carrots or more original solutions are used with multi-component accompaniment as part of exquisite sauces and gravy.
2. The dietary properties of rabbit meat contribute to the use of this meat in the preparation of soups and other first courses. The lightness of the resulting culinary compositions and excellent taste characteristics are combined with the incommensurable benefits of meals. Hot is cooked with vegetables, with the addition of cereals, mushrooms or in any other composition of your choice.
3. The most delicious rabbit meat will turn out if you cook it in the oven. A good accompaniment to the slices in this case will be potatoes or other vegetables, mushrooms and other additives to choose from.

Braised rabbit meat

Dairy products have a beneficial effect on the taste of rabbit meat, both during soaking and during heat treatment. Next, you will learn how to cook a rabbit in sour cream simply, quickly, without much hassle and fuss. The recipe can be taken as a basis for subsequent own culinary creations and experiments.

Ingredients:

• rabbit meat - 1 kg;
• carrots and onions - 1 pc.;
• sour cream - 300 g;
• pink peppercorns - 10 pcs.;
• marjoram - 2 teaspoons;
• broth or water - 250 ml;
• salt - 2 teaspoons or to taste.

Cooking

1. Pieces of prepared rabbit meat are fried over high heat in hot oil.
2. Add onions and carrots, pink pepper, fry for 10 minutes.
3. Sour cream is mixed with broth or water, seasoned to taste, the mixture is poured over the meat.
4. The rabbit is stewed in sour cream for 1.5 hours.

rabbit soup

Next, how to properly cook the rabbit for the first. Rabbit broth soup with meat is the perfect solution for a homemade dinner and will satisfy the diverse tastes of the whole family. As a filling, you can take a vegetable mix of potatoes, onions with carrots, cabbage, or add any cereal of your choice.

Ingredients:

• rabbit meat - 500 g;
• carrots and onions - 1 pc.;
• potatoes - 6 pcs.;
• rice (millet, buckwheat) - 3-4 tbsp. spoons;
• oil - 2 tbsp. spoons;
• salt, spices, herbs, sour cream.

Cooking

1. Boil the rabbit pieces until tender.
2. The meat is separated from the bones, cut, returned to the broth.
3. Lay potatoes, washed cereals, cook for 10 minutes.
4. Add roasted onions and carrots to the pan, season the dish to taste, cook for another 10 minutes.
5. Rabbit meat soup with sour cream and herbs is served.

Oven rabbit recipe

The following recipe will help you figure out how to cook a rabbit in the oven so that the meat remains juicy and at the same time acquires a ruddy, appetizing crust. Before baking, the slices can be browned over high heat in oil in a pan or generously drizzled with olive oil before heat treatment.

Ingredients:

• carcass of a young rabbit - 1 pc.;
• potatoes - 1 kg;
• tomatoes - 5-6 pcs.;
• carrots - 1 pc.;
• mushrooms - 200 g;
• white wine - 200 ml;
• garlic - 4-5 cloves;
• salt, pepper, spices, herbs, olive oil.

Cooking

1. Chunks of rabbit meat are rubbed with salt, pepper, garlic, left for a couple of hours.
2. Tomatoes, mushrooms, mugs of carrots are placed on a baking sheet, sprinkled with herbs and garlic.
3. Meat is laid out on top, the dish is poured with wine and oil, and sent to an oven preheated to 190 degrees.
4. An hour later, the rabbit baked in the oven will be ready.

Roast rabbit

The recipe for the next dish is for those who have a special reverence for roasts. From the recommendations outlined, you will learn how to cook a rabbit in a similar performance so that meat and vegetables will please you with an incomparable harmony of taste. The secret of success is in a sauce made with raisins or prunes.

Ingredients:

• rabbit meat - 750 g;
• potatoes - 1 kg;
• carrots and onions - 2 pcs.;
• vegetable and butter - 50 g each;
• sour cream - 50 g;
• tomato paste - 30 g;
• raisins or prunes - 50 g;
• broth - 1 l;
• garlic - 2 cloves;
• salt, pepper, spices, herbs.

Cooking

1. Cooking the rabbit begins with pickling in a mixture of salt, pepper and spices.
2. In a mixture of oils, rabbit meat, carrots, onions and potatoes are fried alternately until golden brown.
3. The meat is placed in a cauldron, stewed with the addition of broth for 40 minutes.
4. Lay vegetables on top.
5. Mix sour cream with pasta, raisins, garlic and broth, pour the contents of the cauldron with the mixture.
6. Bake the dish under the lid at 190 degrees for 45 minutes.

How to cook a rabbit in a slow cooker?

The recipe below will help you figure out how to cook a rabbit in a slow cooker. In this case, the meat is supplemented with mushrooms, carrots and sour cream. However, the set of components accompanying rabbit meat can be compiled according to your preferences by replacing mushrooms with potatoes, zucchini or other vegetables.

Ingredients:

• rabbit meat - 0.5 kg;
• champignons - 250 g;
• carrots - 2 pcs.;
• sour cream - 250 g;
• oil - 100 g;
• salt, spices, herbs.

Cooking

1. In the “Frying” mode, rabbit chunks are browned in oil.
2. Add circles of carrots, and then mushrooms, fry for 10 minutes.
3. Seasoned sour cream is added, the device is switched to "Quenching".
4. After 50 minutes, delicious rabbit meat will be ready.

Rabbit stew

Rabbit stew at home is prepared, as a rule, when a large amount of meat needs to be processed. Dishes from a fresh product are always tastier, however, when you need to save time or quickly figure out a nutritious and tasty meal, harvesting will be very appropriate. The amount of salt and spices is indicated for 1 half-liter jar.

Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are just one of the most loyal to our body. Rabbit is like meat, but dietary. Rabbit Dishes can be found in a restaurant, home cooking is increasingly paying attention to it. How to cook a rabbit today is interesting to many home cooks. And so you bought a rabbit carcass, now it's time to learn how to cook a rabbit dish. Take your time to cook the most delicious rabbit dish. First, it is better to study the theory that will give you answers to the questions how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit barbecue, how to cook rabbit tasty, how to cook juicy how to cook rabbit legs deliciously, what can be cooked from a rabbit, how to cook a rabbit properly, how to cook dishes from rabbit legs, how to cook rabbit meat deliciously, how to cook a rabbit. Rabbit recipes will help you do everything right. Especially useful in this sense will be video rabbit recipes and rabbit dishes with photos (rabbit recipes with photos, rabbit recipe with photos, how to cook a rabbit video, rabbit recipe video, how to cook a rabbit photo). So it's not such a complicated science, cooking. Cooking a rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely get delicious rabbit dishes. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The rabbit in the marinade will be more tender and fragrant. It can be a rabbit marinated in kefir, a rabbit with rosemary, a rabbit in mustard. It is better to cook a white sauce for a rabbit: a rabbit in mayonnaise, a rabbit in sour cream, a rabbit in milk, a rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, a rabbit with cabbage, a rabbit with mushrooms (a rabbit with champignons), a rabbit with vegetables, a rabbit with pumpkin can be eaten with pleasure.

Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to cook rabbit dishes with a fruity flavor or just unusual rabbit dishes, we can advise you the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will surely interest you if you are looking for festive rabbit dishes. The best rabbit recipes are Maltese rabbit, rabbit in sour cream, rabbit in wine and dried fruits. A very tasty rabbit recipe - rabbit stew with mushrooms and white wine. A simpler rabbit recipe, however, this roast rabbit is also very tasty.

Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want to get, stewed or fried, you can choose different ways to cook rabbit: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave oven. You can also cook a rabbit in a pan. A few words about how to cook a rabbit in a pan. It is better not to fry it, but to stew it. This is also the question of how best to cook a rabbit. Tender rabbit meat will only benefit from this. And again, do not forget about the sauce, pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this recipe for cooking rabbit, like rabbit in a baking bag.

Rabbit meat is much healthier than beef, pork and lamb, it has almost no fat, but a lot of protein, which is 90% absorbed by the body. This meat contains a huge amount of vitamins, microelements and amino acids, there are practically no bones and tendons, which greatly facilitates the preparation of rabbit dishes. In addition, this product is considered hypoallergenic, so it is prepared for young children. Rabbit dishes are very tasty and appetizing, and kids will not have to be persuaded to eat the meat to the last bite - they will also ask for an addition. If you want to pamper your loved ones, cook a rabbit, the best recipes for this dish are collected on our website.

The main secret of cooking a rabbit is successful meat

For cooking delicious, the quality of meat is very important, and it is better not to save on this. Buy fresh rabbit meat from the market or chilled carcasses in the store and try not to take frozen meat, as prolonged exposure to low temperatures deteriorates its quality. You can choose a good rabbit by the following signs - pink dry meat without spots, bruises, cuts and slippery surfaces, a fresh smell and a brand confirming the quality mark. Choose carcasses weighing no more than 1.5 kg - usually young rabbits weigh so much, old and plump ones are not suitable for food. A young rabbit less than five months old is usually light pink, while a more mature one is dark pink. In the old days, the age of a rabbit was determined by taking it by the hind leg - in a young animal, when shaken, the spine sagged. Very often, at the request of a veterinary examination, a fluffy tail or paw with wool and claws is left on the carcass of a rabbit, but this rule is not always observed.

We cut the carcass

The peculiarity of rabbit meat is that all parts of the rabbit require an individual approach. The back part (fattier) is best fried or baked, while the front part is usually stewed and boiled. It is good if the meat has thin layers of fat, which give the rabbit softness and juiciness. When cutting the carcass, its rear part is separated from the front just above the paws, the breast is divided into four parts, the meat is cut from the abdomen, and the legs are cut along the joints into the thigh and drumstick. At this stage, the entrails are removed, and the rest of the carcass is divided along the spine and cut into small pieces. If it turns out to be too fatty, the fat can be cut off and used for frying or cooking in the oven, as advised in many recipes.

Making rabbit meat juicy

Rabbit meat is considered dietary meat, therefore, when cooked, it is dry, but this drawback is corrected by marinating, which will save fresh meat from a specific smell. Usually, a rabbit is marinated for 2-10 hours in salt or acetic water, in soy sauce, milk, kefir, mayonnaise, whey or wine, which gives the rabbit meat an exquisite taste and noble aroma. Dark pink meat is marinated in several marinades to make it tender and tasty. A good effect is obtained by smearing the carcass with olive oil mixed with finely chopped fresh garlic. Spices and fragrant herbs are added to the marinade for piquancy - dill, parsley, celery and lemon. Remember that it is strictly forbidden to use wine marinade for children's dishes.

Cooking the rabbit right

Marinated fried and baked very quickly - within 30 minutes. This time is enough for the meat to be perfectly fried without losing juiciness. Do not overexpose the rabbit on fire, otherwise the results of a long pickling will go down the drain and the meat will lose its flavor, become dry and tough. At the end of frying, you can add tomato paste, sour cream or heavy cream to the dish.

It turns out very tasty rabbit stewed in red or white wine, champagne, milk, cream, broth or sour cream - to prepare this dish, pieces of meat are fried in butter until crispy and mixed with spices (mint, citrus zest, rosemary, thyme sprigs ). Next, liquid is poured into a frying pan, into a saucepan or ducklings, and the rabbit is stewed for 1-3 hours over low heat so that the fine structure of the meat does not collapse. In general, the rabbit does not like high temperatures, and this must be taken into account. In the process of roasting and stewing, tomatoes, carrots, zucchini, beans, mushrooms, onions, garlic, bay leaves, black pepper and potatoes are introduced into the dish - it all depends on the chosen recipe and culinary habits. Mustard, adjika, ginger, horseradish, oregano, coriander, basil, juniper, cloves and cinnamon are often taken as a piquant seasoning, and you can bring the rabbit to readiness in the oven.

A baked rabbit is usually cooked under a “cap” of vegetables and mushrooms and poured with sour cream. Many people like baked rabbit with fruits, dried fruits, green peas, nuts and cheese, and foil or a roasting sleeve is used to cook meat, but you can also cook in a slow cooker and grill.

Subtleties from the chef

If you want to get a golden brown crust, dry the meat well before frying. Never put several pieces of rabbit meat in the pan, because they will release a lot of juice and begin to stew - in this case, you will not wait for the crust. We do not recommend piercing the meat to check for readiness, as juice and marinade will flow out of it, and the dish will turn out dry. Turn the pieces only after they are well browned on one side.

Boiled rabbit is one of the most popular dishes in children's cuisine, and to make it tasty and not bland, add coarsely chopped carrots, celery root and peeled onions to the broth during cooking. The carcass should be poured with cold water, and the fire should be minimal - and in half an hour the fragrant broth with the most tender meat is ready.

Do not throw away rabbit offal - they are cooked along with meat, especially rabbit liver, soft and tasty. This also applies to the lungs, kidneys and heart, which are very tasty, especially if they are fried with spices, carrots, onions and garlic, and then stewed in cream or sour cream. From the offal crushed in a blender, an appetizing pate is obtained, which is served for breakfast with bread and vegetables.

Minced meat is made from rabbit meat for cutlets, meatballs and meatballs, rabbit meat is used to make barbecue, schnitzel, pilaf, terrine, soufflé and stew. At first glance, this meat seems whimsical, but you will quickly adapt to its difficult "character" and learn how to change recipes to suit your family's tastes. A baked rabbit, served on a large platter and garnished with vegetables, fruits and fresh herbs, lifts the mood and creates a sense of celebration in the soul. Enjoy delicious meals with your family and let the rabbit become your favorite dish on your table!

Rabbit meat is a tasty and healthy product. The taste qualities of rabbit meat are known to culinary specialists all over the world, but this type of meat began to appear on the tables of ordinary residents relatively recently. Housewives often wonder how to cook a rabbit, as it seems to many that meat requires a special approach and ingredients. In fact, the recipes are simple and within the power of any cook.

Rabbit meat - carcasses on sale

About the benefits of rabbit meat

The main thing in rabbit meat is the freshness of the meat and the correct slaughter of the animal. Rabbits are slaughtered at the age of 3-4 months, so the carcass may not be large in weight. The normal carcass weight of a three-month-old rabbit is about 650 - 950 grams. If the carcass weighs more than one and a half kilograms, then the animal was more than six months old at the time of slaughter.

Young meat is more nutritious. More adult rabbit meat is not only less absorbed by the body, but also differs in taste.

Composition of rabbit meat and other animals

Rabbit meat is recognized as a dietary and healthy product, low in fat and cholesterol. The protein contained in meat is absorbed by the human body by 90%. Rabbit meat is also good for baby food - it has a lot of phosphorus. One hundred grams of rabbit meat contains just over 190 kcal. The content of B vitamins in rabbit meat is high, as is the content of minerals: iron, choline, potassium, calcium, magnesium, sodium, sulfur, fluorine and phosphorus, chromium and molybdenum, iodine and zinc. Doctors advise people with diseases of the stomach, liver, allergies and problems with blood pressure to consume rabbit meat.

Calorie rabbit meat and turkey meat

Features of cooking rabbit meat

For delicious cooking meat at home, there are a few tricks. Before cooking the rabbit, it is recommended to marinate it for at least two or three hours. You can use any marinade - based on wine, lemon, vinegar, oil with garlic or even fruit juice. Rabbit meat goes well with aromatic herbs and various spices. Be sure to add lavrushka, salt, onions and ground black pepper or peas to the meat.

Cutting a rabbit carcass

And garlic, dill, lemon or thyme, rosemary, basil or oregano will help to cook deliciously. Spices are added both to the marinade and during the cooking process. Quickly and tasty meat can be cooked in the oven and in sour cream. To do this, it is better to cut the carcass and place it in a culinary bag or foil. Cooking time depends on the method of cooking, but in any case does not exceed one hour. Long heat treatment leads to the destruction of fibers, loss of taste and vitamins.

Rabbit liver is a very valuable food product.

Rabbit Recipes

There are many recipes for how to cook a rabbit. But the most popular, simple and most delicious is rabbit in sour cream.

Rabbit in sour cream sauce

To cook meat in sour cream you will need:

• Rabbit carcass weighing about a kilogram,
• 200-225 grams of sour cream,
• A little vegetable oil
• Two medium bulbs
• Bay leaf,
• small carrot,
• Parsley with dill,
• Ground black pepper and salt.

How to deliciously cook a rabbit stewed in sour cream:

You need to finely chop carrots and onions, dill and parsley. Rinse the rabbit meat thoroughly under warm running water and cut into pieces of 50 grams each. Salt, pepper and leave for a few minutes, then fry over medium heat until golden brown. Next, a little water, spices, carrots and onions are added to the pan and stewed for another 20 minutes under the lid. Then you should add sour cream and simmer until the rabbit meat is ready. The finished meat should be sprinkled with herbs before serving.

Sour cream goes well with rabbit meat. It makes the meat more tender and soft, prevents drying out and retains flavor. Rabbit in sour cream is a culinary classic. Equally popular is the recipe for rabbit in wine.

Rabbit meat in white wine

For cooking you will need:

• carcass, weighing about a kilogram,
• 250 ml white or better dry wine,
• 250 ml chicken stock
• 50 grams of fat
• two medium-sized onions and two small carrots,
• two tablespoons of any vegetable oil and the same amount of tomato paste or homemade ketchup,
• spices,
• two teaspoons of flour
• parsley and dill.

How to cook rabbit in wine:

Finely chopped carrots and onions. Sprinkle vegetables with flour and fry until browned. Rabbit meat must be thoroughly washed under warm running water and cut into small portions, then fried until golden brown in fat. Salt, pepper. In a separate bowl, bring the broth to a boil, put the rabbit meat in it, bring to a boil again. The next step is adding wine. Simmer covered for about twenty minutes. Next, add tomato paste or ketchup, bay leaf and leave covered for another twenty minutes. Pour the sauce remaining after stewing into a small bowl, put carrots and onions there, put on a slow fire for a few minutes, then add rabbit meat and simmer all together until cooked. Before serving, sprinkle with chopped herbs and sprinkle with lemon juice.

Roast rabbit

Roast rabbit meat is a surefire way to cook rabbit and is both quick and delicious. To prepare the roast you will need:

• About 200 grams of rabbit meat,
• 25 grams of celery root,
• 3 medium potatoes,
• One small carrot and one onion,
• Tomato sauce,
• Garlic, salt and black pepper,
• A little fat.

For cooking meat according to this recipe, it is better to use rabbit fillet. Pieces of rabbit meat should be salted and peppered well, smeared with lard and rubbed with garlic. Put 4-5 pieces of rabbit meat in each pot, top with onion and carrot cut into rings, a teaspoon of tomato sauce or paste, finely chopped celery and diced potatoes. On top of the potatoes - more tomato sauce, pepper, sprinkle with salt. Fill with water to two-thirds of the volume and set. Preheat the oven to two hundred degrees, put the pots and bake for no more than forty-five minutes. According to a similar recipe, you can make a rabbit in sour cream. In this case, tomato sauce is replaced with sour cream in equal proportions.

French rabbit meat

French rabbit is an interesting and delicious recipe. Such rabbit meat is served with cabbage or noodles and fragrant sauce.

For four servings you will need:

• One and a half kilograms of rabbit meat,
• 85 ml mustard,
• Thyme, preferably fresh
• Olive or vegetable oil
• small bulb,
• Chicken, vegetable or meat broth - 350 ml,
• Dry white wine - 220 ml,
• Cream - 120 ml,
• Parsley, tarragon, chervil,
• yellow mustard seeds,
• Lemon juice,
• Spices.

How to cook rabbit in French:

In a small bowl, mix thyme and mustard. Rabbit meat is cut into portions, rubbed with a mixture of thyme and mustard, salt and black pepper. Next, the meat pieces are fried until golden brown in oil and transferred to a large dish. Chopped onion is added to the same oil and fried for a couple of minutes. Broth, cream and wine are poured into the pan. On low heat, all this is cooked for about five minutes, after which the rabbit meat is added to the resulting mixture, covered with a lid and stewed for forty or forty-five minutes over low heat. Then the sauce is filtered through a sieve and finely chopped greens and mustard seeds are added to it little by little. Bring everything together to a boil and cook over high heat for about ten to fifteen minutes. At the end, the sauce is seasoned with lemon juice and spices. Rabbit meat is poured with sauce and served on the table. Bon appetit!

Rabbit skewers

Few people think about cooking a rabbit like a barbecue. However, rabbit meat for barbecue lovers and connoisseurs is a real find. The meat always turns out juicy, tender and unusually fragrant, and most importantly - not greasy.

For the rabbit skewers you will need:

• one carcass,
• 5 medium onions
• 500 ml tomato paste or ketchup
• 20 ml nine percent vinegar,
• Salt and ground black pepper.

Rabbit skewers are easier to cook than any other meat.

The rabbit carcass is washed under running water and cut into small portions. Rabbit meat is laid out in a saucepan, onions are added, pre-cut into rings, salt, tomato paste and vinegar, spices. Everything is mixed and put in the refrigerator for at least four hours. Marinated meat is equally well grilled or skewers, turning every five minutes until done. Rabbit skewers with a similar marinade are well fried at home in a frying pan.

A properly cooked rabbit can be a decoration for any holiday table. Rabbit meat is not only very tender and tasty, but also beneficial for the human body, due to its dietary properties and the content of a large number of essential amino acids, vitamins and trace elements. Rabbit meat contains a very small amount of cholesterol, so it is recommended for obese patients and people who have had a stroke.

Nutritionists advise eating rabbit meat as often as possible. But there is a problem: many people think that rabbit is difficult to cook, because often the meat turns out to be very tough. The only difficulty in cooking rabbit meat is time, because the meat must first be marinated, and rabbit meat is also stewed for a long time. In this article, you will learn recipes on how to cook this dietary meat deliciously.

How to cook delicious rabbit - spices for rabbit meat

Rabbit meat requires spices that emphasize its juicy taste. But, most importantly, do not overdo it with seasonings and do not overshadow the delicate notes of the taste of the meat itself.

Great for:

• Black pepper.
• Shallot.
• Oregano.
• Thyme.
• Parsley.
• Basil.
• Marjoram.
• Khmeli-suneli.

How to cook delicious rabbit - marinade

Rabbit meat is very dry meat, so it is recommended to soak it in a marinade before cooking. In addition, this procedure will remove the specific rabbit flavor that many gourmets do not like.
The following ingredients are great for marinating:

• Olive oil with crushed garlic.
• Acetic acid.
• White or red dry wine.
• Spices and spices.
• Lemon juice.

Recipe for stewed rabbit in sour cream with potatoes

To prepare this very tasty and satisfying dish you will need:

• Rabbit meat.
• Sour cream (it is better to take medium fat content).
• Bulb onions.
• Carrot.
• Dried spices: onion, garlic and dill.
• Potato.
• Green pea.
• Mayonnaise.
• Khmeli-suneli.
• Butter.
• Black pepper, salt.
• Olive oil, garlic.

First, wash the meat and dry it with a paper towel, then cut it into small pieces. Add the crushed garlic, salt and black pepper to the olive oil and rub the mixture over the rabbit, leaving it to marinate for an hour.

While the meat is marinating, prepare potatoes and carrots: vegetables need to be boiled. After the potatoes are ready, mash them well with a fork or other convenient way, while you should not get mashed potatoes, but just large pieces of boiled potatoes. Add the butter, salt, and dill to the pot, along with the green peas and diced carrots. Mix the garnish well.

When the rabbit is marinated, fry it on both sides for about 10 minutes in a deep cauldron in hot oil. Add water, onion, bay leaf, spices to the rabbit and simmer for about 30 minutes. After the time has elapsed, add sour cream to the broth and simmer for another half hour (until the meat separates from the bone). Add more seasonings if necessary.

Rabbit baked in the oven

This recipe will appeal to connoisseurs of traditional and simple cuisine: such a dish will decorate any holiday table.

• You can bake a rabbit as a whole, but this process is very long, and the meat is not always soft. Therefore, many housewives cut the meat into small pieces before baking.
• Before cooking, it is advisable to marinate rabbit meat overnight in a classic marinade consisting of seasonings, olive oil and garlic. Remember, the longer the rabbit marinates, the softer and tastier it is.
• If the meat is young, then it is not necessary to pickle it, it will be enough just to soak it in water.
• You can also boil the meat with spices and bay leaves before baking to make the rabbit soft.
• The rabbit is baked at a temperature of 200 degrees for at least an hour. You can bake meat with potatoes or in foil.

Rabbit baked with apples

We bring to your attention a delicious and quite interesting recipe.
For cooking you will need:

• Rabbit meat.
• Green apples.
• Lemon.
• Soy sauce and spices.

Marinate washed and dried rabbit pieces in honey, lemon juice and spices. You can buy a special seasoning for rabbit, but it is also suitable for chicken. Add small pieces of apples to the rabbit.
Place the bowl of meat in the refrigerator for an hour to absorb the subtle flavor of the mixture.
After the time has passed, send the rabbit to the oven for 40 minutes at a temperature of 180 degrees.

As you can see, cooking a rabbit is not so difficult, even a beginner can handle it, the main thing is to have patience. Choose one of the recipes that you like and please your loved ones with a delicious and healthy dish!