Stewed rabbit - restaurant-level dinner. How to cook a rabbit so that the meat is soft and juicy

Rabbit meat is tasty, dietary, quite easy to prepare. Rabbit stewed in sour cream, a classic rabbit dish that simply cannot be tasteless! A few new ingredients, unusual additions to the sauce will turn the dish into a real delicacy. What is important to know so that the sour cream rabbit melts in your mouth and arouses admiration?

Rabbit stewed in sour cream - a classic recipe

Rabbit meat is a real champion in nutritional value. Nutritionists highly appreciate it for a large amount of amino acids, iron, phosphorus, cobalt and other "usefulness" for the body. For children, the elderly and just connoisseurs of a healthy diet, a rabbit cannot be replaced in the diet: the meat is low-calorie and, one might say, not fatty. The main thing is to learn how to stew it correctly so that the dish melts in your mouth, but at the same time does not “fall apart”.

For a classic recipe, we need:

• rabbit carcass - 1.5 - 2 kg;
• large carrots;
• one medium-sized bulb;
• broth or water - 250 ml;
• 500 ml sour cream 25% fat;
• garlic - optional;
• salt, pepper - to taste;
• vegetable oil - 50 ml.

The meat of a young rabbit does not need to be prepared, but if the individual is older, it is better to get rid of the light specific aroma in advance by marinating the pieces of meat in a weak bite solution for 2-3 hours (for 1 liter of water, 2 tablespoons of a bite of 9%). We rub the pickled pieces with spices and garlic (if your family loves it), and then fry in a hot skillet until golden brown. We fry the onion, cut into half rings, carrot, grated on a coarse grater. Put the rabbit, fried vegetables in a saucepan with a thick bottom, pour everything with broth.

The most difficult thing in cooking is to withstand the stewing time. It takes at least an hour, and sometimes more if the individual was an adult.

Now we must wait until the broth begins to boil: as soon as characteristic bubbles appear on the surface, we immediately reduce the fire to the very minimum. Simmer over low heat until the meat is cooked - it takes one and a half to two hours. The readiness of the rabbit is easy to check: the meat should move away from the bones. As soon as you saw that the rabbit had reached the desired condition, add sour cream to it and simmer for another 15 minutes. Serve rabbit meat with mashed potatoes, rice or pasta.

Split Tip! Experienced chefs advise cutting it correctly: first, it is important to cut the carcass into two parts, from the extreme lumbar vertebra, and only then cut them into portions. It is important to cut with one blow, so small fragments do not accidentally fall into the dish.

Cooking in the oven

Rabbit meat is considered ideal in terms of environmental friendliness. Why? But because only it, in principle, is not capable of absorbing harmful chemicals, accumulating pesticides and even nuclear decay products. It is very tasty, and in terms of tenderness it surpasses almost all types of meat. True, it will take a long time to bake it: it takes about 2-3 hours to bake in the oven.

You can cook a rabbit in the oven in a roaster or baking dish that has a lid. Otherwise, the sauce will evaporate during long cooking, and the meat will turn out dry.

The hostess will not have any difficulties if she takes the classic rabbit recipe as the base. We cook the meat, fry the vegetables, put everything in layers on one ducklings, greased with oil. Pour everything with sour cream sauce, put in a preheated oven to 170 degrees, simmer for 2 hours. Serve with white fluffy rice and fresh parsley.

In the oven, it is better to cook the dish at 160 degrees: you will have to wait longer, but the meat will be stewed just perfectly.

Rabbit in sour cream in a slow cooker

A slow cooker can save a lot of cooking time, especially if you are the lucky owner of a multi pressure cooker. It cooks under pressure, which significantly reduces the cooking time of rabbit meat.

Put meat on the bottom of the multicooker, fried vegetables on top. Mix sour cream with broth, add a little flour as a thickener. We put on the "meat" mode, simmer until the signal about the end of work. Usually, the cooking time in such a slow cooker is 60-90 minutes, while in a regular one it can increase to 120. Checking readiness is very simple: the meat should be soft, move away from the bones. When the dish is ready, serve it with mashed potatoes or small vermicelli.

Rabbit in sour cream goes perfectly with rosemary - they are simply made for each other. But remember that the spice is quite unusual and may not appeal to children. So put it only if the household is used to it.

Recipe in a cauldron step by step

It is the cauldron that many venerable cooks advise using sour cream rabbit for stewing. The thick bottom holds the temperature perfectly, and the meat turns out not so much stewed as baked, especially if you do not add too much sour cream sauce to it. Connoisseurs call the dish a variation on the Kazan-kebab theme and recommend serving it with pickled onions or pomegranate seeds.

How to cook rabbit kazan-kebab?

1. Marinate rabbit meat.
2. We heat up the cauldron.
3. Add vegetable oil (about 100 ml).
4. We heat the oil to the stage until a characteristic “smoke” appears from it.
5. In a very hot cauldron, fry the meat until crusty.
6. Add spices to it.
7. Top with onions in half rings, carrots, cut into circles.
8. Fry everything together for a few minutes.
9. Pour the broth so that it covers the rabbit and vegetables by 1-1.5 cm.
10. Let the broth boil.
11. We cover the cauldron with a lid (you can just put a plate under the size of the cauldron).
12. Stew the rabbit for 1.5 hours.
13. Pour in sour cream (or cream).
14. Cook for another 20 minutes on the lowest heat.

Such a rabbit is ideally combined with rice, grilled vegetables, rustic potatoes. You can decorate the dish with basil sprigs and eat with young wine.

Stewed in sour cream with potatoes

Rabbit meat with potatoes is a wonderful tandem, which has long been appreciated by lovers of a hearty meal. The dish turns out to be rich, it is easy to cook it in the consistency that combines the first and second courses, if you slightly increase the amount of liquid. Potatoes are white and fluffy. Moreover, it is better to take small tubers and add them whole.

How to cook rabbit with potatoes competently:

1. We fry the rabbit in the same way as in the basic recipe.
2. We cover with a "cap" of vegetables.
3. Pour in the broth.
4. Simmer until half cooked - 1.5 hours.
5. Pour in sour cream sauce.
6. We put the tubers of raw potatoes.
7. We continue to simmer over low heat until the potatoes are ready - 40 minutes.

The dish will turn out even tastier if you supplement it with herbs, serve with dried loaf toasts or garlic croutons. Bread can be dipped in sauce and give yourself a real pleasure!

With mushrooms

There is no need to remind how mushrooms are perfectly combined with any creamy sauces, including sour cream. Of course, you can add finely chopped champignons to the dish (it is better to do this at the stage of adding sour cream, because the mushrooms cook very quickly).

But today, a country-style kitchen is at a premium, when vegetables are cut very large, and their natural taste is better felt.

Preparing the dish is easy:

1. The rabbit is fried in a hot frying pan, transferred to a cauldron.
2. The meat is stewed until half cooked in the broth, with the addition of white wine (100 ml).
3. Vegetables: potatoes, onions, carrots and mushrooms are fried in a separate pan.
4. When the rabbit meat has become soft, vegetables are laid to it.
5. The dish continues to languish over low heat until vegetables and meat are ready.

In 10 minutes, add 100 ml of cream, and the meat will literally melt in your mouth! If you add three or four slices of processed cheese instead of cream (you can take cottage cheese, like Hochland), then you will definitely be invited to the position of the city's leading chef to learn the secret of cooking.

The meal is transferred to a large plate, and eaten with croutons (large crackers) made from white bread or cheese toasts.

Quick recipe with vegetables

You can cook rabbit with vegetables twice as fast if you stew rabbit meat in white wine in advance. The wine has an acidity that softens the fibers, which makes the carcass softer much faster. You don’t need to be smart: instead of the broth, add a glass of table white wine diluted with water and stew the meat for an hour.

After an hour, check the rabbit for readiness: if it has become soft, you can add vegetables to it. Any root vegetables are suitable for dressing - potatoes, carrots, and eggplants, zucchini, cabbage and tomatoes go well with rabbit meat. For lovers of spiciness, you can put hot red pepper, and if you want to soften the dish, pour in a little heavy cream (100 ml) 15 minutes before the readiness.

Use hops - suneli as a spice, and you will not regret it - the spice will add a subtle oriental note.

The dish will turn out fragrant, dietary, especially if you eat it without a side dish. Treat yourself to a slice of whole grain bread and eat it with fresh herbs!

The original version with prunes

Any game (and many consider rabbit meat to be game!) goes well with dried fruits, and the king among the best ingredients for meat is prunes. It gives a slight sweetness, a subtle smoky flavor, so that it seems as if the dish was cooked on an open fire.

The option with prunes can hardly be called everyday, it is rather festive. But it's definitely worth pampering yourself at least once.

For cooking you will need:

• 100 gr prunes;
• rabbit weighing 1 kg;
• onions, carrots;
• spices and salt to taste;
• vegetable oil for frying;
• sour cream (or cream) - 200 ml;
• tomato paste (optional) - 2 tbsp.

Fry the rabbit meat, lightly sauté the vegetables. In a deep duck or cauldron, we put meat, vegetables, prunes in layers. Pour everything with broth and simmer for 1.5 hours until the meat is ready. Add sour cream, a little tomato and cook the dish for another 30 minutes. Serve the finished rabbit with prunes with brown rice, lentils, beans or boiled potatoes.

Soak prunes in boiling water for 15-20 minutes before cooking. Do not pour out the water in which the fruit was soaked, but add it to the sauce where the rabbit meat will be stewed.

In creamy honey sauce

To diversify the diet, and at the same time surprise guests, a rabbit stewed in sour cream and honey filling will help. This is a surprisingly delicate dish, where the sweetness of honey completely disappears into sour cream, adding piquancy to the sauce.

It is better to cook such a rabbit without vegetable passivation: it is superfluous here. The recipe is greatly simplified: the fried rabbit is poured with broth and stewed until the meat is ready, and half an hour before the readiness, sour cream and two tablespoons of honey are put in the broth. It is good to season such a dish with oregano or thyme - these spices will decorate the dish, giving it a spicy touch.

Serve sour cream and honey rabbit meat well with potato croquettes: for this, cutlets are formed from mashed potatoes and baked in the oven until golden brown.

Rabbit stewed in sour cream on the one hand is very simple. But on the other hand, it claims the right to be called exquisite: after all, few people eat rabbit meat every day. Pamper yourself with new dishes, don't be afraid to experiment, and let your loved ones be full and healthy.

Rabbit meat is classified as dietary and medicinal. It, with health benefits, can be used by everyone, including young children, pregnant women, and the elderly. After all, it contains so much easily digestible protein, magnesium, phosphorus, potassium, calcium, various vitamins and practically no fat. Rabbit meat is boiled, grilled or in sauce, stewed, most often in sour cream.

Undoubtedly, rabbit stewed in sour cream is a classic. But sometimes she gets bored and wants to change, new experiences and a new taste. Therefore, rabbit meat can be stewed not only in sour cream, but also in milk, wine, white or red, cream, oranges. From which it acquires a special taste. Sometimes spicy, sometimes elegant or original, but always new and interesting. Exactly what we wanted.

When cooking a rabbit, spices and spices should be used to enrich the taste. What black pepper, bay leaf, rosemary, cloves, garlic, celery, as well as greens - parsley, basil, dill are ideal for.

Stewed rabbit - food preparation

To beat off the specific smell that is inherent in some types of rabbits, the meat must be soaked. If the carcass is young, soak in water, milk or whey. Usually 6-8 hours is enough. For meat of older individuals, it is recommended to use a marinade with vinegar. Most often they use wine or apple. The acidic environment not only eliminates odors, but also makes the meat softer and more tender. The whole carcass is usually marinated, and then chopped into pieces. If the rabbit is used for stewing, the cooking process takes place in two stages - first, the pieces are fried in oil, then stewed until tender in sauce, broth, sour cream.

Braised rabbit - the best recipes

Recipe 1: Rabbit Braised in Mint-Orange Sauce

Rabbit in oranges is a dish for true gourmets who will not be surprised by the taste of meat stewed in sour cream or wine. They have a higher bar: with a claim to sophistication and originality. And this dish fully meets such needs.

Ingredients: 1kg rabbit fillet, 2 oranges, 1 table of lies. vegetable and butter, 80 g of celery root, 150 ml of broth, 2 tablespoons. mint syrup or liquor, salt, 1 tsp. dried mint, black pepper, a couple of sprigs of fresh thyme.

Cooking method

Cut the fillet into medium portion pieces. If instead of a fillet there is a rabbit carcass, chop it into pieces, each of which is peppered and salted.

Pour vegetable oil into a frying pan, melt the butter in the same place. Fry the pieces until crispy. Add chopped celery and sauté for a few minutes.

Now let's get down to the real witchcraft, turning an ordinary dish into a culinary masterpiece. Sprinkle the meat with mint, add the zest of one orange (rubbed on a fine grater), juice squeezed out of it, pour in the liquor, broth and put thyme sprigs. Make a very small fire and simmer the rabbit under the lid for about an hour.

Cut the second orange into circles, remove the peel and divide into four parts. You will get such quarters. 10 minutes before the end of the stew, lay them in a layer on top of the meat, without stirring. Boiled white rice pairs best with mint-orange crawl.

Recipe 2: Rabbit stewed with vegetables

Ingredients: 2.5 kg of rabbit meat, 3 carrots, 2 onions, fresh parsley, dill, 2 cloves of garlic, black pepper, salt, vegetable oil, bay leaf.

Cooking method

Divide the carcass into parts and fry in hot oil until a fried crust forms. It gives the pieces a beautiful look and improves the taste.

Grate the carrots, chop the onion into half rings or smaller, as you like. Transfer to the meat, adding the rest of the ingredients - greens, chopped garlic, pepper, salt, a couple of bay leaves. Pour in water so that it covers the pieces, and after it boils, reduce the fire and simmer and simmer for about an hour and a half.

Any side dish will work with rabbit and gravy, so be guided by your taste.

Recipe 3: Rabbit stewed in wine

This is a very flavorful dish. Sour tomatoes, spicy garlic, fragrant rosemary and white wine give the rabbit such an amazing taste that you swallow your tongue with pleasure. And it is prepared simply, without wisdom. If rosemary is not at all to your taste, substitute other spices such as oregano and coriander.

Ingredients: 2 kg of rabbit meat, 8 medium fresh tomatoes, a glass of dry white wine, black pepper, 8 cloves of garlic, vegetable oil, salt, a sprig of rosemary (1 teaspoon dried).

Cooking method

Cut the carcass into pieces, dry and fry until a beautiful fried crust.

Cut tomatoes into slices. Flatten the garlic cloves directly in the husk so that they do not fall apart and retain their shape. This will release the flavor of the garlic faster. It is convenient to do this with a flipping spatula or with the wide side of a regular knife.

Prepare dishes for baking, you can use a regular frying pan or a special form. Put the pieces of fried rabbit meat there, add the tomatoes, garlic, rosemary and pour in the wine. There is no need to mix food. Simmer on the stove for 20 minutes: ten minutes without a lid to evaporate the liquid a little and ten minutes with a lid on.

The second part of the preparation takes place in the oven, where you need to move the rabbit. Cover with a lid or foil, making holes in it with a fork or toothpick, and bake for fifteen minutes (190C). Crawl is served with sauce, boil potatoes for a side dish, if there is a young one. For juiciness, you can make a vegetable salad.

Recipe 4: Rabbit stewed in cream

A very simple recipe with minimal effort. And the result is excellent: the meat is unusually tender and insanely tasty. Cream gives the dry rabbit meat the missing juiciness and fat content.

Ingredients: 2 kg of rabbit meat, 3 onions, 1 liter of liquid cream, 1 carrot, salt, black pepper, any herbs or spices, herbs to taste.

Cooking method

Cut the carcass into portions. Fry the meat, as expected, on both sides to a crust, pre-salt and pepper.

Chop carrots into strips, onions into half rings and put in a pan with meat, continuing to fry. Pour in the cream and simmer for about an hour. At the very end, you can add seasonings or spices to taste, or limit yourself to the usual black pepper and salt. Before serving, sprinkle the rabbit with chopped herbs.

- To make rabbit meat soft, 45-60 minutes of heat treatment is enough.

- You can also soak the rabbit in usually cold water, changing it every 3-4 hours during the day.

- In order not to destroy the fine structure of the meat fibers, it is recommended to stew the rabbit only on low heat.

The meat of a young individual is light pink in color. If the rabbit meat has a dark pink color, then the animal was more than five months old.

Rabbit meat is considered the most dietary meat. And indeed it is. Firstly, it contains a lot of protein, which is 90% digestible, unlike beef protein. Secondly, it contains almost no fats and cholesterol.

Well, and thirdly, it contains a lot of vitamins and minerals that are needed for the formation of not only muscle mass, but also good immunity. Next, we will tell you how to cook a delicious rabbit, but first we will decide how to choose it correctly at the point of sale.

Choosing the right and good meat today is quite difficult, because a huge selection of antibiotics, chemical animal foods and durable chemicals help the owners raise a strong and well-fed animal, but all the chemicals accumulate in the body and make the meat poisonous.

How to buy a fresh rabbit and not get poisoned by it? Take advantage of our helpful buying tips:

1. When buying a product, you should make sure that the seller has the appropriate certificate, which will confirm compliance with all necessary standards;
2. It is worth buying a carcass of a 3-4 month old animal. It is at this time that the meat is especially tasty and does not yet contain aged fats. The carcass will weigh about 1500 grams;
3. The carcass must have furry paws and a tail - this is a guarantee that the buyer is really a rabbit, not a cat;
4. The meat should be smooth, pink, without damage and bruising.

When buying a rabbit, you should decide in advance for which particular dish it will be needed. If the goal is broth, only the upper part of the carcass can be purchased, since it has more bones and the broth will be rich. But if it is supposed to stew or bake the beast, then it is worth taking the back, which is fleshy.

As soon as the meat is bought, it must be washed well and soaked in cool water for a couple of hours. Thus, the specific smell from the meat is removed. You can soak in ordinary water and that will be enough. If you want to add spice, you can drip a little lemon juice.

Using any recipe for cooking rabbit meat involves pre-soaking the meat. In some cases, soaking can replace the marinade, but usually the rabbit is both soaked and marinated.

How to easily cook a delicious rabbit in the oven

You can cook a rabbit in any way. But it turns out to be especially tasty after passing through the oven. And the calorie content of the dish will be low if the meat is baked, and not stewed or fried.

With the help of spices, you can change the taste of the dish and customize it to your personal taste preferences.

But the addition of sour cream will make the meat juicy, but not so high-calorie if you use cream. You can also reduce calories if you take store-bought sour cream, not homemade, and dilute it with a little water.

Oregano, basil and thyme are great spices.

Ingredients:

• medium-sized rabbit carcass;
• 500 ml sour cream;
• medium-sized onion and carrot;
• 30 ml of olive oil;
• garlic (3-4 cloves);
• herbs 0.5 tsp each;
• salt with pepper and lavrushka - to taste.

Cooking time: 90 minutes.

Calories: 186 calories.

How to stew a rabbit quickly and tasty in a pan

But not only in the oven you can get juicy meat that will melt in your mouth. A simple frying pan works well for this.

If you have to stew not only meat, but also vegetables, it is best to use two pans - one for frying, and the second, deep, for stewing.

A classic dish prepared from the meat of a small animal is a roast. It only takes time and a deep frying pan or cauldron.

• 0.6 kg rabbit;
• 0.6 kg of potatoes;
• 2 carrots;
• 2-3 small onions;
• 1/2 cup sour cream;
• 1/3 cup tomato paste;
• 50 gr butter;
• 1 liter of water;
• spices to taste.

Time: 1 hour 20 minutes.

Calories: 190 calories.

Rabbit stewed in its own juice with sour cream and mushrooms

How delicious to cook a rabbit in sour cream? Due to the fact that rabbit meat is a very dietary meat, it can be cooked even with fatty homemade sour cream. Sour cream will make the meat juicy and especially tasty.

Tender rabbit meat in sour cream and champignon sauce is perfect for a festive table or a quiet family dinner. It goes well with any side dish and can also serve as an independent dish.

Products:

• 2-3 kg of rabbit meat;
• 2 onions;
• 0.7 kg of champignons;
• 4 cloves of garlic;
• 500 ml sour cream;
• spices to taste.

Required time: 2.5 hours.

Calories: 200 calories.

Non-standard recipes

Usually the meat is either fried or stewed (baked) with standard vegetables and spices. But there are several unusual recipes for preparing this wonderful beast.

Rabbit stewed in beer

This non-standard cooking recipe is perfect for a bachelor party or a holiday party. The beer will give its hops and taste to the meat, which will turn out spicy and juicy. The main thing is not to drive after eating meat!

Products:

• rabbit carcass;
• beer - 0.5 l;
• meat broth - 0.2 l;
• cloves - 5 pieces;
• 2 onion heads;
• 2 carrots;
• 2 tsp cinnamon;
• lavrushka;
• olive oil - 2 tbsp. l;
• peppercorns;
• salt to taste.

Cooking time: 120 minutes.

Calories: 250 calories.

Rabbit roast in a slow cooker

A multicooker makes life much easier for any housewife. Especially in the pre-holiday time, when there is a lot to do, but you want to surprise guests with a delicious dish. How to deliciously cook a rabbit with potatoes in a slow cooker? It makes excellent roast rabbit, which is cooked virtually without outside help.

Ingredients:

• a kilo of rabbit meat;
• 500 ml cream (30% fat);
• 3 art. l 9% vinegar;
• 2 onions;
• 100 gr butter;
• spices at your own discretion.

Cooking time: 2 hours (the amount of time depends on the type of multicooker).

Calories: 150 calories.

1. Marinate the rabbit in cold water and vinegar (1 spoon per 1 liter). Let the meat stand in such a marinade for an hour;
2. After the allotted time, take out the meat, dry it and fry until golden brown over high heat;
3. Put the meat in the multicooker bowl;
4. Peel the onions and cut into thin rings. Fry in meat juice in the same pan;
5. Put the onion in a slow cooker and pour over the cream. Add spices and oil;
6. In the "Extinguishing" mode, under the lid, bring the meat to readiness;
7. Cooking time varies depending on the power of the multicooker, so you need to look at readiness. Increase or decrease the cooking time as needed.

Liver paste

Don't know how delicious to cook rabbit liver at home? We will advise! Rabbit liver is a delicacy, no less than goose liver.

Since the rabbit is a herbivore, its liver contains no harmful toxins or chemicals.

Making pâté at home is very simple and quick.

Products:

• rabbit liver - 0.5 kg;
• 1 onion;
• 1 carrot;
• butter - 50 gr;
• salt - 0.5 tsp;
• vegetable oil for frying;
• nutmeg (ground) - on the tip of a knife;
• pepper - to taste;
• a few sprigs of fresh dill.

Required time: 1 hour.

Calories: 170 kcal.

Bon appetit!

Another recipe for making rabbit in red wine is in the next video.

Rabbit meat is very useful due to the large number of nutrients, and low content of cholesterol and sodium salts. In all respects, it is better than pork and beef.

In addition, rabbit meat contains a protein that is easily digestible by the human body, so it is included in the diet of children, sick and elderly people, pregnant and lactating women. But rabbit meat also contains harmful substances - purines that can disrupt the acid-base balance in the body.

If you add up all the pros and cons of rabbit meat, it turns out that it still does more good than harm.

In addition, rabbit meat is one of the most expensive on the market, and not everyone may experience health problems from excessive consumption of it. Therefore, sometimes you can diversify the menu and treat yourself and your loved ones to "home game".

In what dishes is it better to cook rabbit meat so that the dish really turns out delicious? Any utensils for cooking a rabbit at home are suitable - a cast-iron or ceramic roaster, a steel baking sheet, a frying pan, a cauldron, a stewpan, an ordinary saucepan - enameled or ceramic. The choice of dishes depends on how the rabbit will be cooked - in the oven, or on the stove.

Cooks advise soaking rabbit meat before cooking - the meat is soaked in clean water, milk, or whey for 5-7 hours. After soaking, the meat becomes softer and loses the specific taste of game. If the meat is soaked in water, you can add 1 tablespoon of apple cider vinegar to it.

The cooking time also depends on what kind of dish should turn out in the end - you can fry it in a frying pan to a crispy crust very quickly - in just half an hour, but most likely, such meat will turn out tough. It will take about an hour to bake in the oven. If you need to cook broth from meat, it will also take no more than an hour, although the cooking time not least depends on the age of the rabbit - the younger he was, the softer his meat.

Experienced cooks prefer not to cook the whole rabbit, as different parts of the carcass have different cooking times. It is better to cook the back, back, breast and legs in different ways, but sometimes this rule is violated if you need to cook a rabbit not only tasty, but also beautiful.

Cooking methods

There are many recipes, following which you can cook rabbit meat correctly and tasty - in a saucepan, in the oven, in pots, in a pan, on water and on sour cream. Let's start with the simplest.

Recipe 1.

How to cook a rabbit so that the meat is soft? It is very simple to do this - cut the carcass, cut into pieces and boil for 1 hour. A young rabbit will become soft during this time, but if the rabbit was more than two years old, it will take longer to cook. The first broth will need to be drained, pour the meat with clean water and cook until tender. You can put seasonings and spices to taste in the broth - bay leaf, onion, carrot, a mixture of peppers, basil, ginger, nutmeg, and of course - a little salt.

When the meat is cooked, it can be lightly fried in a pan in butter or vegetable oil until a light blush appears. It will turn out quickly, tasty and healthy, with a minimum set of products.

Recipe 2.

Rabbit in sour cream on the stove. To prepare it, you will need the following products:

• 1 rabbit carcass, 200 grams of sour cream, 2 onions, 100 grams of butter, 4 tablespoons of flour, 2 bay leaves, 2-3 cloves of garlic, a mixture of peppers, salt.
• Cut the carcass into small pieces, rinse, salt and pepper, roll in flour.
• Finely chop the onion, pass the garlic through the garlic.

Melt the butter in a frying pan, fry the meat on it from all sides until golden brown. Transfer the fried meat to a cauldron. Saute the onion separately for 2-3 minutes.

Pour 2 cups of water into a cauldron with meat, add fried onions and simmer for 40-50 minutes. Then add bay leaf, sour cream, and a little water to the meat if it has boiled away. Simmer for another 10 minutes, remove from heat, add garlic, let stand for 10-15 minutes. Rabbit in sour cream is ready! You can serve with any side dish - pasta, mashed potatoes, buckwheat porridge.

Recipe 3.

Rabbit with potatoes in the oven. We need the following set of products: rabbit meat, 700-800 grams of potatoes, vegetable oil for frying meat, 100 grams of butter, 2 small onions, 1 carrot, bay leaf, 10 black peppercorns, 100 grams of water, salt.

Fry the pieces of rabbit meat over low heat in a frying pan under the lid until half cooked. Separately fry 1 onion and chopped carrot. We put the meat in a small baking sheet, add the fried onions and carrots, bay leaves, peppers, coarsely chopped potatoes, chopped raw onions on top, pour water, salt to taste. Put the butter cut into pieces on top of the potatoes and onions.

Cover a baking sheet tightly with foil and place in the oven. After 30-40 minutes, take out the baking sheet, remove the foil, mix all the ingredients and put in the oven for another 10-15 minutes so that the excess moisture evaporates and the meat and potatoes are slightly browned. After that, the dish will be ready to serve.

Recipe 4.

It is better to cook the whole rabbit carcass for the festive table so that you can serve it to the table in a beautiful design. So, we cook the whole rabbit at home, in the oven and in sour cream. In addition to the rabbit carcass, you will need 1 glass of mustard, 1 kg of potatoes, 200 grams of sour cream, salt and pepper to taste.

We wash the carcass, rub it with salt and ground pepper, put the carcass on a baking sheet, greased with vegetable oil, belly down. Lubricate the upper part of the carcass with mustard, and put the baking sheet in the oven preheated to 160 degrees for 15-20 minutes.

While the rabbit is cooking, peel the potatoes, chop coarsely, salt to taste. We take the baking sheet out of the oven, turn it over, grease the belly with the remnants of mustard, put the potatoes around, put in the oven for another 15-20 minutes. After that, take the baking sheet out of the oven again, fill the carcass and potatoes with sour cream and put in the oven to finish cooking for 10 minutes. When the rabbit is ready, the whole carcass is also laid out on a large dish, the potatoes are laid on the sides, sprinkled with herbs and served hot.

Recipe 5.

Rabbit in sour cream, in the oven. What products will we need? In addition to the rabbit carcass, you need to take 4 onions, 4 carrots, 500 ml of sour cream, salt and pepper to taste.

Cut the meat into pieces, soak in water for 2-3 hours, then drain the water, rub the pieces with salt and pepper and fry in a pan until golden brown.

We put the fried meat in a ceramic or cast-iron roaster. Cut the onion into rings, grate the carrots or cut into rings, and add to the meat. Fill the container with water so that the meat is not completely in the water, the rabbit should be stewed, not boiled.

Cover the container with a lid or foil and put in the oven for an hour, then add sour cream and simmer everything together in the oven for 20 minutes. After that, the rabbit in sour cream is ready.

Recipe 6.

Rabbit in sour cream and wine, in the oven. The carcass can be cooked whole, or cut into pieces. We will need: rabbit meat, 500 ml of dry white wine, 3 onions, 2 tomatoes, 100 ml of sour cream, ground black pepper, rosemary sprig, 5 grams of marjoram, salt, head of garlic, 1 tbsp. flour.

We rub the meat with salt and pepper, pour wine and 1 tbsp into a large saucepan or other suitable container. sour cream, mix, add rosemary. If the container is small, it is better to cut the carcass into pieces so that the meat is completely in the marinade. We put the container in the refrigerator for a day.

Before cooking, cut the onion, crush the garlic, add marjoram and pepper to them, fry everything in a pan in vegetable oil.

Fry the marinated meat in a pan for 10-15 minutes, put it in a baking sheet, add sour cream, fried onions, garlic and spices, peeled and chopped tomatoes, cover with foil and simmer for 10-15 minutes.

Pour the wine in which the meat was marinated into a glass, add 1 tbsp. flour and mix, add to the meat, simmer everything together until tender.

Cooking a rabbit according to this recipe will not work quickly, but the result will pleasantly surprise both guests and household members.

Recipe 7.

Rabbit in foil, in the oven, the meat according to this recipe is cooked quickly for 30-40 minutes, but it must first be marinated. For this recipe, you will need the following products: rabbit carcass, 1 onion, 100 grams of butter, 40 grams of parsley root, 2 tbsp. tomato paste, 4-5 caps of cloves, pepper, salt to taste, water.

We cut the meat into large pieces, rinse, sprinkle with pepper, add cloves and grated parsley root, fill with water. In this marinade, the meat should be 2-3 hours at room temperature.

Then we put each piece on a separate sheet of foil, put chopped onion on the meat, a little tomato paste, sprinkle with ground pepper. We wrap the foil very tightly so that the juice from the meat does not flow out and the steam does not come out.

We put the foil rolls on a baking sheet and put them in the oven for 30 minutes, then we take out the baking sheet, pierce holes in the foil through which moisture will evaporate, and put in the oven for another 10 minutes.

Recipe 8.

Rabbit meat in white sauce. We will need: 1 rabbit carcass, 1 onion, 1 carrot, 1 parsley root. For the sauce - 3 cups of broth, 1 egg yolk, 3 tbsp. butter, salt, black peppercorns, bay leaf.

We divide the carcass into portions and cook for 40 minutes in water with the addition of onions, parsley, carrots, peppers and bay leaves.

We put the cooked meat on a plate, and proceed to the preparation of the sauce. To do this, heat the flour in a dry frying pan, stirring constantly. Then add 2 tablespoons of butter and fry the flour. Strain the broth after cooking the meat and pour it into the pan with the fried flour.

Stir so that there are no lumps, cook the sauce for 5-10 minutes, turn off the heat. Egg yolk should be mixed with a small amount of sauce and poured into the total mass. Add salt and 1 tbsp to the sauce. melted butter, mix well.

Pour the pieces of meat with sauce and serve, if desired, the meat can be fried a little in a pan.

Recipe 9.

Rabbit in sweet and sour sauce in a frying pan. We will need: rabbit meat, frying oil, 300 ml of tomato juice, salt, black peppercorns, 1 tsp. sugar, 2 tsp lemon juice, 1 onion, 1 carrot.

Fry the meat until a blush is formed - 10-15 minutes, separately fry the onion and finely chopped or grated carrots, add them to the meat, pour tomato juice, add lemon juice, pepper, sugar and simmer under a lid for 40 minutes over low heat.

Rabbit before stewing should be fried in a pan until golden brown. The term "extinguishing" refers to this procedure. Then the fried rabbit pieces are poured with hot water, combined with other additives in accordance with the proposed recipe, covered with a lid and stewed over low heat until cooked on the stove or placed in the oven.

You can stew rabbit meat without frying it first. To do this, meat with vegetables and spices is placed in a brazier, put on a small fire, and it is stewed in its own juice on the stove or in the oven.

Rabbit meat is highly valued due to its high protein content and low fat content. Rabbit meat is classified as white meat and is more preferred than beef, pork or lamb meat.

Rabbit meat proteins are absorbed by the human body by 90%. Rabbit meat is also rich in vitamin PP, contains potassium, calcium, magnesium and phosphorus.

You can cook many different dishes from rabbit meat. It is fried, boiled, baked, stewed and smoked. Dishes are served to everyday and festive tables.

Rabbit stewed in cucumber brine

1. Chop the prepared rabbit carcass into portioned large pieces.
2. Fry in a deep frying pan on both sides with onions in rabbit interior fat.
3. Pour boiling water over and let stand for 5-10 minutes.
4. Put pieces of fried meat into a thick-walled cast-iron goose, pour broth from a frying pan.
5. Add: brine from pickled or canned cucumbers, bay leaf, herbs (can be dried) basil, dill, parsley, mayran, salt, ground black pepper.
6. Pour the entire contents with boiling water so that the meat is completely covered.
7. Close the goose with a lid and simmer for 2 - 3 hours (until cooked) in the oven or on the stove.

Such a dish is especially delicious in a Russian oven.

Serve hot or cold with vegetable salad.

Rabbit stewed in sour cream

1. Cut the carcass of the rabbit into large portions.
2. Salt, pepper, stuff with garlic cloves, pour over lemon juice and keep in the cold for 8-10 hours.

3. Put the pickled pieces of rabbit meat on a baking sheet or in a saucepan, pour sour cream and bake in the oven until cooked.

Rabbit meat is tasty and tender. You create a golden crust yourself at your discretion.

Rabbit stewed in milk with onions

1. Cut a part of the rabbit carcass into pieces, salt, fry in a pan with melted lard.
2. Put the bottom of a deep saucepan (brazier) with thin slices of pork fat.
3. Then, on the bacon, put an even layer of onion cut into half rings.
4. Put the pieces of fried meat on the onion and add black peppercorns.
5. Pour the entire contents of the saucepan with hot milk and simmer at a low boil until cooked, salt at the end.

Serve with large slices of fried potatoes, put onion with sauce on the meat and sprinkle with chopped herbs.

Recipe for stewed rabbit with mushrooms

1. Mushrooms clean, wash and fry together with chopped onions.
2. Add cream and simmer for another 5 minutes.
3. Wash the rabbit, pat dry and cut into pieces.
4. Fry in vegetable oil until golden brown and transfer to a saucepan.
5. Pour in water, add salt, ground black pepper, nutmeg and simmer over medium heat for 30 minutes.
6. Then add mushrooms, finely chopped green onions and simmer until tender.

7. Disassemble the cauliflower and broccoli into inflorescences. Peel the carrots, wash and cut into strips. Boil all vegetables in salted water, and then fry. Drizzle with lemon juice before serving.

8. Put the finished rabbit on a dish along with a side dish, garnish with parsley.

Stewed rabbit with vegetables - video recipe

With this stewing of a rabbit, the taste of meat improves due to vegetable additives.

Rabbit stew with mustard and potatoes

1. Wash the rabbit, season with salt and pepper and place it back up on a baking sheet or roaster.
2. Brush the rabbit's back with mustard.
3. Bake in preheated oven for 15 minutes.
4. Peel potatoes, wash, cut into cubes and salt.
5. Take the rabbit out of the oven, put it back down, spread mustard on the belly.
6. Put potatoes around the rabbit carcass and put in the oven for another 15 minutes.
7. At the end of cooking, pour sour cream over the rabbit and potatoes and bake for another 10 minutes.

Fragrant rabbit with mustard and potatoes is ready.

Stewed rabbit ragout

1. Wash dry porcini mushrooms (30 grams) and soak in cold water.
2. Wash the rabbit (1.5 kg), cut into pieces and fry in pork fat.
3. Peel the onion and garlic, wash and finely chop.
4. Pork (100 grams) wash and cut into slices.
5. In another deep frying pan, fry the onion, garlic, pork.
6. Pour chicken broth (500 ml) into the pan with pork, put tomato paste (1 tablespoon), porcini mushrooms and finely chopped fresh tomatoes (600 grams) without skin.
7. Add rabbit meat here, salt and pepper to taste.
8. Cover and simmer until done, 1-1.5 hours.

It turns out a very tasty dish with stewed rabbit.

Braised rabbit - stuffed with broccoli and tomatoes

1. Wash the rabbit meat, cut into small pieces and fry in hot olive oil.
2. Peel, wash and chop the onion and garlic.
3. Break the broccoli into small florets.
4. Blanch the tomatoes in hot water, then dip in cold water for 1 minute, remove the skin and cut into small pieces.
5. Stuff the rabbit with onions, garlic, broccoli, add tomatoes, salt, put lemon slices, cumin, rosemary.
6. Cover with a lid and put in the oven and simmer until done.

The rabbit is ready. An excellent serving of such a dish to the festive table.

Video recipe - stewed rabbit in mustard-cream sauce

The meat of such a rabbit is served with mashed potatoes.

willcomfort.com

Braised rabbit with carrots and onions

As you know, rabbit meat is very soft, tender and dietary. This fact is known not only by culinary specialists all over the world, but also by famous comedians. But in our recipe for stewed rabbit in sour cream and tomato, we will not talk about the qualities of this type of meat, but about how to cook it correctly. In fact, there is nothing complicated in cooking a rabbit, and the main secret lies in its long-term stewing and preliminary frying over high heat. So, let's talk with you in more detail about how to cook a tender, appetizing rabbit with thick gravy and vegetables - a great hot dish for a birthday or other holiday.

- carrots - 1 pc. large size;

- onion - 2 pcs. medium size;

- butter - 30 g;

- vegetable oil - 1 tbsp. l.;

- tomato paste - 2 tbsp. l.;

- purified water - 1 tbsp.;

- ground black pepper - 3/4 tsp;

- Provence herbs - a pinch.

1. Part of a rabbit carcass weighing approximately 500 g, cut into small pieces, wash, dry, rub with salt and pepper. If time permits, refrigerate the meat for about 30 minutes. Well, if there is no time, then you can cook right away.

2. While the rabbit is marinating, you can do other ingredients of the dish, that is, vegetables. By the way, tender rabbit meat goes well with many vegetables, so we highly recommend you try stewed rabbit with tomatoes. Well, our stewed rabbit, the recipe of which we offer, will languish with carrots and onions. Therefore, you need to choose a large bright carrot, wash it, peel and cut into thin circles.

3. Now it's the bow's turn. Peel a few small onions, rinse and cut into thin half rings.

4. Heat a small amount of odorless vegetable oil in a frying pan and put a piece of butter. It is not recommended to use only butter, because. it starts to burn very quickly and exudes an unpleasant odor. When the butter is melted, put the rabbit pieces in the pan.

5. Fry the meat on high heat on both sides until golden brown. Thanks to this procedure, the stewed rabbit with carrots and onions will turn out tender, soft, and the pieces of meat will keep their shape well.

6. Put a part of the onion and carrot on the bottom of a thick-walled pan or cauldron, place the meat on top and cover it with the remaining vegetables.

7. In a frying pan with oil, in which the rabbit was fried, pour water, add Provence herbs and bring to a boil.

8. Pour the meat with vegetables with the resulting “broth”, add sour cream and tomato paste, and then put on medium heat. The liquid should completely cover the meat and vegetables, so you can add a little water if necessary. Then bring everything to a boil, cover with a lid, leaving a small hole for steam to escape, and reduce the heat intensity. A rabbit stewed with vegetables is being prepared for 1.5-2 hours on the lowest fire.

You can serve rabbit stewed in sour cream and tomato with boiled or fried large slices of potatoes. Rustic potatoes and a light vegetable salad are also perfect as a side dish for this tender meat.

We hope that our photo recipe for stewed rabbit with vegetables will help you prepare a delicious and satisfying dinner for the whole family.

every-holiday.ru

Russian cuisine recipes

Recipe: RABBIT STEW. Cut a well-washed and processed rabbit carcass into portions, rub each piece with sugar, pepper, salt, and crushed garlic for 12 minutes. fry in a pan, then put in a deep saucepan, add sliced ​​​​carrots and chopped onions, and put on low heat, pouring a small amount of broth. When the broth boils, put the tomato puree, sour cream, close the lid and simmer for 1-2 minutes. Stewed rabbit can be served with separately fried large potato wedges.

For garnish: Potatoes 600 g, vegetable oil 70 g, spices, salt, spices to taste.

Recipe: RABBIT STEWED IN MILK. Cut the processed rabbit carcass into pieces and place them in a pan heated with fat and fry until a crispy crust forms. Cut the bacon into thin slices and lay them on the bottom of a deep dish or stewpan. Pour the bacon with finely chopped onions, and put prepared pieces of fried rabbit on top of them and pour boiled hot milk over it all, put peppercorns, salt, cover the dishes and, with a slight boil, simmer until cooked.

When serving, the rabbit stewed in milk is placed on a dish or plate, and onion is placed on top of the meat along with bacon, and a side dish is boiled beans or fried potatoes on the side. The rabbit is poured with the sauce in which it was stewed. Sprinkle the dish with dill or parsley.

Recipe: RAGUE FROM RABBIT. To prepare the stew, cut the rabbit carcass into equal large pieces weighing 45-65 g each. Place chopped pieces in a frying pan heated with fat and fry until a brown crust forms. Cut potatoes into cubes, and turnips, carrots, onions and parsley into small slices. Separately, fry all this in fat. Put the fried rabbit pieces in a deep dish or stewpan, pour water or hot broth, add the sautéed tomato, cover the dish with a lid and 35-45 minutes. stew. Then drain the broth and cook red sauce on it.

Place the fried vegetables with potatoes in a bowl with a rabbit, pour over the prepared sauce, add bay leaf, salt, peppercorns, close the container with a lid and continue to simmer the stew for another 20-25 minutes. until the meat and vegetables are fully cooked. In stew, when stewing, potatoes can not be added, but served separately as a side dish.

Put pieces of rabbit on a dish or plate, place a side dish with which the meat was stewed on the side, and sprinkle the rabbit stew with dill or parsley.

rus-eda.ru

Rabbit stew recipe

Rabbit meat is rightly called a delicacy. And, true, you can make a delicious broth, stew and fried dish from it, and its great taste will be present every time. The main thing is to properly clean the meat, douse it with an open flame, wash and carefully cut it. Remember that the bones of a rabbit are quite fragile, although they are difficult to cut. That is why, you need to learn how to cut it correctly, so that in the future, you will not find bone fragments in the dish - you must admit, this is not very pleasant. So, we have already learned how to cut a carcass correctly, and we are ready to create magic in our kitchens, luring your family members to our kitchen with one aroma. Today we will analyze several recipes for cooking stewed rabbit, which is great for any side dish or salad.

Recipe 1. Braised rabbit in sour cream

Rabbit carcass - 2 kg.

– Wine vinegar beef broth

- Peppercorns - 5-6 grains

– Refined oil for frying

Rinse the rabbit carcass and carefully cut it into portions. We take a deep enameled bowl, put the meat in it and pour the marinade made from water and wine vinegar. The marinade should not be stronger than for barbecue. We will marinate the meat all night. In the morning, drain the marinade, dry each piece of meat with a paper towel and stuff it with garlic. Try to push the pieces of garlic the deeper. To do this, I pierce a hole in the meat with the tip of a knife and push garlic into it, sprinkle with salt, pepper and red paprika. We rub the pieces of meat well so that it all becomes reddish. Set aside for another 30-40 minutes. Cooking beef broth. It can be prepared from beef bones, or you can immediately pour boiling water over a bouillon cube. In the latter case, you need to remember that any cube is already salty, so be careful with salt later on! Don't oversalt the dish!

Peel the onion, cut into cubes and fry it in vegetable oil. Peel the carrots and cut into strips. Now we put the meat of our rabbit in the pan and fry each piece on all sides over high heat. At the bottom of the duckling, we now need to lay out the onion rings, and on it the first layer of meat. On top of the meat, spread the fried onion and half of the carrot, a few peppercorns and parsley. Pour vegetable broth, sour cream into a bowl and pass 5 cloves of garlic through a garlic press. Add to the broth, mix well and pour a layer of meat. Now lay out the second layer of meat, then again fried onions, strips of carrots and sauce. Close the lid and send to the stove. Our sauce should boil. Immediately transfer the ducklings to the preheated oven and cook for another 1 hour. After the cooking time has elapsed, you do not need to immediately remove the ducklings from the oven, keep it in the switched off oven for another 15 minutes. We prepare a side dish - and our delicious dish is already ready.

Recipe 2. Stewed rabbit in sour cream

- Vegetable oil - 5-6 tbsp.

- Chicken broth - cube

We clean the carcass of the rabbit and cut it into portions. Put the meat in a deep bowl. We take a blender and put 2 cloves of garlic, pepper, basil, paprika into its bowl, and gently chop everything. Add vegetable oil and whisk again. Pour the rabbit meat with the prepared dressing, wrap the pieces well in it and send it to marinate in the refrigerator overnight.

In the morning, peel the onion, cut into cubes, and send to fry in a pan. Put the rabbit meat together with the marinade in a duck bowl, pour over the still fried onions, add a glass of chicken broth and put in the oven for 1 hour. Heat olive oil in a frying pan and fry 3 cloves of garlic in it. We choose garlic, and add sour cream and 100 gr. chicken broth. Salt, add ground black pepper, chopped basil and cilantro and pour our meat. We will send it to the oven for 40 minutes. We rub hard cheese on a grater and after the cooking time has elapsed, we pour it onto the dish while still in the roaster. Turn off the oven, close the lid again and keep it in the oven for another 15-20 minutes. The amazing taste and pleasant aroma have already called the whole family to the kitchen, and you just have to cook a delicious vegetable salad and enjoy the dish prepared by your hands.

Recipe 3. Braised rabbit

- Bulgarian pepper - 1 pc.

– Dry herb basil and cilantro

Rinse the rabbit meat and cut it into small portions. Salt, pepper, add dry basil herb and pour marinade made from vinegar and water. Cover the top with cling film and place in the refrigerator overnight.

In the morning, we cut the onion, carrot and bell pepper into cubes, add a clove of garlic, fry a little and send the rabbit meat to them. Slightly fry each piece and add vegetable broth. Add peppercorns, bay leaf, pepper and salt, close the lid and continue to simmer on the stove for 1 - 1.5 hours. As the liquid boils away, constantly add the broth. When our meat is already cooked, pour it with Bolognese sauce. Add spices to taste and simmer for another 45 minutes. Our dish is ready, and its beauty and great taste will impress any of your guests. Bon appetit to all.

Recipe 4. Stewed rabbit

- Rabbit meat - 1-1.5 kg

- Sour cream - 350-400 gr.

- Melted butter - 100 gr.

- Pepper and salt to taste.

We will process the rabbit meat, clean it of excess fat and cut it into portions. We rub each piece with salt and pepper, and gently fry them on each side, as if “sealing!” Peel the onion, cut into rings. We also cut the carrots into rings. Put the fried meat in a deep saucepan with thick walls and a bottom, put the meat in it, add chopped onions and carrots and pour the prepared broth. The liquid should cover the meat. We put on a slow fire and simmer the meat. As soon as the broth begins to boil, add sour cream to it, close the pan with a lid and continue cooking. At the end of cooking, after about 1.5, add lecho, mix gently, add spices to taste, you can add a little chili pepper. We continue to cook for another 20 minutes. Serve as an independent dish, garnished with a sprig of parsley. Bon Appetit everyone.

Recipe 5. Braised rabbit

– Dry white wine

We clean the carcass of the rabbit, cut it into portioned pieces and pour it with dry white wine. Let's send a bowl of meat in wine for the whole night in the refrigerator. In the morning, we take out the pieces of meat from the marinade, carefully dry each piece with a paper towel, salt and pepper. Now roll each piece in flour and fry in a heated frying pan with oil. Peel the onion, chop and add to the pan to fry a little. Turn off and transfer the meat with onions to a baking dish. Sprinkle with Provence herbs on top, pour the marinade in which our meat spent all night, cover and cook in the oven at a temperature of 180 degrees. In an hour and a half, our dish will be ready. Spinach pasta and Caprese vegetable salad go great with this dish. For the salad, we still need tomatoes, mozzarella cheese, basil, olive oil and a little balsamic vinegar.

Tomatoes and mozzarella cheese are cut into rings, and put on a dish, previously greased with a clove of garlic. We spread a ring of tomato, a ring of cheese with a fan, laying them with a leaf of basil. Sprinkle the salad with balsamic vinegar and olive oil, freshly ground pepper and vo-a-la - the dish is already cooked.

- Rabbit meat must first be fried on all sides, and then simmer it over low heat. Only in this case you will be able to preserve its juiciness and pleasant dietary taste.

- Garlic helps to get rid of the smell of meat - but be careful! Don't overdo it!

- Try to marinate the meat in advance in the marinade and only then cook it on the stove or in the oven. This will shorten the cooking process, and the meat will be much more tender!

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