Rabbit meat is a dietary, tender and very tasty meat. Since it is quite expensive, afford it most often on holidays. And there are a lot of ways to cook it. The same fried rabbit in the pan can be supplemented with a mass of various products, but also eats up instantly in splendid isolation. The main thing is to fry correctly and with imagination.
Preliminary manipulations
When a fried rabbit is planned in a pan, all recipes, without exception, recommend not to be too lazy and pickle the carcass for at least a couple of hours, but rather for the night. The animal has its own smell, and not everyone will have to “smell it”. In addition, when frying rabbit meat, it turns out to be somewhat harsh, and pickling is designed to prevent this trouble. If you were going to bake a rabbit, it would be enough just to soak it in water with the addition of herbs, in whey or milk, and only marinades for a fried rabbit will save the situation. It is recommended to marinate a whole carcass, but if you want to reduce the exposure time, you can chop it.
The easiest way is to withstand the rabbit in wine, white or red. However, a more elegant taste will be obtained using one of the following marinades.
- Chopped carrots, root parsley and onions are poured with a glass of three percent vinegar, supplemented with two parsley, salt, ground pepper, half a spoonful of sugar and herbs. The mixture is boiled slowly for five minutes and cools.
- Combines olive oil with half the Dijon mustard, black pepper and salt. With a mixture, the carcass is coated and packaged in a bag.
- Half a liter of buttermilk is combined with paprika, garlic powder (per spoon), Italian seasoning (two tablespoons) and cayenne pepper (two small spoons).
Any marinade can be enriched with juniper berries, dill, rosemary, thyme or basil - they perfectly shade the taste of rabbit meat.
Simple and delicious: fried rabbit in a pan with onions
The pickled carcass is dried with towels, chopped (not finely) in portions and fried in a well-heated frying pan in vegetable oil. When a beautiful blush forms, onions are added to the meat, cut into fairly thick rings, and carrots, chopped with thick straws or slices. Rub the root crop is not worth it. The products are fried with stirring for another five minutes, then the container is covered with a lid, and the fried rabbit in the pan is left for another forty minutes. If there is a lot of onions, there is no need to add water - there will be enough liquid. Seasoning is not necessary - fragrance is enough from the marinade.
Meat plus mushrooms
Fried rabbit in a pan, the recipe of which includes chanterelles, is very tasty. With mushrooms it will not be right, although this dish has a right to exist. Two chopped onions and a little green feathers are fried until soft, then squares of yellow sweet pepper, tomato cubes and four slices of garlic chopped with a knife are added to them. The finished frying is set aside, and whole fresh chanterelles are fried in another pan (a quarter kilo, as much as possible). They go to the second frying, and instead of them, pieces of pickled rabbit are laid. After the formation of a crust, chopped dill is poured on it, a little broth is poured, and the meat reaches almost ready. At this stage, vegetables are placed on top of the rabbit, everything is spilled with a quarter glass of white wine, and the dish is prepared in full assembly.
Unusual: rabbit breadcrumbs
The back and hind legs are taken from the carcass, which are first quickly fried in lard, then moved to a pan, poured with a mixture of broth with red wine, sautéed onions and lavrushka. In this form, rabbit meat is brought to softness. The cooled pieces are breaded in flour, dipped in a slightly beaten egg and rolled in breadcrumbs. Fry until crisp; garnish with fried potatoes with mushrooms and fresh vegetables.
Shpiguyem!
Fried rabbit in a pan stuffed with lard has an interesting taste and amazing softness. Product cuttings are inserted into the cuts of large chunks of rabbit meat, they are fried before tanning and poured with gravy, which includes meat broth, sour cream and juice released during frying of the rabbit - all in arbitrary proportions. After about twenty minutes the sauce is drained, filtered; dried flour is mixed in it. The gravy is kept on fire until it boils and returns to the pan with the rabbit. After another boil, the fire can be turned off.
Sour cream and apples
The general approach to cooking is similar to the previous recipe, except for shpigovanie. Just in the sauce at the first stage, in addition to the broth with sour cream, apples that are peeled and pitted are also added. They can be finely chopped, or rubbed. If a fried rabbit in a pan is cooked with fruit, it acquires a delicate and unusual flavor. This cooking method is especially recommended if you got a not-so-young animal: apples give the meat extra softness. If you don’t really like dense gravy, you can replace apples with juice, only surely squeezed right before cooking. An interesting flavoring nuance is acquired by a dish in which dried apples were used; for greater elegance, they can also be combined with prunes - you get a truly noble taste.