Any dish made from rabbit meat is surprisingly tasty and healthy not only for adults, but also for children. The protein contained in meat is 90% absorbed by the body, and the content of vitamins A, C, PP, as well as micro and macro elements is very high. It is no coincidence that rabbit meat is introduced to foods for babies up to 8 months.
Braised rabbit
There are a lot of recipes for cooking, but the easiest way is a rabbit in a slow cooker.
I wash the carcass well with running cold water, cut it into small pieces and pickle: the rabbit has a specific smell that needs to be removed.
You can marinate in soy and pomegranate sauce with spices.
For a spicy sauce, take a few spoons of pomegranate sauce, mix with a couple of spoons of low salt soy sauce, add black peppercorns, crushed garlic, dry seasonings (basil, oregano, celery, barberry), mix well and fill in the rabbit slices. The meat is pickled for about two to three hours.
We cut carrots, onions and stalks of celery with wide strips, in the "Frying" mode we prepare frying.
We lay out the pieces of the pickled rabbit in the multicooker, add a glass of water, close the lid, put the “Extinguishing” mode, press “Start”.
Exactly an hour later, the tender and juicy rabbit in the slow cooker is ready. As a side dish, you can boil potatoes, rice or buckwheat.
Rabbit in foil
Baked rabbit is an excellent dish for a festive table or a warm family dinner. You can bake it whole, but it’s better to cut it into portions. To make the rabbit in the foil soft, you need to be patient: first you need to marinate it and leave it in the refrigerator for at least 12 hours.
For the marinade, we take two tablespoons of oil (sesame, sunflower, olive), two tablespoons of unsalted soy sauce, a couple of tablespoons of lemon juice and a teaspoon of honey.
When the rabbit is ready, we will do it like this: wrap a portion of bacon ribbons, put it on a baking sheet, fill with the rest of the marinade, add water, cover with foil and put in a well-heated oven. Do not forget to monitor the boiling of the liquid, add water as necessary. The rabbit is baked for a long time, at least one and a half to two hours.
15 minutes before the end of baking, the foil must be removed - the rabbit will turn brown and become golden-pink.
As a side dish, baked potatoes are great.
Spanish-style fried rabbit is an original and delicious dish. It is better to cook from the legs. The dish may not turn out as tender as a rabbit in a slow cooker, but if you pickle it well, the result will be amazing.
We wash the rabbit's legs, prepare the marinade: soy sauce, balsamic vinegar, lemon juice and a little water - we leave the meat in it for 3-4 hours. Can be marinated in white or red dry wine.
We well heat the olive oil in a pan, roll each leg in potato starch and fry until golden on one side.
Turn over, add the marinade, sprinkle the rabbit with dry paprika and black pepper, close the lid and simmer for about an hour, controlling the liquid level.
In an hour, the most delicate rabbit is ready!
Green peas, rustic potatoes or rice are wonderful side dishes to it.
A rabbit in a slow cooker or a rabbit fried, stewed, baked - always tasty and healthy!