Many housewives are afraid to cook a rabbit - stewed in sour cream or wine, in a marinade of fragrant spices, in a slow cooker or oven - do not want to spoil the meat and make it fibrous. But in vain ... There are proven rabbit recipes from Julia Vysotskaya that will make the meat tender, melting in the mouth, and a light aroma of thyme and tart rosemary will beat off the seemingly harsh smell of meat.
Many women are jealous of Yulia Vysotskaya - to cook for pleasure from everything that darling wishes, every housewife wants. Two simple rabbit recipes from Julia Vysotskaya are on the agenda. Let's get started!
Rabbit in wine
Insanely tasty, delicate dish - a rabbit in wine recipe Julia Vysotskaya - tested in practice! We will need:
- A young rabbit weighing no more than 1.5-2 kg. If you were deceived and slipped the old one, soak it for 24 hours in milk to remove the smell, or take the merchant back - less trouble.
- White wine without a pronounced smell of nutmeg - 1.5-2 glasses.
- Big carrot - 1 piece.
- Large onion - 1 piece.
- Garlic - 3 large cloves.
- Potatoes - 3-4 medium tubers.
- Thyme and rosemary in a pair of twigs. Pay attention that there are no lovely and dry leaves.
- Olives - about 100 g without stones and fillings.
Cooking right
According to the prescription from Yulia Vysotskaya, the rabbit should be thoroughly washed, cleaned of giblets, if any (otherwise you risk getting unsightly brown pieces in the broth), chopped in portions with the same pieces. In no case do not salt the meat, otherwise it will give juice early, and after braising it will become stiff and fibrous.
Using your hands, peel the leaves of thyme and rosemary into a cup. Rigid stalks can be used in broth, the main thing - do not forget to take it out!
Mix garlic, passed through a fine grater or press, with herbs, add a drop of oil, rub pieces of the rabbit with an aromatic mixture, put it in an airtight dish, fill with wine, cover with a lid and poison it in the refrigerator.
We cut potatoes and carrots into large pieces, onions - into medium slices. Fry over high heat for 4-5 minutes. Let slightly gilded on one side.
Put lightly salted vegetables in a heat-resistant bowl, on top of the rabbit, also slightly salted, pour the remains of the wine marinade (you can add some water - this is by eye) and send to the oven: 40 minutes at 180 degrees under the foil will bring the meat to the desired condition. The crust remains: remove the foil, bring the temperature to 220 degrees, wait for the delicate blush and turn it off. You can decorate with olives if you wish.
Rabbit meat in sour cream
The rabbit in sour cream can be called a classic: even our grandmothers stewed so diet rabbit meat.
The recipe for a rabbit in sour cream from Julia Vysotskaya is a little more complicated. Her cooking methods are more sophisticated, filled with aromas of Provence herbs, prunes, figs, apples, chicory and Dijon mustard.
By the way, the meat after stewing is light, tender, practically indistinguishable from chicken, so if your baby loves cute eared pussies and refuses a piece, tell the truth: rabbit meat is very useful for the child's body. We extinguish a rabbit according to the recipe of cooking from Julia Vysotskaya.
We will need:
- 1.5 kg young rabbit.
- Chicken stock - 0.5 l.
- A glass of oily sour cream.
- Butter - 2 tbsp.
- Bacon - 5-6 slices.
- A pair of medium onion heads.
- A pair of garlic cloves.
- Lavrushka (leaf), thyme (6-7 branches), black pepper (ground), salt to taste, sugar (no more than 1 tablespoon) and a couple of chicory heads (you can do without it, but we cook according to the recipe Vysotsky!)
We cook deliciously
To cook a rabbit according to the recipe of Julia Vysotskaya will turn out for even a novice hostess. We chop the carcass into portions, remove the remaining giblets, films, dry, rub with salt and pepper, fry on a spoon of butter in a preheated thick-walled pan. Fry quickly on all sides until browning. We remove the half-finished rabbit on a plate.
After reducing the fire, put the bacon, finely chopped garlic and onion, chopped into a small cube in the same pan, throw the thyme, lavrushka and simmer for 8-10 minutes. Ah, what a smell! When the onion is gilded, remove the frying in a separate bowl, add the broth to the same pan, warm it up, send the rabbit to languish for 1.20-1.5 hours.
20 minutes before the end of the rabbit stew, we heat the remaining oil, add the chopped chicory, fill it with sugar and caramelize over low heat for about 12-15 minutes. As soon as the gloss appeared, pour in the sour cream, turn down the heat and warm up, not bringing to a boil.
Tender rabbit served in sour cream sauce with a touch of caramel. Any light or vegetable salad is suitable for a hearty meal.