Rabbit meat, being an excellent dietary product, contains a large amount of minerals, it is quite nutritious and well absorbed. This product successfully competes with pork, poultry, lamb and beef.
Cooking rabbit
Since rabbit meat is cooked without any problems, it is used to cook roasts, first and second courses. So, the crawl is eaten boiled, baked or fried, it is served with sour cream or sauce, with various cereals, vegetables or herbs. Dry, sparkling or semi-dry red wine is suitable for such meat. I must say that in Russia rabbit meat was always respected, it was eaten with mushrooms, lingonberries and cabbage as a delicacy. In those days, no one looked at how much rabbit meat costs, as he was then considered a game. Today it is prepared in different ways, and how to do it, we will consider below.
Crawl in wine sauce
Ingredients: one carcass of a fresh rabbit (frozen meat can also be used), one hundred grams of butter, one hundred and fifty grams of bacon, half a glass of dry white wine, one spoonful of finely chopped parsley and onion, half a spoonful of rice starch, salt and spices.
Cooking process: if necessary, the carcass is thawed naturally, cut into portioned pieces and fried with pre-chopped bacon in vegetable oil. Then add wine and some water or broth, parsley, salt and spices and boil for an hour. Then they take out the meat without draining the resulting broth.
Prepare the sauce: add starch, previously diluted in water with one tablespoon of vegetable oil, to the broth and bring the mixture to a boil, stirring it constantly. Pieces of meat are laid out on the dish and watered with sauce, decorated with a sprig of dill on top.
Rabbit sausages
Ingredients: pork intestines, one kilogram of rabbit meat, one kilogram of pork, half a kilogram of liver, rabbit fat, half a kilogram of onion, salt and spices.
Cooking process: boil pork and rabbit meat (it is necessary to ensure that rabbit meat is separated from the bones) and pass through a meat grinder along with fat and liver. Onion finely chopped and stewed, then it is added to the minced meat along with salt and spices. The resulting mass is filled with porcine intestines, previously washed, which are then slightly boiled and cooled. A dish with boiled potatoes and vegetables is served.
Catalan rabbit meat
Ingredients: one carcass of a rabbit, four hundred grams of red tomatoes, one hundred grams of fat, one hundred grams of black olives, sixteen tablespoons of rice, one glass of broth, half a glass of dry white wine, four tablespoons of vegetable oil.
Cooking process: the carcass is cut into pieces and fried in oil with lard. After seven minutes, add quarters of tomatoes, and after a while - olives, salt, spices, wine and broth. When everything boils, they throw the washed rice into the pan and stir it evenly. The dish is cooked under a closed lid for one hour. It is served hot, garnished with sprigs of greenery and sprinkled with chopped green onions.