Diet rabbit meat is widely used for preparing dishes from the children's menu or for people whose nutrition requires special attention. Features of rabbit meat are a large amount of protein, which is absorbed by 90 percent, as well as low fat content. Dishes from a rabbit should also be used to obtain the necessary vitamins PP, potassium, magnesium, phosphorus and calcium.
According to its useful properties, rabbit meat has overtaken all types of meat. She stands in front of pork, beef and even lamb. It is worth noting that any part of the rabbit carcass has the same value indicators, but given the anatomical structure, the back is most often used for frying, the front is stewed or boiled.
When thinking about how to cook a rabbit, you should know how to properly cut it. After it is completely thawed and washed under running water, it is worth deciding how to cook a rabbit. Butchering the carcass will depend on the chosen method. Of course, you can bake it in the oven without cutting it into pieces, but the meat divided into smaller pieces will be juicier, and it will be easier to follow during the cooking process. From one carcass of a rabbit you can cook 2-3 independent dishes.
The front and cut hind legs will go for frying, the spine, ribs and abdomen for soup or fries. If you like the peculiar smell of rabbit meat, then you can cook it without first soaking it. And if you want to bake a rabbit, you will need to marinate it, which can be done in different ways.
There are several ways:
- Soaking in water with vinegar for 1-3 hours.
- In white or red wine with spices.
- In whey.
- Coat the rabbit carcass with a mixture of olive oil, garlic and spices.
- Soak in running cold water for 1-3 hours.
Any of these methods will make the meat juicy, aromatic and at the same time remove the smell of rabbit meat. How to cook a rabbit and which option to pickle will depend on your gastronomic preferences. When marinating or making rabbit, you need to add bay leaf, black pepper, salt and onion to the seasoning mixture. It is this set of spices that is required and significantly improves the taste of the finished dish.
If you have not tried such meat and are wondering how to cook the rabbit: fry or stew, then you should try both methods of cooking. Tasty pieces of pickled meat cooked on a spit or a special grill over a live fire. But in the absence of a barbecue, you can use a simple oven.
Lubricate pre-prepared rabbit pieces with mayonnaise or honey and bake in the oven for at least 20-30 minutes. For small pickled portions this will be enough. The meat will have time to fry and brown.
If you prefer boiled meat, then consider options for stewing a rabbit. In the form of roast, it is no less tasty. To do this, you need to chop a carcass without hind and front legs into small pieces. Considering that it can weigh from 2 to 4 kilograms, one cut rabbit will provide you with diet meat for 2 or 3 preparations.
How to stew a rabbit? Just like any other meat. First you need to chop the chopped pieces with chopped onions, carrots, celery and herbs. To do this, it is better to use rabbit fat or olive oil. Next, add the chopped potatoes and spices to the meat. Optionally, you can take cabbage (white, Brussels or colored) and green beans. Stew for 40 minutes. Add spices to taste, but lavrushka and black pepper are a must. As a result, we get low-fat, aromatic and very tasty roast.
If you have never eaten rabbit meat, try it, you will definitely like it!