Rabbit meat is not only tasty and tender, but also dietary. That is why it is so loved by true gourmets. A worthy place in the list of recipes from it is roast from the rabbit. Cook it once and appreciate the taste of a fabulous dish.
Divide the whole rabbit carcass weighing 1-1.5 kilograms into portions, wash thoroughly and pat dry with a paper towel. In vegetable oil, fry the portioned pieces to a golden crust and transfer them to the dishes in which you will cook the roast from the rabbit. In addition to the rabbit, we need potatoes, onions, tomatoes, garlic. About a kilogram (grams 700-800) of potatoes clean, wash. Large cut into pieces, small use the whole. Fried peeled and washed potatoes in a frying pan until golden brown and put a second layer on the meat. Then lightly fry the onion rings (2 large onions) and stack them with a third layer. Tomatoes (2 pieces) and garlic (4-5 cloves) are chopped finely and also take their place in the bowl where the roast from the rabbit will be cooked. Vegetables in the process of stewing will release juice, which is soaked in a rabbit. All this meat and vegetable pie should be poured with three tablespoons of sour cream, diluted in a glass of cool boiled water. If the sauce does not cover the vegetables, then add diluted sour cream. As for salt and spices (quantity per fan), they are best added to the fill. Bring the roast from the rabbit and potatoes to a boil and simmer on low heat for about an hour. Try a wooden stick to check the readiness of the meat. If it seems to you that the dish is not ready, leave it to simmer for another ten to fifteen minutes until fully cooked. Gently lay the finished rabbit roast on a dish so that the meat is on top and sprinkle with finely chopped greens. The dish is very tasty, fragrant and mouth-watering in appearance.
With a little imagination, this recipe can be diversified: add a layer of sliced zucchini, which will make the roast more juicy. And if you add to the same and slices of carrots, the dish will get a sweet touch, which many will also like. Cutting pieces of bell pepper of different colors for the dish, you will get a delicious rainbow on a plate. But, in addition to beauty and taste, this dish is extremely useful. Rabbit is a champion in the content of vitamins and minerals among various varieties of meat. Since it is absorbed by the body by 96%, it is recommended even to patients with serious gastrointestinal diseases. Rabbit meat must be included in the diet of cancer patients during the course of chemotherapy, as it is able to reduce the dose of radiation received. Vitamins contained in rabbit meat are a barrier to atherosclerosis. And the low calorie content of this meat makes it possible to lose weight to lovers of meat dishes.
For cooking roast, it is best to use a cast-iron cauldron. But if you are waiting for guests and want to surprise them, I suggest you cook roast rabbit in a pot. The cooking technology differs only in that you put the meat and vegetables not in one dish, but portioned in ceramic pots for each of the guests. And put the pots out in a cold oven, which you gradually warm up to 180 degrees. Each pot needs to be covered with foil, but it will be much better if you make a lid from a regular dough. In the oven, the roast will also be cooked for about an hour. I guarantee that your guests will be delighted, and this dish will become a favorite in your family.
If the roast cooked in the oven seems more delicious to you, then it makes sense to buy a large ceramic pot for 4-5 servings. You will cook in it not only roast, but also pilaf, dolma, vegetable stew in the oven. In such a magic pot you can cook the most tender stewed veal, spicy chicken or pork in sweet and sour sauce, for example. Cook with pleasure! Enjoy your meal!