The attitude of different people towards rabbit meat is the most controversial. Many housewives consider it tough, dry and tasteless. But there is another opinion about rabbit meat - the meat is tender, juicy and delicious. Oddly enough, both opinions are correct.
If you cook a rabbit like ordinary meat, nothing good will come of it. For rabbit meat you need something completely different. For example, a rabbit in the oven, the recipe of which is not particularly complicated, but with due attention to details, the dish turns out to be truly exquisite.
Some mistresses unknowingly try to cook a rabbit. This option is indeed unsuccessful. Roasting rabbit meat, of course, is possible, but the taste is also obtained by an amateur. But the meat cooked by hot smoking will be excellent. But the best option is a rabbit in the oven. The recipe for this dish is not one, there can be many options. But any dish prepared in this way will turn out to be very tasty.
In order to get a good result, say, a rabbit in the oven with potatoes, first you need to marinate it. There are several ways to do this. The usual way is to use wine vinegar with spices (dilute vinegar in water). The second way, giving the meat a completely refined taste and inimitable aroma, is white wine along with spices. The most popular marinade is whey. This procedure softens the meat. Or you can just rub the rabbit’s carcass with a mixture of crushed garlic and olive oil.
In order to get a juicy and remarkably tasty rabbit in the oven, the recipe of which we will present now, you need to take meat not of an adult animal, but a rabbit who is no older than three months old. It is in the "overgrown" rabbit that the meat is hard and tasteless and has a slightly unpleasant odor. Unfortunately, the carcasses of large animals are most often sold on the market, and in the store there is no good rabbit at all. But you can go to the village and buy what you need. Then the preliminary pickling disappears as unnecessary.
So, the rabbit in the oven, another recipe: in sour cream sauce. Pickled in one way a rabbit or young rabbit cut into portions and fry in vegetable oil. Some housewives recommend this in rabbit fat.
Now you need to put the pieces in a large bowl, cut the carrots into strips, chop the onion into rings, chop the garlic, sauté everything in butter and put on the meat, then add salt, sprinkle with pepper, add cumin and lavrushka. Now, gently pour the sour cream heated on the water bath on the walls of the vessel - you can get more, about half a liter, bring everything to a boil and put in the oven preheated to 180 degrees for 20 minutes. Do not forget to water the rabbit with sauce from time to time, otherwise it may dry out.
After 20 minutes, the temperature must be reduced. At a temperature of 160 degrees, you need to stew meat for half an hour. But it turns out much tastier if you reduce the temperature to seventy degrees and continue to simmer for about an hour.
A baked rabbit in the oven can also turn out to be very tasty, without any additional frills. We take the rabbit, salt, pepper, hold in this form for about half an hour. Then we spread it on a baking sheet with the back up. Lubricate with mustard and bake in the oven for 15 minutes. Then we turn the rabbit over, grease the mustard with the abdomen and spread the peeled and chopped salted potatoes around.
After another 15 minutes, turn the rabbit over again, fill it with sour cream and put it back in the oven for five minutes. It turns out incredibly tasty. Rabbit meat is considered dietary and healthy. It is especially good to give it to children - their body, unlike ours, is susceptible to all sorts of excesses, besides rabbit meat is also very tasty!