Previously, rabbit meat was considered a delicacy, and it was very difficult to get it, so there were not so many recipes. Now rabbit carcasses are sold in almost every butcher shop, and there are more and more recipes for cooking every day. This meat is considered dietary and environmentally friendly, so many experts recommend giving it to young children and use it in diets, replacing fatty pork and beef.
To get a tasty and juicy rabbit, the recipe of which you will learn later, it is enough to choose the carcass and cook it, following the instructions. The main thing is not to confuse rabbit meat with hare, which must be soaked for several hours before cooking. It turns out very delicious baked rabbit (a recipe for Russian cuisine) in its own juice. You can also cook pate and chop, roll and meatballs, casserole and stew. The rabbit, the recipe of which we will describe today, is steeped in beer, which gives it a spicy flavor. If you are allergic to brewer's yeast, you can use table wine. In general, to extinguish a rabbit, alcohol (wine or cognac) is often used, as well as exotic fruits (mango, pineapple), fragrant seasonings (juniper and ginger) and crushed nuts (often walnuts). You can cook any gravy, as tender white meat can be combined with tomatoes, sour cream, and mustard.
This dish got a funny name due to the alcoholic ingredient that is part of it, so “Drunken Rabbit” (a recipe for Russian cuisine) is rather peculiar, although the taste of alcohol itself is not felt. So, let's begin.
“Drunken Rabbit” is a recipe for Russian cuisine. Ingredients:
- a carcass or a whole young rabbit;
- light weak beer;
- two medium carrots;
- three purple bulbs;
- a few leaves of white salad;
- parsley bunch;
- coarse salt, ground pepper and young cinnamon;
- Fresh vegetable oil for frying.
“Drunken Rabbit” is a recipe for Russian cuisine. Cooking:
- Rinse and cut the rabbit in portions, it is advisable to remove the bones. If you can’t do this, you should remember that the meat on the bones takes longer to cook, so the pieces should be cut based on this.
- Finely chop the parsley, mix with cinnamon, roll pieces of rabbit meat in the mixture and send to the pan to fry. After roasting, transfer the meat to a prepared cauldron (chicken bowl, pot).
- Wash and peel the carrots with onions. Cut as you want - you can chop, you can ringlets. Fry everything in a pan and put on meat, pour light beer on top, add salt and pepper, put in the oven for 70 minutes (if the rabbit is small, you can forty minutes).
- After cooking, arrange the dish with lettuce leaves, lay the rabbit meat on top and sprinkle with fresh parsley.
The cooking option for this dish is rabbit meat cooked in wine.
“Rabbit in rubies”: a recipe for Russian cuisine. Ingredients:
- a fresh young rabbit;
- table ruby ​​wine (red, semi-sweet);
- olive (without sediment) oil;
- apple weak vinegar 30 ml;
- half a yellow ripe lemon;
- purple onion;
- pomegranate seeds a handful;
- parsley, dill, basil bunch;
- coarse salt and ground pepper to taste.
"Rabbit in rubies." Cooking:
- We wash the rabbit carcass from the dirt, put it in a bowl, cover it with coarse salt and pepper, squeeze a lemon and rub it thoroughly, from all sides.
- We clean and cut the purple onion into large rings, cut a bunch of greens.
- We prepare the baking dish, covering it with foil, put the rabbit carcass there.
- Knead olive oil with wine and vinegar, pour on rabbit meat, pour on top of the ring of purple onion with chopped herbs. We clean in the oven at a temperature of no more than 180 ° C and forget for 45 minutes. Five minutes before the end, pour the pomegranate seeds.
- In order for the rabbit, the recipe of which we described, to be more juicy, it must be periodically flavored, pouring juice and gravy that stands out.