“Rabbits are not only valuable fur, but also 2-3kilograms of dietary, easily digestible meat…” These words from an old sketch almost completely correspond to reality. And if the value of fur can be argued, then the meat is really dietary. It is irreplaceable for baby food, for people who monitor their health and control their weight. Those who are interested, for example, in French cuisine, know that rabbit stew is a classic of the genre, it is served at the table in the most exquisite restaurants, where it is positioned as a dish for gourmets. Well, we will tell you how to cook a rabbit in the oven so that it turns out as tasty as in a good French restaurant. It must be said that the French are not alone in their passion for rabbit. Rabbit meat is regarded as a delicacy in many national cuisines: Czech, German, of course, French, etc. Famous chefs know how to cook a delicious rabbit in the oven, how to make a stew and other rabbit dishes. And now you will know it too. According to experts, rabbit meat is an environmentally friendly product. Today, this is a very important factor. After all, it is no secret that the industrial production of pork, beef and poultry results in meat stuffed with various chemicals, antibiotics and other substances that are not very useful for the human body. When raising rabbits, such negative factors are excluded, since the body of this tender rodent is simply not able to accumulate harmful compounds, pesticides and other chemicals. Rabbit meat is the so-called white meat, which means it is easily absorbed by the body, ideal for children and dietary nutrition. The meat is tender, does not contain saturated fats and cholesterol, but at the same time has a high biological value. In addition, rabbit meat contains a very well-balanced vitamin and mineral composition. It is definitely recommended for all diseases of the gastrointestinal tract, allergic diseases. Regular consumption of tender rabbit meat promotes normal fat metabolism and optimal balance of nutrients, protects against atherosclerosis. How to cook rabbit - in the oven, in a frying pan, in pieces or as a whole carcass? It's a matter of taste. It is good baked, fried and stewed. To begin with, we offer you a classic recipe.
Rabbit Stew
Ingredients:
- rabbit carcass
- 1 onion
- 1 carrot
- 5-7 cloves of garlic,
- white roots (parsley, celery, parsnip),
- 3-4 tablespoons olive oil for roasting,
- 100 ml of vinegar
- 150-200 milliliters of vegetable broth
- salt, pepper, bay leaf, spices,
- 1 teaspoon of starch
Method of preparation:Wash the rabbit carcass thoroughly, clean it from films, remove fat and chop into small pieces. Place in a bowl, pour water with vinegar and leave to marinate for a couple of hours. Put peppercorns, bay leaf, other spices that you prefer in a preheated frying pan and lightly fry. Then add coarsely chopped onions, carrots, roots and continue frying until golden brown. Remove the meat from the marinade, dry, salt, pepper and fry in the same oil in which the vegetables and spices were sautéed. Place the rabbit meat, fried vegetables, a couple of cloves of garlic in a stewing container and pour in vegetable broth. You will need very little of it - just enough to cover the meat. Put the meat in the oven, preheated to 180 degrees, and leave for about an hour and a half, it should be very soft. At the end of cooking, add salt and pepper to taste, crushed garlic and add 30-50 milliliters of water (or cold vegetable broth) mixed with 1 teaspoon of starch to thicken the sauce. Pasta, rice, and potatoes can be served as a side dish to the rabbit stew. Baked rabbit looks very impressive on the festive table. The following recipe will answer the question of how to cook a whole rabbit in the oven.
Rabbit baked in a "sleeve"
Ingredients:
- rabbit carcass
- 1 onion
- 1 carrot
- 2 stalks of leek
- 5 cloves of garlic
- 2 tablespoons of olive oil
- salt, pepper, spices
- Provencal herbs
- 2 tablespoons lemon juice
Method of preparation:Wash the rabbit carcass thoroughly, remove fat, dry and rub with a spicy mixture of salt, pepper, crushed garlic, olive oil and Provencal herbs. Leave to marinate for several hours. Put the rabbit carcass, coarsely chopped onion, carrot, leek, a couple of cloves of garlic in the "sleeve" and put in the oven, preheated to 200 degrees, for an hour and a half. Place the baked rabbit on a dish, and strain the juice that forms in the sleeve, pour into a saucepan and boil slightly. Balance the taste by adding salt, pepper, lemon juice. Serve as a sauce. If you want to cook rabbit meat in the oven with mushrooms, vegetables, in white wine - go for it, because you have the basic recipes. Add your favorite spices and delight your family with delicious food. Enjoy your meal! We recommend reading:
