Cook meat rabbits

Meat rabbits, it is an excellent dietary product, contains large amount of minerals, it is sufficiently nourishing and well absorbed. This product competes with pork, poultry, lamb and beef.

Rabbit meat in cooking.

As the meat of rabbits without problems subjected to cooking, it is used for stir fries, soups and other meals. So, the rabbit is eaten boiled, baked or fried, it is served with sour cream or sauce, with cereals, vegetables or herbs. This meat is dry or semi-dry sparkling red wine. I must say that Russia has always respected the rabbit, ate it with mushrooms, cranberries and sprouts as a delicacy. In those days nobody looked at how much meat rabbit, Because it was then considered a game. Today it is prepared differently, and as they do, we will consider below.

The rabbit in wine sauce

Ingredients: one fresh carcass of a rabbit (you can use frozen meat), one hundred grams of butter, a hundred and fifty grams of lard, half a Cup of dry white wine a spoon of finely chopped parsley and onion, half spoon of rice starch, salt and spices.

The cooking Process: the carcass, if there is such a need, defrost in a natural way, cut into portions and fry with pre-chopped bacon in vegetable oil. Then add the wine and a little water or broth, parsley, salt and spices and cook for hours. Then the meat is removed without having to drain the resulting broth.

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Prepare the sauce: add the broth, starch, pre-diluted in water with one teaspoon of vegetable oil, and bring the mixture to a boil, constantly stirring. On a dish lay out the pieces of meat and pour it with sauce, top garnish with a sprig of dill.

Sausage of rabbit

Ingredients: pig's intestines, one kilogram of rabbit meat, one kilo of pork, half a kilo of liver, rabbit fat, a pound of onions, salt and spices.

The Process of cooking: pork and rabbit boiled (you must ensure that rabbit meat separated from the bone) and mince together with the fat and liver. Onions finely chopped and stew, then add to the minced meat together with salt and spices. The obtained mass is filled with pig guts, pre-washed, which then a little boil and cool. The dish is served with boiled potatoes and vegetables.

Meat rabbits Catalan

Ingredients: one rabbit carcass, four hundred grams of red tomatoes, one hundred grams of fat, one hundred grams of black olives, sixteen spoons of rice, one Cup of broth, half a Cup of dry white wine, four tablespoons of vegetable oil.

The cooking Process: the carcass is cut into pieces and fry on butter together with lard. After seven minutes add the quartered tomatoes and after some time — olives, salt, spices, wine and broth. When everything is boiling, throw in the pot washed rice and stir it evenly. The dish cooked with the lid closed for one hour. Serve it hot, garnished with sprigs of greenery and sprinkled with chopped green onions.