Braised rabbit meat with cream is an incredibly tasty dish that suits the table of the most sophisticated true gourmets. And how to cook it properly so that the meat becomes soft and tender, you can find out in this review.
Recipe content:
- Useful Tips
- Ingredients
- Step by step cooking
- Video recipe
Juicy, tender, soft and literally melting in your mouth - there is no better dish for a family, festive or romantic dinner than a braised rabbit. Rabbit meat is considered a dietary and medicinal product. It is good for everyone's health, incl. children, pregnant women and the elderly. Since it contains a lot of easily digestible protein, potassium, calcium, magnesium, phosphorus, various vitamins, and most importantly, there is practically no fat, which makes it less nutritious.
Rabbit meat is boiled, fried, baked, but stewing in white sauce (sour cream or cream) is undoubtedly a classic. Although rabbit meat can still be stewed in milk, wine (white and red), and oranges. From this he gets a special taste. Sometimes elegant, sometimes spicy or original, but in any case, it will be new and interesting. To enrich the flavor of the rabbit, spices and spices should be used. Bay leaves, black pepper, rosemary, cloves, celery, garlic, as well as any herbs (dill, parsley, basil) are ideal for this.
Tips on how to cook a rabbit
- To make the rabbit meat soft, it is enough to subject it to heat treatment for 45-60 minutes.
- It is recommended to stew the rabbit exclusively over low heat, then the fine structure of the fibers of its meat will not be disturbed.
- For cooking, it is advisable to use young individuals. Their meat is always light pink. If the rabbit meat is dark pink, it means that the animal was more than 5 months old.
- Older animals should be soaked in water, milk or whey for about 6-8 hours. You can also use wine or apple marinade. The acidic environment removes foreign odors from the meat and makes it more tender and tender.
- Caloric content per 100 g - 122, 2 kcal.
- Servings - Half Carcass
- Cooking time - 1.5 hours
Ingredients:
- Rabbit carcass - half
- Onions - 2 pcs.
- Garlic - 2 cloves
- Cream - 150 g
- Bay leaf - 3 pcs.
- Allspice peas - 4-5 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp
- Refined vegetable oil - for frying
Cooking Braised Rabbit Meat with Cream
1. Divide the rabbit in half, usually done horizontally along the last vertebra. Leave one part for cooking any other dish, and wash the other part under running water, dry with a cotton towel and cut into medium-sized pieces.
2. Peel the onions and garlic and cut into strips.
3. Heat a non-stick pan or thick-bottomed saucepan with vegetable oil. Set the heat to slightly above medium and add the meat to grill.
4. Fry the crawl for about 10 minutes, stirring occasionally, then add the chopped vegetables.
5. Stir the food, reduce the temperature slightly and continue to fry until light golden brown.
6. Then pour cream into the pan, preferably at least 20% fat, add bay leaves, salt and black pepper.
7. Stir well, bring to a boil over high heat, cover the pan, reduce heat and simmer the meat for about 1 hour.
8. If necessary, during cooking you can add a little water or add a little more cream. By the way, cream can be replaced with sour cream, the dish will also turn out to be tender and soft.
9. Serve the finished rabbit with any vegetable salad and side dish.
See also a video recipe on how to cook a rabbit. Ilya Lazerson's cooking principles.
