2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Rabbit meat is one of the most delicious, healthy and low in calories. Unlike pork, which if you overdo it, you will certainly pile a few rings on top, rabbit meat is recommended even for small children and for people suffering from obesity or diabetes. However, here's what it's good to know if you want the rabbit meat to become tender without feeling its characteristic dryness:
Whenever you cook rabbit meat, choose only home-grown rabbits. They are much more fragile and do not need to be pre-soaked in marinade or salted water.
Wash rabbit of running cold water before treating it in any way. It is not desirable to soak in water for a long time.
Rabbit meat is quite dry, so it is good if you stuff it and bake it whole in the oven, spread it well with a mixture of butter, salt and paprika. You can even cover it with baking paper so that it does not dry out further.
It is best to cook a whole rabbit if you cover it with slices of bacon. In addition to protecting the rabbit from drying out, the bacon will add its flavor to the rabbit meat and make it very tender.
You will not go wrong if you cook the rabbit not in an ordinary baking tray, but in a casserole. Whether you fill it or portion it, there is no meat that does not become tender after it is slowly baked in a casserole. You don't even have to seal the clay pot.
If you have not been able to get a domestic rabbit, it is good to soak it in the marinade before, in which, in addition to water, you have added salt, vinegar and spices of your choice.
A marinade made of 2 liters of water, 250 ml of vinegar, 500 ml of white wine, a few grains of black pepper, 2 bay leaves, 1 carrot and 1 onion is common and suitable for the preparation of rabbit meat.
Clove can also be added if desired. All this is boiled for about 15 minutes and after cooling, the rabbit is soaked in this liquid, and from time to time it should be turned over. It stays like that for about 5-6 hours.
The rabbit fricassee, which is prepared in a similar way as the chicken fricassee, becomes very tasty. If the oven-baked rabbit still seems too dry, you can prepare it breaded next time. Keep in mind, however, that this will be much more caloric.
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Traditional Bulgarian Dishes With Rabbit
In Bulgarian cuisine, meat dishes take precedence. The most commonly used are chicken, beef and pork, as well as rabbit. In Bulgaria, the rabbit is most popular in the areas where hunting parties prefer to hunt this game themselves. Therefore, in our native culinary tradition there are a number of traditional recipes with rabbit.
Classic Dishes With Rabbit
Surprise your loved ones with delicious rabbit dishes according to classic recipes known around the world. One of these recipes is rabbit spindle . Necessary products : 1 kg rabbit fillet, salt, pepper, 1 onion, 100 g dried tomatoes in olive oil, 1 sprig of rosemary, 1 tbsp vegetable broth, 2 tbsp olive oil, 1 tbsp rose dry wine, 6 pieces of bacon, 1 bunch parsley.
What To Cook Quickly With Rabbit
For the preparation of delicious dishes with rabbit meat there are four mandatory products: onion, garlic, rosemary and white wine - almost a whole bottle for a rabbit about 1.5 kilograms. For a stewed rabbit with sauce, the meat is first breaded, rolled only in flour and fried until golden.
Which Spices Are Suitable For Rabbit?
When preparing rabbit meat, certain spices are used so that the taste of the dish is more refined and has a pleasant aroma. To make the dish with rabbit meat tastier, it must be marinated before cooking. To make the meat more tender, soak it for 3-4 hours in a marinade of vinegar diluted with water to which spices have been added.
How To Cook A Wild Rabbit
The wild rabbit it is not difficult to prepare, but there is a small subtlety - the special smell must be removed, because otherwise you will not be able to try it. What to do to get rid of the smell? You will use the marinade. You will hear many tips on how to soak it, but the two most successful are either with vinegar or yogurt.
