How to cook a rabbit in an oven so that it is tender and fragrant

Rabbit meat is an unusual product, with the right preparation, which has unique taste qualities. The dietary properties of rabbit are known for a long time: it contains a lot of iron, high-grade proteins, and, consequently, indispensable amino acids, and cholesterol is less than in many other types of meat, despite its fat content. Rabbit meat for children is especially useful. Unfortunately, with improper cooking it becomes hard and tasteless, so keeping rabbit cooking is very important.

In fact, there are many ways to prepare a tasty rabbit . One of them is baking entirely, but this is not the best option: it is better to cut it into pieces before preparing a rabbit in the oven. It is best to take a rabbit weighing about two - two and a half kilograms: its meat - the most delicious and full of composition. Home rabbits have a more specific smell, but their nutritional value is higher. The rabbit is divided in this way: first into two parts, upper and lower, at the waist, then the legs are separated, the anterior ones are left entirely, and the rear parts are divided along the joints. The thorax is divided into several parts, usually on both sides the ribs are separated, and the remaining spine is also cut into two parts.

Before you cook a rabbit in the oven, the meat is usually marinated - this allows you to eliminate the specific odor and make the meat more soft. For this purpose either a standard marinade for meat with vinegar and spices, or wine, both white and red, beer, especially wheat, as well as mayonnaise, mustard, olive oil and all dairy products - their rabbit especially "loves", including Number, and serum, all in combination with spices. Also popular is the option of soaking rabbit meat in cold water for several hours: it saves it from an unnecessary smell, but the pleasant aroma of meat remains. Spices are excellent for garlic and ginger, if you need to get rid of the smell, thyme and marjoram, if it needs to be emphasized. Also with rabbit meat, a small amount of cinnamon, chili, rosemary, basil and other Mediterranean herbs, anise, bay leaves, black pepper, coriander, cloves, greens, juniper berries, dried or fresh mushrooms are perfectly combined - it all depends on the recipe. As a rule, black pepper, bay leaf, onion and salt are necessarily used, and the rest is at the discretion of the cook.

Rabbit in sour cream is one of the most popular recipes for cooking rabbit and one of the best ways of how to cook a rabbit in an oven. Before you cook a rabbit in sour cream, it should be soaked or marinated, but if the rabbit is not homemade, it is, in principle, not necessary. Then the pieces of the rabbit should be dried and fried in large amounts of fat until golden brown, you can at your own fat, or you can on any other. If you use Mediterranean herbs - then, of course, better in olive oil, you can with garlic. Then we shift the meat into thick-walled baking dishes, and in the same fat, we roast 2 to 5 large-sliced bulbs, at will, a couple of carrots and tomatoes, and we send everything to the meat. You can add a glass of white wine - this will give the meat a softness and aroma. All this should be stewed in the oven for forty minutes to an hour, the main thing is that the liquid is enough, and the rabbit does not burn. Then take 400-500 g of sour cream, add the selected spices, and if tomatoes were not used - you can mushrooms, pour the resulting mixture almost ready dish and stew for another forty minutes, until the meat begins to easily separate from the bone. It is desirable that sour cream for pouring is warm - then the sauce will get more homogeneous. If the liquid at any stage of quenching is not enough, you can add a little water. This recipe - one of the best answers to the question "How to cook a rabbit in the oven, and many options for its preparation will not let him get bored: you can always experiment with new ingredients.

As a side dish, any green salad is perfect for a rabbit, especially if Mediterranean spices were used, and if mushrooms are potatoes, baked or boiled. Also, undercooked potatoes can be added together with sour cream - it will be fragrant and unusually tasty.