Rabbit stewed

Rabbit meat is a healthy nutritious product that is suitable for people of any age category. By its caloric content, it is inferior to other types of meat, but it exceeds them by 20% in protein content. This meat contains digestible amino acids, a small amount of fat and cholesterol. At the same time, nutritionists are recommended to use this product for those who suffer from obesity, high blood pressure, gastritis, stomach ulcers, pregnant women and children. However, the question arises as to how to properly prepare meat so that it does not lose its nutritional value.

It is very good for this rabbit stew suits, it not only preserves all the nutrients, but also has excellent taste qualities. Let us consider several recipes for its preparation.

1. Rabbit in sour cream.

Ingredients: rabbit meat, eight potatoes, one hundred and fifty grams of sour cream, three cloves of garlic, one spoon of rosemary, one hundred grams of white wine, two hundred grams of champignons, salt and spices, olive oil.

To the rabbit stewed was juicy and had a good taste, it must be pre-marinated. To do this, cut off the white film, put it in a container and pour water, diluted with lemon juice, vinegar and rosemary. The meat is left for three to four hours, after which it is cut into pieces, which are rubbed with salt and spices.

Garlic is cut into two parts, removing the core, mushrooms - into four parts, potatoes - in large pieces.

Pieces of rabbit fried in oil, then fried in the same oil, add the garlic and fry for a few minutes, then add the potatoes, salt and pepper and continue to fry for a few more minutes.

In the prepared mixture put a rabbit, sprinkled with rosemary, pour wine (while it should be slightly evaporated), add sour cream and stew for one hour on a small fire.

2. A rabbit stewed with vegetables.

Ingredients: one rabbit, three onions, three tablespoons vegetable oil (can be baked), two tablespoons of flour, two bay leaves, fifty grams of red wine, salt and spices.

Rabbit must be cut into pieces, heart, liver and lungs cut into pieces, add salt and add spices, fry in oil. Carrots and onions finely chopped, add to the meat along with a few tablespoons of broth or water and cook over a small fire. When the meat is well boiled, add flour, laurel leaves, wine, and continue to cook for another ten minutes.

It should be noted that a rabbit stewed with vegetables is a festive dish, although in the frequent cases it is prepared for a family dinner.

3. Rabbit in the milk sauce.

Ingredients: four hundred grams of rabbit meat, three hundred grams of milk, three carrots, half onions white, half onions red, forty grams of powder for gravy, a bunch of spicy greens, salt and spices. If there is no powder for gravy, you can cook it yourself. This will require: one hundred grams of butter, three hundred grams of milk, eighty grams of flour, salt and spices. The oil is melted in a frying pan, flour is added, while everything is constantly mixed. Then add milk and vryat until the sauce thickens, after the preparation is added salt and spices.

Now consider how the rabbit is cooked.

Vegetables are cut as follows: carrots - circles, onions - semirings, tomatoes - cubes. Add the spices and water, put everything in a frying pan and stew for twenty minutes, stirring occasionally.

The crochet is cut into portioned pieces, greens, prepared vegetables, water are added to it, and all this is stewed for two hours on a small fire.

If dry sauce is used, it is prepared as follows.

In the milk add dry powder for gravy, mix well and cook for five minutes.

Rabbit, the preparation of which we are considering, salt, take out the greens from the frying pan, add gravy, basil and stew for five minutes. Then the dish is removed from the plate, add the dill and let it brew for another twenty minutes.