How to cook a rabbit

Dietary rabbit meat is widely used for cooking dishes from the children's menu or for people whose nutrition requires special attention. Features of rabbit meat are a lot of protein, which is absorbed by 90 percent, as well as a low fat content. Rabbit dishes should also be used to obtain the necessary vitamins PP, potassium, magnesium, phosphorus and calcium.

In its useful properties rabbit has outstripped all kinds of meat. It stands in front of pork, beef and even lamb. It is worth noting that any part of the rabbit's carcass has the same value indicators, but given the anatomical structure, the back is most often used for frying, the front part is stewed or boiled.

Thinking about how to cook a rabbit, it is worth knowing how to properly break it. After its complete defrosting and washing under running water, it is necessary to decide how to cook a rabbit. From the chosen method and will depend on carving. Of course, you can bake it in the oven without cutting it into pieces, but the meat, divided into smaller pieces, will be juicier, and it will be easier to follow it during the cooking process. From one rabbit carcass you can cook 2-3 independent dishes.

Front and cut hind legs go to the frying, the spine, ribs and abdomen - on soup or roast. If you like the peculiar smell of rabbit, you can cook without pre-soaking. And if you want to bake a rabbit, you need to marinate it, which can be done in different ways.

There are several ways:

• Soaking in water with vinegar for 1-3 hours.
• In white or red wine with spices.
• In the whey.
• Smearing rabbit carcass with a mixture of olive oil, garlic and spices.
• Soak in running cold water for 1-3 hours.

Any of the above methods will make the meat juicy, fragrant and at the same time remove the smell of rabbit. How to cook a rabbit and which marinade option to choose will depend only on your gastronomic preferences. During pickling or cooking rabbit, it is necessary to add a bay leaf, black pepper, salt and onions to the mixture of seasonings. It is this set of spices that is mandatory and significantly improves the taste of the prepared dish.

If you have not yet tried this kind of meat and are thinking how to cook a rabbit: fry or put out, then it's worth trying both ways of cooking. Tasty pieces of pickled meat cooked on a spit or a special grate over live fire are delicious. But in the absence of a brazier, you can use a simple oven.

Pre-prepared pieces of rabbit grease with mayonnaise or honey and bake in the oven for at least 20-30 minutes. For small pickled portions this will be enough. Meat will have time to roast and blush.

If you prefer a boiled meat, then consider options for how to extinguish a rabbit. As a roast, it is no less tasty. To do this, you need to cut the carcass without the back and front paws into small pieces. Given that it can weigh from 2 to 4 kilograms, then a single rabbit will provide you with dietary meat for 2 or 3 cooking.

How to extinguish a rabbit? Just like any other meat. To begin with, chopped pieces of fry with chopped onions, carrots, celery and greens. For this, it is better to use rabbit fat or olive oil. Next, add to the meat chopped potatoes and spices. If desired, you can take cabbage (white, Brussels or color) and green pods. The stew is cooked for 40 minutes. Spices add to taste, but laurel and black pepper - be sure. As a result, we get a low-fat, fragrant and very tasty roast.

If you've never eaten a rabbit, try it, you'll definitely like it!