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Breaded field rabbit

Breaded field rabbit

The ear must be left in cold water for a few hours, then patiently remove the skin. It is worth the effort.

After serving it, we immerse it in the bait for at least 24 hours, normally it leaves for about 3 days.

When we decide to cook it, we take it out of the bait and wipe it well. Then we grow pockets that we fill with smoked bacon and slices of garlic.

In a fairly generous tray with high walls, make a bed of slices of smoked ham, then place the pieces of meat. Sprinkle them with slices of kaizer, sprinkle a pinch of salt and a pinch of pepper. Cover the meat with thin slices of We cover the ham and the tray with aluminum foil, which we prick here and there. We bake it for a short time for 2 hours. hot or sweet pepper paste according to your preferences. Do not omit the stage, it gives it a special taste. Pour the sauce over the meat and let the meat penetrate. About 5 minutes, the meat must be turned so that it does not dry out. , or what other favorite gaskets.



Rabbit breaded with sauce

Ingredient:

  • 1 back and hind legs of a rabbit
  • 150 g smoked bacon
  • 150 g butter
  • salt
  • 1 bay leaf
  • pepper
  • 1-2 boils ienibahar
  • 2 tablespoons flour
  • 400 g cream
  • juice of 1 lemon
  • a little mustard
  • 1 tablespoon sugar
  • 500 g potatoes

Ingredient:

Spread the pieces of rabbit with slices of bacon, put them in a saucepan and scald them with hot butter. add bay leaf, pepper, allspice and simmer for 50-60 minutes. If necessary, add a little water from time to time.

When the meat has softened, take it out on a plate, then prepare the sauce: dissolve the flour with cream, add the strained sauce to the steak, the mustard, the burnt sugar and quench with a little water and the lemon juice.

Let it boil for a few minutes, until it thickens, adjust the taste of the salt and set it aside. Boil the potatoes and then make an ordinary puree. Bring it to the table with the steak with the cream sauce.


Rabbit recipes

After the rabbit meat has been cleaned and washed, it is breaded with thin slices of garlic and ham. In a saucepan mix the finely chopped parsley, chopped onion, sliced ​​carrot, pepper, salt, bay leaves and then leave everything to read everything

RABBIT FRYING IN THE OVEN

Wash and clean the vegetables, cut into larger pieces, grease a pan with oil and place the vegetables. Clean and wash the rabbit, cut it into 6 parts and place it in the tray over the vegetables. Prepare a sauce from: rosemary, a little sage, thyme, b read everything

HUNTED RABBIT FRIPTURA 1328727063

Place in a pan (tray) a layer of carrots, celery, onions, parsley, sliced. Peel the rabbit meat and wash and grease it well with lard, then place it over the layer of vegetables in the pan. Season read everything

RABBIT WITH HUNTING SAUCE

The vegetables for the soup preparation are cut into rounds, covered with 70-90 ml of vinegar and water until up to 1.7 liters, salt, bay leaves, pepper are added and then boiled for about 15 minutes.
Wash the meat and clean the skins, then p read everything

RABBIT BREADED IN THE OVEN

Clean the rabbit and wash it, bread it with small pieces of smoked bacon and garlic, season it with salt, pepper, thyme and leave it to marinate for at least 2 days. After removing from the marinade, place in a pan greased with flower oil read everything

RABBIT IN THE DINNER

Clean the rabbit and wash it, cut it into smaller pieces, cook the fish cut onions in a cauldron where a little oil was added, the finely chopped ham. Add the broth or tomato paste and leave for 10-15 minutes read everything

HUNTING RABBIT WITH MUSHROOMS

The marinade composition contains: a cup of vinegar, a cup of oil, a grated celery, a chopped onion, 1 liter of wine, 5 cloves finely chopped garlic, salt, pepper.

After removing the meat from the marinade, dry it and cut it read everything


Rabbit raised in the yard, prepared in the oven

If you are lucky enough to find a pet rabbit in the market or to receive it from a breeding friend, do not hesitate to buy it. I received it from my mother, who received it from a sister of mine, who received it directly from the source (rabbit breeder) !!

As it is not something you can buy when you want, there are no criteria for choosing. However, if you can choose, look for a stuffed / beaten rabbit (small in length, but chubby), with white to pink flesh, with a little more fat on it, at about 2-3 Kg.

Ingredients

  • 1 bigger rabbit with some fat inside,
  • olive oil,
  • spices (peppercorns, mustard seeds, coriander seeds, rosemary sprigs,
  • garlic,
  • coarse salt,
  • dry white wine.

Cooked well, the domestic rabbit is much tastier than the hare. It is not tangy, it is not bland, it has the flavor of the field and the grass, but also the taste of quality meat, being fed with corn or wheat.

If it is frozen, let it thaw on its own, from evening to morning. Wash it well with cold water, take the skins off the meat, clean it well inside. Wipe it with a dry cloth.

Grease the rabbit with a little olive oil, add salt, pepper, thyme (to taste) and massage the meat well. Put it in a stainless steel tray or in an enameled tray or in a heat-resistant clay tray, which you greased with a little oil, on some wooden sticks, so that the meat does not stick to the tray. Add 2 bay leaves, peppercorns, mustard seeds, rosemary sprigs and 3 cloves of uncleaned / peeled garlic.

Step by step recipe

  1. Removing traces of down from the meat, washing the rabbit with cold / warm water, dabbing with absorbent paper / wiping with a dry cloth.
  2. Massage the whole rabbit with olive oil and place in a baking tray.
  3. Add to the pan spices, garlic cloves. Season the rabbit with coarse salt.
  4. Insert the tray in the stove oven, first over high heat until the meat turns a light copper color and then until cooked to the right heat. Add dry, white wine to the baking tray when fat begins to accumulate in the pan. During baking, the rabbit is sprinkled with the sauce from the pan.
  5. Serve rabbit with fresh vegetables and / or with mustard and warm bread (for soaking in the delicious sauce) or with a garnish of sauerkraut.

Put the tray in the hot oven and let it simmer for about 15 minutes, then adjust the heat to make the rabbit leisurely, about 2 & # 8211 3 hours. Don't go to the TV, sit around. Make sure it doesn't burn (if the fire is too big), grease the rabbit with sauce, turn it over, being careful not to break it or sprinkle it with sauce that reddens the skin.

When the meat catches some brownness on both sides (about when you reduce the heat), add a glass of white wine and a glass of brandy / brandy if you have it, carefully pouring over the meat. Alcohol fumes will come out, which can make you dizzy easily. But what does it matter? Deserve.

The steak is ready when the meat is white & slightly brown, the fork enters the rabbit's pulp easily and the sauce is left lying on the bottom of the tray (the alcohol has completely evaporated).

Be careful where you are with your nose, the smells can knock you down and you can't resist until you sit down at the table with your loved ones.

Serve the steak hot, with mashed potatoes, over which you put the remaining sauce.

Rabbit steak can also be served with sauerkraut garnish.

Go for a glass of house wine from figs, which is strong, semi-dry.

It is not mandatory to serve fresh vegetables ! For the rabbit served without garnish, fresh or pan-fried vegetables in a little butter are suitable. Cucumbers and donuts in vinegar should not be missing, especially if the rabbit is served with sauerkraut. Look for some sour pickles in the pantry, it can't be something from last year, if this year's ones weren't made.

Don't forget to put on the kitchen gloves when handling the tray, otherwise you might get burned and your steak may not calm down.

Good appetite you gourmet brothers and you gourmet brothers from everywhere, wherever you are in the world! Do not avoid rabbit meat. It can be found in the market in autumn, knowing that the slaughter of domestic rabbits is done in October-November if you want to use fur, after ripening, in different garments. Well prepared, homemade rabbit steak is a real delicacy.


Napoleon abandoned the fight

Napoleon retreated, fleeing to his carriage. But the attack did not stop here. According to historian David Chandler, the rabbit army split in two and spilled around the carriage. The flood of bunnies continued, some even jumped in the carriage.

The attack ceased only when Napoleon withdrew. The man who ruled Europe did not fit into a fight with bunnies.

It was Berthier's fault. Instead of catching wild rabbits, his men had bought tame rabbits from local farmers. As a result, the rabbits did not see Napoleon as a fearsome hunter. They saw him as a waiter taking out the menu of the day. To them, the emperor was actually a huge lettuce head.


What ingredients do we use for the baked rabbit recipe

  • 1 kg of rabbit meat and liver
  • 1 sliced ​​onion
  • 1 sliced ​​carrot
  • 1 branch of dried thyme
  • 2-3 cloves of garlic
  • 1 teaspoon peppercorns
  • 30 ml of oil
  • 1 glass of white wine
  • salt

Baked rabbit, simple, classic recipe

Baked rabbit, simple, classic recipe, wonderfully tender and tasty. It is extremely easy, in 10 minutes it is in the oven. It is also recommended for diets such as Rina, for diabetics, for those with high blood pressure, high cholesterol, etc.

The rabbit has a very tender meat, without fat, without cholesterol and with a special sweetness. Rabbit meat is very popular in Italy. And you know how obsessed Italians are with healthy food and figure!

I have several rabbit recipes and I will write more, so follow me. & # 128578

I will tell you the simplest recipe, made in 2 strokes and 3 movements.

It is an excellent steak that goes great with any kind of gasket, salad or pickles. Serve with polenta or fresh bread. 🙂


Other rabbit hunting recipes

RABBIT FRYING IN THE OVEN

Wash and clean the vegetables, cut into larger pieces, grease a pan with oil and place the vegetables. Clean and wash the rabbit, cut it into 6 parts and place it in the tray over the vegetables. Get ready read everything

RABBIT WITH HUNTING SAUCE

The vegetables for the soup preparation are cut into rounds, covered with 70-90 ml of vinegar and water until up to 1.7 liters, salt, bay leaves, pepper are added and then boiled for about 15 minutes.
read everything

RABBIT BREADED IN THE OVEN

Clean the rabbit and wash it, bread it with small pieces of smoked bacon and garlic, season it with salt, pepper, thyme and leave it to marinate for at least 2 days. After removing from m read everything

RABBIT IN THE DINNER

Clean the rabbit and wash it, cut it into smaller pieces, cook the fish cut onions in a cauldron where a little oil was added, the finely chopped ham. Add the broth s read everything

HUNTING RABBIT WITH MUSHROOMS

The marinade composition contains: a cup of vinegar, a cup of oil, a grated celery, a chopped onion, 1 liter of wine, 5 cloves finely chopped garlic, salt, pepper.

HUNTING RABBIT WITH FRIED POLL

Wash the meat and cut it into smaller pieces, pass the meat through a bowl in which I put white wine and vinegar then drain the meat and place in a clean bowl. Add a few leaves of s read everything


How to cook the rabbit

Recently returned from vacation in Romania, where I ate rabbit hard, I decided to cook a Rila Iepurila more often, especially because it is a tasty meat, which has little cholesterol.

My experience is limited to about 4 rabbit recipes, which I will post one by one here, and I invite you to add what you know

- 1 rabbit of about 1.5 kg
- 4 onions
- 250g chives (for those who have, I did not have, so I did not put)
- 2 carrots
- 200g olives
- 1 glass of wine (about 150-200 ml)
- 1 tablespoon broth
- oil
- salt, peppercorns, bay leaves, vinegar

I salted the rabbit pieces and put water and vinegar on them (enough to cover them), peppercorns, bay leaves, sliced ​​onions, sliced ​​carrots. I mixed everything well, covered it with plastic wrap and put it in the fridge until the next day, to marinate.

The next day, strain the rabbit from the juice in which it was marinated, grease the pieces with oil and put them in the tray. Sprinkle the onion and the carrot over the marinade.
Put the olives (if they are too salty, boil them in a little water beforehand), put the chives (for those who have them), put other peppercorns and 2 bay leaves, the broth, pour a little water on top and put them in the oven (350F, about 1 hour). Water dripped from time to time.
When the rabbit is quite fragile, pour the wine and put it in the oven for another 20 minutes.


Video: Chicagos Best Classics: Ricobenes (October 2021).