How delicious to cook wild rabbit best recipes

Wild rabbit meat is useful in that it contains almost no fat: it is formed separately from the muscles and is easily removed. Unlike domestic varieties, the inhabitant of nature is a bit smaller: the mass of an adult is rarely more than 2.5 kg. The animal inhabits in the South of Russia the chance to extract it are hunters, living on the territory of Crimea, Caucasus, Kuban and Rostov region.

Preparation of meat

Before you cook the rabbit, it will have to marinate, pre-gutted and skinned. Examples of these actions with photos can be found on the Internet.

Remove the innards in the following order:

• the carcass is suspended by one hind legs;
• below it is a container, which will merge the blood and emerge fit for human organs;
• through an incision made on the abdomen to the sternum removed the liver, heart and lungs;
• the remaining viscera are removed and discarded.

Next, you can remove from the carcass the skin.

The skinning is performed in the following sequence:

• first and foremost, you will need to cut off the head and legs;
• skin tucks and begins to shrink from the side of the hind limbs (if she’s moving away from meat, use the knife);
• removal of films located on top of muscles;
• flushing a rabbit from the accumulated blood.

The carcass is cut quite simple:

• please separate the rear legs;
• next, cut off the front legs;
• the torso is divided into equal portions, parallel to the ribs.

For cooking meat, it is desirable to soak or marinate: even if the table will be wild rabbit in cream sauce, he must first stand in the refrigerator for a day.

Basic cooking recipes

The meat of this animal is usually suitable for dishes of any type. Rabbit fried, baked, and stewed, and boiled it into a soup.

Its meat is similar to Turkey as the structure of the fibers and dietary properties.

Culinary publications offer not only recipes, different cooking techniques, but also the composition of the spices and liquid for pre-soaking.

How to cook rabbit in sour cream

This method is the most simple. The wild rabbit in sour cream would require prior training. To get rid of the smell of game and make the meat more soft, you will need to hold it during the day in the marinade. It is based on vinegar (for each liter of used water is added 1 tbsp.)

For this dish you will need the following:

• 1 is divided into portions of the carcass;
• 0,5 kg of sour cream;
• 1 large onion;
• 1 carrot larger than average;
• refined sunflower or olive oil;
• 1 head of garlic;
• spices to taste.

Before you cook this way rabbit, about an hour before start, you need to remove the meat from the marinade, coat it with pepper, salt and crushed garlic and again to place in the tank with the solution. It will absorb all ingredients and acquire appropriate flavor.

The procedure of preparation consists of the following steps.

1. Initial frying on the pan. You should turn the stove to maximum capacity, add the oil and wait until the meat appears Golden brown. Next, the pieces are flipped and the meat should slightly obzharitsya on the other side.
2. The rabbit is removed from the pan, and in its place is placed coarsely grated carrots and sliced onion half rings. They are also fried.
3. On the bottom of the pan formed meat that the top is covered with vegetables from the pan and poured the sour cream. The contents are quickly brought to the boil under the lid, after which the plate is to be put on the minimum of the capacities and simmer the meat for 40 minutes.

The resulting rabbit in sour cream will be a welcome part of any meal.

How to cook rabbit in the oven

If the owners want to surprise guests on the occasion of a celebration, they will approach the carcass cooked in the oven. So how delicious to cook a rabbit is insufficient, and in honor of the occasion need and visual effect, it should be marinated and cooked whole.

In addition to the prepared carcass will need the following.

• 300 g of sour cream or mayonnaise to make the meat tender.
• Pepper, salt and an assortment of spices added to taste.
• A few sprigs of rosemary. You can use other greens.
• Refined vegetable oil to prevent burning.

When all the ingredients assembled, you can begin to prepare.

Rabbit is placed in a solution of vinegar (1 liter of water is added 1 tbsp) and is located in the refrigerator during the day.

• The carcass is removed from the liquid, in which lay a day and wiped with paper napkins or towels. Next, you should put salt on the back, sides, and inner part of the rabbit, lubricating it.
• Spices mixed with mayonnaise in a separate dish and there is added fresh herbs (rosemary and other herbs). The resulting sauce is evenly applied to the carcass on each side.
• Then the rabbit is placed on a baking tray, previously greased, is completely covered with clingfilm and placed for 2-3 hours in the refrigerator.
• Absorbed the sauce the meat is in the oven, which is heated to 200 degrees.
• When the carcass is covered with a ruddy crust, the dish is ready.

This is one of the least difficult ways of preparing this meat. Dishes of rabbit in the oven prepare more exotic methods. An example is a carcass of a whole roast in bacon.

Cooking rabbit in slow cooker

Together with the appearance of these cooking devices has increased and the number of recipes of dishes of rabbit. An additional advantage of using slow cookers is able to cook meat along with a side dish. Interesting recipe for rabbit with potatoes and mushrooms.

For 4 servings you will need the following components.

• 600 g of meat of a wild rabbit.
• Bay leaf is placed on discretion.
• 1 carrot.
• 1 onion.
• Salt in the amount of at the discretion.
• 180 g of mushrooms.
• 4 tablespoons of refined sunflower oil.
• 0.5 kg of potatoes.

The cooking process will consist of the following stages.

• Pre-chopped and pickled wild rabbit will need to be washed and dried.
• Until it drains the water, you can slice the potatoes and onion squares and coarsely grate the carrots.
• Thoroughly washed the mushrooms should be clean and cut into slices.
• In operating in the mode of roasting the slow cooker, poured oil and placed the onions and carrots.
• After receiving the gifts in a bowl put the meat to form on it a Golden brown color.
• Then in the slow cooker, put mushrooms and potatoes and all the content is filled with water.
• On the device for half an hour is set to extinguish.

After this time, the rabbit is ready. The process of sautéing is simple and easy.

The examples presented are only a small share of experience cooking meat of a wild animal. There are also combined methods. Often the rabbit is baking in the oven and the recipe of its preparation involves the use of sour cream, which is characteristic for stewing on the stove.