Rabbit meat in sauce
I cooked this dish a few months ago for my husband.
It was the first time I cooked rabbit meat. Unfortunately I could not taste it at all, but he was very pleased with the result. And now, after so long, he remembers the taste of food. Which is a great thing :) being quite critical!
I kept looking for ways to prepare the meat, I read, I decided, I changed my mind .... In the first phase I simply wanted to fry it, but from the browsed recipes it seemed to me that the meat would come out a bit dry . That's how I chose the sauce version, prepared as I thought it would be tastier.
The pictures were taken late at night, they are not great, but I wanted to share my experiments: D
- 2 rabbit legs
- 2 teaspoons dried rosemary
- a teaspoon of dried oregano
- a teaspoon of peppercorns
- a clove of garlic or to taste
- 3-4 suitable carrots
- 300 ml tomato juice
- 100 ml white wine (quality)
- a few strands of green dill
Preparation time: less than 90 minutes
RECIPE PREPARATION Rabbit meat in sauce:
Season the rabbit legs with rosemary, oregano and pepper and place them in a pan (I used the multicooker) in which I added 3-4 tablespoons of oil.
Cut the garlic and carrots into thin slices, add them to the pan and cover with a lid.
Simmer the rabbit legs for 10 minutes (or as long as necessary to evaporate the liquid formed) and then let them brown on both sides.
Add the white wine, leave for 5-10 minutes on the right heat, then color with tomato juice.
Homogenize the sauce formed and continue cooking (at the cooker I used the BAKE function) until it becomes dense.
After removing the pan from the heat, sprinkle with finely chopped dill.
I would have preferred to use fresh, green basil instead of dill, but I didn't have any.
Rabbit in wine sauce
Since it warmed up outside I admit that I cooked less, (plus I want to do more exercise to lose at least 2 kg :)) so I posted less often. Buuun, I said to make food from what I have in the freezer and as I had a rabbit that I kept postponing to cook it I & # 8222 solved & # 8221 today. I found this recipe (I didn't search much, only in 2 magazines :)) which I liked because it was with a lot of vegetables and it looked quite & # 8222 full & # 8221.
- 4 rabbit legs (I left the ribs for a stew)
- 2 tablespoons oil
- 150 g kaizer
- 1 red pepper
- 1 green pepper (yellow)
- 4 onions
- 4 cloves of garlic
- 250 g celery
- 4 tomatoes
- 500 ml white wine
- 250 ml soup (I put a cup of water and a cube of Knorr)
- 3 was dafin
- coriander (I put berries)
- paprika, salt, pepper
Preheat the oven then wash the thighs, wipe them and season them. Heat the oil in a pan or frying pan (later we will have to put it in the oven so without plastic handles) fry the kaizer and the surrounding thighs and slices of smoked bacon). Cut the onion into larger pieces, as well as the garlic and add to the meat. Quench with white wine, add the soup and then put in the oven for 50 minutes (I covered with aluminum foil) at 70 degrees.
Cut the pepper into cubes and celery into strips. Cut the tomatoes and scald them, then peel them and cut them into cubes.
Vegetables, bay leaves and olives are added to meat. Season with coriander, pepper, paprika and salt.
Put everything in the oven without foil for another 30 minutes.
Serve the thighs with the stewed vegetables and the steak sauce. Sprinkle chopped parsley on top.
I can honestly tell you that so far it is the best rabbit meat food I have cooked :), the wine gives it a special taste as well as the vegetables.
The source of inspiration is & # 8222 Kitchen Secrets & # 8221
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Ingredients 4 servings
- 1 kg Rabbit back, no fat
- 2 pieces Gulii
- 200 g Carrots
- 200 g Zucchini zucchini
- 1 piece Celery
- 200 ml Game soup
- 200 ml Cream
- Frying oil
- Parsley, finely chopped
- Butter for glazing
- 1 knife tip Iodized sea salt
- 1.5 teaspoon paprika
- 1 knife tip ground white pepper
Method of preparation
1. The soup vegetable is cleaned and cut into rounds, cover with 100 ml. weak vinegar and water up to 1.5 liters, season with salt, peppercorns and bay leaves. Add sliced onions and cook for 10 minutes.
2. Peel the rabbit meat, then place it in the pan, pour hot marinade over it and leave it to cool. Refrigerate for at least 12 hours, and the meat returns from time to time.
3. Then remove the meat, bread with smoked bacon and fry in oil on all sides. The vegetables are placed around the meat and simmered, adding, whenever necessary, the marinade until the meat is soft.
4. The sugar is caramelized and quenched with marinade, and when the meat is soft, add the sugar sauce. Remove the meat and cut into slices. In the sauce from the pan, sprinkle flour mixed well with sour cream, wine, fruit jam and mustard, so that the sauce is spicy. Boil together until you get a thick sauce, which we put in a blender to become like a cream not too thick.
5. Put the sliced meat in the sauce and let it boil for 3-4 minutes. Serve with potato croquettes, rice or pasta and a dry red wine.
Baked rabbit steak with tomato sauce, garlic and wine is one of the tastiest of the rabbit recipes I have prepared.
Definitely worth a try, so do not hesitate to put it on the list of preferences and we can serve it at any festive meal, but also at a simple family meal.
Healthy rabbit meat is perhaps the best of all types of meat, being more dietary, low in fat and rich in special amino acids that make it more digestible. In addition, rabbit meat has protein, it is recommended for dieters, heart patients, recommended by most nutritionists.
The delicious taste of this type of meat remains even after cooking by boiling, frying, cooking in the oven.
I hope that all of them will inspire you and prepare them, because each one has its own charm and special taste.
If you prepare the recipe and send me pictures, I will publish them with great pleasure, and if you share it, you will have my thanks in advance.
1 rabbit + 3 rabbit pulps
400 g tomato pulp
1/2 cup homemade ketchup or thick tomato juice
7 cloves of crushed large garlic
200 ml white wine
1 teaspoon sugar
100 ml oil + 2 tablespoons
We marinate the rabbit 24 hours before preparing it, using the method here & # 8211 during this period we keep it in the fridge.
Chop the tomato pulp, mix it with the homemade ketchup and a teaspoon of sugar. Rub the crushed garlic with 2 tablespoons of oil and salt, like mayonnaise, then incorporate it into the tomato composition with ketchup. Put the rabbit pieces over them, sprinkle with oil and wine, season with salt, pepper, a little thyme, rosemary, peppercorns. Cover the pan with foil and put in the preheated oven at 200 ° C for 45 minutes.
After this interval, take the foil and leave it in the oven for another 40-45 minutes, taking care to turn the thighs from time to time and sprinkle them with sauce. If the sauce drops too much, add more tomato juice, wine or even water & # 8211 at most a cup. In the end, our sauce must be low and thick.
Given that it is easy to prepare, without complicated steps, I think anyone can prepare this tasty recipe.
Rabbit steak with wine sauce
Do you want to prepare something healthy and fast? I recommend the rabbit steak, it tastes sweet and is a bit like chicken.
What ingredients do you need for rabbit steak with sauce
2 hind legs from a large rabbit
1 sprig of thyme
150 ml oil
200 ml of soup
150 ml of red wine
1 bunch of parsley
Find out how to make rabbit steak with sauce
Marinate the meat a few hours before, then take it out and wipe it with a clean towel. You skip it and leave it for about half an hour. Add the meat to the roasting pan with a cup of soup and 150 ml of oil, a little salt and a few peppercorns. Cook the meat over high heat for an hour, turn it over and pour in the wine and thyme sprig. Leave it on the right heat for another hour, while you sprinkle the steak with the sauce from the pan. When you see that it turns golden, take out the meat on a plate, cut into pieces and sprinkle again with the sauce, then sprinkle with chopped parsley. Serve the steak with a garnish of natural potatoes.
Baked rabbit steak in beer
When I find rabbit meat I buy and make a tasty and healthy steak, be it today. Baked rabbit steak in beer, either at wine oven, either with tomato and olive sauce. I have experienced so much as a recipe so far, so any recommendation from you is welcome. You can leave me in the comments at the end of the recipe your tips and I, for the first time when I will cook rabbit meat I will try to take them into account.
Until then, however, I took into account the advice of an Italian chef when I made this rabbit steak recipe in the oven in beer that I will tell you about today. I didn't exactly follow the recipe, but even if I made small changes, the result was extremely delicious.
Ingredients for the rabbit steak recipe in the oven in beer
-a rabbit of about 1.2 kg
-five-six cloves of garlic
-100 grams of butter
-four or five tablespoons of olive oil
-750 grams of blond beer
-salt, pepper, oregano, ground rosemary
Preparation for the rabbit steak recipe in the oven in beer
Rabbit fried in sour cream sauce
The rabbit carcass is cleaned of the flesh from the back, the kidneys are removed and the hind legs are marinated for a few hours or up to a day, depending on the age of the rabbit. Remove from the marinade, spread not too deep with the pieces of smoked bacon, optionally with garlic. Place your back up on a tray, over it the butter, add 2 tablespoons of water and put in the oven at a low temperature (160-180 degrees) until ready. Periodically pour over the meat the juice it leaves. When the meat is ready, take it out of the pan and put it back in a warm place.
Remove the fat from the surface of the sauce in which the meat was fried, mix the remaining liquid with broth and boil, add the fried flour with cream and simmer a little over low heat, stirring constantly, remove from the heat, strain . Put the steak on a plate, pour the sauce over it.
Marinade preparation: Boil the vinegar diluted with a little water, add the oil, sliced carrot, onion, greens, salt, pepper and bay leaves, bring to the boil and boil a little. Pour over the rabbit, top with vegetables and spices.
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