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Rabbit meat with vegetables

Rabbit meat with vegetables

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Turn on the oven to warm up!

Wash the rabbit and cut it into pieces. Grease with oil, salt and spices and put in the oven in a greased pan.

Peel the vegetables and mushrooms, cut them into large pieces and put salt and spices on them.

After the rabbit is half cooked, add the vegetables, a can of water and a glass of wine. Leave it in the oven with aluminum foil over the tray. After about 30 minutes, remove the foil, turn the vegetables and meat and leave them in the oven, uncovered, to brown.

The preparation is served hot, preferably with garlic.

Rabbit boils the wine in a slow cooker

Rabbit & # 8211 this is probably the most delicious and easily digestible meat, which contains the maximum amount of useful components. And don't forget that most of them (almost 90%!) With proper heat treatment & # 8211 are saved.

Currently, to help housewives have such a miracle drive, as a slow cooker. With this household appliance you can easily cook any dish, while keeping the most useful ingredients. And the rabbit in wine is no exception.

Stuffed rabbit

• 1 rabbit,
• 1 glass of wine,
• 1 tablespoon of vegetable oil,
• 3 tablespoons of fat,
• 3-4 cloves of garlic,
• 2 tablespoons sour cream,
• salt,
• ground black pepper,
• Bay leaves.

For the filling:

• 1 cup of crushed ground wheat (arnaut wheat) or rice,
• 1 carrot,
• 1 sweet pepper,
• rabbit entrails,
• 0.5 glass of vegetable oil,
• 1-2 tablespoons finely chopped parsley.

Method of preparation:

Remove the heart, lungs, liver, kidneys, throat, cut the paws to the first joint, pour cold water over the rabbit and leave it for 8-10 hours. Dry it, grease it with a mixture of salt, garlic, with the addition of wine or vinegar, vegetable oil, bay leaves, let it marinate for 4-6 hours in the cold.

From the groats, boil a crumbly porridge (1 to 2), cut the cleaned vegetables into small cubes and brown them in vegetable oil. Rabbit entrails (heart, liver, lungs, kidneys), wash them, cut them into small pieces, brown them, add them to vegetables and continue to fry them, salting and peppering them. Add the porridge and adjust to taste. The marinated rabbit is filled with the obtained mixture, sewn with white thread, greased with cream, placed on a tray greased with vegetable oil with the abdomen down, covered with cabbage leaves (in the modern version with aluminum foil) and baked at the temperature of 170-180 degrees until it is ready. Before removing the cabbage leaves or aluminum foil from the oven, remove them to brown the rabbit. We remove the thread before serving the rabbit.

Rabbit meat, a superfood

Nutritionists recommend that you include rabbit meat in your diet, as it is a healthy alternative to chicken, pork or beef.

Low in cholesterol and fat, rabbit meat is a rich source of protein, calcium and certain B-complex vitamins. How do you know if a rabbit carcass in the store is fresh, how do you slice and cook it? how you can raise rabbits yourself in the household, find out from the following material.

Rabbit meat and its nutritional value

Compared to other types of meat, rabbit meat is a much richer source of calcium and phosphorus, plus it has a much lower content of fat, cholesterol, sodium and iron.

Rabbit meat has an excellent intake of protein, vitamins B3 and B12 and has a low level of saturated fatty acids or, more simply, "harmful" to health. Instead, it is a much better source of Omega 3 and Omega 6 compared to other types of meat. On the other hand, beef has a higher cholesterol content, double that of rabbit, while pork is much richer in fat.

Practical tips when buying rabbit meat

As with any type of meat, it is recommended to look carefully and see if the product is fresh or not:

  • eyes - just like fish meat, and the rabbit's eyes should be clear and bright
  • meat - no bruises, blows. If the kidneys are still inside the body, notice if they still retain a layer of (white) fat around them. This indicates that the rabbit was healthy and young.
  • the smell - it's fresh
  • live rabbit - if you want to buy a live rabbit, to cut it in your own household, it is good to check many more aspects: no crusts formed around the eyes, the ears to be clean, the teeth to be healthy, etc.
  • provenance - if possible, ask the seller where and under what conditions the rabbit was raised before slaughter

How do you portion a rabbit carcass?

If you haven't already bought it lean, here are the basic steps you can take to get the pieces of meat cut right:

Step one: You lay the whole rabbit on its back, then grabbed one of its lower legs. Go with the knife on the line between the base of the foot and the rest of the body. Cut until you take it off. Repeat the same process with the other leg.

Step two: With one hand, you grab the upper paws. With the other hand, place the knife under them, exactly next to the first rib, and at the same time be perpendicular to the rest of the body. Cut until the whole portion comes off.

Another option is to cut them directly, more precisely to remove them from the rib area. If you have a rabbit carcass with organs, it is good to take them out.

Step three: Now that you have separated the front legs from the rest of the body (back), you come back to them once again. Place the knife on the middle line between the ribs and start cutting.

How can you clean and store the case and organs?

The first step is to leave the rabbit carcass in cold water in which you added two tablespoons of salt for half an hour. This helps to remove blood from the meat. The next step is to wash the meat, then slice it. It is recommended to put the rabbit pieces in bags for storage in the freezer, especially if you are not going to cook them immediately. When it comes to rabbit organs, it's a good idea to wash them and then put them in the freezer.

How can you cook rabbit meat?

If you cook it correctly, the meat will become juicy and tender. Legs, of course, are harder to cook, but are generally the most consumed part of the rabbit. Meat from a young rabbit is more suitable for baking, while mature meat needs to be cooked over low heat. A little advice is to let the preparation cool, after it is ready, to retain its juice and to keep it tender. There are countless delicious recipes, from stew and salted puddings to terrine and rabbit confit.

Are you a beginner in the kitchen? We have the secret of baking rabbit steak for you. We don't mind if you pass it on!

In addition, we offer you two ideas for the Easter meal with which to delight your loved ones.

How do you raise a rabbit in the household for self-consumption?

Rabbits are unpretentious animals, so you can ensure a decent living from their breeding and slaughter.

First, you will research the market and look for certain breeds of rabbits for meat. Then they can be raised together and separately, depending on your choice. In summer it is important to always stay hydrated and stay in cool shelters. Regardless of the season, the "house" of the rabbits must always be clean. Rabbit food is largely based on weeds, grass, vegetables (carrots, potatoes, radishes), soybeans, alfalfa, clover, peanuts, oats, barley, rye, etc. with a little salt sprinkled over them.

Vaccination of rabbits is mandatory!

In a 2017 study, a team of researchers grouped rabbits into three categories: those that will be fed alfalfa, those that will be fed 3.5% flaxseed, and those that will be fed. will double the amount of flax seeds. Along the way, ingestion of flax seeds greatly influenced their pH, protein structure, fats and the concentration of polyunsaturated fatty acids, Omega 3 and Omega 6.

Compared to study participants who ate chicken, others who introduced 7% flaxseed-fed rabbit meat into their diet had low blood cholesterol and triglycerides (another type of fat).

With a little effort and time, you can start to have a healthier lifestyle by eating more. rabbit meat.

Method of preparation

The rabbit is divided into 6 pieces, and the kidneys are cut in half lengthwise.

Wash the meat, add salt and sprinkle with paprika, then put in a large pan and simmer in lard, covering the pan with a lid.

Peel onions, wash and chop.

Peel a squash, grate it and chop it.

Peel a squash, grate it and slice it.

The celery stalks and leeks are washed and cut into slices.

After the meat has suffocated and the water left by it has decreased almost completely, add all these vegetables along with peas, basil, rosemary, a little salt, 100 ml of red wine and 200 ml of water. Stir and allow to simmer, covering the pan with the lid.

Peel a squash, grate it and wash it.

Peel the potatoes, wash and cut into cubes, then keep in cold water.

After the vegetables are simmered, add the potatoes, garlic, a little salt and water to cover them (800 ml), and continue to boil with the lid on.

Wash the tomatoes, cut them in half and remove the spine. They are given through the robot to obtain juice.

After all the composition has been boiled in the pan, add the tomatoes, bay leaf and pepper. Leave it on the fire for a while, without a lid, until the tomatoes are boiled, then take the pan off the heat and add the green parsley (washed and chopped).

Rabbit pan with white wine

You will wonder where so many rabbits come from, and you are right to do so because it is not found on all roads. Unfortunately, we would say. Luckily we have a source (secret!). But, in other words, it can also be found in the hypermarket, usually among frozen foods. So, if we made you start renegotiating your relationship with the naughty Bugs Bunny, things can be done well - like this pan, maybe less naughty, but just as provocative.

500 gr pieces of rabbit (anything, thighs, back)
1 bay leaf
2 cloves of garlic
1 glass of dry white wine
1 cup water
a few peppercorns (black, green)
olive oil, salt, pepper, thyme, fresh parsley

1.The rabbit is cut into small pieces, including bone (it is a good opportunity to use pieces that are thus harder to eat, such as ribs).

2.Heat 2 tablespoons of olive oil, put the rabbit, season and let it brown for a few minutes. When the meat has acquired a beautiful color, add the thyme, bay leaf and peppercorns. Stir, pour in the wine and water, then cover with a lid. Keep on medium heat for 20-25 minutes.

3Chop the garlic, lift the lid and sprinkle over the meat, then leave the pan for another 5 minutes on low heat.
4.At the end, refresh the pan with green parsley. Serve with mashed potatoes - or with sauteed vegetables - and the sauce from the pan, defrosted.

Good appetite!

Rabbit meat with vegetables - Recipes

We keep the rabbit meat overnight in water with vinegar and bay leaves !! We slice the rabbit, season it well with salt, pepper and paprika and fry it in a little oil on all sides, then take it out of the pan and keep it warm.
Finely chop the onion and garlic, cut the carrot into rounds, and cut the pepper into cubes and fry them well in the same pan in which we fried the meat.

Then add the mushrooms cut into 4 and temper them well, season with salt, paprika and pepper, then add a cup of water and cook for 4-5 minutes. Then put the meat back, cover with water and let it boil for a few minutes, then add the potatoes cut into 4 and the whole tomatoes. Season with salt and pepper. Let everything boil, over medium heat covered with a lid, until the sauce decreases and the potatoes boil.

Rabbit meat recipes

Here you will find rabbit meat recipes for rich meals that will delight your senses. Learn how to cook a steak with rabbit meat or other dishes with this type of meat.

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    After the occasion +

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    Other features +

    For the holidays, the meal must be rich, colorful and tasty, and the whole family must enjoy the dishes lined up on it.

    Rabbit steak with olives is a real delight, especially on the eve of the holiday, when you want to impress with a rich meal but also.

    Rabbit liver with white wine is an easy delicacy to make and not as expensive as you might think!

    Rabbit meat with vegetables - Recipes

    Packaged products

    1 x Whole grain and gluten-free food for dogs of all breeds and ages.

    Baked food is a novelty on the Polish dog food market. An excellent recipe and modern technology ensure that most of the nutritional values ​​of the ingredients used are preserved.

    The composition was adjusted to the nutritional needs of the dogs. The proper content of high quality protein and raw fat, provided by meat, ensures a healthy growth and development of dogs. The main ingredient in the feed is meat.

    Other additives, such as fresh fruits, vegetables and herbs, complete the recipe with natural vitamins. They also increase the taste and smell of the product. The reduced thermal process of the product allows the preservation of most nutrients in food.

    The biggest advantage of this method is that there is no need to perform the extrusion process, which destroys most of the value of the ingredients. Therefore, in baked foods, it is not necessary to subsequently cover the granules with an aromatic layer.

    The food contains only pure muscle meat and has no by-products. The food is completely grain-free. Potatoes are a source of carbohydrates and vitamins, without a high glycemic index.

    As a result, food provides a feeling of satiety for a longer period of time and does not cause increases in blood sugar, which minimizes the risk of excessive weight gain in dogs and the appearance of uncontrollable appetite in them.

    The food is suitable for sensitive animals who have problems with the digestive system, allergies and food intolerances. The gluten-free recipe is devoid of all kinds of flour, breadcrumbs and other bakery products that could burden the dog's stomach.

    The most important features of Simply from Nature pet food:

    - No cereal, no gluten
    - Horse and salmon meat
    - No animal products
    - Fresh fruits, vegetables and herbs
    - Adequate protein content
    - Unsaturated fatty acids and B vitamins
    - Baked
    - The food is not extruded
    - No flavor enhancers or synthetic additives
    - Human quality ingredients
    - Ecological packaging
    - No sugar, soy, corn, bone meal

    29% dried horse meat, 29% potatoes, 10% dried salmon, 7% beetroot, 6% dried chicory, 5% pears, 4% dried cress, 4% cold pressed rapeseed oil, 1% blueberry, 1% thyme, 1% rosemary, 1% fennel, 1% seaweed, 1% yucca Schidigera
    May contain traces of foreign DNA due to the production sequence

    Crude protein: 29.6%, crude fat: 12.8%, crude ash: 5.5%, crude fiber: 3.8%, calcium: 1.3%, phosphorus: 1.0%, sodium: 0.36%

    Additives per 1 kg:

    Vitamin A 10,000 IU, vitamin D3 1,000 IU, vitamin E 200 mg, vitamin B1 3.6 mg, vitamin B2 7.5 mg, vitamin B6 4.4 mg, vitamin B12 44 mcg, biotin 220 mcg, folic acid 0.36 mg, niacin 21 mg, vitamin C 144 mg, pantothenic acid 7.2 mg, manganese 49 mg / kg, zinc 64 mg / kg, iodine 1.5 mg / kg, selenium 0.05 mg / kg, iron 180 mg / kg

    Recommendations for feeding dogs:
    Dog body weight: - & gt Daily amount:

    5 kg 60 g 30 kg 360 g
    10 kg 120 g 35 kg 420 g
    15 kg 180 g 40 kg 480 g
    20 kg 240 g 45 kg 540 g
    25 kg 300 g 50 kg 600 g

    The above portions are indicative. They should be adapted to each dog individually, increasing or decreasing by a maximum of 15%, taking into account the age, condition, activity and tendency of a given dog to gain weight.

    When switching to a novel food, a transitional period should be applied which should last from 5 to 10 days. This will reduce the risk of digestive problems.
    It is recommended to wash the bowls every day and replace the uneaten food with new ones.

    Give your dog fresh drinking water.

    Due to the natural production process, the appearance of individual batches of products may differ from each other.

    1 x Delicious horse meat rewards for dogs.

    Made of 98% horse meat, with the addition of collagen, which helps maintain shape.

    A snack for dogs of all breeds and ages.

    The rewards consist of two ingredients - coarsely minced meat and collagen. They have only undergone a drying process, which makes them delicate and fragrant. Drying allows you to maintain the maximum content of nutrients in the product, including the most important - animal proteins and fats. Without preservatives, dyes, added flavors, delicacies are easy to digest and suitable even for people with allergies.

    Clean meat perfectly encourages the dog to try it, no fillings are needed - cereals or sugars that are harmful to the dog.

    The most important features of Simply from Nature rewards:

    - A mono-protein product, without cereals
    - 98% horse meat
    - 56.7% protein and 13.9% fat
    - Horse meat has a low allergenic potential
    - Dry meat, coarsely chopped
    - No cereals, sugar, preservatives, artificial colors and flavors
    - Adequate shape and size
    - A healthy and tasty form of reward, incentives and snacks
    - Provides healthy protein

    Length: 14 cm
    Diameter: 21 mm
    Packing: 3 pieces

    98% horse muscle, 2% intestinal collagen (may contain traces of beef)

    Crude protein: 56.7%, crude fat: 13.9%, crude ash: 4.7%, crude fiber: 1.2%

    Recommendations for feeding dogs:

    The product is a complementary food and cannot be the basis of the dog's diet. It is served as a snack between main meals. A serving of delicacies should not exceed 10% of the total daily caloric value.

    Perfect as a reward, encouragement or variety for your dog's diet.

    Store in a dry, shady, well-closed place.

    The dog should have access to fresh drinking water.

    Due to the natural production process, the appearance of individual batches of products may differ from each other.

    Rabbit stew, step by step recipe

    Rabbit stew, recipe with pictures. How to make a stew & # 8211 lamb or & # 8211 traditional rabbit. Spring food, stewed meat (lamb, rabbit or chicken) with onions and green garlic.

    Too often, with a heartbeat, I witness the spread of opinions that we do not have an authentic gastronomy, although, on closer research, we find that not so long ago, our great-grandmothers were still closely connected to a series of customs and rituals that made the local gastronomy very special. For example, this stew, which I did not have in my childhood, because in my part of the country it is not specific. My friend Oana, who published the recipe not long ago on her blog Savori Urbane, drew my attention to this dish, which I had heard of, but had never tried.

    About stew, I have not much to say in addition to those recorded by Oana, it is a stewed food, prepared either on the stove, under the lid, or in the oven, in tightly closed pots, common to both Greeks (stew) as well as the Italians (stewed) but also the south of France, with the wonderful Provencal style stew.What all these dishes have in common with our stew is the essential: they are all meat dishes, generally lean meat (rabbit, chicken, beef, weaker pieces of lamb), cooked slowly, along with vegetables that do not lack onions and garlic, maybe a glass of wine and carefully chosen spices, the latter giving the local and national specificity.

    But who other than us, the Romanians, intuited the close connection between this food with spring flavors and nature itself, barely awakened to life? Radu Anton Roman said about the stew: "Another Romanian symbol of spring with a ritualistic appearance & # 8211 green plants that intertwine in wreaths & # 8211 blooming in Muntenia like nowhere else." Because our grandparents ennobled the stew with delicate wreaths woven of green garlic leaves and look like a simple but exceptionally tasty dish, it became not only a good opportunity to wipe with a mouthful of bread or polenta even the last drop of delicious sauce from the bottom of the plate, but also an opportunity to celebrate the beauty of nature in full rebirth.

    The habit of adding these green wreaths of garlic to the stew is a bit lost or at least is about to be lost and maybe this is one of the reasons why this very tasty dish itself is threatened to disappear in a few years, maybe replaced by others, imported but somehow more handsome. What I mean is that I, one, not knowing the stew in the family, have seen images of this recipe on the internet, but none of them attracted me visually, I simply did not want to prepare it myself . A simple wreath of garlic was enough to arouse my interest, enough for a seemingly banal dish to delight my eye and make me prepare it. And his aromas & # 8230 what a full and beautiful surprise!

    It's just one of the reasons why I still think that some things really need to be kept as I inherited them, because the stew without its green crowns is just a trivial stew, just as Easter without dough, in my opinion, is a close relative and pragmatic of the traditional one, full of symbols and much more beautiful. We talked enough, let's roll up our sleeves and get to work!