How to cook a rabbit

Roasting ideal rear part of the rabbit. Wash the meat, clean it from fat and the extra fiber and put to vymachivanija in weak vinegar solution for a couple of hours. Then slice it into portions and fry them in a pan. For roasting you can use the fat previously removed from the rabbit. Add the finely chopped vegetables (carrots, peppers), spices (black pepper, onion, salt), cook rice or buckwheat side dish.

The rear part of the rabbit can be baked in the oven. Need soak meat in water to make it more soft and tender. In the water can add Apple cider or wine vinegar. Then marinate the rabbitusing white or red wine or RUB it with olive oil and crushed garlic (1-2 heads) and put it on two hours in the refrigerator. After the rabbit is well marinated, cut into pieces approximately 5 by 5 cm, put them in a baking dish, put shredded carrots, sprinkle with finely chopped garlic, spices, pour cream sauce and place in a pre heated oven. Bake at a temperature of 150-170 ° C until tender (40-60 minutes).

The front part of the carcass of the rabbit is usually used for boiling or stewing. Soak the meat in water, cut into small pieces, stew in a cauldron on the fat, removed from the rabbit. Add the finely chopped carrot, onion, bell pepper, tomato, herbs, spices (salt, pepper). This dish can be served with baked potatoes or any other side dish.

From the ventral part of the carcass of the rabbit is also very tasty kebab. Pre-marinate the meat for 3-5 hours in whey, tomato juice, acetic water or white wine. Add spices (salt, pepper, Bay leaf) and deep-fry on the grill. Skewers of rabbit turns out tender and delicious. It is possible to fill with lemon juice or onion soaked in vinegar solution.