Have you ever tried rabbit meat? Not? But in vain. This is a very tasty meat that is easy to cook. It contains an order of magnitude less fat and cholesterol than pork, beef and even chicken. In popular European restaurants you will always find rabbit meat on the menu. A stewed rabbit may appear on your table in the form of English stew, French fricassee, or German hasenpfeffer. Let's try to put out a french-style rabbit.
Pick your recipe
You will need
-
- Rabbit
- 50 g butter
- 2 tablespoons of vegetable oil
- 2 teaspoons flour
- 100 g bacon
- 100 g champignon
- 4 shallots onions
- 4 sticks of celery
- 2 carrots
- 250 ml white wine
- 750 ml chicken stock
- 2 cloves of garlic
- sliced
- 4 sprigs of fresh thyme
- 2 bay leaves
- 50 ml 22% cream
- Salt and pepper
Instruction manual
1
Cut the rabbit into 8 parts. To do this, remove the skin from the rabbit, cut off the head and cut the insides. Rabbit liver is a separate delicacy - do not throw it away, but freeze it, and when you have enough, make a delicious paste. Cut your forelimbs following the natural joints of the bones. Separate the hind legs. Cut the remaining carcass into four pieces - two pieces from the breast, stomach and lower back.
2
Roll the rabbit in flour mixed with salt and pepper.
3
Heat vegetable oil in a wide pan, add the butter and sauté the rabbit until golden brown. Remove the pieces and set aside, on a plate.
4
Put the chopped bacon in the pan, after a few minutes add the chopped mushrooms, shallots, celery and carrots as well and fry them.
5
Add white wine to vegetables and bacon and boil the liquid to half.
6
Put the pieces of the rabbit back in the pan, fill in the chicken stock and mix.
7
Add the cloves of garlic, bay leaf and thyme. Cover and simmer for at least an hour.
8
If you are not a supporter of diet food, you can pour fat cream into the stewed rabbit before serving and wait until the sauce is boiled in half.
9
Arrange the dish in plates, garnish with chopped parsley and serve.
Useful advice
The main charm of the German hasenpfeffer dish is that the rabbit is marinated for at least three days in dry red wine and apple cider vinegar, adding finely chopped onion, salt, pepper, bay leaf and herbs to the marinade. Then rabbit meat is rolled in flour, fried and stewed in the same marinade. Before serving, the rabbit is taken out of the pan, the sauce is thickened with flour and sour cream is added to it. Rabbit is spicy, aromatic and breathtakingly delicious.