As you know, rabbits are not only valuable fur, but also an excellent dietary product. Rabbit meat contains a lot of iron, cobalt, phosphorus and magnesium, as well as vitamins B6, PP and C. The amount of protein in rabbit meat is higher than in veal, pork, beef and mutton. In addition, rabbit meat is easily chewed, digested and therefore easily absorbed by the human body.
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Regular use of rabbit meat prevents atherosclerosis because it contains lecithin and very little cholesterol. The rabbit protein contains 19 amino acids and during heat treatment the qualitative composition of amino acids does not change. Therefore, rabbit meat is consumed by people of all ages and use it in medical and baby food. That means you need to cook a rabbit not only because it is tasty, but also because it is very useful. And one more detail - rabbit meat is useful for residents of territories with high levels of radiation, since it removes radionuclides from the human body.
Cooking a rabbit is not as difficult as it might seem at first glance. It is easy to cook and a novice culinary specialist. There is more than one recipe for making rabbit meat - you can cook the pickle from the rabbit, make jellied meat, goulash, pilaf, kebab, stuff it and make the paste, bake with vegetables, fry, etc. Rabbit meat retains its taste in any form: in canned, salted, and smoked. A rabbit in sour cream is very popular. Because it is cooked simply and fairly quickly, and the meat just melts in your mouth.
You will need:
rabbit - 1.5 - 2 kg
sour cream - 0, 5 l
garlic
salt
pepper
vinegar
butter or margarine
1. Bring vinegar in cold water so that the water smells of vinegar, and put the rabbit in this water for three hours. The rabbit should be completely covered with water.
2. Pull it out of the water, let it dry or wipe it with a towel, and then chop it into pieces, leaving the liver and heart. The rest can be thrown out.
3. Thoroughly coat each piece on both sides with salt and pepper.
4. Make cuts and stuff with pieces of garlic, and then let the meat lie down for 30 minutes - 1 hour.
5. Fry on the margarine all the pieces on both sides until golden brown. This must be done over high heat.
6. Fold in a saucepan or stewpan and pour each layer of meat with sour cream. Pour fat from the pan there, then let it boil.
7. Make the smallest fire and simmer the rabbit for 30-40 minutes.