White rabbit meat has great dietary value. This high-grade protein diet is rich in vitamins and minerals, and at the same time low-calorie. Scientists have proved that regular feeding of rabbit meat normalizes impaired metabolism and becomes the prevention of gastrointestinal and cardiovascular diseases. Try to cook a rabbit in milk - this dish is not only healthy, but also extremely tasty.
Pick your recipe
You will need
-
- 1 carcass of a rabbit;
- 1 liter of milk;
- 2 onions;
- 2 carrots;
- water;
- salt and pepper to taste;
- optional: 3 tablespoons of pork fat.
Instruction manual
1
Cut the fresh rabbit carcass. To do this, pull off the skin on the abdomen, then carefully cut it. Make an incision with a knife from the pelvis to the rib-rib wall and carefully remove the giblets. In no case try to damage the intestines and gall bladder, so as not to stain or spoil the meat! Cut your head along the line of the first vertebra of the neck, then cut the abdominal septum and remove the throat, lungs and esophagus.
2
Cut the cut carcass into ten pieces and soak for 15 minutes in salted cool water. Cut off all the fat and melt in a pan. If it is not enough, add about 3 tablespoons of pork interior fat. When it begins to sizzle, fry the meat in it on both sides until a golden crust appears. After that, remove the rabbit from the pan and set aside.
3
Prepare vegetables for frying: a pair of large heads of onions, peel and cut into thin half rings; chop 2 medium-sized carrots on a coarse grater. Mix everything and pass in rabbit (pig) fat for 5-7 minutes.
4
Put the rabbit meat in a suitable dish - metal, with thick walls, or from heat-resistant glass. The best option is a special container of elongated shape (duckweed, goose) or cauldron. Cooked in such a vessel on the stove, rabbit meat will be softer and juicier. Pour meat in a container with one liter of raw cow's milk and cook over medium heat for 20 minutes.
5
Add fried carrots and onions to rabbit meat, then - table salt and freshly ground black pepper to taste. Cover the meat dish tightly with a lid. Stew the rabbit in milk over low heat until cooked.
note
Do not buy rabbit carcasses that are too heavy (over 1 kg) for diet. Most likely, this is the meat of an adult, and it will turn out to be tough and more high-calorie. Quality rabbit meat should be light, without bruising and pieces of skin. The most delicious holiday dish is the meat of a young rabbit under the age of 5 months.
Useful advice
To make the stewed rabbit even tastier, an hour before cooking, you can grate the meat with a slice of fresh lemon or marinate. The ideal marinade for the described recipe is whey or kefir. In addition, you can use a solution of water and a small amount of vinegar or any wine.