The chemical composition of rabbit meat refers to dietary products and can be included in the children's menu and therapeutic diet. It is absorbed by our body by 90% due to its low cholesterol content. Culinary experts consider rabbit meat to be valuable, as it has a delicate taste that is preserved even in assorted meat from different types of meat. Rabbit meat goes well with all kinds of side dishes and original sauces. Many cooks prefer a method of cooking a rabbit, such as stewing.
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You will need
-
- Medium-sized rabbit carcass - 1 pc.
- Onions - 1 large onion
- Celery stalks - 2 pcs.
- Tomatoes - 400 g
- Tomato juice - 250 ml
- Garlic - 3 large cloves
- 0.5 liters of dry red wine
- Marjoram leaves - 1 teaspoon
- Dark Chocolate - 20 g
- Stew or another pan for the oven
- Olive oil - 3 tablespoons
Instruction manual
1
Chop onion, celery and garlic. Divide the rabbit carcass into portions, sprinkle with salt and pepper.
2
Heat the butter in the goose bowl. Fry the rabbit until the crust is stable on all sides over medium heat.
3
Put the pieces on a dish, add onion, garlic and celery to the gooseberry, fry, 5 min. After 5 minutes, add the wine and let it evaporate not 1/3. Pour in tomato juice and add chopped tomatoes, simmer to a boil. put rabbit, thyme, marjoram and salt.
4
Put the roasted rabbit pieces, marjoram and salt into the goose bowl.
5
Cover the gooseneck with a lid and send to the oven preheated to 170 ° C for 1.5 hours. Stew periodically during extinction.
6
When the rabbit is ready, put the meat on a serving plate. Strain the sauce remaining in the goose bowl. Add the grated chocolate and mix until the chocolate has dissolved. Pour rabbit sauce before serving.