Useful properties of rabbit flesh are indisputable — around the world it is recognized as one of the most delicate, digestible and positively influencing a human body. In today's article it will be a question of the value of meat of a rabbit and also of possible restrictions to the use of this product. Besides, you learn to train him so that to preserve all scale of nutritious components.
Caloric content and chemical composition
100 grams of rabbit flesh contain 168 kcal.
Nutrition value of a product:
- proteins — 21.2 g;
- fats — 11 g;
- water — 66.7 g.
Low-calorie meat meat of a duck, meat of quails, beef meat, mutton meat is also considered.
The following amount of vitamins, important for an organism, are the share of 100 g of rabbit meat:
- B4 vitamin — 115.6 mg;
- PP vitamin — 11.6 mg;
- kobalamin — 4.3 mkg;
- B2 vitamin — 0.18 mg;
- thiamine — 0.12 mg;
- vitamin C — 0.8 mg;
- pyridoxine — 0.5 mg;
- tocopherol — 0.5 mg;
- Retinolum — 10 mkg;
- folic acid — 7.7 mkg.
Macrocells in the considered meat are presented as follows:
- potassium — 335 mg;
- calcium — 20 mg;
- magnesium — 25 mg;
- sodium — 57 mg;
- sulfur — 225 mg;
- phosphorus — 190 mg;
- chlorine — 79.5 mg.
Minerals, important for organism, are found in rabbit flesh in such quantities:
- iron — 3.3 mg;
- zinc — 2.31 mg;
- copper — 130 mkg;
- fluorine — 73 mkg;
- cobalt — 16.2 mkg;
- chrome — 8.5 mkg;
- iodine — 5 mkg.
Whether you know? Officially registered life expectancy record among rabbits made 19 years.
Than meat of a rabbit is useful
Due to a set of useful properties it is possible to call rabbit meat surely a diet basis for all family. Treats from this delicacy will do good to people of all age.
For men
First of all we will talk about usefulness of this meat for a strong half of mankind. The product which is well digested and saturated with proteins is irreplaceable for men of dangerous kinds of activity and similar vital style — pilots, firefighters, police officers, those who should work in the places with the adverse environment polluted by radiation.
This delicacy is also very valuable to professional athletes.
For men of young and middle age who have no long illnesses, rabbit flesh consumption rate — 3–5 times in 7–8 days. For the person is more senior than forty — 2–3. Concerning day norm, for men it is about 180 grams.
Important! Men should not buy rabbit flesh in supermarkets which receive its large parties. The enterprises apply various medicines (except other, it is women's hormone estrogen) to cultivation of rabbits. Similar additives are rather harmful to male health.
For women
The women worrying about the figure from all types of meat are recommended to make the choice for rabbit flesh. To all the reason — low caloric content. Day norm for women — up to 150 grams.
However, consider that rabbits to three-months age are suitable for this task. Further there is a congestion of fats, caloric content increases, and, respectively, the dietary value of a delicacy decreases. At the same time internal fat of this animal belongs to biologically active chemicals and is used in the cosmetology industry. Among ladies are popular cream and a mask on the basis of fat.
Today many recipes according to which can be created effective nutritious hand and legs cream houses are known, for example, having mixed fat with honey in a proportion 2:1. As cream rabbit fat can be applied also undiluted.
For the child
Rabbit flesh is not simply useful to children, nearly the first meat which pediatricians advise to include it in a children's diet. Feed with it babies who are not 7 months old. Meat baby puree is cooked from meat of a rabbit.
In process of growing when all vitally significant bodies are formed, rabbit flesh also should not be excluded from the menu. A full range of organic matter and minerals does not leave doubts in usefulness of rabbit meat for a small organism. In this low-calorie product there are neither antibiotics, nor growth factors (especially if a carcass house).
Important! This food in rare instances leads to neuroartritichesky diathesis at children years are younger. For the tranquility before introduction of a product to a feeding up of the baby by all means consult to the doctor.
Whether it is possible to eat
Further we will consider, this delicacy is how useful to the women expecting the child for nursing mothers, at a diet and also separate diseases.
At pregnancy and breastfeeding
The menu of the woman in situation or during a lactation has to be entirely subordinated to needs of her child — future or already been born.
The main threat for mother and remains are allergic reactions. Not to do harm to the kid, the woman should refuse many favourite products. Rabbit flesh at pregnancy and breastfeeding acts as lifesaver as it is hypoallergenic and very useful. Meat of a rabbit gives forces and health both to mother, and the child.
At weight loss
Dietitians advise rabbit flesh at weight loss as it regulates lipidic exchange and at consumption sates with small portions an organism, without becoming the reason of set of extra kilos.
Besides, rabbit meat perfectly copes with the organization of due balance of nutritious elements. Rabbit flesh surpasses other types of meat in protein content while in it there are practically no fats.
And that small percent of fats which contains in an adult carcass is a valuable source of rare arachidonic acid.
Learn, than it is useful and as it is correct to make such unusual meat of a wild boar, beaver meat, venison meat, bear meat.
At pancreatitis
At inflammation of a pancreas, rabbit flesh is admissible to be consumed only in a boiled look and modest portions. The rabbit is resolved even in a phase of exacerbation of this pathology, but two three days later after the most obvious manifestations recede. Among the properties of this meat useful at pancreatitis, it is possible to allocate the following:
- saturation protein and low interest of fat;
- light comprehensibility at the expense of a small number of sinews and lack of rough muscle fibers;
- small amount of cholesterol;
- high content of the polyunsaturated fatty acids and amino acids resistant to heat treatment;
- environmental safety (hypoallergenicity).
At gout
As a part of the considered product the purinovy bases are found. At penetration into a human body even the small dose of these organic compounds leads to a giperurikemiya (excessive accumulation of uric acid in blood).
Subsequently uric acid accumulates on joints and in sinews that becomes the reason of their damage and wear. As the result, at the person develops arthritis. For this reason the people having gout are forbidden to abuse rabbit meat.
At diabetes
As rabbit flesh regulates amount of sugar in blood, sick diabetes unambiguously recommended this useful product. An optimum method of preparation of meat for diabetics — suppression.
As a garnish stewed or steamed vegetables (carrots, sweet paprika, broccoli, a Brussels sprout, a cauliflower) are served.
Whether you know? Rabbit eyes are arranged in such a way that they are capable to watch the events behind, without wrapping at the same time the head.
Possible harm
Despite of huge advantage of rabbit flesh, there is a number of restrictions to consumption of this meat.
It should be eaten with care in the presence of the following problems with health:
- psoriasis;
- number of illnesses of a digestive tract;
- diseases of kidneys;
- arthritis;
- tendinit (tendinoz) — an inflammatory disease of sinews;
- gout.
However if repeatedly to boil meat (every time replacing broth with fresh water) and to consume it in the moderate portions, then the loss for an organism will be minimum.
What can be prepared
Each hostess is free to prepare rabbit flesh from that recipe which will satisfy flavoring addictions of all family members. Cooks assure that it is difficult to spoil this low-calorie product. Even usual broth leaves very tasty.
The light sweet peculiar to meat of a rabbit, ideally connects to honey, dried fruits, vegetables (especially, carrots) and also grain. The listed components usually are used at preparation of the stewed or baked dishes.
Rabbit flesh is also fried, steamed or on a grill. To meat it is accepted to serve various sauces.
From the considered type of meat tasty cutlets, meatballs, quenelles, soup, ragout, paste turn out. The boiled delicacy is used in preparation of salads, snack. Broth or puree best of all will be suitable for the child.
How to stew meat of a rabbit in an oven
We bring to your attention two options of preparation of rabbit flesh in an oven. These are simple performed by, but incredibly tasty and fragrant dishes. Meat at the same time turns out very gentle and juicy.
Important! It is undesirable to eat any rabbit dish before withdrawal for sleeping. In the evening the activity of glands of digestive tract decreases, and even the dietary product does not manage to be acquired properly. As the result, in intestines begins rotting. At the person the stomach is blown up. Also organism intoxication is not excluded.
Recipe 1
Rabbit in garlic sauce
Necessary products:
- carcass of a rabbit;
- onions — 2–3 pieces;
- garlic — 1 head;
- sunflower oil — 250–300 ml;
- butter — 30 g;
- salt — to taste;
- black pepper — to taste;
- fresh or dried rosemary — to taste;
- bay leaf — to taste.
How to prepare a rabbit: video
Preparation process:
- Wash up a carcass of a rabbit. By means of a sharp knife smooth out from excess films and veins. Then split into average portion pieces. Put meat in deep ware.
- If a carcass house, fill in it for an hour with cold water. This stage is necessary in order that the carcass came out blood and an ichor. If the rabbit was bought in shop, it should be softened. For this purpose soak pieces of meat in water for day or one night. You can replace usual water with sparkling water, water with addition of vinegar (with liter of water of 2 tablespoons of acid), kefir, any wine. When you notice that water reddened, update it.
- Cut a bulb large half rings.
- Clean a head of garlic, divide into cloves. Press down each clove a knife, then randomly crush.
- Properly heat a frying pan with sunflower oil, lower fire and add onions there. Brown onions to softness that he shared the flavoring properties with oil. In the middle of process add garlic, bay leaf, black pepper, salt. All process of browning has to continue no more than 3-4 minutes.
- Remove a frying pan from fire and at once add rosemary. Fried vegetables have to cool down in a frying pan.
- Pieces of meat after soaking need to be washed out, then to blot them with a paper towel.
- Grease with salt each piece of meat, then fill in with the marinade made earlier from onions and garlic. About 3-5 minutes mash meat, mixing with marinade.
- Place pieces of a rabbit in a roasting sleeve and place in the refrigerator for 5–6 hours or for the night that meat was well pickled.
- Transfer a sleeve with meat to a baking sheet with a foil and send to the oven warmed up to 200 °C for 1 hour.
- While the rabbit is baked, make butter, having cut it on cubes.
- An hour later get a baking sheet with meat from an oven, from above accurately cut and open a sleeve, add pieces of butter, and again send to an oven for about 10 minutes. It is necessary in order that the golden crust from above was formed.
Important! At a rabbit sharp bones. Not to damage a roasting sleeve, try to place meat in a film most carefully.
- Serve a rabbit with boiled potatoes. From above powder with fresh greens.
Recipe 2
Rabbit in white wine
Ingredients:
- carcass of a rabbit;
- onions — 2–3 pieces;
- bay leaf — 2–3 pieces;
- salt — to taste;
- black pepper — to taste;
- white wine — to taste;
- sour cream — 3 tablespoons;
- mayonnaise — 3 tablespoons;
- garlic — 2–3 cloves.
Rabbit in white wine: video
Preparation process:
- Wash up a carcass of a rabbit, remove excess films, then dry.
- Split a carcass into large pieces, on each of which by means of a knife do superficial cuts.
- Make marinade, using onions, bay leaf, salt, black pepper and white wine. Shatter onions by means of the blender. White wine can be replaced with red wine, cognac or wine vinegar. Besides, you can use in addition any seasonings on your taste. Mix marinade with meat and leave a minimum for 2–3 hours, at an opportunity — for the night.
- Split a frying pan with vegetable oil. Cleaning pieces of meat from the marinade remains, you transfer them to a frying pan. Fry from two parties till golden color.
- Transfer the fried pieces to deep capacity, add sour cream, mayonnaise sauce and the crushed garlic. Mix everything hands.
- Prepare a baking sheet with a foil, transfer pieces of meat there, fill in with the remained sauce.
- Send to the oven warmed up to 200 °C for 30–40 minutes. Determine readiness by transparency of broth.
- Serve the dish with boiled potatoes and vegetables. From above powder with fresh greens.
As you can see, rabbit flesh is not simply nutritious and tasty, it gives to the cook the chance to show imagination in preparation of refined treats. And even inexperienced hostesses will not face special difficulties as the more simply this product will be prepared, the higher it value.