Meat of domestic and wild rabbits strongly differs in taste. Wild rabbits are more appreciated by gourmets a fine aroma and fleshiness. However such rabbit flesh often rigid. Domestic rabbits are more gentle, but many find them leavened. To impact to a domestic rabbit relish, and wild — softness, stew meat in sour cream, having added various spicery.
It is required to you
- Rabbit in sour cream with mushrooms
- - 1 carcass of a rabbit up to 2 kg;
- - 50 g of wheat flour;
- - 1 tablespoon of vegetable oil;
- - 25 g of a desi;
- - 1 stalk of leek;
- - 1 head of onions;
- - 1 stalk of a celery;
- - 1 head + 3 garlic gloves;
- - ½ teaspoons of the crushed white pepper;
- - 6 leaves of a sage;
- - 1 branch of a fresh thyme;
- - 300 ml of dry white wine;
- - 500 ml of chicken broth;
- - 500 ml of sour cream;
- - 300 g of champignons;
- - salt.
- Rabbit in a sour cream mustard sauce
- - 1 carcass of a rabbit up to 2 kg;
- - 30 g of wheat flour;
- - 50 g of a desi;
- - 30 ml of olive oil;
- - 150 ml of dry white wine;
- - 150 ml of chicken broth;
- - 4 garlic gloves;
- - 1 tablespoon of grain mustard;
- - 150 ml of sour cream up to 20% fat;
- - the crushed parsley greens;
- - salt and fresh ground black pepper.
- Paprikash from a rabbit
- - 1 carcass of a rabbit up to 2 kg;
- - 250 g of bacon;
- - 1 large head of onions;
- - 500 ml of dry white wine;
- - 100 g of wheat flour;
- - 50 g of ground paprika;
- - 500 ml of sour cream about 20% fat;
- - olive oil;
- - salt and fresh ground black pepper.
Instruction
1. How to prepare a krolikalyuby rabbit before cooking it is necessary to cut. At first at a carcass cut off forelegs. From them delete tendons and excess fat. Then undertake hind legs of a small animal. Having put a rabbit on a back, legs widely display on a land surface and a wide sharp knife separate at first to a hinged joint, and then, having cut it with special kitchen scissors, cut the remained muscles up to the end. With a hatchet the remained carcass is split in half, by means of already mentioned scissors, separated from the top part of a carcass of an edge. Each of the received halves is divided into two parts. If legs of a rabbit very large, halve them too. The prepared pieces wash a baking plate with a stream of flowing water and dry by means of paper kitchen towels.
2. A rabbit in sour cream from a gribamikrolchatin and sour cream are well combined with mushrooms, especially forest, such as white, birch mushrooms and chanterelles, but will approach also ordinary champignons. In this case the taste of a dish can be enriched with spicery. Cut a carcass, wash and dry. Sift flour on a wide plate and roll in pieces of a rabbit. In a wide pan with a thick bottom warm olive oil and a la carte fry pieces to a golden crust, turning them by means of kitchen nippers. Spread the fried rabbit flesh on a clean plate. Cut a white part of leek on pieces of 1.5-2 cm. Cut the cleaned onions on quarters. A garlic head, without cleaning, cut horizontally in half. Cut stalks of a celery on pieces of the same length, as well as leek. Lay out all vegetables in a pan in which the rabbit was fried, add leaves of a sage and a thyme, season with a white pepper, fry, stirring slowly, 4-5 minutes. Pour in wine, bring to the boil and you cook while liquid doesn't uvaritsya vdovy. Return pieces of a rabbit to a pan, add hot broth and you extinguish on slow fire about an hour until meat becomes soft. Get it, cover with a foil and be engaged in sauce.
3. Wipe champignons with kitchen paper towels or clean a brush. Cut on plates. Fry mushrooms in a deep, hot, dry frying pan, excess liquid won't be evaporated yet. Peel garlic gloves and miss through a chesnokodavka. Put on a frying pan to mushrooms a desi, wait so far it will be kindled and fry mushrooms to a golden crust, add garlic and fry 2-3 more minutes. Pour in sour cream, season with salt and warm up sauce. Put pieces of a rabbit in gravy and you extinguish a dish on slow fire of 7-10 more minutes. Give, having strewed with the cut fennel greens.
4. The rabbit in a sour cream and mustard sousevkus of a rabbit in sour cream is well combined with soft sharpness of mustard. For preparation of this dish roll in the cut pieces of a rabbit in the flour sifted with salt and pepper. In a deep, heavy pan warm vegetable oil and kindle in it a half of a desi. In several parties fry rabbit flesh to a golden crust. Lay out in a plate and set aside aside. Wipe a pan with a paper towel, kindle the remained oil and fry in it garlic gloves, add chicken broth and wine, bring to the boil and reduce heating, put pieces of a rabbit. You stew meat on slow fire about an hour. Mix sour cream with mustard, pour in a pan, season with greens of parsley and prepare 10-15 more minutes. Give with mashed potatoes or noodles.
5. Paprikash from rabbits to Hungarian cuisine of a dish, prepared from the fried meat with bright, spicy paprika and gentle sour cream, call paprikashy. Most often food is cooked from chicken, by turkeys, veal, but not less tasty will turn out паприкаш from rabbit flesh. Bacon needs to be cut on small pieces and to fry in a wide and deep frying pan until it becomes crunchy, and then, by means of a skimmer, to lay out slices on the paper towel put in a plate to remove excess fat. Chop a head of onions a small cube and fry on the fat melted from bacon. When onions become golden, put it to bacon, without having forgotten to remove a paper towel previously.
6. Mix flour, paprika, salt and a black pepper. Roll in pieces of a rabbit in the received mix. Add to a frying pan of a little olive oil and fry rabbit flesh on several pieces of infections, if necessary adding gradually oil. When all pieces become golden, put them back, add bacon and onions, pour in wine and you stew meat on slow fire until it becomes soft. It will take about an hour. Peel garlic and miss through a press and put it to other products. Fry them 2-3 more minutes, and then get rabbit flesh and lay out on a serving dish, cover it with a foil. In a frying pan pour in sour cream, mix and you extinguish on slow fire of minutes 5-7. Don't overheat sauce, otherwise sour cream will begin to be stratified. Sauce a rabbit and give, having strewed the parsley crushed by greens.