How to fry a rabbit in a frying pan. How to cook rabbit in a frying pan

Rabbit fried in a frying pan recipe with step-by-step photos

Don't know how to quickly cook rabbit?
Try it, rabbit fried in a frying pan with garlic and wine. It's easy to prepare, quick to prepare, and eaten to your heart's content. The meat is soft, aromatic, with an appetizing golden brown crust - my husband is delighted! Incredibly delicious rabbit dish and my favorite. This meat dish will not leave your family or guests indifferent. I hope you like it too! Rabbit meat is a frequent guest on our table; I like to fry, stew and bake. After all, this is one of the healthiest and most dietary meat products, along with white meat, chicken and turkey.

Rabbit meat is easily digested by the body. It contains complete, easily digestible protein, amino acids, polyunsaturated fatty acids, B vitamins, in particular B6 and B12, A, C, PP. Microelements: potassium, chromium, molybdenum, iron, phosphorus, cobalt, manganese, copper. All of them are vital for the proper functioning of the body.

Nutritionists recommend it for obesity for weight loss, since it contains few calories, only 180 calories per 100 grams of product, as well as for children and those who are on a diet. The hero of my recipe is the black-eyed rabbit (coelho de olho preto) from Spanish producers. They are brought to Portugal and sold in large supermarkets. The Portuguese say that their meat tastes different from their light-eyed counterparts, and the price is higher. So I decided to try it many years ago, and since then I have been successfully preparing it at home.

By the way, I have heard more than once that many people do not like rabbit meat because of its specific smell.

Firstly, not all rabbits deplete it. Usually old rabbits and wild hares have an unpleasant odor. In this case, the meat needs to be soaked in cold water, changing the water several times, or adding vinegar to the water. Personally, I have never used these methods, apparently I simply never came across rabbits with a smell

Secondly, dry white or red wine can easily cope with this, and preferably of good quality. It gets along well with rabbit meat, dulls the smell and makes the meat soft. I always use it. There is no alcohol in it at all.

Plus, garlic and aromatic herbs play a far from simple role. They also take part in the fight against unpleasant odors, giving the dish a special note and excellent aroma.

I think you shouldn’t deprive yourself and your family of the pleasure of eating such healthy meat because of this.

How to cook delicious rabbit

Preliminary manipulations

When planning to fry a rabbit in a frying pan, all recipes without exception recommend not being lazy and marinating the carcass for at least a couple of hours, and preferably overnight. An animal has its own smell, and not everyone can “sniff” it. In addition, when frying, rabbit meat turns out to be somewhat tough, and marinating is designed to prevent this trouble. If you were going to bake a rabbit, it would be enough to simply soak it in water with the addition of herbs, whey or milk, otherwise only marinades for fried rabbit will save the situation. It is recommended to marinate the whole carcass, but if you want to reduce the holding time, you can chop it.

The easiest way is to soak it in white or red. However, a more elegant taste will be achieved by using one of the following marinades.

1. Chopped carrots, root parsley and onions are poured with a glass of three percent vinegar, supplemented with two bay leaves, salt, ground pepper, half a spoon of sugar and herbs. The mixture is simmered slowly for five minutes and cooled.
2. Combine olive oil with half the volume of black pepper and salt. The carcass is coated with the mixture and packed in a bag.
3. Half a liter of buttermilk is combined with paprika, garlic powder (one spoon), Italian seasoning (two spoons) and (two small spoons).

Any marinade can be enriched with juniper berries, dill, rosemary, thyme or basil - they perfectly highlight the taste of rabbit meat.

Cooking process:

This is the black-eyed rabbit I bought.

We clean the carcass from any remaining fur, if any. Wash thoroughly and dry well with a paper towel. We cut into pieces that are not very small.

Place in a bowl or other deep dish, lightly salt, maybe pepper, leave for 20-30 minutes.

Heat the olive oil in a large frying pan and fry the rabbit pieces until golden brown in two batches. We make sure that the pieces of meat do not touch each other. No need to fry too much.

Transfer the fried pieces into a bowl. You need to cover and keep in a warm place to keep warm. Fry the second portion.

Then put a piece of butter in the pan and pour in the wine. We distribute the rabbit pieces on top. Sprinkle evenly with herbs: thyme, oregano, basil, bay leaf, freshly ground black pepper. Salt to taste and squeeze the garlic cloves through a garlic press.

Cover with a lid, leave slightly ajar, and cook over low heat until the wine boils away.

When the wine has almost boiled away and the meat begins to crackle, remove the lid and turn the meat over to the other side.

We taste it for readiness, if necessary add a little more wine. I usually don't add more wine. But if the rabbit is old and the meat is not yet soft, then you need to add more. For example, I don’t like it when such meat falls apart. I like the rabbit to be golden brown on top and soft on the inside. That's why it's fried, not stewed. Cover with a lid again and leave to brown just a little over low heat. Just don't overdo it! Remove the lid and squeeze another 1-2 cloves of garlic on top.

Turn off the stove. With the lid closed, let the meat absorb the fresh aroma of garlic.

Our fried rabbit in a frying pan is ready!

Serve with your favorite side dish and salad.

Bon appetit and good health to you!

Dietary meat in a slow cooker

Rabbit meat is quickly and easily prepared in a miracle saucepan of the 21st century. The ingredient is supplemented with mushrooms, as well as original sauce.

Components required:

• rabbit carcass;
• carrot;
• onion (white);
• vegetable oil;
• Champignon;
• sour cream;
• seasonings (optional);
• salt;
• fresh or frozen greens.

Rabbit meat, onions, champignons, carrots are cut into pieces. On the device, turn on the “Frying” program, pour vegetable fat into the bowl. Lay out the prepared ingredients step by step. First, the pieces of meat are fried until golden brown. Then add mushrooms, chopped onions, carrots. Stir with a wooden spatula. Salt and sprinkle with pepper. Pour in sour cream and cover.

Set the “Quenching” program for 40 minutes. During this time, the meat will become soft, juicy and very tasty. After the sound signal, sprinkle the dish with chopped herbs, cover with a lid, and put on heat. The finished product is served with your favorite side dish.

Rules for selecting and processing a rabbit

Rabbits do not carry dangerous diseases, so meat is most often safe for the human body. Ideally, you need to purchase it in a specialized store and in vacuum packaging. It will guarantee that the meat cannot be frozen. There should be no blood or liquid in the vacuum, and the color of the mascara will be a subtle shade.

Basic tricks and tips from chefs for cooking rabbit

1. Pay attention to the age of the carcass. Ideally, the rabbit should be no more than 4 months old and weigh no more than 1.5 kg.
2. Appearance is also very important. The surface should be smooth, the rabbit meat should have a pleasant pink color and there should be no blood present. Choose a carcass with a fluffy tail and legs.
3. Before purchasing, you need to know what exactly you will be preparing. After all, the back part is more suitable for stewing and baking. There are practically no bones in it. The front is perfect for broth.
4. Do not keep meat in the freezer for a long time. Ideally, you should prepare it on the day of purchase, get all the vitamins and enjoy its wonderful taste.

What is the best way to cook a rabbit?

Since a whole rabbit carcass is rarely cooked, there are no particular difficulties when choosing dishes. It’s good to take a frying pan with thick walls and a bottom, or a deep saucepan.

To bake rabbit meat in the oven, you will need a casserole dish or a special large baking dish. It is advisable to stew the rabbit in a deep frying pan and cook in pans (steel or enamel).

If the carcass is very large, then it may not be cooked in one go. So divide the process into two stages - cook the upper and lower parts of the rabbit separately.

How to fry rabbit fillet

Products

Rabbit fillet – 800 grams Breadcrumbs – 50 grams (3 tablespoons) Vegetable oil – 2 tablespoons Salt, pepper – to taste

How to fry rabbit fillet

Wash 800 grams of rabbit fillet with cold water, let the water drain, cut into pieces 2 centimeters thick. Season the cut pieces with salt and pepper on both sides. Heat 2 tablespoons of sunflower oil in a frying pan. Salt and pepper the pieces of rabbit fillet, roll in breadcrumbs, and place in a frying pan. Fry over medium heat uncovered for 10 minutes, then covered for 20 minutes, turning occasionally to prevent the meat from burning.

Stew just in case

The biggest problem for a housewife is an unexpected guest and an empty refrigerator. To avoid stress, prepare delicious meat stews. In addition to pork, beef and chicken, rabbit meat is also used. Its dietary properties allow you to create unique dishes not only for one day, but also to make preparations for the winter. In addition to the main ingredient, you only need salt, water and seasonings.

Rabbit meat is cut into small pieces. Soak in a marinade, which consists of water, salt, and seasonings. Leave the product for 12 hours. Marinated pieces of meat are placed in steamed tanks. Pour in hot boiled water. Cover with lids and place in the oven for about 1 hour. The maximum temperature should be around 190°C.

If necessary, add water to the jars to prevent the meat from drying out.

Next, reduce the heat in the oven to 130°C and leave the product for about 4 hours. Ready stews are sealed with lids. Cover with a terry towel and blanket until completely cool. Store in a cool place for no more than 1 year. Serve with any porridge or mashed potatoes.

When you know how to cook a rabbit in your home kitchen, you immediately want to get down to business. Of course, the process will bring a lot of positive emotions. And as a reward you will definitely receive a dish with unsurpassed taste and aroma.

How to fry a rabbit carcass

Products

Rabbit - 1 piece weighing 1.5 kilograms Sour cream - 400 grams Water - 200 milliliters Onion - 1 head Garlic - 2 cloves Carrots - 1 piece Bay leaf - 2 leaves Vegetable oil - 3 tablespoons Salt and pepper - to taste

How to fry a rabbit carcass in a frying pan

Wash the rabbit and cut into small portions. Rub the rabbit pieces with salt and pepper, pour in oil, cover and marinate in the refrigerator for 2-3 hours. Peel the garlic and pass through a garlic press. Heat a deep frying pan or casserole over medium heat, pour oil, add chopped garlic. Fry for 1 minute, then place the rabbit pieces over medium heat for 10 minutes, uncovered, then remove from the pan. Peel the onion and finely chop. Peel the carrots and grate on a coarse grater. Place onions and carrots in the frying pan where the rabbit was fried and fry for 5 minutes over medium heat. Pour 200 milliliters of water into the sour cream, sprinkle with salt and pepper, mix well. Return the rabbit pieces to the frying pan and pour in the sour cream mixture. Simmer, turning occasionally, for 1 hour.

Let's stuff!

Fried rabbit in a frying pan stuffed with lard has an interesting taste and amazing softness. Pieces of the product are inserted into the cuts of large chunks of rabbit meat, they are fried until tanned and filled with gravy, which includes meat broth, sour cream and the juice released when frying the rabbit - all in arbitrary proportions. After about twenty minutes, the sauce is drained and filtered; dried flour is mixed in it. The gravy is kept on the fire until it boils and returned to the frying pan with the rabbit. After the next boil, the fire can be turned off.

Fkusnofacts

– Before frying, it is better to marinate the rabbit so that the meat is soft and juicy, and the specific rabbit smell disappears. – Instead of marinating, you can soak the meat in cold water for three hours. – Before frying, cut the rabbit fillet into slices 2 centimeters thick. Do not cut too thin so as not to dry out the meat when frying; and too thick pieces so that the meat is well fried and the cooking process does not take much time. – Seasonings for rabbit (can be added to the marinade or used during cooking): bay leaf, rosemary, basil, oregano, dill, parsley, thyme, cinnamon, cloves, celery.

Marinades for fried rabbit

for 1 kilogram of rabbit

Garlic marinade for rabbit

Products Garlic – 1 head Olive oil – 4 tablespoons Salt – to taste

Preparing the marinade

1 head of garlic, peeled and finely chopped. Mix garlic, 4 tablespoons olive oil and salt. Rub the resulting mixture onto the rabbit and refrigerate for 3 hours.

Sour cream marinade for rabbit

Products

Sour cream – 150 grams Garlic – 6 cloves Thyme (ground) – 1 teaspoon Ground red and black pepper – 1 teaspoon each Salt – to taste

Preparing the marinade

Peel 6 cloves of garlic and finely chop. Mix 150 grams of sour cream, garlic, 1 teaspoon of thyme, 1 teaspoon each of red and black ground pepper, add salt. Rub the resulting marinade over the rabbit and leave in the refrigerator for 2 hours.

Lingonberry sauce for rabbit

Products

Lingonberries (fresh) – 250 grams White wine (dry) – 100 milliliters Sugar – 40 grams Starch – 5 grams Ground cinnamon – on the tip of a knife Cold water – 0.5 liters

Making lingonberry sauce

Wash 250 grams of fresh lingonberries. Pour half a liter of cold water into the pan, add lingonberries, put the pan on the fire and cook for 15 minutes. Then pour the broth into a separate bowl and rub the lingonberries through a sieve. Pour the broth into the resulting lingonberry puree, add 40 grams of sugar, cinnamon, pour in 100 milliliters of wine, and stir. Place the mixture on the fire, boil and cook for 5 minutes. Dilute 5 grams of starch in 50 milliliters of water. Pour the starch into the saucepan, boil, and remove from heat. Serve the sauce in a gravy boat hot or cold.

Excellent baked dish with vegetables

Preparing a hearty meal can be difficult if you don't have enough time. However, if you have dietary meat and a traditional set of vegetables on hand, you will get an excellent dish.

The recipe consists of products:

• potato tubers;
• white onion;
• fresh tomatoes;
• Champignon;
• rabbit carcass;
• wine;
• garlic;
• salt;
• spices to taste;
• olive oil;
• a bunch of greenery.

Washed pieces of rabbit meat are rubbed with salt, garlic and spices.

Place in a bowl. Leave for 2 hours. Prepare the vegetables. Peel and cut into arbitrary pieces potatoes, onions, carrots, champignons, and tomatoes.

Then place on a baking sheet greased with olive oil. Marinated meat is placed on top. Drizzle with wine and bake in the oven at 180°C until the meat has a soft texture. The finished product is sprinkled with chopped herbs.

Potatoes that do not become soft during prolonged heat treatment are suitable for this dish.

How to fry rabbit with onions - the perfect recipe

2 hours 30 minutes

If you want to know how to fry a rabbit deliciously and without unnecessary hassle, pay attention to this recipe. He will tell you how to choose the right meat, what marinades to use if necessary, how much and how to cook rabbit meat so that it is tender and melts in your mouth. You will learn what spices will give a special aroma to the finished dish, why different types of cooking are suitable for different parts of the carcass, and why this meat is used for baby and dietary food.

Ingredients

Boneless meat with mayonnaise

The original snack is made from rabbit fillet, which is difficult to chew and gets into the crevices between the teeth.

Ingredients required:

• rabbit meat (legs or fillets);
• white bulb;
• salt;
• Bay leaf;
• water;
• garlic;
• eggs;
• mustard;
• vegetable oil;
• parsley.

The meat is washed thoroughly under the tap. Wipe with napkins to remove any remaining blood. Place in a saucepan, add water, and put on fire.

When it boils, be sure to remove the foam. Place a whole peeled onion, bay leaf into the broth and salt to taste. Cook until done.

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Mayonnaise is made in the classic way from eggs, mustard and vegetable oil. The ingredients are mixed in a bowl and mayonnaise is made using a hemisphere.

The meat is removed from the broth. Wait until it cools down. Then cut into small strips. Place on a plate. Season with garlic passed through a garlic press. Stir. Top with homemade mayonnaise. Sprinkle chopped parsley on top. The meat turns out juicy, aromatic and is wonderful for the holiday table.

If you can’t make homemade mayonnaise, store-bought mayonnaise will do. The main thing is that the fat content is at least 72%.

Step-by-step preparation

1. Peel and wash 2 onions, then cut into large cubes.
2. Wash 860 g of rabbit meat, cut into pieces (9-10 pieces), add salt (about 1 tablespoon), ground black pepper to taste, granulated garlic (3 tsp). Mix everything well so that each piece is coated with spices and salt.
3. Pour vegetable oil (approximately 2 tbsp) into a heated frying pan. Add the meat and fry over medium heat on both sides until golden brown.
4. Add 0.5 cups to the pan. water (preferably hot), close the lid and simmer over low heat for 1 hour 30 minutes. From time to time you need to check whether the water has boiled away and, if necessary, top up.
5. After 1.5 hours, add 4 cloves of fresh garlic to the meat (each can be cut in half), chopped onion and 2-3 bay leaves. Close the lid and simmer for another 30 minutes.
6. Place the finished meat on plates (2-3 pieces per serving) and serve with a side dish of your choice: boiled potatoes and herbs, any porridge, pasta.

• Rabbit meat is very healthy, it is absorbed by the human body by 90% (for example, beef is only 62.5%), contains vitamins, microelements, a lot of protein and very little fat. In addition, rabbit meat is considered hypoallergenic and is recommended for children's and dietary nutrition.
• It is better to buy fresh rather than frozen meat, as low temperatures worsen its properties.
• For cooking, it is recommended to choose carcasses of young animals weighing no more than 1.5 kg.
• A weight of 2 kg or more is typical for mature animals. This meat is tougher, has a dark pink color and a specific smell, which is quite difficult to get rid of. To get rid of smell and speed up heat treatment, rabbit meat is soaked in acidified or salted water for 30 minutes. until 10 o'clock
• If the meat has been soaked for quite a long time, then it is not necessary to marinate it. But if you want to enrich the taste and aroma of the finished dish, keep the meat in the marinade. For example, olive oil and chopped garlic will make the meat softer and add a pleasant aroma; sour cream or cream will make stewed rabbit meat juicier and add a delicate creamy flavor, but a mixture of honey and mustard applied to the meat before baking will give a beautiful color to the crust and a unique aroma to the whole dish. .
• The back part of the carcass can be fried or baked - it is fattier, but the leaner front part is better boiled or stewed.
• And, of course, don't forget about spices. Rosemary, cloves, juniper berries, bay leaves, thyme, and lemon zest are most suitable for rabbit dishes.

Sour cream and apples

The general approach to preparation is similar to the previous recipe with the exception of stuffing. Simply, at the first stage, in addition to the broth with sour cream, apples, peeled and pitted, are also added to the sauce. They can be finely chopped or grated. If a fried rabbit is cooked in a frying pan along with fruit, it acquires a delicate and unusual flavor. This cooking method is especially recommended if you get a not very young animal: apples give the meat additional softness. If you don’t really like thick gravies, you can replace the apples with juice, just be sure to squeeze it out immediately before cooking. A dish in which dried apples were used acquires an interesting flavor nuance; for greater elegance, they can also be combined with prunes - you get a truly noble taste.

29.03.2018

Roasted rabbit in the oven is easy and quick to prepare, and it also turns out delicious. Its meat is considered dietary and incredibly healthy. It is quite difficult to spoil a rabbit; in the oven it always turns out tender in taste and juicy. Let's look at some interesting recipes.

How to cook roasted rabbit in the oven so that it is not dry and tough? It's simple: you should bake it in foil. This method of heat treatment will preserve the juiciness of the meat and its unique taste.

Ingredients:

• rabbit carcass – 2-2.5 kg;
• onion - 2 heads;
• garlic cloves – 4-5 pieces;
• celery stalk;
• lemon juice – 2 table. spoons;
• unflavored vegetable oil;
• filtered water - 2 tablespoons. spoons;
• salt;
• black pepper.

Preparation:

On a note! You can complement the dish with carrot and potato root vegetables. Then you will immediately get a side dish for the rabbit.

Without any hassle, you can bake a whole rabbit carcass. Choose meat from a young animal, and then it will be tender and juicy.

Ingredients:

• rabbit carcass;
• half a lemon;
• mayonnaise – 90 ml;
• grain mustard - 1 table. spoon;
• salt - 1 table. spoon;
• garlic cloves – 2-3 pieces.

Preparation:

On a note! Instead of mayonnaise, you can use sour cream.