Fried rabbit in a frying pan: the most delicious recipes
Rabbit - dietary, tender and very tastymeat. Because it is quite expensive, you can afford it most often on holidays. And there are a lot of ways to cook it. The same fried rabbit in a frying pan can be supplemented with a mass of various products, but also in a proud solitude is eaten instantly. The main thing is to fry properly and with imagination.
When planned fried rabbit in a frying pan,all recipes without exception recommend not to be too lazy and marinate the carcass at least for a couple of hours, but better at night. The animal has its own smell, and not everyone will have to "smell" it. In addition, when frying rabbit is somewhat harsh, and marinating is designed to prevent this trouble. If you were going to bake a rabbit, it would be enough just to soak it in water with the addition of herbs, in whey or milk, and so only marinades for a roasted rabbit will save the situation. Marinate is recommended whole carcass, but if you want to reduce the aging time, you can chop it.
The easiest way is to keep the rabbit in wine, white or red. However, a more elegant taste will be obtained by using one of the following marinades.
- Carrots, root parsley and onionpoured a glass of three percent vinegar, complemented by two laurels, salt, pepper, half a spoonful of sugar and herbs. The mixture is slowly cooked for five minutes and then cooled.
- The olive oil is combined with half the volume of Dijon mustard, black pepper and salt. The mixture is smeared and packaged in a bag.
- A half-liter of buttermilk combined with paprika, garlic powder (spoon), Italian seasoning (two spoons) and cayenne pepper (two small spoons).
Any marinade can be enriched with juniper berries, dill, rosemary, thyme or basil - they perfectly set off the taste of rabbit.
Simple and tasty: fried rabbit in a frying pan with onion
Pickled carcase is dried with towels,portionwise chopped (not finely) and fried in a well-heated frying pan in lean oil. When a beautiful blush is formed, the onions are added to the meat, cut into fairly thick rings, and carrots, crumbled with thick straws or circles. Tear root is not worth it. Products with stirring fried for another five minutes, then the container is covered with a lid, and the fried rabbit in the frying pan is left for another forty minutes. If there is a lot of onions, you do not have to add water - it's enough fluid. Seasoning is not necessary - fragrance is enough from the marinade.
Meat plus mushrooms
Very tasty rabbit fried in a frying pan, recipewhich includes chanterelles. With champignons will be no longer the same, although this dish has the right to exist. Two chopped onions and a few green feathers are fried until soft, then they add squares of yellow sweet pepper, tomato cubes and four pieces of garlic crushed with a knife. Finished roast is set aside, and in the next pan fried whole fresh chanterelles (a quarter kilo, you can more). They go to the second roast, and instead of them are laid pieces of promarinovannoy rabbit. After the crust is formed, chopped dill is poured on it, a broth is poured in, and the meat comes almost to the ready. At this stage, the vegetables are placed on top of the rabbit, a quarter of a glass of white wine is spilled, and the dish is prepared in full assembly.
Unusually: a rabbit in breadcrumbs
From the carcass are taken back and back legs, whichfirst quickly fried in lard, then moved to a pan, poured with a mixture of broth with red wine, browned onion and laurel. In this form, the rabbit is brought to softness. Cooled pieces are breaded in flour, dipped in a little beaten egg and run in breadcrumbs. Fry until crisp; on the side dish to offer fried potatoes with mushrooms and fresh vegetables.
Interesting taste and amazing softness hasfried rabbit in a pan, stuffed with bacon. In the cuts of large slices of rabbit are inserted squares of the product, they are roasted before sunbathing and poured with gravy, which includes meat broth, sour cream and juice, which was 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 aged on fire until it boils and returns to the pan with a rabbit. After the next boil, the fire can be turned off.
Sour cream and apples
The general approach to cooking is similar to the previous onerecipe, except for lashing. Just in the sauce in the first stage, in addition to the broth with sour cream, you add also apples, peeled and peeled. They can be finely chopped, and you can rub. If a fried rabbit in a frying pan is prepared with fruits, it acquires a delicate and unusual aftertaste. This method of cooking is especially recommended if you have not got a very young animal: apples add extra softness to the meat. If you do not really like dense sauce, you can replace apples with juice, only necessarily squeezed out immediately before cooking. Interesting taste nuance acquires a dish in which dried apples were used; for greater elegance they can be combined with prunes too - you will get a really noble taste.