Cooking in pots is akin to a mysterious shamanistic ritual. All homemade from the kitchen are expelled, all have their noses in the wind and ears on the top, and the main chef is dancing around the oven with bunches of spices and a long spoon. Well, if you use rabbit meat as meat, which is almost akin to game, then in general you can imagine scenes from the life of Aboriginal people. The main thing is that mother, in the end, feed young chingachguk with a fragrant and satisfying rabbit.
Rabbit in a pot - general principles of preparation
• Options for cooking a rabbit in a pot can be completely different. In the clay container for languishing in the oven, you can put not only rabbit meat cut into pieces, but also other products with which such meat harmonizes well. The most common combination is vegetables and mushrooms.
• The technology for cooking rabbit dishes in a pot is simple. Pieces of rabbit meat are placed at the bottom of the pot, and additional components are laid on top of the layers. Meat, mushrooms and vegetables can be laid raw or pre-fried with a small addition of vegetable or animal fat.
• Rabbit meat will never turn out soft and tender without liquid, so water or broth must be poured into filled pots. So that the finished dish is not liquid, a little more than half the volume of the container is poured into the broth, while it does not have to completely cover the laid products.
• Clay pots, if placed in a hot oven, may crack. Therefore, filled containers are placed in a cold oven, placed on a grate installed in the middle level of the oven. The time and temperature of preparation are always indicated in the recipe, as they depend on what products and in what form are used.
Tender stewed rabbit in a pot with vegetables and mushrooms
Ingredients for six pots:
• two liters of kefir;
• whole rabbit carcass;
• a pound of fresh champignons;
• five large onions;
• 600 gr. potatoes;
• bell pepper - 1 pc.;
• 250 gr. sour cream 20% fat;
• non-aromatic sunflower oil;
• seasonings - to taste.
Cooking method:
1. Rinse and rinse the rabbit carcass several times with water, chop it in portions.
2. Mix the three onions with half rings, mix with kefir and slightly knead with your hands.
3. Put the pieces of rabbit in the prepared marinade, mix well and put in the refrigerator for a couple of days. Twice a day, be sure to flip the pieces so that they absorb the marinade better.
4. For mushrooms, remove the thin skin from the hats, cut the mushrooms into thin slices and lower them in boiling water for one and a half minutes. Squeeze out all the liquid by folding the champignons in a colander.
5. Fry the dried slices of mushrooms over low heat with the addition of vegetable oil and seasonings.
6. Cut the carrots into thin circles, the remaining onion into rings. Put chopped vegetables in a separate pan and fry in oil until amber stains.
7. Separately, fry the chopped pepper.
8. Peel the potatoes, cut the tubers into wedges.
9. Rinse the rabbit soaked in kefir from the remnants of the marinade, arrange the pieces in pots and lightly sprinkle them with seasonings.
10. Top with the fried champignons, and potato wedges on them.
11. On top of the potatoes lay a layer of fried onions with carrots, the last layer will be pepper. Season with spices.
12. Pour cold water into each filled pot so that it does not reach the top layer.
13. On top of a layer of bell pepper, spoon the sour cream and place the containers in the oven.
14. At 250 degrees, bring to a boil, then reduce the heating of the oven to 150 degrees and continue cooking for 40 minutes.
15. Remove the lids from the pots and hold them in the oven without turning off the heat until the sour cream is browned.
Rabbit in a pot stewed in red wine
Ingredients:
• rabbit meat - 750 gr.;
• fresh pork fat - 250 gr.;
• three large onions;
• two thin slices of brown bread;
• Wheat flour;
• dry red wine.
Cooking method:
1. Wash rabbit meat with cold water, pat the carcass slightly with a towel, and chop in portions.
2. Cut the scraped fat with a knife into thin slices. Be sure to cut the skin.
3. Rub the rabbit meat with salt mixed with ground pepper and roll in flour.
4. Crush the bread with your hands, chop the onions lightly.
5. At the bottom of a large clay pot, lay part of the rabbit, on top of it slices of bacon. Sprinkle with a portion of chopped onion mixed with bread crumbs.
6. Put the meat layer again, lay the lard on it again and sprinkle with the onion and bread mixture. Alternate layers until all meat is gone.
7. Pour the wine into the pot so that they cover only 75 percent of the rabbit in the pot
8. Put the pot in the oven and simmer the rabbit in wine for about an hour and a half, at 180 degrees, until the meat is completely soft.
A simple recipe for stewed rabbit in a pot, in sour cream sauce
Ingredients:
• medium-sized rabbit carcass;
• 200 gr. low fat sour cream;
• 2 large onions;
• lavrushka.
Cooking method:
1. Cut the rabbit carcass processed in accordance with general principles in portioned portions and pour the meat for three hours with cold water. Drain the liquid, and wipe the pieces of rabbit dry with a disposable towel.
2. Season the sour cream with ground pepper, salt, put the onion and rabbit meat, cut into small slices. Mix thoroughly so that all the meat is covered with a sour cream mixture.
3. Arrange in small pots, add sauce to each remaining saucepan in a bowl, place a leaf of laurel and place the containers on a wire rack in a cold oven. You can cook a rabbit in one large clay pot.
4. Cook at 200 degrees for about an hour. Every quarter of an hour, lift the lids and, if necessary, pour a little water into the pots, about a quarter of a glass.
Delicious roast with a rabbit in a pot
Ingredients for two portion pots:
• 600 gr. rabbits (thigh with leg);
• two onion heads;
• five medium potato tubers;
• 200 gr. fresh champignons;
• two medium-sized carrots;
• garlic;
• sour cream - a little less than a glass.
Cooking method:
1. Four potatoes cut into large strips and arrange in two pots.
2. Rinse rabbit meat, dry it, separate the meat from the bones. Cut the cut fillet arbitrarily and put in pots on the potato layer.
3. Onion, chop the onion chopped into medium-sized half rings or quarters of the rings, and the mushrooms cut into slices or slices on it.
4. Cover the mushrooms with a large straw of carrots and sprinkle it with finely chopped greens.
5. Put the remaining potatoes chopped into strips in the last layer. Pour the pots a third of the volume with water, cover the top potato layer with sour cream and put in the oven.
6. After about an hour, remove the containers, mix them well and serve.
Fragrant rabbit in a pot of potatoes and tomato
Ingredients for 4 clay containers:
• rabbit meat - 800 gr. (small carcass);
• 800 gr. potatoes;
• head of a bitter onion;
• garlic;
• 100 gr. creamy 72% butter;
• one and a half teaspoons of hops-suneli;
• four teaspoons of delicate tomato ketchup or tomato;
• seasonings "For potato dishes" - to taste;
• refined oil.
Cooking method:
1. Cut the rabbit soaked in water into pieces.
2. Cut the peeled potatoes in half lengthwise, and each half across, in wide slices. Fold the potato slices in a bowl, season with spices, slightly add salt and shake to mix.
3. Put pieces of rabbit meat in a deep frying pan, add a little vegetable oil to the meat and fry over medium heat until a slight blush appears.
4. After this, add the onion chopped in half rings to the rabbit. Without changing the heat, cook everything together, stirring until the onion loses its milky color. Add a little salt, suneli hops, and mix.
5. Distribute the rabbit meat fried with onions evenly over the clay containers and place a tomato boat on it. Then fill the clay pots to the top with potatoes. Place between a potato straw a small clove of garlic and pour 100 ml of drinking water.
6. Cover and place for exactly 50 minutes in the oven at 200 degrees. Then add 25 grams of oil to each container and bring to readiness by lowering the oven temperature to 180 degrees for another 15 minutes.
7. Turn off the heat and simmer the dish with the door closed for about half an hour.
Tender rabbit in a pot of nuts in a wine sauce
Ingredients:
• carcass of a young rabbit;
• 200 ml of water or meat broth;
• two onions;
• 20 ml of cognac;
• dry red wine, tart or sour - 100 ml;
• three large cloves of garlic;
• 50 gr. bacon
• a tablespoon of melted lard;
• a small bunch of fresh parsley;
• 50 gr. walnut kernels;
• one bay leaf.
Cooking method:
1. Portion pieces of rabbit meat on all sides with salt and pepper. Fry on all sides until golden brown in a well-heated lard and transfer to a plate.
2. Cut the bacon and onions into small cubes and put into the remaining fat after frying.
3. When the onion is lightly browned and covered with a golden crust, put the fried pieces of meat in it. Pour cognac and set it on fire.
4. After the flame goes out, mix and place the rabbit meat in clay pots, and pour red wine, water into a pan and bring to a boil.
5. In a slightly boiling mixture, add chopped parsley, crushed nuts and parsley. Press garlic and warm the sauce lightly, literally 30 seconds.
6. With the prepared sauce, fill the meat laid out in clay containers, cover with the lids and put it in the oven for one and a half hours at 180 degrees.
Rabbit in a pot - cooking tricks and useful tips
• Before cooking rabbit meat is recommended to soak for a long time in water or pickle. For this purpose, it is better to use kefir, whey or specially prepared marinades with white or red dry wine.
• The use in pickling wine allows not only to soften the fibers of coarse meat, but also to remove the characteristic smell.
• Spice will help to kill the unloved smell of rabbit and make the dish more flavorful. Traditionally, a rabbit in pots is prepared with ground pepper and bay leaf, if desired, you can flavor meat and other spices. Ideal for rabbit basil, dill (fresh or dry) and oregano.
