Fry the rabbit fillet pieces in a pan for 25 minutes over medium heat.
Simmer the rabbit carcass pieces in a frying pan without a lid for 10 minutes over high heat without a lid, then 1 hour with the lid closed over medium heat under the lid.
How to fry a rabbit fillet
Rabbit fillet – 800 grams
Breadcrumbs – 50 grams (3 tablespoons
Vegetable oil – 2 tablespoons
Salt, pepper – to taste
How to fry rabbit fillet
800 grams of rabbit fillet wash with cold water, let drain with water, cut into pieces 2 centimeters thick. Salt and pepper the chopped pieces on both
sides.Heat 2 tablespoons of sunflower oil in a frying pan.Salt, pepper the rabbit fillet pieces, roll in breadcrumbs, put in a pan.Fry over medium heat without a lid for 10 minutes, then under a lid for 20 minutes, periodically turning over so that the meat does not burn.
How to fry a rabbit carcass
Rabbit – 1 piece weighing 1.5 kilograms
Sour cream – 400 grams
Water – 200 milliliters
Onions – 1 head
Garlic – 2 teeth
Carrots – 1 piece
Bay leaf – 2 leaves
Vegetable oil – 3 tablespoons
Salt and pepper – to taste
How to fry rabbit carcass in a frying pan
Rinse the rabbit, cut into small portions. Rub the rabbit pieces with salt and pepper, drizzle with 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 cauldron over medium heat, pour oil, put chopped garlic. Fry for 1 minute, then put the rabbit pieces for 10 minutes over medium heat without a lid, then remove from the pan.
Peel the onion and chop finely. Peel and grate the carrots on a coarse grater. In the pan where the rabbit was fried, put onions and carrots, fry for 5 minutes over medium heat.
Pour 200 milliliters of water into sour cream, sprinkle with salt and pepper, mix well.
Return the rabbit pieces to the pan, pour over the sour cream mixture. Simmer, turning occasionally, for 1 hour.
– Before frying, it is better to marinate the rabbit so that the meat turns out soft and juicy, and the specific rabbit smell disappears.
– Instead of marinating, you can soak the meat in cold water for three hours.
– Cut the rabbit fillet into slices 2 cm thick before frying. Do not cut too thin, so as not to dry 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
per 1 kg rabbit
Garlic marinade for rabbit
Garlic – 1 head
Olive oil – 4 tablespoons
Salt – to taste
Preparation of marinade Peel
1 head of garlic, finely chop. Mix garlic, 4 tablespoons olive oil and salt. Grate the rabbit with the resulting mixture and refrigerate for 3 hours.
Sour cream marinade for rabbit
Sour cream – 150 grams
Garlic – 6 cloves
Thyme (ground) – 1 teaspoon
Red and black ground pepper – 1 teaspoon each
Salt – to taste
Preparation of the marinade Peel
6 garlic cloves, finely chop. Mix 150 grams of sour cream, garlic, 1 teaspoon of thyme, 1 teaspoon of red and black ground pepper, add salt. Grate the rabbit with the resulting marinade, leave in the refrigerator for 2 hours.
Cowberry Sauce for Rabbit
Lingonberries (fresh) – 250 grams
White wine (dry) – 100 milliliters
Sugar – 40 grams
Starch – 5 grams
Ground cinnamon – at the tip of a knife
Cold water – 0.5 liters
Preparation of lingonberry sauce
Wash 250 grams of fresh lingonberries. Pour half a liter of cold water into the pan, put the lingonberries, put the pan on the fire and cook for 15 minutes. Then drain the broth into a separate bowl, wipe the lingonberries through a sieve. Pour the decoction into the resulting lingonberry puree, add 40 grams of sugar, cinnamon, pour 100 milliliters of wine, mix. Put 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 pan with the sauce, boil, remove from heat. Serve the sauce hot or cold in a gravy boat.