A rabbit in a multivark or a fried rabbit - what's more tasty?

Any dish made from rabbit meat is amazingly tasty and useful not only for adults, but also for kids. The protein that is found in meat is 90% absorbed by the body, and the content of vitamins A, C, PP, as well as micro- and macro-elements is very high. It is no accident that rabbit meat is introduced into the lure of babies even before 8 months.

Braised rabbit

Recipes for cooking a great variety, but the easiest way - a rabbit in a multivark.

The carcass is good with my running cold water, cut into small pieces and pickled: the rabbit has a specific smell that needs to be removed.

You can marinate in soy and pomegranate sauce with spices.

For spicy sauce we take a few spoons of pomegranate sauce, mix with a couple of spoons of soy sauce with a low salt content, add black peppercorns, crushed garlic, dry seasonings (basil, oregano, celery, barberry), mix well and pour the pieces of rabbit. Meat marinated for about two to three hours.

We cut with wide straw carrots, onions and stalks of celery, in the "Roasting" mode we prepare the roast.

We put the pieces of pickled rabbit into a multivark, add a glass of water, close the lid, put the "Quenching" mode, press "Start".

Exactly in an hour gentle and juicy rabbit in the multivark is ready. As a side dish, you can boil potatoes, rice or buckwheat.

Rabbit in foil

Baked rabbit is an excellent dish for a festive table or a warm family dinner. You can bake it whole, but it is better to cut into portions. To rabbit in the foil turned out soft, you need to have patience: beforehand it needs to be marinated and left in the refrigerator for at least 12 hours.

For the marinade, take two tablespoons of oil (sesame, sunflower, olive), two spoons of unsalted soy sauce, a couple tablespoons of lemon juice and a teaspoon of honey.

When the rabbit is ready, we will treat it like this: wrap the portion with bacon ribbons, lay it on a baking sheet, pour the remaining marinade, add water, cover with foil and put it in a well-heated oven. Do not forget to monitor the boiling of the liquid, as necessary, add water. The rabbit is baked for a long time, at least one and a half to two hours.

15 minutes before the end of baking, the foil must be removed - the rabbit will turn brown and turn golden-pink.

As a side dish, baked potatoes are great.

Fried rabbit according to the Spanish recipe is an original and delicious dish. It is better to cook from the legs. The dish may not turn out as tender as a rabbit in a multivark, but if it's good to marinate - the result will be stunning.

The legs of the rabbit are washed, we prepare marinade: soy sauce, balsamic vinegar, lemon juice and a little water - leave the meat for 3-4 hours. You can marinate in white or red dry wine.

We warm up the olive oil in a frying pan, knock off each leg in potato starch and fry until golden on one side.

Turn it over, add the marinade, sprinkle the rabbit with a dry paprika and black pepper, close the lid and stew for about an hour, controlling the level of the liquid.

In an hour the tender rabbit is ready!

Green peas, potatoes in rustic or rice - wonderful side dishes to it.

Rabbit in a multivarque or a rabbit fried, stewed, baked - always tasty and healthy!