Fried rabbit in a frying pan: the most delicious recipes

Rabbit - diet, tender and very tasty meat. Since 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 different products, but in pride alone is eaten instantly. The main thing is to fry correctly and with imagination.

Preliminary manipulation

When a fried rabbit is planned in a frying pan, all recipes without exception are recommended not to be too lazy and marinate the carcass at least for a couple of hours, and preferably 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.

1. Chopped carrots, root parsley and onions are poured with a glass of 3% vinegar, supplemented with two laurels, salt, ground pepper, half a spoonful of sugar and herbs. The mixture is slowly cooked for five minutes and cool.
2. 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.
3. 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

The pickled carcass is dried with towels, portion by 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 will be enough fluids. Seasoning is not necessary - fragrance is enough from the marinade.

Meat plus mushrooms

Very tasty rabbit fried in a frying pan, the recipe of which 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 to them are added squares of yellow sweet pepper, tomato cubes and four pieces of garlic crushed with a knife. The finished roast is set aside, and in the next pan a whole fresh chanterelle is fried (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 take back and hind legs, which are first quickly fried in lard, then move into the pan, poured a mixture of broth with red wine, 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 crispy; On a side dish to offer fried potatoes with mushrooms and fresh vegetables.

We spin!

Interesting taste and amazing softness is the fried 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 boiling 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 recipe, except for lashing. Just in the sauce in the first stage, in addition to the broth with sour cream, also add apples, peeled and peeled. They can be finely chopped, and you can rub. If a fried rabbit in a frying pan is prepared with fruit, it acquires a gentle and unusual flavor. 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 truly noble taste.