Rabbit is a classic in the Czech menu. Treat yourself to it in the tastiest version.
Rabbit used to be quite often on Czech plates. Today, it is an exceptional addition to the menu when his meat happens to appear on store shelves… But really, it’s a shame. Because according to nutritional therapists, rabbit is very nutritious, dietary and easily digestible. And perhaps unlike venison, its meat contains less cholesterol, which is good news for those with high blood cholesterol levels…
The author of Toprecepty will advise you on how to pickle a rabbit. More on the channel YouTube.com.
Source: Youtube
Quality rabbit meat
Rabbit meat is also full of vitamins, minerals (especially zinc, phosphorus and sulphur) and fiber, which supports muscle growth. In short, if you want to be healthier, you should include rabbit in your diet in addition to fish and poultry… You can find its meat in supermarkets, e-shops, but also from farmers, where you can buy it in good quality.
Spices as a base
It is best to bake rabbit meat. You have it with almost no work and the result is perfect. Experts recommend cutting the rabbit into pieces before baking, as this ensures that each piece of meat is well cooked and juicier.
The rabbit itself doesn’t have a strong taste, so it’s a good idea to season it properly to give it the right flavor. It tastes great with cumin, onion or garlic, for example. But you can’t go wrong if you throw in some bacon, juniper, rosemary or bay leaf.
Bet on the marinade
If you want the rabbit meat to really taste, put it in the marinade overnight.
You can try, for example, sour cream with spices or a mixture of 2 tablespoons of mustard, 6 cloves of garlic, 2 chopped onions, 5 balls of pepper, 5 balls of allspice, 1 and ½ dcl of oil, 3 dcl of water, 5 tablespoons of ketchup, ½ teaspoon of salt and 1 tablespoon Worcestershire sauce. Marinate the rabbit in the mixture for 24 hours and then wrap it in foil and bake at 230-250°C for about 45 minutes. Then remove the “aluminum armor” and bake the meat at 180°C for about half an hour.
Baking “crisp”
If you want to bake the rabbit until it’s crispy, don’t forget to thoroughly salt it and sprinkle it with lemon beforehand,” recommends the chef, adding that rabbit is one of the drier types of meat, so you can’t go wrong if you add a little pork belly to it and cover it with a lid. Bake it for about an hour at 180 °C, then uncover the meat, turn it over, add the sauce and let it finish baking. The finished roast should have a nice pink crust. Just like in the oven, you can bake a rabbit in a remosca!
Steaming under the lid
You can also stew the rabbit. How to do it: Season the rabbit, or pierce it with bacon, and then bake it in a covered container at a temperature of 150 °C for about 2.5 hours. For older rabbit meat, which is not so tender and delicious, it is recommended to combine stewing and baking. Attention: When baking, do not forget to baste the roast so that it is properly juicy, otherwise there is a risk that you will only have dry scraps on your plate, and you don’t want that… The ideal roasting time for rabbit is 90 minutes. During this time, it is good to turn the meat several times, baste and pour water.
Serving the rabbit
Rabbit meat goes well with spinach and dumplings, but you will also enjoy it in combination with sauces and pasta or potatoes.
Sources: www.prozeny.cz, www.toprecepty.cz
