Although the turkey is considered the most dietary and valuable meat, for variety – it is also worth introducing rabbit meat into the daily menu. It can be used to prepare many dishes for various occasions. Find out Is rabbit meat healthy And how to eat them. The more that Poland is included in the leading producers of rabbit meat in Europe. For now, however, he mainly exports them to other countries.
Rabbit meat can be bought without much problem in a supermarket. Most often, the rabbit is entirely available or divided into parts – rear, front and web. Comber, i.e. the part derived from the thoracic and lumbar segment of the carcass, is considered the highest quality meat.
The best rabbit meat is obtained from young animals, because it is not yet hard, siphous and an ugly aroma. It is characterized by a bright color, delicate structure and a sweet, slightly nutty fragrance. It is worth using the front part of the carcass for cooking, because it contains more membranes and bones. Comber and the back of the rabbit are suitable for baking, frying and stewing.
They are included in white, delicate and juicy meats. Is rabbit meat healthy? Does not contain much fat and is considered dietary (100 grams is about 130 kcal). Despite this, it provides healthy unsaturated fatty acids necessary for the proper functioning of the body. It contains only a small amount of cholesterol, which is why it is indicated to people with cardiovascular diseases.
It is also easily digestible and rich in nutrients (B vitamins, phosphorus and iron). For this reason, it can be given to children, even as the first meat food – from the sixth month of life. Is also Recommended for seniors and everyone weakened by a chronic disease. They can also be eaten with food problems and suffering from gout. Rabbit meat provides a small dose of purines. These are nitrogen compounds that arise as a result of the digestion of protein and contribute to the formation of uric acid crystals in.
Interestingly, Rabbit meat does not cause allergic reactions (is hypoallergenic). It should be safe for allergic and autoimmune diseases. Moreover, rabbit meat provides A large dose of flammable protein. It should be found in the menu of physically active people and caring for a slim figure.
Well -prepared meat is delicate and soft. It fits both a daily dinner for the youngest and an elegant dish at a solemn party. How to make a rabbit to taste his loved ones? In the kitchen you will use it in really many ways. Rabbit is worth combining with lemon, wine, cream, thyme, rosemary, juniper, garlic, onion and sage.
However, you must pre -prepare it before serving. The meat should first crush so that it is not lacquer. Transfer them to the fridge for at least a day, to a temperature of 2 to 6 degrees Celsius. Then you can get them if you plan to give them to adults. Immerse the whole day in a red wine stock, with the addition of juniper, bay leaf, thyme and rosemary. Rabbit meat will gain a special taste and will be perfectly soft. However, if you are preparing a dish for the whole family, including children, immerse it in a delicate buttermilk sauce or just immediately go to stewing in broth broth.
How to make a rabbit? For the youngest they will simply work cooked pieces of rabbit or Meatballs made of minced meat. It is worth doing it in a mild version in a cream-sebul or as stew with vegetables or pasta. You can also prepare cream from cooked meat. An exquisite dish is rabbit stew (recipe can be found below) or COMBRA COMPENS.
Rabbit stew
Ingredients:
Stew:
- rabbit (whole) meat,
- 150 g of smoked bacon,
- large onion,
- carrot,
- parsley,
- 50 g of dried mushrooms,
- 2 slices of dry bread,
- a spoon of flour,
- 1/2 cup of dry red wine,
- liter of vegetable broth,
- 7 tablespoons of oil,
- 3 tablespoons of cream 18%,
- Salt and pepper to taste.
Floods into meat:
- onion,
- carrot,
- 6 small cloves of garlic,
- 100 ml of balsamic vinegar,
- a few grains of juniper,
- several grains of allspice,
- 2 bay leaves,
- thyme branch (possibly rosemary),
- 3 teaspoons of sugar,
- 3 teaspoons of salt.
Method of performance:
- Wash the meat, drain and cut into cubes.
- Prepare the pickle: Peel onions, carrots and garlic. Cut all slices. Pour 3 cups of water into a saucepan, add chopped vegetables and all other marinade ingredients (vinegar, juniper and allspice, bay leaves, thyme branch, sugar and salt). Gently mix, boil and then cool down.
- Transfer the meat to the roasting and pour the cool pickle. Set aside in the fridge for at least a day. From time to time, mix or pour the meat. Leave the mushrooms dried in the water for the whole day so that they soak in it.
- After the indicated time, strain the mushrooms, but pour the water from them into another pot and leave for later. Cut the mushrooms into strips.
- Cut the bacon into cubes. Wash, peel and cut vegetables for stews. Drain the meat from the marinade and fry in oil in a pan. After a few minutes, add bacon and onion. After 5 minutes, transfer everything to a wide pot. Add mushrooms, vegetables and spices. Pour the decoction of mushrooms, wine and broth – meat and other ingredients should be covered.
- Simmer until the meat is tender. Finally, grate bread on a grater and add to the pot to thicken the sauce. Mix the cream in a bowl with flour and harass with a warm decoction. Add to the pot to get the whole thing. Mix and season to taste with sugar and salt.
- Serve with groats, pasta, potatoes or dumplings.
Source: NowowoPuje.pl, fit.poradnikzdrowie.pl
