Rabbit in tomato sauce. Rabbit in tomato and cream sauce
Tender, soft, dietary, aromatic ... yes, yes - this is just a small fraction of those epithets that can be used to describe rabbit meat. “It’s a long time to cook, so that it becomes just that!”: Some will object to me. I won’t argue, but I’ll just say justification in justification: “It's worth it!” A rabbit in tomato and cream sauce is really worth the time. Although, it would be more correct to say that the preparation itself will not be long, because we do not stand at the stove, when the dish languishes on its own and nothing but a glance at it sometimes is required. And in return ... but in return we receive grateful words and views of our friends and relatives after a delicious lunch or dinner.
So, for the recipe rabbit in tomato and cream sauce with vegetables, it will take about 2 ½ hours (the time for thawing and soaking meat was not taken into account). The recipe is for 6 servings.
Ingredients:
rabbit carcass - ½ pcs. (about 600g);
carrots - 1 pc;
onions - 1 pc;
sweet red pepper - 2pcs;
flour - 3 tablespoons;
olive oil (for frying) - 50g;
tomato paste - 2 tablespoons;
garlic - 3 prongs;
dill greens - 2-3 branches;
allspice, salt, black pepper, oregano - to taste.
Rabbit in tomato and cream sauce - recipe.
If rabbit meat was stored in the freezer - before cooking, pre-fill it with water overnight, if not - soak it in water for 2-3 hours.
Products needed to make a rabbit recipe in creamy tomato sauce.
First, prepare the vegetables. We put the pan over medium heat, pour refined olive oil and as soon as it warms up, put a couple of garlic cloves. After a few seconds (10-15) pour the finely chopped onion.
Mix and fry for 1-2 minutes.
Rub the peeled carrot on a coarse grater and add to the onion.
Remove the stalk and seeds of sweet pepper, cut into medium cubes and send to the pan. Knead and pass for 3-5 minutes.
Now let's take care of the meat.
We carefully wash the rabbit meat in running water, cut it into portioned pieces and remove the films. Using a paper towel, remove excess moisture from the meat. Next, each piece is carefully rolled in flour on all sides.
We spread the meat in a hot pan and fry until golden brown.
Turn over to the other side and fry. Make sure that the meat is not burnt (otherwise it will be bitter).
We take a deep stewpan or pan with a thick bottom and spread the vegetables in it. Put giblets on top.
Pour boiled meat with vegetables and put on medium heat. Bring to a boil and reduce the gas to a minimum. Cover and leave the dish to simmer for 1 ½ hours.
And finally, prepare a creamy tomato dressing. To do this, mix tomato paste and cream with a whisk or an ordinary fork.
Carefully pour the dressing into the pan with the rest of the products, bring to a boil and simmer for another 1/2 hour.
Rabbit in tomato and cream sauce - ready!
Loose rice can be served on the side dish or pasta from durum wheat can be boiled.
Bon appetit to all!
Also, using our recipe you can try to cook.
Many of us do not like and are afraid to cook a hare, let alone eat it. But if you look at this issue, the hare tastes very similar to a rabbit, the hare’s meat is a little tougher and darker in color, but much more aromatic than a rabbit.
Why is a hare considered more useful? Because the hare is a wild animal, and wild animals have a very mobile image, because of this the meat is not fatty and quite dense. The hare lives in the forest, breathes clean air, feeds on more natural feeds. Hare is a valuable meat, in which there is a lot of vitamin, minerals, minerals.
Zaychatina is a gentle and dietary meat, which is recommended for children and the elderly. There are many recipes for making a hare, but today I will cook a hare in tomato. In this dish we get aromatic, tender and dietary meat of a hare, as well as tomato sauce, which will add juiciness to the second dish.
What does it take to cook a rabbit stewed in tomato?
Ingredients for stewed rabbit in tomato:
How to cook a rabbit stewed in tomato?
Stewed rabbit recipe:
The hare is washed well, then we clean the films. We cut the hare into pieces and wash it again.
Pieces of the hare are put in a large pan.
Peel the onion from the husk, wash it and cut into rings or half rings. Put the onion into pieces of the hare.
Hare with onions pour cold water with vinegar. For one liter of water, add 200 grams of vinegar. We put the pot with the hare in the marinade in the refrigerator and leave it to marinate for a day or at least for the night. Marinade will give meat tenderness and softness, as well as remove extraneous odors.
After the meat is pickled. We put the pan on the fire, heat it, add oil and fry the pickled pieces of hare and onion.
When the meat is already fried on both sides, add water. And when the water evaporates a little, pour the tomato, which will improve the taste of the meat and make a good consistency of the sauce.
Stew the hare in a tomato under a closed lid over low heat. If the fire is large, the sauce will boil strongly and the hare in the tomato will lose its flavor.
Already at the end of stewing the bunny we add salt and spices. Hare's favorite spices are dill, parsley, rosemary, nutmeg and pepper.
A hare stewed in tomato can be served with a vegetable salad. Due to the tomato sauce, the main dishes will get a new taste and the dishes will become more juicy.
Bon Appetit!
How to cook the dish "Rabbit in tomato sauce"
- Wash the carcass of the rabbit, dry it and cut it into portions.
- Heat the pan, add oil and fry the rabbit pieces over high heat for 3 minutes from all sides.
- Wash tomatoes, rinse with boiling water, peel and chop using a blender.
- Wash and chop the basil.
- Put the rabbit, tomatoes in a stewpan, add water, tomato paste, salt and pepper, bring to a boil.
- Reduce the fire, cover and simmer over low heat for 30-40 minutes until cooked.
- Add basil 3 minutes before cooking.
- Rabbit - 500 gr.
- Water - 100 gr.
- Tomatoes - 7 pcs.
- Tomato paste - 1 tsp.
- Salt (to taste) - 2 gr.
- Ground black pepper (to taste) - 2 gr.
- Green basil (to taste) - 10 gr.
- Vegetable oil (for frying) - 10 gr.
Nutrition value of the dish “Rabbit in tomato sauce” (per 100 grams):
Components and calorie content of the recipe “Rabbit in tomato sauce”
(calorie and bju data are calculated approximately, excluding boiling and frying)
This is a user recipe, so there may be errors and typos. If you find them, please write in the comments under the recipe - fix.
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Rabbit in tomato sauce
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- 1 rabbit
- 0.5 kg ripe tomato or 0.2 l. tomato sauce
- 2 large onions
- 3 cloves of garlic
- 0.2 l white wine
- bay leaf
- dill
- parsley
- oregano
- olive or sunflower oil
- pepper
- So, we take the carcass of a rabbit, wash it, dab the moisture with a paper towel, cut it into pieces. Salt, pepper.
- Pour just a little oil into the pan and fry the rabbit meat. We take out the prepared meat from the pan and set it aside.
- Add the garlic and chopped onion to the oil remaining from the frying.
- When the onion becomes soft and transparent, put half a spoonful of flour. Continuing stirring, fry the flour a little.
- Pour in a thin stream of wine, and then a glass of water or meat broth. Mix everything well so that no lumps form.
- Bring the mixture to a boil, add grated tomatoes or ready-made tomato sauce, chopped herbs, bay leaf and oregano last. Salt, pepper to taste.
- Pieces of fried rabbit are put in the prepared sauce. Stew under the lid over low heat for about an hour.
- Rabbit in tomato sauce served hot.
bezmenu.ru
Rabbit stewed in tomato sauce
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- tomato paste, tomato sauce or tomatoes, canned in their own juice
- olive oil
- garlic
- fresh or dry hot peppers
- lemon juice
- sugar
Cut the prepared rabbit into portions and fry in olive oil. Put pieces of meat in a deep saucepan.
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While the meat is cooking, peel about a head of garlic, pass it through a press and dilute with olive oil until a liquid paste is obtained. When the rabbit is almost ready, add garlic paste, lemon juice and hot pepper to the boiling sauce. If fresh is to be used, it should be peeled and cut into pieces.
At this stage of cooking, try the sauce and add those spices and spices that you think are missing. Sugar, salt, lemon juice and garlic will give the dish a pleasant sweetish-sour garlic taste. Boil everything until the meat is ready.
bonappetita.ru
Rabbit stewed in tomato sauce with fresh aromatic herbs.
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NECESSARY:
Rabbit weighing about 2 kg (or 6 legs)
1 large onion
1 cup chicken stock (or white wine)
6 tbsp. l olive oil
1 can of peeled tomatoes in own juice
A few sprigs of fresh thyme
A handful of fresh oregano leaves
200 g feta
Salt pepper
In winter, fresh herbs can, of course, be replaced by dried herbs.HOW TO COOK:
1. In a cast iron pan, heat half the olive oil well. Cut the rabbit into 8-12 pieces, salt, pepper, fry in oil until golden brown. Remove and lay on a plate.
2. Add the remaining oil to the pan, pass the finely chopped onions on it, pour the broth or wine into the pan, bring to a boil, put the rabbit pieces in the pan, cover and simmer for 30 minutes.
3. Add mashed tomatoes with juice and herbs to the pan. Stew under the lid another 20
4. Sprinkle the rabbit with the crumbled feta, put without a lid in the oven preheated to 200 ° C and bake until a light crust forms (you can grill it).
5. Garnish is not needed here, serve with fresh bread, which must be dipped in sauce! And lettuce is always welcome.
The sauce can be sour, especially if you did not use the broth, but the wine - it is easy to fix it by adding a little sugar.
If the feta, which is placed at the very end, is quite salty, so at first it’s better not to add salt to the dish! If the cheese is very salty, pre-subtract it.
