Rabbit meat

Small fluffy animals, which differ in rather long ears and a short tail, not only cause tenderness in others, but also have quite important economic importance for humans. Rabbit meat is eaten while its fur is used to produce clothing and headgear. In addition, thanks to the low calorie content, the rabbit took pride of place on the table of adherents of "light" food.

The highest quality rabbit meat is obtained from the meat breeds of these animals. In cooking, there are several ways to prepare rabbit meat (it is boiled, stewed, fried, pate and stew are made from it), but it is stewing and frying that is preferred. Before starting directly to the process of preparing rabbit meat, it is recommended to soak the animal carcass for at least six hours in cold water, and periodically it needs to be changed.

If you decide to cook the rabbit not in whole, but in pieces, remember that the back of the carcass is best suited for frying, while the front, due to the greater rigidity of the meat, is advised to boil, simmer, make pilaf or stew from it. Chopped pieces or minced rabbit meat make excellent collops and cutlets that will not leave you or your guests indifferent.

In order to emphasize the tenderness of rabbit meat, certain products are needed with which an animal dish will be prepared. These can be various fruits (mangoes or apples), nuts or mushrooms. Great with rabbit meat and seasonings such as ginger, fennel or juniper. A special delicacy is given to rabbit meat dishes with several tablespoons of wine or cognac, which are added during the cooking process. A great addition to the already prepared dish can be soft and tender sauces - sour cream, mustard or tomato will work great.

Rabbit benefits

Due to the low calorie content of the rabbit, along with turkey, the meat of this animal is one of the dietary products that can be consumed in almost unlimited quantities. In addition, the benefits of the rabbit include a low cholesterol content, which protects a person from the possible development of atherosclerosis.

In terms of the amount of vitamins and minerals, the meat of this animal is incomparable with any other meat - rabbit meat contains much more useful substances than pork, beef or lamb. The benefits of the rabbit are also that its meat is almost free of sodium salts, due to which it is often included in the dietary diet. For children, nursing mothers and the elderly, the beneficial properties of rabbit meat are manifested in the presence of a large amount of easily digestible protein.