Rabbit kidneys

In the old days, rabbit kidneys were considered exclusively a treat for gentlemen and were often served at the royal table. It is noteworthy that in "Domostroy" there is even information about the recipes for preparing kidneys of various animals, namely, "let the kidneys on fried. " In general, it is customary to classify the kidneys as category 1 offal. Most often, beef, veal, lamb and pork are eaten, and the kidneys of a rabbit or hare are much less common.

However, rabbit kidneys have always been considered a delicatessen meal, which was used in the preparation of first and second courses, as well as excellent canned food. This product is of particular value for human health, as it contains many useful substances in its composition. In addition, rabbit kidneys are a rather low-calorie sub-product - only 6

6. 2 kcal per hundred grams.

As a rule, chilled or frozen rabbit kidneys packaged in polyethylene packages go on sale. When choosing rabbit kidneys, it is worth paying attention to their appearance - in particular, a well-processed product should be without obvious signs of damage. In addition, they are carefully cleaned of blood and other contaminants, but can contain white and yellow fat.

As you know, without losing its consumer properties, the rabbit kidneys are able for quite a long time - up to six months - to be stored in the freezer at a temperature of -16 'C. However, it is better if this sub-product is purchased in chilled form and immediately prepared.

Rabbit buds are great for frying, oven-braising, grilling, and the tastiest befstrogan. Before direct heat treatment, it is advisable to cut the rabbit kidney lengthwise, put in cold water, and then soak for several hours, changing water from time to time. After that, the rabbit's kidneys recline in a colander, sink into boiling, unsalted water. Rabbit kidneys are boiled until tender, changing water twice to remove urea salts from them, which are able to give the future food an unpleasant smell and taste.

In principle, the rabbit's kidneys are prepared in a similar way to any other types of this offal - they are not only boiled or admitted, but also stewed with various sauces and spices, fried, made pates from them, prepared soufflé, soup cream, knels or fritters. But, in fact, the rabbit's kidneys are so self-sufficient that you shouldn't be sophisticated at all - just fry them whole is enough.

In addition, some like a dish for which the rabbit's soaked kidneys are cut into long strips, salted and flavored with spices, poured with sour cream or mayonnaise, and then stewed under the lid until tender on the smallest heat.