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Stuffed rabbit

Stuffed rabbit


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The rabbit washes it well.

Make a mixture of flavored oil and spices (1/2 lgt salt, half the amount of pepper, paprika and Maggi), with which you will grease the rabbit meat and leave it to marinate for 8 hours.

Peel an onion, wash it and cut it into cubes, then mix it with the minced meat, the rest of the salt and pepper, plus the rosemary and the finely chopped mushrooms, the beaten egg mixed with the crushed flakes. Knead everything well and fill the rabbit trunk with it.

Sew the rabbit's belly well and place everything in a heat-resistant tray with high walls.

Add oil and water, cover with baking paper and bake in the preheated oven for 1 hour and 30 minutes.

Remove the baking paper, make a small fire and, from time to time, put the sauce from the pan over the meat and leave it in the oven for another 30 minutes, until it takes on a beautiful, reddish color.


Serve immediately, cut into slices with your favorite garnish. I used grilled vegetables.


Stuffed rabbit steak

Stuffed rabbit steak from: rabbit, olive oil, ham, wine, potatoes, butter, garlic, rosemary, thyme, sage, salt, pepper.

Ingredient:

  • 1 rabbit cleaned
  • 2-3 tablespoons olive oil
  • 100 g of ham
  • 200 ml white wine
  • 1/2 kg of potatoes
  • 50 g butter
  • 4 cloves of garlic
  • rosemary
  • thyme
  • sage
  • salt
  • pepper

Method of preparation:

Carefully bone the rabbit, and spread the resulting meat on a mincer. Sprinkle the meat with salt and pepper, then place a few thin slices of ham and 1/2 teaspoon of dried and chopped rosemary, thyme and sage on top. Roll the meat and tie the roll tightly with string.

Heat the olive oil in a pan and sauté the meat until it changes color. Then add the garlic cloves, and after they turn slightly yellow, sprinkle the meat with white wine and cover the bowl with a lid. Continue to simmer the roll over low heat.

Peel the potatoes and cut them into quarters. Boil them for 20 minutes in lightly salted water with a few rosemary leaves. Drain the boiled potatoes and place them in the bowl in which the rabbit is suffocating. Place slices of butter on top and place in the oven over medium heat for 15 minutes.


Romanian rabbit stew & # 8211 is one of the healthiest recipes

Romanian rabbit stew

The low rabbit is one of my husband's favorite dishes. I admit, the first time he cooked rabbit was because I had never met this type of meat, and from that moment I started to cook it quite often. Among animals, the rabbit has the healthiest meat, is rich in protein, is the most nutritious meat, it has much lower cholesterol than beef, pork, chicken or turkey.

Ingredients Romanian rabbit stew

  • 1 rabbit
  • 1 onion
  • 2 pieces of garlic
  • 1/2 teaspoon buoy
  • oil
  • salt and pepper

Method of preparation:

First of all, we wash the rabbit well and remove the bloody parts of the meat, we cut it and we wash each piece once more to make sure that there is no fur left anywhere.
Finely chop the onion and put it in the oil pot where we are going to fry the rabbit, put the rabbit pieces, grind the garlic and season with salt and pepper. Be very careful, they are all fried at once, we do not fry onions before.
After the meat is fried a little, before covering it with water, put half a teaspoon of paprika.
Cover with water and let it drop, we will put water over whenever it is needed until the meat is cooked and fried.
It can be served with a garnish of mashed potatoes and pickles or a salad.

Ingredients for rabbit low Rabbit Sitting rabbit Finely chopped onion Rabbit ready to fry in oil with onion, crushed garlic and spices Rabbit covered in water Low rabbit with mashed potatoes
  1. Boil 2 eggs until the yolk hardens and let them cool.
  2. Clean, wash and drain 400 g LaProvincia chicken liver . Then fry them in olive oil and a quarter teaspoon of butter .
  3. Top up with water until the livers are ready. Let them adjust to room temperature on a plate. Add salt and pepper .
  4. Cleanse 250 g mushroom mushrooms and cut them into slices. Grease the result with olive oil and a quarter teaspoon of butter . Brown them a little.
  5. Chops 250 g LaProvincia chicken muscle and grease the meat with olive oil . Then brown everything. Fill with a little water and add salt, pepper and 2 teaspoons paprika .
  6. Chops 1 bunch of green onions , 1 bunch of dill and 1 bunch of parsley . Cut into small pieces 1 clove of garlic .
  7. Mix the mushrooms, livers and greens in a bowl. Add 5 beaten raw eggs and the 2 boiled eggs, cut into cubes. Then stir for 3-5 minutes and add salt and pepper. Fill with 1 teaspoon rosemary and 1 teaspoon curry .
  8. prepare 1 pui grill LaProvincia , removing the chest bone, the tartar and any organs.
  9. Grease the inside of the chicken with lemon juice . Add the chicken filling with a spoon.
  10. When the space is full, sew the skin with food thread. Tie the hammers and fins. Then preheat the oven.
  11. cut 1 onion in pieces as small as possible and 1 carrot in the rounds and put them in an oven tray. Top with 10-12 zigzag skewer sticks to support the chicken.
  12. Place the chicken in the pan with the wings facing down.
  13. Grease the chicken with olive oil. Add 2 tablespoons of olive oil and top with a cup of water.
  14. Cover everything with aluminum foil and leave the tray in the oven for 40 minutes at 200 degrees.
  15. Remove the aluminum foil and leave the chicken in the oven for another 30 minutes. Sprinkle the chicken with the sauce from the pan every 10 minutes.
  16. Let the chicken cool for 10-15 minutes.

Cooked chicken tips stuffed in the oven

  • The vegetable bed on which the chicken will sit depends on you. You can remove it completely (as long as you keep the skewer sticks and grease the tray well with oil) or you can top it with parsley root and diced potatoes, which you then serve as a garnish.
  • If the sauce came out too thick, you can straighten it by adding a glass of semi-dry white wine.
  • Baked stuffed chicken goes well with a garnish of sauteed mushrooms or lettuce.
  • If you want the chicken skin to be even more browned, we recommend that you grease the outside of the chicken with lemon juice.
  • You can also add filling in the area between the skin and the meat on the back of the chicken & # 8211 as long as you insulate the chicken from the oven tray.
  • When serving, cut the chicken into slices, starting with the breast.
  • To make the filling more consistent, you can add rice or bread soaked in milk and cut into pieces.

Baked stuffed chicken, good for serving

Want to try the stuffed chicken recipe in the oven? Set aside about two hours for cooking and another day to receive praise for such a delicious dish.

The baked chicken recipe is a much more delicious version of roast chicken. In other words, you can eat it at dinner any day of the week.


Stuffed rabbit

Finely chop the garlic, rosemary, mix with oil and then add the rest of the spices.
The rabbit is washed well, dried, then seasoned on the inside and outside with the spice mixture. Rub well with your fingers, impregnating the spices as much as possible.
We make a mixture of turkey, pork, onion, greens and the 2 eggs. It's like a mixture of meatballs. If you like the fruity aroma, add some cranberries and dried apricots.

We filled the rabbit with this mixture and then sewed it on the belly.
Put it in a higher tray, add the wine, chicken or vegetable soup and then cover the tray with aluminum foil and put it in the preheated oven for about 1 hour.
Remove the foil, check if the meat is well penetrated and sprinkle with lemon.
Let it brown nicely, sprinkling from time to time with the sauce formed in the pan.
In a saucepan, melt a little butter, then sauté the vegetables.
The stuffed rabbit is served with assorted vegetables or lettuce.
Good appetite!


PS: After the rabbit has browned, cover it again with aluminum foil and keep it that way until serving. The steam formed will keep the meat softer and more juicy.


Stuffed rabbit

The rabbit washes it well.
Make a mixture of flavored oil and spices (1/2 lgt salt, half the amount of pepper, paprika), with which you will grease the rabbit meat and leave it to marinate for 8 hours.
Peel an onion, wash it and cut it into cubes, then mix it with the minced meat, the rest of the salt and pepper, plus the rosemary and finely chopped mushrooms, beaten eggs with cornflakes. Knead everything well and fill the rabbit trunk with it.
Sew the rabbit's belly well and place everything in a heat-resistant tray with high walls.
Add oil and water, cover with baking paper and put in the preheated oven for 1 hour and 30 minutes.

Remove the baking paper, make a small fire and, from time to time, put the sauce from the pan over the meat and leave it in the oven for another 30 minutes, until it takes on a beautiful, reddish color.
Serve immediately, cut into slices with your favorite garnish. I used grilled vegetables.

Remarks

Rabbit meat is very healthy, does not contain cholesterol and is very tasty.

I haven't used aluminum foil for cooking for a long time. Instead, baking paper is a healthier alternative and gives the dishes a special flavor.


Rabbit marinated in wine, on a tray

I am a person without hunting passions. I prefer wild animals in nature, rather than in the tray, and I believe that hunting, which in ancient times was practiced for subsistence, has nowadays become a kind of extreme sport. From one of these passionate sportsmen I received this bunny, which I prepared as I knew better.

Everyone knows that the game has a meat with strong fiber, in order for its resistance to be defeated, the thermal processing is not enough, it is necessary to marinate (or fezandarea, in the case of feathered game).
I prepared a marinade from:

  • 1 liter of red wine, sec
  • salt pepper
  • 2 chopped onions and bay leaf
  • 3 cloves crushed garlic

I sliced ​​the rabbit, placed it in a large bowl and poured the marinade over it, leaving it in the fridge overnight.

The next day I cleaned up 2 large carrots, 4 onions, 4 cloves of garlic.

The bunny had become very friendly with the wine in the marinade.

I placed the rabbit pieces in the tray, alternating with onion, fish and sliced ​​carrots. I sprinkled sea ​​salt and rosemary. I poured over the marinade and sprinkled everything with olive oil.

I wrapped the tray well in aluminum foil and put it in the preheated oven at 200 degrees. It's been half an hour, maybe 2? until the rabbit was well done. The idea is to keep the meat in the oven, covered, to make it more stewed, until it is soft and easily enters the fork. If the sauce drops too much, fill it with hot water or wine (the meat is not allowed to stay dry). When it is well penetrated, remove the meat on a plate and keep it warm, covered.

Pass the sauce from the pan and the vegetables in it, add 3 tablespoons of sweet cream, possibly, if necessary, dilute with a little hot water. Bring the sauce to a boil and adjust the taste of salt and pepper.

I served the meat with knedle and natural potatoes, well fried with sauce. In order to counterbalance the intense, robust taste of the game, I added a few slices of pear from the compote and some blueberry jam.

Did you like this recipe?


Rabbit stuffed with mushrooms

Rabbit stuffed with mushrooms from: rabbit, mushrooms, bacon, garlic, onion, wine, celery, potatoes, apple, oil, pepper, rosemary, thyme, bay leaf, salt, olives, vegetable soup.

Ingredient:

  • 1 rabbit
  • 350 g mushrooms
  • 100 g smoked bacon
  • 5 cloves of garlic
  • 1 onion
  • 200 ml white wine
  • 2 carrots
  • 1 small celery
  • 1 onion
  • 500 g sweet potatoes
  • 1 apple
  • 200 ml oil
  • pepper
  • green or dried rosemary
  • thyme
  • 2-3 bay leaves
  • salt
  • 50 g green olives
  • 500 ml vegetable soup

Method of preparation:

Wash the rabbit and stuff it with thin slices of bacon and garlic cloves. Grease it with 1 tablespoon of oil, sprinkle it with finely chopped rosemary, a little pepper and salt. Put it in a tray and keep it in the fridge until you prepare the vegetables.

Peel and wash the vegetables and mushrooms. Saute the onion in 2 tablespoons of hot oil, and when it becomes translucent, add the diced mushrooms and continue to fry them together, until the juice left by the mushrooms decreases.

Sprinkle with salt, stir and remove from the heat. After the vegetables have cooled, fill the inside of the rabbit and catch it with toothpicks so that the filling does not come out.

In the pan, under the rabbit and around it, sprinkle the rest of the vegetables, preferably cut into cubes. Add the vegetable soup, the broken bay leaves, the green rosemary and the rest of the oil to the pan. Cover the tray with aluminum foil and place in the hot oven over medium heat.

After 45 minutes, remove the tray, remove the foil, sprinkle the rabbit with wine and sauce in the pan and continue cooking for another 15 minutes, until the meat is browned.

When it's ready, place the rabbit on the plate, and from the mashed vegetables and the sauce in the pan you make a sauce that you put next to the rabbit together with the sweet potatoes, which you smothered in the remaining oil. Serve the dish with a salad of beets, celery and green olives.


Recipe collection

Domestic rabbits have a very valuable meat. I like this light, tasty meat and I cook it quite often. A stuffed rabbit is a delicious and delicate food that can sit on your holiday table.
Just the thought of him makes me smile. Let's get to work!

Ingredient:
& # 8226 1 piece rabbit house
& # 8226 300 g turkey meat
& # 8226 150 g pork
(you can use pork ribs)
& # 8226 2 eggs
& # 8226 1 onion
& # 8226 1 leg green (parsley / dill)
& # 8226 5-6 cloves of garlic
& # 8226 3-4 rosemary twigs
& # 8226 1 teaspoon grated paprika
& # 8226 fresh thyme leaves
& # 8226 1 glass of dry white wine
& # 8226 1 glass of chicken or vegetable soup
& # 8226 olive oil
& # 8226 1 lemon
& # 8226 freshly ground pepper
& # 8226 sea salt

For the gasket:
& # 8226 mixture of frozen vegetables or lettuce
& # 8226 50 g butter
& # 8226 sare


OLD RECIPES AND US

- 1 whole rabbit
-0.300 g mixed minced meat
-100 g diced bacon (if you don't have it, you can replace it with bacon)
-100 g parmesan cheese reggiano ras
-0.300 g green dill
-2 cloves of garlic
-1 rosemary frame
-2 -3 sage leaves
-1 dl white wine
-salt pepper
-pets optional

1. In a frying pan, heat the garlic cloves with a little olive oil (when you finish the composition, put the garlic aside).
2. Add the diced bacon, the minced meat and the finely chopped dill, which you have previously boiled in a little salted water, for about 10 minutes. Salt and pepper to taste.
see photo

3. When you see that the meat is done, remove the pan from the heat and let it cool.
4. When the meat has cooled, add parmigiano reggiano, 1 egg (optional) and a little breadcrumbs (optional).
see photo

5.Prepare the rabbit .Cut its paws ..salt and pepper

6. Fill the rabbit with the meat composition and sew it

7. Put the rabbit in a tray with a little olive oil, with rosemary frame and sage leaves and dill twig.

8. Sprinkle it with white wine and put it in the preheated oven at 180 degrees for about 1 hour. It depends on the oven.

- 1 whole rabbit
-0,300 G of minced meat
-100 G diced baicon (if you don't have it, you can replace the bacon)
-100 g grated Parmesan cheese
-0.300 g fresh dill
-2 cloves of garlic
-1 twig of Rosemary
-2 -3 Sage leaves
-1 dl White wine
-salt pepper
-Grated bread and 1 optional egg

1.Put the whole garlic cloves in a frying pan with the bacon, minced meat and chopped dill, which you previously boiled for about 10 minutes, in salted water.
.Taste with salt and pepper, to taste.
See Gallery


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