Rabbit recipes. Rabbit dumplings Rabbit pilaf
From the listed ingredients we will prepare one kilogram of dough for dumplings.
1. Take a large bowl. Pour water into it, add flour and salt. Mix in a circle. The dough will become stiff, but you need to continue to knead and knead it until your hands are tired and completely clean and the dough is smooth and homogeneous.
2. Wrap the dough in film and leave to rest for 10 minutes.
3. Cut the dough in half and roll out both parts thinly. Using a round shape, cup or glass, cut out circles.
4. Place a spoonful of minced meat in the center of the dough circle and mold it.
Place all dumplings in the freezer for 1 hour. Boil water and add in portions so that the pan is not crowded.
Cook for 7-10 minutes and be sure to taste one before removing.
Beef and pork filling
1. Cut the meat and onion into large pieces to make it easier to put into a meat grinder.
2. Pass all ingredients, including herbs, through a meat grinder twice. Add salt, pepper and mix.
3. Finely chop the leaves of the remaining greens. Sprinkle dumplings and serve with sour cream.
Rabbit stuffing
1. Grate the carrots on a coarse grater. Finely chop the onion.
2. Remove the rabbit meat from the bone and pass through a meat grinder twice.
3. Fry carrots and onions in melted butter until golden brown and let cool. Mix everything, add salt and pepper. The minced meat is ready.
4. Make dumplings and cook them as in the previous recipe.
The dumplings can be prepared in advance and stored in the freezer for several months. At any time they can be boiled in hot water and served with fresh herbs and sour cream. Bon appetit!
Rabbit dumplings are considered an exotic dish. Their recipe has been undeservedly forgotten and many people have not even heard of it. By the way, rabbit dumplings in ancient times were often served at royal feasts. Nowadays, people have begun to pay more attention to their health , giving preference to natural dietary products and, of course, dishes. These dishes include rabbit dumplings. Today I bring to your attention a recipe for rabbit meat dumplings, but slightly improved and adapted to our modern life.
First, let's prepare the dough. Everything here is as always and without any innovations. The dough is kneaded traditionally using sifted wheat flour, chicken eggs and water (you can use milk). Place the finished dough in a plastic bag and put it in the refrigerator for a while.
Now let's move on to the rabbit. If it was frozen, defrost it in the microwave or leave it in a cool place overnight. Separate the meat from the bones. Cut the resulting pulp into small pieces (up to 2 centimeters in size). To give a refined taste, fry the meat in a frying pan until formation of a golden brown crust. We will fry in olive or other vegetable oil. And those who do not follow strict diets can use pork lard. Of course, then the calorie content of the dish increases, but the taste will be much better.
Fried. Now you need to pour a little diluted sour cream or heavy cream over the meat, close the lid and continue to simmer over low heat for another 10-15 minutes. Now take an electric meat grinder or blender and grind the meat. The meat should have a paste-like consistency. If the meat doesn’t turn out that way the first time -You'll have to scroll through it again. Now add spices to your taste. Personally, I gave up salt. I don’t use it at all. And the strangest thing is that the taste of the dishes did not become any worse. Add a chopped head or two of onions - then the minced meat will be more juicy. And if you don’t like the taste of onions It’s pleasant, you can replace it with a small amount of milk. Next, mix everything thoroughly and beat it lightly on the table.
Now we take the dough out of the refrigerator and roll out small succulents. We wrap portions of minced meat in them and make dumplings. The size does not matter, but it is advisable that it be bite-sized and fit in your mouth. The dumplings are stuck together. You can set it to cook. Place a pan of water on the stove, bring it to a boil and throw the dumplings into it. I recommend adding a couple of bay leaves to the pan. Cook until done. The dumplings will be ready when they all float to the surface.
Remove the finished dumplings from the water with a slotted spoon, pour sour cream on top and sprinkle with herbs.
I’m sharing a secret - first marinate (as for barbecue) the rabbit meat and then your dumplings will acquire a unique taste!
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Rabbit Dumplings
Russian home made pelmeni with rabbit and sour cream
Ingredients:
- 500 gr - Wheat flour
- 2 pcs - Chicken egg
- 40 gr - Salt
- 170 ml - Milk
- 20 ml - Vegetable oil
- 2 gr - Allspice
- 1 piece - Bay leaf
- 20 gr - Onion
- 100 ml - Chicken broth
- 10 g - Butter
- 100 gr - Sour cream
- Minced rabbit
cooking method:
Sift the flour through a fine sieve into a clean, dry bowl. Then add warm milk, 15 grams of salt, beaten chicken egg and vegetable oil to the flour bowl. Add all ingredients gradually, while constantly kneading the dough with your hands.
After the dumpling dough is kneaded to a dense, homogeneous mass, cover the bowl with a towel and place in a cool place to steep for two hours.
Pour a little flour onto the table and, on a flour-dusted table, use a rolling pin to roll out the finished dumpling dough into a sheet 2 mm thick. Then cut out circles with a diameter of 5 - 6 cm from the dough. Circles can be cut out using a glass cup or a special metal ring.
Then place the prepared rabbit mince in the center of each circle. Each dumpling should contain 5 grams of minced meat.
Then carefully fasten and pinch the edges of the dough to form closed dumplings.
After the dumplings are prepared, they must be frozen so that the dough does not open in the future.
Peel the onions, rinse, dry and cut into large petals.
Then the dumplings need to be boiled. Pour water into a clean metal pan and boil. Then add chicken broth, allspice, bay leaf, onion and salt to the pan. Cook for 5 minutes. How to prepare chicken broth is described on another page.
Then place the frozen dumplings in the pan and cook for another 7 - 10 minutes, until the dumplings are fully cooked.
After the dumplings are cooked, carefully remove them from the pan with a slotted spoon and place them in a deep plate. Place butter on top of the dumplings and let it melt completely. Serve dumplings with sour cream.
How to cook minced rabbit
Ingredients:
- 450 gr - Rabbit
- 10 gr - Onion
- 10 ml - Vegetable oil
- Salt, pepper to taste
cooking method:
Rabbit meat, rinse and remove veins. Then rinse the rabbit again and dry it. Then cut the rabbit into arbitrary pieces.
Peel the onions, rinse and dry. Then cut the onion into medium cubes and fry in vegetable oil in a frying pan until golden brown, i.e. sauté the onion.
Then grind the rabbit and sauteed onion through a meat grinder. Add salt and pepper to taste. Gently mix the minced meat with your hands until smooth. The minced rabbit is ready.
Bon appetit!
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Rabbit meat is very dietary because it contains little fat, and therefore preparing it tasty is not so easy - it can turn out to be too dry. In this article, we will share with you a variety of recipes and secrets for cooking rabbit that will help you prepare the perfect dish.
Rabbit stew - recipe
Ingredients:
- rabbit carcass - 2-2.5 kg;
- or pancetta - 2 slices;
- white onion - 80 g;
- carrots - 80 g;
- celery stalk - 80 g;
- stems of a bunch of parsley;
- tomato paste - 20 g;
- dry white wine - 180 ml;
- - 380 g;
- garlic cloves - 2 pcs.;
- sprig of rosemary.
Preparation
Before preparing the rabbit stew, pour oil into a roasting pan or any other thick-walled container. When the oil is hot, fry the cut up rabbit carcass until the characteristic golden brown crust appears. After browning, turn down the burner heat and add chopped bacon. When the bacon fat begins to render, add the diced vegetables and chopped parsley stalks. When the vegetables soften, add tomato paste to the dish, pour in the wine and wait until the liquid has evaporated almost completely. Afterwards, add tomatoes, rosemary and add water or broth to cover the meat. After an hour and a half spent on low heat under the lid, the rabbit will fall off the bone and melt in your mouth.
Rabbit cutlets
Ingredients:
- white onion - 90 g;
- boneless rabbit meat - 350 g;
- pork flank - 100 g;
- fresh sage - 4 leaves;
- olive oil.
Preparation
Finely chop the white onion or pass it through a meat grinder. Chop fresh sage. We pass the rabbit meat through a meat grinder and mix with onions, sage and spices. To prevent the minced rabbit from being too dry, you should also add pork flank minced through a meat grinder. We form cutlets from the finished minced meat, grease them with oil on both sides and fry for 4-5 minutes on each side.
Rabbit pilaf
Ingredients:
- rabbit carcass - 1.5 kg;
- sprig of thyme:
- dry white wine - 130 ml;
- white onion - 80 g;
- garlic cloves - 3 pcs.;
- tomato puree - 80 g;
- rice - 200 g;
- chicken broth - 800 ml;
- greenery.
Preparation
We divide the rabbit carcass into pieces and pour wine over it. Add thyme and leave to marinate for an hour. Fry the marinated rabbit until golden brown on all sides, add chopped vegetables to the pan and wait until they become soft. Now it’s the turn of rice and tomato puree. Lastly, fill everything with broth and cover with a lid. Cook the pilaf until the rice has absorbed all the moisture. Don't forget the greens before serving.
Rabbit dumplings - recipe
The recipe for delicious rabbit dumplings is not as simple as those made from chicken or a mixture of pork and beef.
Ingredients:
Preparation
In a heated frying pan, brown the rabbit pieces and add bacon and thyme to them. Once all the bacon fat has rendered, add the chopped vegetables to the roasting pan and pour the wine and broth mixture over the entire contents. Simmer the rabbit with vegetables over low heat under a lid, then cool, remove the meat from the bone and pass through a meat grinder along with the vegetables.
Roll out the dough for dumplings thinly, using a glass, cut out circles from it in the center of which we place the filling. Then you can make the dumplings as usual, or you can cover them with a second circle of dough, like ravioli. Boil the dumplings and serve with your favorite accompaniments.
