Braised Rabbit — healthy recipe

Braised Rabbit — healthy recipe

Braised Rabbit - healthy recipe

Braised Rabbit — healthy recipe

 

Diet and healthy Braised Rabbit meat is not so popular among our citizens, as, say, chicken. That it is good and how to cook it properly? Now let’s deal.

For building muscles active girls need protein. The most powerful source of his meat. But to modern chickens and cows from nutritionists too much (to quickly grow, animals are fed hormones and antibiotics), fatty pork, lamb is not allto taste. Super delicious and remains, namely rabbit.

In meat rabbit, the greatest of all animal protein content is about 25 g per 100g of the product, and digest it better than chicken protein, and submitted all the essential substances. Especially a lot of lysine and methionineessential amino acids that comprise the muscles. It is full of lecithin, actively participating in the reactions of fat burning.

How to cook rabbit

Thyme is the main spice when cooking rabbit, it gives the dish the flavor and piquancy.

The most delicious meat is obtained when extinguishing or baking: to soften it,requires prolonged thermal treatment. Different parts of the carcass are prepared differently. Front and rear better stew or boil, fatty lumpsFRY. The backfieldbake.

Rabbit meat does not like excessive heat, so it is best to cook it in a cast-iron cookware, which will effect of languor.

After resting in the marinade: white wine or olive oil with garlic and herbs — rabbit becomes more fragrant and soft.

Broccoli, cauliflower, asparagus, zucchini is the best choice for garnish.

Recipe:

  • The carcass of a rabbit
  • 1 l chicken stock
  • A bunch of Greens
  • A handful of juniper berries
  • 2 Tablespoons extra virgin olive oil
  • Rosemary, thyme, salt and pepperto taste

Cooking:

The rabbit will split in 6 parts. Lightly fry the meat (but not crisp) with Rosemary, thyme and juniper berries, salt and pepper. Add chicken broth to cover themeat and simmer for 40 minutes on low heat.

Before serving, sprinkle with olive oil, garnish with herbs and supplement a garnish of cooked carrots, asparagus and cauliflower.

A piece of rabbit and Saksuka perfect tasty lunch.

 

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