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Baked rabbit meat with red sauce

Baked rabbit meat with red sauce


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Rabbit meat is delicious. As a child, my mother used to prepare us roasted rabbit steak in the oven with tomato sauce. Leave the rabbit meat to marinate in red wine with bay leaves and pepper for a whole day. A treat. I also made the same recipe with rabbit meat bought from the supermarket and, although the taste is not the same, it is quite good. I did not leave the meat to marinate because the one in the supermarket is very tender, unlike game.

  • 3 pieces of rabbit meat
  • 3 cloves green garlic
  • bay leaves, pepper, rosemary, paprika, salt
  • 100 ml of red wine
  • 5 tablespoons red pasta
  • 200 ml water
  • 5-6 cloves of garlic

Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Baked rabbit meat with red sauce:

Wash the meat well, place it in a bowl, add the spices, chopped green garlic, wine and put in the oven.

Let it brown.

Mix the tomato paste with water and the crushed garlic cloves and add over the browned meat. Put it back in the oven for 15-20 minutes.


How to prepare rabbit with game sauce

The rabbit is portioned and seasoned, greased with olive oil and left overnight in the refrigerator.

The next day, take it out of the fridge and leave it at room temperature. In a higher pan or wok, heat the lard and add the meat.

Fry the meat on each side lightly (about 2 minutes on each side), without burning and then remove to a plate.

Keep the lard in the wok for later.


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This browning makes the taste with which the meat contributes to the whole more prominent. We can give the meat through a mixture of spices beforehand, but I avoided this because the order from the diners was not to season too much. According to me, I would have given the slices of meat through a mixture of pepper, salt, paprika, rosemary.

2. After browning the slices of meat, place them in a saucepan or in a larger pan (but which can be put in the oven).

We clean the garlic, crush it with the press and prepare a longer mujdei. We stop 3-4 cloves of garlic to put them in the sauce at the end. Put the sauce in the pan, over the meat. Did I tell you where the word mujda comes from? From & # 8220must to ai & # 8221, because garlic was still called in antiquity and & # 8220ai & # 8221 related to the French & # 8220ail & # 8221 and which gradually turned, tying the words, into mujdei. Season with pepper, thyme, bay leaves.

3. Over the meat, mujdei and spices add the tomatoes and mix lightly so that the meat is covered with sauce. Put a lid on the pan and put it in the oven on the right heat to simmer for more than an hour, until the sauce drops as we like and the meat penetrates and softens well.

4. At the end, after removing the food from the oven, if we want the tomato sauce a little more garlicy, add the few sliced ​​garlic cloves. We can flavor with your favorite greens.


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Baked rabbit

Baked rabbit

Rabbit meat is very tasty and why not very healthy. In Romania, very little rabbit meat is consumed, even globally there is a rabbit meat deficiency of almost 40%, so there is demand, what prevents producers from appearing? we don't know that.

My little ones have been raising rabbits since I was a child, rabbits eat almost anything, leaves, grass, wheat, corn, bread, etc. and they don't need much space and they don't even make noise. My father always made rabbit steak on the tray or on the outside. I really liked the tuci one, with bay leaves, pepper and a little white or red wine and why not even a little brandy. With hot polenta and a simple country sauce (garlic, salt and water) it was the ideal steak. My mother also prepared rabbit meat on the tray with some potatoes and 1-2 peppers, which was also wonderful.

I've always liked rabbit meat, but not all my acquaintances have the same tastes, but I fooled many of them when I invited them to dinner to make them a lamb steak and they ate it on their mother's lamb steak. fire until the end when I told them it was a rabbit and they seemed to have changed their tastes a little, they said they would try again.

What my family didn't prepare for me when I was little made of juniper meat is soup or broth, but I think that would come out good too, only if you are a rabbit meat eater and you consume a lot and it's kind of taken away. of steak, but in my opinion it would be a shame to make soup from something that comes out very good as steak.

Returning to our rabbit recipe in the oven, we quickly prepared it on a Sunday for a hearty and light family meal. I say easy because the steaks do not put garnishes consisting of natural potatoes, french fries or puree but as simple meat and with what vegetables were in the pan here and there. Everyone uses rosemary for rabbit, but I think thyme is much better, it gives it a different aroma, like Romanian plains, so I hope the big kitchens don't get upset. The wine is very important, preferably white and semi-sweet, it also works semi-dry, but it must be white. The garlic as I discovered that it is better to make it will turn out wonderful. Cut the top tails of the head and mustache and place with the cut part in the tray without cleaning it. It will bake nicely, it will leave its aroma, it will take its aroma from the wine and when it is ready to be baked, you will squeeze it over the rabbit steak, a wonder. Equally important onion, I use only red onions in food and water onions because it is a little sweeter and not so strong. Cut the onion into 4 usually and let it cook nicely. From baked onions and baked garlic for those who want, you can make a wonderful sauce for any kind of steak, rubbed with a little salt and pepper and 2-3 drops of olive oil.

After I told you, I serve rabbit steak without a garnish and I learned that from the French, they eat tastier with more and more rebellious flavors but without a garnish and I think this is something healthier for the body as well.

Serve the simple rabbit steak, without pickles or other garnishes with just a glass of wine next to it, and without bread. It goes great for a family meal but also for a Romanian dinner, it is light and does not make the body heavier if after dinner the dessert is somehow announced.


Baked rabbit, with sour cream sauce, as in sweet Bucovina

If it's a holiday & # 8211 as it is today & # 8211 and if you want to have something to lick your fingers on the table (speaking of the Romanian gourmet), then you have to go hunting for Romanian recipes. And somewhere else if not through the Romanian villages, the ones so well preserving traditions & # 8230

In Bucovina, sour cream is to blame! & # 8211 is the first of all. And in the dishes! Or, well, in the dishes it comes later, when they are all set, to give it softness, aroma, taste, flavor, holiday scent. In the soaked cream sauce. In Bucovina, I found a rabbit.

For this preparation we will use the back and legs & # 8211 of the back & # 8211 of a tender and well marinated rabbit. Sprinkle the meat with pieces of smoked bacon. Place in a greased pan with a little water.


Rabbit raised in the yard, prepared in the oven

If you are lucky enough to find a pet rabbit in the market or to receive it from a breeding friend, do not hesitate to buy it. I received it from my mother, who received it from a sister of mine, who received it directly from the source (rabbit breeder) !!

As it is not something you can buy when you want, there are no criteria for choosing. However, if you can choose, look for a stuffed / beaten rabbit (small in length, but chubby), with white to pink flesh, with a little more fat on it, at about 2-3 Kg.

Ingredients

  • 1 bigger rabbit with some fat inside,
  • olive oil,
  • spices (peppercorns, mustard seeds, coriander seeds, rosemary sprigs,
  • garlic,
  • coarse salt,
  • dry white wine.

Cooked well, the domestic rabbit is much tastier than the hare. Nu este atos, nu este fad, are savoarea campului si a ierbii, dar si gust de carne de calitate, fiind hranit si cu porumb sau grau.

Daca este inghetat lasa-l sa se dezghete singur, de seara pana dimineata. Spala-l bine cu apa rece, ia pielitele de pe carne, curata-l bine la interior. Sterge-l cu o carpa uscata.

Unge iepurele cu putin ulei de masline, pune sare, piper, cimbru (dupa gust) si maseaza bine carnea. Pune-l intr-o tava de inox sau intr-o tava emailata sau intr-o tava de argila termorezistenta, pe care ai uns-o cu putin ulei, pe niste bete de lemn, ca sa nu se prinda carnea de tava. Adauga 2 frunze de dafin, boabe de piper, boabe de mustar, crengute de rozmarin si 3 catei de usturoi necuratati/ curatati.

Step by step recipe

  1. Indepartare urme de puf de pe carne, spalare iepure cu apa rece/ calduta, tamponare cu hartie absorbanta/ stergere cu o carpa uscata.
  2. Masare iepure intreg cu ulei de masline si asezare intr-o taava de copt.
  3. Adaugare in tava condimente, catei de usturoi. Asezonare iepure cu sare grunjoasa.
  4. Introducere tava in cuptorul aragazului, mai intai la foc iute pana ce carnea prinde o usoara culoare aramie si apoi pana la coacere la foc potrivit. Adaugare vin alb, sec in tava de copt cand in tava incepe a se strange grasime. In timpul coacerii, oepurele se stropeste cu sosul din tava.
  5. Servire iepure cu legume proaspete si/ sau cu mustar si paine calda (pentru muiat in sosul delicios) sau cu garnitura de varza calita.

Baga tava in cuptorul incins si lasa la foc mare vreo 15 minute, apoi potriveste focul, ca sa se faca iepurele pe indelete, vreo 2 – 3 ore. Nu pleci la televizor, stai prin preajma. Te mai uiti sa nu se arda (daca focul este prea mare), mai ungi iepurele cu sos, il mai intorci, cu grija, sa nu-l rupi sau sa te stropesti cu sos care inroseste pielea.

Cand carnea prinde oarece rumeneala pe ambele fete (cam cand reduci focul), adaugi un pahar de vin alb si un paharel de tuica tare/ palinca daca ai, turnand cu grija peste carne. Vor iesi aburi de alcool, care te pot ameti usor. Dar ce conteaza ? Merita.

Friptura este gata cand carnea este alb – usor maronie, furculita intra usor in pulpita iepurelui si sosul a cam ramas intins pe fundul tavii (s-a evaporat complet alcoolul).

Ai grija pe unde esti cu nasul, miroaznele te pot dobori si nu mai poti rezista pana te asezi la masa, cu cei dragi.

Friptura se serveste fierbinte, cu piure de cartofi abutind, peste care ai pus sosul ramas.

Friptura de iepure se poate serviti si cu garnitura de varza murata, calita.

Merge un pahar cu vinul casei din smochine, care este puternic, demisec.

Nu este obligatoriu sa servesti legume proaspete ! La iepurele servit fara garnitura sunt potrivite legumele proaspete sau trase la tigaie in putin unt. Castraveti si gogosari in otet nu trebuie sa lipseasca, mai ales daca iepurele este servit cu gafnitura de varza calita. Mai cauta prin camara niste muraturi acre, nu se poate sa nu mai fie ceva de anul trecut, daca nu s-au facut cele de anul acesta.

Nu uita sa pui manusile de bucatarie cand manevrezi tava, altfel, s-ar putea sa te arzi si sa nu-ti mai tihneasca friptura.

Pofta buna voi frati gurmanzi si voi frati gurmeti de preturindeni, oriunde va veti afla pe mapamond ! Nu ocoliti carnea de iepure. Se gaseste prin market spre toamna, stiut fiind ca sacrificarea iepurilor de casa se face in octombrie- noiembrie daca se doreste a se folosi blana, dupa argasire, la diferite confectii. Bine pregatit, friptura de iepure de casa este o adevarata delicatesa.


Ingrediente pentru reteta de iepure la cuptor cu vin si legume (pentru 5-6 portii):

  • 1 iepure de 1½-2 kg
  • 250 ml vin alb sau rosu, sec sau demi-sec
  • 4 cepe intregi
  • 2 morcovi taiati rondele
  • 1 radacina telina taiata felii
  • 8-10 cartofi (sau cati incap in tava)
  • 5-6 catei de usturoi taiat felii
  • 2 foi de dafin + alte 8-10 foi de dafin (cate una pentru fiecare cartof)
  • 3 tablespoons butter
  • 50 gr grated cheese
  • 2 linguri ulei de masline (sau alt ulei)
  • 3 linguri rozmarin tocat
  • 1 lingura oregano uscat
  • salt
  • freshly ground pepper