What part of rabbit is best for frying: secrets of a successful dish
Rabbit meat is incredibly tender and juicy, but it is easy to spoil this product. To ensure that the rabbit is not rubbery and cooked well, you need to choose the right ingredients and add them in the exact sequence.
Celebrity chef Volodymyr Yaroslavskyi shared the technology for cooking the perfect rabbit on his Instagram page. This dish is truly exceptional and will definitely impress all guests.
Preparation.
Ingredients:
- rabbit legs - 4 pcs (or one whole rabbit)
- onion - 2 pcs
- white dry wine - 100 g
- oil for frying
- salt, pepper, thyme and rosemary
- flour - 1 tbsp
- butter - 1 tbsp
- grain mustard - 1.5 tbsp
Method of preparation:
1. Wash the legs, dry them, and fry in vegetable oil on all sides.
2. Fry the onion in the same pan.
3. You can add more oil if necessary, stirring constantly.
Onions.
4. When the onion becomes fragrant, add white wine, bring to a boil and cook for 2-3 minutes.
5. Add the rabbit, salt, pepper, herbs and a little drinking water (or broth if desired).
6. Cover and cook over low heat for 2-2.5 hours, depending on the meat.
7. Periodically turn the legs over so that they are constantly in the sauce from all sides. The slower the fire, the better.
8. When the flesh is tender, remove the legs and grind the onion. Save the liquid.
9. Make Roux sauce with flour and oil and thicken the onion and broth with it. Add mustard. Bring to taste. Put the legs back and simmer for 10-15 minutes.
10. Serve with mashed potatoes.
Spices.
If you wish, you can add sour cream, mushrooms, or prunes, but not all at once. Also, if you separate the meat from the bones, you can use it to make pasta or lasagna.
Vladimir Yaroslavsky
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