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Rabbit
Lean white meat with a tender texture for braising in sour cream, wine and mustard sauce.
Rabbit is lean white meat with a tender texture and a mild taste, prone to drying out. It is braised in sour cream, wine or mustard sauce, roasted, made into stews and pates, and marinated before cooking.
Recipes with this ingredient
Andrey Anikiev, chef of the Roomi restaurant, shared the recipe with us.
11
4
60
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
11
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
5
60
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
17
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
9
3
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
11
3
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
9
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
5
60
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
15
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
7
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
13
4
45
Rabbit baked with carrots in the oven is a dish that embodies the traditions of Russian cuisine, combining simplicity of preparation with rich flavors. Rabbit meat is valued for its tenderness and dietary properties, while carrots add a light sweetness and enhance the texture. Sauces like soy, teriyaki, and curry create an interesting balance of taste, merging Eastern motifs with traditional Russian recipes. Olive mayonnaise adds zest and creaminess. After baking, the meat becomes incredibly tender, infused with spice aromas, while the carrots take on caramel notes. This dish is perfect for cozy family dinners or festive gatherings. Garnished with fresh herbs, this casserole not only delights the palate but also looks appetizing, inviting tasting.
7
7
120
Rabbit with apples and prunes in mustard-honey sauce is a refined dish of European cuisine that combines the tenderness of meat, the sweetness of fruits, and the spiciness of the sauce. Rabbit meat, known for its softness and delicacy, harmoniously complements caramelized apples and prunes, creating a rich flavor with a slight acidity. Honey and mustard give the sauce a velvety texture and subtle spicy notes. The dish is perfect for a cozy family dinner or a festive table setting, impressing not only with its taste but also with its aroma. Baked to a golden crust, it retains juiciness while wine and balsamic vinegar add depth to the flavor. It is recommended to serve with tender greens for freshness and balance in composition. The origins of the recipe trace back to medieval European traditions where sweet and spicy combinations were symbols of sophistication.
16
6
120