From time to time it is worth going for some rabbit meat. It is almost completely free from fat so it is extremely healthy.
One might think that rabbit meat is cooked quite quickly. Nothing could be more wrong. For this meat to become tender, it must spend a good amount of time on the heat.
When buying a rabbit, regardless of its size, people usually prepare the legs or cook it whole and then separate it into parts.
Another part it’s worth preparing a tasty dish from is the loin and then there is no need to cook the whole rabbit at once.
Loin goes great with vegetables and cream, in something like a goulash.
Served with rice they make a light and tasty dinner.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Clean the loin and cut it into medium-sized cubes. Put butter and the loin pieces into a pan. Fry on low heat for four minutes.
Add the sliced peppers, sliced celery and large pieces of mushrooms to the fried loin. Add water. Simmer over a low heat until the meat becomes tender.
Once the meat is soft, add cream, salt, pepper and savory. Simmer for another five minutes.
Serve the loins with rice, potatoes or pasta.
If during the stewing the water from the loin evaporates and they meat is still hard, just add more water.
The forest mushrooms can be replaced with standard mushrooms, chanterelles or any other type of mushroom.
Do you like rabbit meat? If yes, then try our recipe for Basque-style rabbit with olives.