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Classic rabbit steak - instead of 200-

Classic rabbit steak - instead of 200-

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I don't know how I got rid of this! I reached 200 recipes on Bucataras and I didn't notice! Therefore, let's say this is the 200th and raise the glasses in the air! As many as possible!


  • 1 large carrot, cut into slices
  • 1 piece sliced ​​celery
  • 1 head of garlic, cut into pieces
  • 1 sprig of rosemary
  • a few peppercorns
  • 1 onion cut in four
  • red wine enough to contain the meat (about 750 ml)


  • 1 rabbit, kept in the bait
  • 2 garlic cloves, cleaned
  • 150 g bacon, cut into pieces
  • 1 glass of water
  • salt to taste
  • 500 ml of strained bait juice

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Classic rabbit steak - instead of 200-:

The game, before being cooked, needs a little preparation. Broadly speaking, it looks like this:

  • First, all the intestines are removed immediately after it has been brought home, but the fur is not removed. Leave it for about 3 days outside, cold, hanging upside down, on a spit.

  • Take off the fur and cut into pieces - the head is not used

  • Put the rabbit cut into pieces in a bowl and add all the bait ingredients. Cover and leave in the fridge for 2 days

  • Preheat the oven to 190 C.

  • Strain the batter and keep the juice.

  • Put the meat in a tray and grow each piece in several places. Put a piece of bacon and a clove of garlic in each notch. Lightly salt and put a glass of water.

  • Bake for 60 minutes, until the meat is soft

  • Put 300 ml of bait juice in the pan and leave it in the oven until the meat is soft when you prick it with a fork.

  • Keep the rest of the berry juice to use when you reheat the steak.

  • Serve the steak with a garnish of natural potatoes and the sauce formed in the tray.

Dea's Cakes

The rabbit meat is washed well and cut.

We make the batter from: sliced ​​onion, sliced ​​celery, sliced ​​carrot, peppercorns, salt, thyme, ground pepper and wine. Put the meat in the bait and put it in the fridge for 2 hours, and stir from time to time.

Put the slices of bacon in a tray

, and pour the meat with the whisk, put the sliced ​​garlic on top.

Cover with aluminum foil and put in the oven on the right heat for 90 minutes, then remove the foil and let it brown for another 10-20 minutes.

Roast flavor RABBIT

1 rabbit
2 onions
half of celery
1 carrot
2-3 leaves of the laurel
200 ml red wine
6 slices of bacon
1 clove garlic

Rabbit meat is washed and cut up.
We Baitul of: onion julienne, sliced ​​celery, sliced ​​carrot, pepper, salt, thyme, pepper and wine. We give the meat in the refrigerator bait and 2:00, and stir occasionally.
In a pan put slices of bacon
And pour meat stains, topped it with sliced ​​garlic.
Cover with foil and bake heat for 90 minutes, then remove foil and let 10-20 minutes to brown.

Monday, August 10, 2009

Vita Steak In Wine Sauce

Ingredients for Beef Steak in Wine Sauce:

-600g. lean beef,
-50 ml. Dry white wine,
-1 suitable onion,
-200 ml. Clear soup (in which he boiled the meat),
-1 parsley root,
-1 celery,
-250g. mushrooms (champignon),
-1 tablespoon flour,
-20g. of butter,
-1 tablespoon lemon juice,
-salt and spices (to taste)
-green for decoration

How to Prepare Beef Steak in Wine Sauce:

The beef is cleaned and boiled well, then cut into thin slices. The sauce is prepared as follows: - clean and finely chop the onion and simmer in a little oil (preferably olive), quench with beef broth, add the parsley root and celery, cleaned and cut into strips, along with the mushrooms which are well washed and sliced. Boil everything over low heat, in a covered pot, for approx. 45 minutes. Then add the white wine (preferably dry), salt and bring back to the boil.

The flour and butter are mixed in a bowl and will be added in small portions to the sauce, stirring constantly, it is left to boil for approx. Ten minutes. At the end, add the lemon juice, the ground pepper (red and white). Pass the sauce through a sieve, bring it to the boil once more, then add it finely chopped.

Recipe Recommended by Mr. Cozma Gheorghe

  • 1 rabbit
  • 5 large onions
  • 400 ml of tomato juice
  • 2 l red stump wine
  • 200 g lard / 200 ml oil
  • salt
  • pepper
  • Bay leaves
  • a head of garlic

I. The rabbit is portioned and put in a bait made of 2 beers and the above spices. Leave to soak for about 5-6 hours.
II. Put the lard in a small bowl and fry the rabbit pieces, stirring so that they fry well on each side.
III. After the pieces of meat have been fried well on each side, drain the lard or if there is too much and then add the wine. Allow to simmer with a few bay leaves until the wine drops by 70%.
IV. Add the chopped julienned onion and let it cook for about 5-6 minutes, then add the tomato juice and keep it on the fire for about 10-15 minutes, if it drops too fast, add another cup of water.
V. When you have added the juice, add the peppercorns, a pinch of garlic, crushed garlic and season with salt (according to everyone's taste).
VI. Serve with polenta or bread + a glass of wine or boiled brandy next to it :).

HOW LONG AND AT WHAT TEMPERATURE each type of meat is cooked

Meat occupies a leading place in the top of the most consumed foods in the world. It is almost indispensable at all meals and becomes the favorite option when the whole family gathers for a festive dinner.

Meat is the staple food in many diets. It is tasty, nutritious and an excellent source of protein and other important nutrients. However, the different ways in which it can be cooked affect its quality and reduce its healthy benefits.

First of all, it must be considered the type of meat you want to cook, because the temperatures and cooking time differ.

Meat cooking theories recommend a high temperature at first, then lower and lower, or maintaining a constant, average temperature.


Here is the ideal cooking time, but also the optimal cooking temperature for each type of meat:


Beef is highly prized by true carnivores for its intense taste. Depending on the part that is cooked, the temperature and cooking time are adjusted.

For example, a fillet is usually served in the blood, so it needs less preparation time. The oven temperature must be 165 degrees Celsius. Beef is the one that needs more cooking time, more precisely between 45 and 60 minutes, with 218 degrees Celsius in the oven. After the thermal process, 3 minutes of rest are recommended for the aroma to penetrate the meat.


Poultry meat

Poultry is preferred because it has more vitamins than pork or beef. In addition, it is very affordable, both in terms of price and in terms of presence in stores.

Particular attention must be paid to its preparation in order to be tender. The chicken needs 176 degrees Celsius in the oven and between 50 and 60 minutes to cook properly. It depends, of course, on its weight, but also on its age.

Pheasant meat is a healthy alternative to pork, being a more special preparation. It takes 60 minutes, in the case of a 2 kilogram pheasant, at a temperature of 190 degrees Celsius.

Another option is quail meat, low in cholesterol, which is recommended for those suffering from diabetes. Cook for 20 minutes at 218 degrees Celsius.


Lamb meat

It is important that in the case of lamb, this leave it at room temperature for 15-30 minutes before cooking, otherwise it will not cook evenly.

Time matters a lot, whether it's baked or grilled. The pulp requires 162 degrees Celsius and a maximum of 26 minutes / kilogram, and the rib needs 20-30 minutes and 190 degrees Celsius in the oven.


Moderate consumption of pork is recommended, given the high content of saturated fats. Cooking it in the oven is the best option, as it keeps the nutrients intact and does not require the addition of fat. The pulp is one of the most consumed parts of this animal. Many dishes, especially those at festive meals, are based on pork meat. In general, the cooking process requires more effort, because it is very important that it does not remain raw.

CAREFUL! What happens when you don't cook meat well

The thermal process is an essential element in cooking meat. It contains bacteria that cannot be eliminated unless it is cooked correctly. If the meat is not cooked properly, there is a risk of developing germs such as Salmonella and even the appearance of toxiinfection.

At the same time, if it is done too well, a crust is formed that contains harmful substances, which can promote the appearance of gastrointestinal disorders. Fat-free meat and skin cleansing of the chicken thighs and breasts is recommended.


Lamb steak with herbs

Ever since I can remember, in our house lamb was cooked only for Easter and only in the 4 classic variants: lamb soup with tarragon or larch, lamb fillet, steak with wine, garlic and bacon and lamb stew, all after classic recipes.

You have to tell Caesar what Caesar is, all the recipes are excellent, but it seems like for a while you feel the need to try a lamb a little differently. And what better combination than lamb and herbs from Provence if you still want to be creative in the kitchen? The recipe is very simple, but get ready for a wave of incredible flavors, both from the lamb steak and from the special garnish we have prepared: baked aromatic vegetables.

& # 8211 a big lamb leg
& # 8211 6 cloves of garlic
& # 8211 3 tablespoons mixture of dried provincial herbs
& # 8211 3-4 sprigs of fresh rosemary
& # 8211 salt and pepper to taste
& # 8211 olive oil (approx. 100 ml)

For starters, wash the lamb very well, prepare a tray for steak lined with baking paper and heat the oven to 200 degrees. Then we start the actual work: we put the dried herbs in a bowl and pour enough olive oil to cover them well. Then, using a brush, grease the meat well, on all sides, with the herb oil and place it in the pan, on the baking paper.

With a sharp knife we ​​cut the meat from place to place and put in each cut ½ from a clove of garlic and a sprig of rosemary (a few needles). Bake the steak for about an hour, but because of course the lamb legs vary in size, I don't give you an exact cooking time, but I advise you to check the meat from time to time, to adjust the heat and if you don't like it very browned, as we like, to put a little water in the tray.

For the garnish of aromatic vegetables, you need:
& # 8211 1 kg sweet potatoes
& # 8211 ½ kg of white potatoes
& # 8211 2 green apples (Granny Smith for example)
& # 8211 3 large carrots
& # 8211 2-3 cinnamon sticks + 1 tablespoon ground cinnamon
& # 8211 1 tablespoon freshly ground nutmeg
& # 8211 100 gr melted butter
& # 8211 a cup of water (200-250 ml)

Cut the carrots into rounds, peel the sweet and white potatoes and cut them into cubes, wash the apples well, remove the stalks and cut them into cubes without peeling them. Place the vegetables in the pan, pour the melted butter and spices over them and mix very well, using your hands, so that each piece is given through butter and seasoned. Pour over the water, put the cinnamon sticks on top and bake for about an hour, over medium heat, until the vegetables are soft.

Maybe you are also used to the classic lamb steak and in no case have you thought of a sweet and apple potato garnish, especially spiced as if it were gingerbread and not the main dish, but it's worth a try! It is a madness of taste and aromas that I am glad to have discovered and that I will use more often. Good appetite!

Chicken steak with caramelized apples

The chicken, previously washed, is placed in an ovenproof dish, greased with oil and seasoned evenly with salt, chilli and rosemary to taste. Slice the garlic and place it under the skin. Add the tomato juice and spread over the entire surface of the chicken. Cover the pan and bake at 180 degrees for 50-60 minutes, then remove the lid and continue baking for another 20 minutes or so.

When the chicken is nicely browned, prepare the sauce.

Caramelize the 4 tablespoons of sugar. Add the peeled apples (cut into suitable cubes) and the orange juice. Stir until completely homogenous. Add the grated ginger and continue cooking until the sauce is thick. After stopping the fire, sprinkle with freshly chopped basil.

Baked chicken is served hot with caramelized apples in orange sauce.

Sidia Sissoko recipe: Rabbit roll stuffed with goat cheese, arugula and grapes with balsamic vinegar and red wine reduction

Sidia Sissoko returned to MasterChef and cooked a delicious dish. If you want to try it, below is the complete list of ingredients and preparation method.

For the roll

  • rabbit muscle & ndash 1 pc.,
  • goat cheese 50g,
  • smoked bacon or smoked prosciutto - 5 slices,
  • arugula 100g,
  • white table grapes (without seeds) & ndash 50 g,
  • & frac12 celery,
  • suffer,
  • olive oil,
  • mustard grains & ndash or spoon,
  • a clove of garlic,
  • a sprig of rosemary,
  • black pepper.

For the salad

  • baby spinach 50g,
  • cherry tomatoes - 5 pcs.,
  • salt,
  • black pepper,
  • mustard & ndash 1 teaspoon,
  • Apple vinegar,
  • olive oil & ndash 50 ml,

Roll preparation:
The muscle is cut and beaten like a snail.
A bed of bacon is made on a food film over which the muscle is placed.
Spread mustard grains, arugula leaves, goat cheese and grapes.
Season with pepper to taste.
Roll and fix with toothpicks and then fry in olive oil (you can use any kind of oil for frying).
Place in the preheated oven at 200 ° C for 7 minutes.
Remove and cover with aluminum foil to allow the roll to relax.
Celery rings are boiled hot in saffron. Tomatoes are pan-fried in olive oil, garlic and rosemary.

Preparation of the vinaigrette:
Make an emulsion of salt, pepper, mustard, vinegar and oil.

Sauce preparation:
Make a reduction from balsamic vinegar and red wine which is allowed to cool to 35 ° C after which honey is added.

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Rabbit steak with sauerkraut in champagne and homemade tagliatelle

1 kg of rabbit meat, 1 cabbage (approx. 1.5 kg), 200 gr. homemade tagliatelle, 175 ml of oil (50 for steak, 100 for cabbage, 25 for tagliatelle), 200 ml of semi-dry champagne, a bunch of parsley, salt, pepper, half a red pepper, a carrot, 2 onions

Difficulty: high | Time: 2h 30 min


Step 1

Rabbit steak with pea puree

First wash the rabbit meat well, dab it with a paper towel, then season it with salt and pepper. I usually use Kania pepper grinders, because freshly ground pepper is always better, and Lidl grinders have a very affordable price and are very varied (black pepper, pepper mix, sea salt, garlic flakes, chili, etc. ).

Then we put the meat through the flour, shaking it well, to remove the excess. In a pan, heat 3-4 tablespoons of extra virgin olive oil and fry the rabbit meat on both sides, until it is nicely browned.

Put the meat in the tray lined with baking paper, heat the oven to 170-180 & degC.

In a bowl, mix 2 tablespoons of honey and 2 tablespoons of olive oil and, with the help of a pastry brush, grease the rabbit well on both sides. Season with salt and pepper, then put in the pan, over the rabbit, wine, a glass of water and sprinkle everything with a little olive oil.

We cover the tray with aluminum foil, which we drill from place to place, then we put the tray in the oven, which we set in the first phase at 15 minutes. After 15 minutes, take out the tray, grease the rabbit meat with the honey mixture and sprinkle it with the sauce that was made in the tray. We repeat this operation every 10-15 minutes.

The total cooking time of the steak is one hour, but don't forget that in the last 15 minutes the aluminum foil is completely removed, so that the rabbit browns nicely. If you have a meat thermometer, insert it as close to the bone as possible and if the temperature inside the meat exceeds 72-75 & degC, the meat is done.

Boil the peas in salted water for 15-20 minutes or until the peas are soft, strain it, then blend it with the rest of the ingredients until we have a fine puree and match the taste of salt and pepper.

It is one of the tenderest steaks I have eaten lately! You can use the rabbit in recipes that require chicken or turkey, with the mention that, just like them, it is a lean meat, which must be cooked stewed, with sauce or in a version that does not make it very dry. That's why I used aluminum foil over the tray, for the rabbit to cook nicely, but also to be very juicy.

Do not throw the sauce that remains in the pan when the steak is ready! No no no! The sauce is reduced, that is, we gather it nicely from the tray and put it to boil until it starts to thicken, then we put it through a sieve and, as you can see in the pictures, we serve it with the steak and puree.

Video: How to cook RABBIT on the GRILL Perfectly! (July 2022).


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