Can I make a stew of frozen rabbit meat
Rabbit meat by all dieticians and doctorsis considered the most sparing, lean and useful - even for children, people with gastric diseases and post-operative patients. Stewed rabbit, cooked correctly and with love, preserves all the qualities of meat, while having a wonderful taste and tempting look. On sale you will find it unlikely: canned meat in supermarkets are represented only by pork, chicken and beef. And not every plant can provide you with a decent stew. That meat is not enough, then a lot of fat, then the taste is colorless ... So the most affordable option is cooked with your own rabbit stew. At home, contrary to popular belief, it can be cooked. And in many ways, and the availability of special equipment is by no means necessary.
Before you cook a rabbit stew, you should understand several rules:
- In canned food should not include blood and obtocha. First, it will worsen its taste qualities, and secondly, it will significantly shorten the shelf life.
- It is advisable not to roll up old meatanimals. It, of course, can be used, but you need to extinguish much longer. Therefore, it is not necessary to combine in one bank a part from a young rabbit with meat of an age.
- If you bought fresh, you need to keep it in the refrigerator for so-called ripening for at least a day - then the homemade rabbit stew will turn out to be more juicy and soft.
- Banks must be thoroughly washed, dried and sterilized in a dry way, in the oven.
- You can not add water to the future stew: it is prepared in its own juice.
Since rabbit meat is a lean enough,in many recipes advise to add to it slices of lard. It should not be salty and is taken necessarily from a young animal, and by no means a boar. Otherwise, spoil the twist quite a nasty smell.
Everyone who regularly closes any meat, early orlate acquire this apparatus, because with its help processing takes place without additional effort on the part of the cook, and the stew from the rabbit does not deteriorate until six months. The carcass is washed, dried and cut into pieces of medium size. In a sterile jar on the bottom are placed a couple of laurel leaves, pieces of six peppercorns, and already on spices - rabbit. Too tightly packed does not need it. Pieces can be rearranged with plates of fresh fat, or you can simply add 3-4 spoons of smalt to each jar. Salt pours on your own. Banks are rolled up, placed in an autoclave; The device is filled with water. The temperature is set at 110 Celsius, the pressure is two atmospheres. The heating is carried out for a quarter of an hour, after which the fire is turned off, and the jars remain in the unit for the night. Since morning the pressure is discharged, and the stew from the rabbit is stored for storage in the cool.
Now we turn to the ways that can berolled rabbit stew at home, in the absence of an autoclave. Here it is advised to first soak the undivided carcass in the water for at least an hour (or better a few) - to completely eliminate the blood from it. After it is filtered from the water, it is dried, cut into pieces, packed in cans similarly to the method described above and rolled up. In a deep pot, a napkin is spread, containers are put on it and cold water is poured almost to the lid. After boiling, on a quiet light, the banks should spend two hours.
This time, the carcass is salted(somewhere in a spoonful of salt per kilogram of rabbit) and left to impregnate for three hours. Then the meat is placed in a thick-walled kazanok and stewed in the shallowest fire for about an hour. At the very end, pea pepper and laurushka are introduced. Stewed rabbit hot placed on the cans, filled with juice it allocated, covered with lids and put in the oven. It should be cold so that the containers do not splinter, and to ensure the sheet is better to spill a fairly thick layer of coarse salt. After warming the oven to 200 degrees, the stew is languishing in it for about an hour, after which it is rolled up with other, clean and sterilized lids.
This recipe of rabbit stew in the homeconditions, too, uses the oven, but in a different mode. We act like this: we soak the rabbit, cut the dried carcass into roughly equal pieces (not too small), spread it over the jars, interleaving plates with lard and pouring with marjoram, turmeric, salt and peppercorn. At packing this time it is necessary to try to lay the rabbit more tightly. In the oven, the cans are exhibited similarly to the previous recipe - covered (but not ukuporennye) temporary lids. The time is now taken two and a half hours after the rabbit stew begins to boil. Rinse with new lids immediately after getting out of the oven. To the banks do not break from contact with the surface, they should be put on a dry cutting board or on a towel.
Superapparat can cope with harvesting for future usemeat. To get a delicious stewed rabbit, the recipe advises you to remove the flesh from the bones and cut it small, centimeters in two, slices. The salted rabbit is laid out in a bowl, the multivarker is switched on in the frying mode, and the slices are browned for a few minutes. Then, pieces of fresh fat are placed on top of them (it is not necessary to process it in advance, a weight of one gram of fat is taken per kilogram of meat), a little peppercorns are added, and the quenching regime is switched on for four hours. After the timer signal, the mode switches to heating. How much to withstand on it depends on the weight of the rabbit. The first kilogram is allotted an hour and a half, for each succeeding one more hour is added. Then the rabbit stew is laid out on cans, closed with ordinary lids - plastic or twisted - and hides in the fridge. Checked: at least two months does not deteriorate. Perhaps, it would have survived longer, but it is eaten faster than planned.
By the rules, when preparing a rabbit stew,water is not added to it. However, there are exceptions to any rule. If you have a lot of rabbit meat, then you can roll up meat, taken from bones in raw form according to any of the above methods. But the bones with the scraps of the pulp remaining on them start up on the cold. It is cooked traditionally, as for any holiday, it is dismantled, bones are thrown out, and everything else is poured on half-liter jars, it is sterilized half an hour, it is twisted - and in a refrigerator. Until the end of winter, such a jellyfish will not deteriorate (if the family survives a simple observation, not eating).