Uruguayan skinless rabbit 2kg
15,66€ / kg
Περιγραφή
Hare is an extremely tasty and nutritious type of meat, belonging to the game ( hunting ) category. Its meat is dark, lean and with a dense texture, while it is characterized by an intense flavor due to its diet and natural life.
Features:
- Texture and taste : The meat is lean, low in fat and has a strong flavor. It is tougher than rabbit, due to the hare's intense activity.
-
Cut separation :
- Front part : Includes the legs and the chest. It is ideal for stews or stews.
- Sirloin (fillet) : It is the most tender and exquisite cut, ideal for frying or quick baking.
- Hind legs : They are richer in meat and ideal for slow cooking or roasting.
Cooking methods:
- Stew : Traditional Greek stew with hare is one of the most popular ways of preparing it, with onions, wine, vinegar and spices.
- Marinating and roasting : Rabbit needs to be marinated in wine, vinegar or lemon to soften the meat and reduce the strong smell.
- Casserole or oven : It is ideal for slow cooking, to soften the meat and release its flavor.
Cooking tips:
- Marinating : It is recommended to marinate for at least 12 hours in a mixture of wine, vinegar, garlic, onion and herbs such as bay leaf, rosemary or thyme.
- Low temperature : Lean meat needs slow and careful cooking to avoid drying out.
- Accompaniments : It goes perfectly with rice, mashed potatoes or polenta, as well as sweet and sour sauces such as blueberry or plum.
Nutritional value:
- Rich in protein, low in fat and high in iron, zinc and B vitamins.
Classic recipes:
- Rabbit stew : With onions, red wine, bay leaf and cinnamon.
- Roasted hare with spices : In a marinade of olive oil, garlic and rosemary.
- Rabbit soup : Warm and nutritious, ideal for winter.
