Garlic-breaded rabbit

Garlic-breaded rabbit

Category: Meat dishes

Ingredients
Rabbit
Breadcrumbs	150 g
Granulated garlic	1 tbsp
Provencal herbs dry	1.5 tbsp
Egg	3 pcs
Flour	100 g
Fresh root vegetables for broth

Cooking method

• This is one of the favorite rabbit recipes)
• I took the so-called "saddle" back of the rabbit, but you can take absolutely any parts of the carcass, and if there are a lot of eaters at the table, then we divide the whole carcass into 8-10 large pieces
• We put the meat in the pressure cooker, add your favorite roots (onion, turnip with skin, whole carrots, celery root, stalks of dill, parsley) to your taste, pour cold water a couple cm above the meat level and cook under pressure for 30-35 minutes
• Our task is to boil the meat until it is "jellied"
• We take out our pieces on the board and let them cool down, they just grab.
• In the meantime, we will get three small bowls. In the first, break the eggs, add a pinch of salt and mix with a fork. Pour flour into the second. In the third, any breadcrumbs (I have tempura today) to which we generously add the seasoning "Provencal herbs" and granulated garlic.
• 
• If there are no ready-made crackers, take yesterday's white bread and chop in large pieces into the bowl of a food processor with knives for chopping meat. There are also a couple of cloves of garlic, a couple of tablespoons of oil, you can have a quarter of fresh chili and greens. One and a half minutes and the most delicious bread crumbs in the world are ready.
• Separate the meat from the bones so that it remains a whole box-sized piece. If the meat is scattered, then collect the pieces in your palm and squeeze it tightly, you get a cutlet.
• We heat the vegetable oil, I do it in a half liter ladle. The diameter is small, oil will need 400 gr, no more.
• We dip our pieces in flour, then in an egg, then crackers and again an egg, and again crackers
• It remains for us to fry our pieces until golden brown in just a minute, since our meat is absolutely ready.
• 

The dish is designed for

For the company

Time for preparing:

Hour

Cooking program:

Pressure cooker, deep fat

Note

With this method of cooking, rabbit meat turns out to be very juicy, but I will not say anything about the aftertaste of baked garlic and the crunch of crackers)))

We use the broth to make sauces, pour it or serve it in a bowl to our rabbit.
Bon Appetit everyone

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[Jeanne]

Jeanne, great! Thanks for the recipe. I will use it on occasion. I really liked the idea of ​​adding garlic and other delights to the bread crumbs.

[Galina]

Galina, even though boiled chicken can be cooked like that. Only reduce the cooking time accordingly)

[Zhannptica]

Zhannptica, a beautiful fur coat turned out. And, what have you powdered eggs with?

[Irina]

Irina, it flew off the previous pieces of grass, did not plan to spread it, and then I thought, what if someone wants a hare ..

A! And, I, it was, decided that you put the Adyghe or some other salt there.

[Jeanne]

Jeanne, wrote so tasty. I really love the rabbit, but only in sour cream. For another, he is rather dry to me Well, since you say that it's juicy, we'll try it when we get the rabbit) Thank you for an interesting option for me.

Jeanne, a very good recipe. We often eat rabbit, mostly we stew. And here the novelty is super. Thank you.

[Angela]

Girls, Angela, Larissa, here the most important thing is to boil the meat to a jellied state. It becomes the most tender and is saturated with broth.You sort it out when jellied meat, it's nice to steal the softest piece of ham, although in a different form, it is rather dry. So here is the same tender piece, only in a crispy garlic shell)))

[Jeanne]

Jeanne, an interesting recipe 🔗 While in a piggy bank.