Ingredients for making rabbit ribs
- Rabbit on ribs 200 grams
- Wine vinegar 1 tablespoon
- Brown sugar 1 tablespoon
- Cornmeal 1 tablespoon
- Chicken broth half a glass
- Thyme 1 sprig
- Vegetable oil 3 tablespoons
- Cooked coarse salt at your discretion
- Ground black pepper at your discretion
- Main Ingredients
- Serving 2 servings
- World CuisineEnglish Cuisine
Inventory:Deep bowl, Cutting board, Sharp knife, Kitchen stove, Wooden spatula, Frying pan, Cutlery, Serving plate or portion plates
Preparation of rabbit on ribs:
Step 1: Prepare the rabbit meat.Rabbit meat is best taken young. Then it will turn out to be gentle and amazing in taste. Rinse rabbit meat with plenty of running water. Put it in a separate bowl and sprinkle with coarse salt, then freshly ground black pepper, give 10-15 minutesso that the meat stood and marinated a little. After this, it is necessary to heat the pan with vegetable oil and send rabbit meat to fry there. It should be covered with a golden crust., then remove the meat, transfer it to a separate dish and wrap it up or send it to a warm place. Rabbit meat should then become soft.
Step 2: Prepare the sauce for the rabbit ribs.In the pan where the meat was fried, pour the chicken broth. In it, pre-stir the corn flour so that there are no lumps, brown sugar, wine vinegar, thyme and coarse salt with ground pepper to your liking. We put on medium heat and begin to prepare the sauce. It must be constantly stirred. The moisture should evaporate a little and the sauce should thicken.
Step 3: Serve the rabbit on the ribs.Rabbit ribs go well with boiled rice and mashed potatoes. We spread the hot ribs on a plate and pour abundantly with sauce. You can decorate the dish with boiled vegetables, such as carrots, beets or asparagus. Good appetite!
- - For greater piquancy of taste, before frying rabbit ribs, you can fry one clove of garlic in vegetable oil and remove to the side. Oil absorbs its aroma and it will turn out much tastier.
- - It is necessary to store the finished rabbit meat on the ribs in the refrigerator at a low temperature, in a tightly and hermetically sealed container, not more than 3-4 days.