Rabbit meat is dietary and tender, perfectly absorbed by the body. Therefore, I propose to prepare juicy, delicious rabbit cutlets. Since I haven’t seen minced rabbit on sale, I prepare it myself from a rabbit carcass. Despite the fact that lard, cream, milk and bread are not added to the minced meat in this recipe, minced rabbit cutlets They turn out juicy and very tasty. I recommend you try it too!

Ingredients

To prepare minced rabbit cutlets you will need:
rabbit - 2 kg (or minced rabbit - 1.1-1.2 kg);
onions - 2 pcs.;
garlic - 1 clove;
egg - 1 pc.;
salt, freshly ground black pepper - to taste;
breadcrumbs for breading;
vegetable oil for frying.

Cooking steps

Remove meat and fat (if any) from bones. Bones can be used to make excellent soup.

Pass the pieces of pulp through a meat grinder twice, this will make your cutlets even more tender. From rabbits weighing 2 kilograms I got 1.1 kilograms of good homemade minced meat.

Heat the vegetable oil well in a frying pan, add the cutlets and fry over medium heat until golden brown on one side (about 5-7 minutes).

Then turn the cutlets over to the other side and fry until golden brown.

Bon appetit!

Rabbit cutlets are very tender and healthy. Their taste will be highly appreciated by gourmets and healthy food enthusiasts. Rabbit cutlets, prepared in many different variations, will not only diversify the menu, but will brighten up everyday life in the kitchen, because cooking them is a pleasure!

Required Products:

• rabbit pulp - 900 g;
• 1 egg;
• 1 onion;
• parsley;
• a mixture of peppers, salt - to taste;
• oil for frying.

Cooking technology:

1. Cut the flesh from the rabbit carcass and soak the meat in water for half an hour. This will remove the specific smell, and due to the increased humidity the minced meat will be more tender.
2. Squeeze out pieces of meat and pass them through a meat grinder along with the onion.
3. Finely chop the parsley with a knife and add to the minced meat. Beat in the egg.
4. To improve the taste, add a mixture of peppers or any other seasonings, as well as salt.
5. One of the most important moments in preparing cutlets is kneading the minced meat. You need to stir it with your hands for a long time so that all the components are well “fastened together.”
6. When the minced meat is ready, form balls with slightly moistened hands and bread with flour.
7. All that remains is to fry the pieces in a very hot frying pan on both sides. Serve with side dish or vegetables.

You can bread rabbit cutlets in breadcrumbs, flour or crushed oatmeal.

Step-by-step recipe in the oven

Thanks to the oven, the cutlets are more healthy and dietary. Do you want to cook cutlets in the oven for dinner or for a holiday feast? Take note of this simple recipe.

Required Products:

• rabbit pulp - 1 kg;
• 1 potato;
• 1 egg;
• bulb;
• white bread - 1 piece;
• 30 ml milk;
• salt, spices;
• butter - 25 g.

Cooking technology:

1. Prepare minced rabbit meat. Grind onions, raw potatoes and milk-soaked bread through a meat grinder. You can add a piece of lard, but then the finished cutlets can no longer be called dietary.
2. Combine the minced meat with the resulting mass, beat in an egg, season with your favorite spices and add salt to taste.
3. Mix the prepared mixture well, form meatballs and place them on a greased baking sheet. If you are afraid that they will stick to the sheet, you can cover it with parchment or food foil.
4. Turn on the oven, preheat it, then bake the cutlets until golden brown.

This recipe can be supplemented to taste with any sauces, vegetables and cheese, then the composition and taste will be more refined.

A mixture of peppers, marjoram, rosemary, and Central Asian herbs go well with rabbit meat as seasonings.

Steaming in a multicooker for children

The multicooker allows you to prepare minced rabbit cutlets that can be given to children. Due to its qualities, rabbit is absorbed by the body by almost 90%, which is very useful for baby food. Making steamed rabbit cutlets is quick and easy!

Required Products:

• minced rabbit - 500 g;
• small onion;
• semolina - 1.5 l;
• salt to taste;
• carrots - 1 pc.

Cooking technology:

1. To prepare cutlets for children, you need very well chopped minced meat. You can even beat it additionally with a blender - then the mass will be tender, without large pieces.
2. Add semolina and salt to taste, but keep in mind that you are cooking for children.
3. Form small balls with wet hands. Place them on a mesh for steaming, pour 1.5 cups of water into the multicooker and place the form with meat preparations on top.
4. Place pieces of onion and carrot next to it. Vegetables will give the meat a special taste, and then, if desired, you can make vegetable puree from them. To do this, after the dish is ready, you need to chop the vegetables in a blender.
5. Turn on the “Steam” mode and wait, without lifting the lid, until the multicooker reports the end of the specified function.

Chopped rabbit cutlets

Required Products:

• rabbit pulp - 800 g;
• 2 eggs;
• processed cheese - 2 pcs;
• bulb;
• frying oil;
• flour - 3 – 4 tbsp. spoons;
• salt, spices.

Cooking technology:

1. Chop the meat with a sharp knife until minced. Add salt, add spices and set aside.
2. Next, cut the processed cheese into cubes. Grate or finely chop the onion. Combine the prepared products with minced meat and beat in the eggs.
3. Mix everything well, add flour. You should get a cutlet mass.
4. Form meat balls, flatten slightly, and dip into breading. Fry the cutlets in a frying pan until golden brown on both sides.

Chopped minced meat requires longer cooking. To ensure that the cutlets are not tough, you should periodically cover the pan with a lid - this will allow them to steam.

Plain breaded

The most common and affordable breading is flour, and it can be absolutely any flour, wheat, corn, rice, buckwheat or oatmeal.

Required Products:

• minced rabbit - 1 kg;
• bulb;
• 2 cloves of garlic;
• basil;
• egg;
• salt, seasonings;
• flour for breading;
• oil for frying.

Cooking technology:

1. Chop the onion and garlic for the minced meat. Add finely chopped basil.
2. Mix the mixture well and add salt to taste. Add seasonings, beat in the egg and mix well again.
3. Make cutlets and roll them in flour. Fry the workpieces in a frying pan with a lid.

Cutlets breaded in flour turn out tasty and golden brown.

Stuffed with zucchini

Required Products:

• minced rabbit with onions - 800 g;
• 4 eggs;
• zucchini - 180 g;
• sour cream - 2 tbsp. l;
• flour 3 tbsp. l;
• frying oil;
• salt to taste, spices.

Cooking technology:

1. To prepare such “surprise” cutlets, mince rabbit is taken and an egg, salt and spices are added to it. Everything is mixed and sent for a short rest.
2. At this time, grate the zucchini and salt it. When the vegetable releases its juice, squeeze out the mass, beat in the yolk and add 1 - 2 tablespoons of flour. The filling should not be liquid; the thickness should be adjusted with flour.
3. It’s time to make flat cakes from the rested minced meat. We put a little filling on each with a spoon, then we pinch the pieces together like pies and press them down with the palm of our hand.
4. We will fry the cutlets in batter. We prepare it from the remaining eggs, sour cream, flour and salt. The batter should be as thick as thick sour cream.
5. All that remains is to quickly dip the cutlets into the mixture from the previous step and fry over high heat. When one side is golden brown, cover the pan with a lid, reduce the heat slightly and fry the dish until cooked. The main thing is that the zucchini is baked inside.

1. The meat must be separated from the bone with a sharp knife, passed through a meat grinder or chopped.
2. The rest is a matter of taste. Add onion, a little garlic, potatoes. Be sure to beat in the egg, although it can be replaced with starch.
3. You can bread it in anything - in batter, in breadcrumbs, in flour.
4. It is better to fry covered, since the rabbit itself takes longer to cook than other meats.

By experimenting with additives, spices or fillings, you can prepare a new rabbit dish every time. Try it too!

Therefore, many lovers of tender, aromatic meat are looking for interesting recipes for rabbit cutlets and asking to be taught how to cook this very tasty and dietary dish. Mastering the technique of making rabbit cutlets is not difficult; it is not labor-intensive and very affordable. Therefore, write down what ingredients we will need and master the step-by-step technology with us.

So, to prepare rabbit cutlets you need to take:

1. Rabbit fillet.
2. Some milk.
3. Butter.
4. Eggs.
5. Breadcrumbs for breading.
6. A tablespoon of flour.
7. Onion head.
8. Pork lard 20 gr.
9. White bread.

Technology for preparing rabbit cutlets

The rabbit fillet must be passed through a meat grinder along with lard and white bread soaked in milk, preferably twice. Then you need to beat the resulting minced meat well and add two tablespoons of milk and salt to taste.

The onion must be finely chopped and sautéed in vegetable oil until a nice brown crust forms. Then add it to the minced meat, mix well and form even small cutlets, no more than two centimeters thick.

The next stage is breading. Formed, identical small cutlets are dipped in lightly beaten eggs, rolled in, then again in eggs, and then in breadcrumbs.

Now you can fry the cutlets. A small amount of vegetable oil is poured into a large frying pan; once it is well heated, you can place the rabbit cutlets in it and fry on both sides until golden brown. After frying, the cutlets are placed in the oven for about fifteen minutes and brought to full readiness. Many people prefer to stew the cutlets by filling the pan in which they were cooked with a small amount of water. It is recommended to close the pan with a lid.

Rabbit cutlets are usually served with a side dish of potatoes. A large plate is beautifully served with fresh cucumbers or tomatoes, decorated with lettuce leaves and all the ingredients prepared in advance are placed. Usually this dish is served hot, but cold rabbit cutlets are also tasty and healthy. They always turn out to be dietary, piquant and light. You can include them in your daily diet; experienced housewives prepare minced meat in advance, and then very quickly, upon returning from work, prepare a tasty and healthy dish for their loved ones.

Rabbit meat is white, easily digestible and very tasty, it contains a lot of protein and a minimum of fat. In addition, it is recommended for a hypoallergenic diet, so it is a real lifesaver for those who cannot eat other types of meat. Rabbit meat can be stewed, boiled, or made into cutlets. Minced rabbit cutlets are juicy and fluffy - our topic today.

Rabbit cutlets are prepared according to the same principle as cutlets made from other types of meat. But since the taste of rabbit meat is usually not very interesting, you can correct this by adding suitable spices; below we’ll talk in more detail about which ones.

Rabbit cutlets recipe quick and easy

Before you make rabbit cutlets, you need to prepare the minced meat. I usually remove the meat from the front of the carcass or buy rabbit legs. You can make cutlets from minced rabbit bought at the market, but I prefer to make minced meat myself, as it’s somehow more confident.

Peel the onion, wash it, cut it into pieces suitable for chopping in a meat grinder.

Pour semolina or pieces of stale white bread with cold milk and leave to swell.

We pass the rabbit meat through a meat grinder along with onions. If you already have ready-made minced meat, then you can simply chop the onion finely or grind it in a blender.

We combine all the components of the minced meat. Add salt, pepper and, if desired, herbs. Since rabbit meat itself is quite aromatic, spices must be added carefully in very small quantities. Rabbit meat cutlets will be decorated with thyme, oregano, basil, marjoram or a mixture of Provençal or Italian herbs. When choosing marjoram or basil, be sure to add a clove of garlic passed through a press to the minced meat.

Knead and beat the minced meat. You can add one tablespoon of vegetable oil to make the rabbit cutlets more juicy, because the rabbit meat itself is somewhat dry.

We make small cutlets and roll them in flour.

In a frying pan, heat 2-3 tablespoons of vegetable oil (or melted butter) and fry the rabbit meat cutlets over medium heat, first on one side, until they are browned.

Spicy rabbit cutlets.

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DIETARY AND TENDER

Cutlets for true lovers of healthy food!

For true lovers of natural delicacies, adherents of healthy food and dietary products, I offer an excellent recipe for rabbit meat cutlets.

The first thing to do with a rabbit carcass is to separate the meat from the bones. It is most convenient to carry out this procedure with a small sharp knife. The bones should not be cut to avoid the appearance of sharp fragments. We remove the meat, first from the back of the carcass, where there is more of it, then move to the back and finally to the legs. Since the last operation is the most labor-intensive and does not lead to a significant increase in the total mass of minced meat, you can skip it and leave the legs for other dishes (roast, jellied meat).

We marinate the meat as for barbecue and leave it to condition for 2-4 hours. The composition of the marinade can be varied to suit your taste. Here is one option: 1 part vinegar, 2 parts olive oil, 4 parts onions. Salt, pepper, bay leaf - to taste.

Grind the resulting meat in a meat grinder. We perform similar actions with chilled butter. If the rabbit is fatty, you can do without it by twisting the meat along with layers of fat. However, a little butter, about 50 grams per medium carcass, will give the dish another flavor note in the overall flavor palette. Fry finely chopped onions in a frying pan until golden brown and also grind in a meat grinder. At the end, add some white bread or loaf soaked in milk, preferably without a crust. Mix everything, pepper, salt to taste and pass through the meat grinder again. The result will be an almost ideal homogeneous mass.

If you like denser cutlets, then it is recommended to beat the resulting minced meat a little on a flat surface. If, on the contrary, you want to get fluffy cutlets, use a blender and beat the minced meat by turning on the device for a few seconds.

Cutlets formed from minced meat, rolled in flour and brushed with raw egg, fry in a heated frying pan. During frying, we achieve the appearance of a golden brown crust on both sides. We bring our dish to complete readiness using the oven. To avoid mistakes, you need to warm it up to about 180° and set the timer for 10 minutes. The cutlets will turn out even tastier if you sprinkle them with grated hard cheese on top before placing them in the oven. We put the final point with ketchup for barbecue.