Rabbit Stew in an Autoclave
One of everyone's favorite types of meat is rabbit meat. Especially delicious is the tenderly cooked rabbit stew. It can be enjoyed as a standalone dish or used as a side dish. Its soft, delicate taste will delight everyone, especially the youngest food lovers. Rabbit meat is considered an affordable, tasty, and dietary meat. To ensure the stew turns out well and retains the maximum amount of nutrients, it's best to preserve it in an autoclave. It's much faster and healthier.
What Are the Benefits of Rabbit Meat?
Let's explore the benefits of rabbit meat. As mentioned above, rabbit meat is considered a valuable dietary product. Compared to other types of meat, it has the lowest calorie content—only 136 kcal per 100 g. Regular consumption of rabbit positively impacts the body and improves metabolism.
A unique feature of rabbit meat is that it is absorbed by the human body at 90%, providing the maximum possible amount of beneficial nutrients, which we will discuss further.
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To improve muscle function and strengthen bones, the human body needs minerals and vitamins found in rabbit meat, such as vitamins B6, B12, and minerals like phosphorus, potassium, manganese, cobalt, and iron. The body also requires a range of amino acids, which are predominantly found in complete proteins. Rabbit meat contains 19 amino acids that remain nearly unchanged during cooking, especially lysine, methionine, and tryptophan.
Rabbit meat is often compared to chicken as a dietary product. However, there is a significant difference between them. Rabbit is a hypoallergenic product suitable for almost everyone, from young children to pregnant and breastfeeding women who need to monitor their diet. Compared to chicken, rabbit contains more fats and proteins and less sodium, which is also a positive factor for consumption during a diet.
Choosing and Preparing Meat for Canning
The basis for making rabbit stew is choosing the right meat. The tastiest preserves come from fresh or chilled meat. Freezing the rabbit before canning is not recommended, as it will result in dry stew. If frozen meat is used, it is better to thaw it without using heat sources like a microwave or hot water.
For canning, use rabbit meat that has been pre-gutted, separated from the bones, and washed. If you are using meat from a home-raised rabbit and are unsure how to properly disassemble the carcass, it is better to consult a professional butcher, as improperly cleaned innards can spoil the taste and shelf life of the finished product. However, don't rush to throw away the removed innards, as they can be used to make delicious dishes, such as stewed rabbit liver, which is considered a delicacy.
Rabbit fat should not be discarded either. It is added to the stew to make it juicier. If the rabbit was not very fatty and you can't extract much fat, you can add pork fat.
Before preparing the stew, soak the prepped carcass in water. This helps remove the unpleasant smell caused by blood remaining in the carcass. During soaking, all blood should be expelled. This usually happens after three soakings of two to three hours each. Before the final soaking, you can add wine, vinegar, lemon juice, or milk to the water. This will make the meat tender, remove the specific odor, and eliminate bitterness. However, be careful not to make the mixture too concentrated. A tablespoon of vinegar per liter of water is sufficient.
The soaking time should be increased if using older rabbit carcasses. Young rabbits do not need to be soaked for long, as their blood exits much quicker. Also, bones from young rabbits can be left in, as they are soft and barely noticeable after autoclaving.
The method of canning is also important. While the old method of canning in a pot can be used, it is better to use a specialized device—a pressure canner. It eliminates harmful bacteria in the finished product, as canning occurs at temperatures above 100 degrees Celsius. It is at this temperature that all bacteria and organisms that could spoil the preserve are killed.
There is really only one recipe for making rabbit stew in an autoclave. However, the taste of the finished product can vary. It will depend on many factors: the age of the animal, the type of meat used, the marinade in which the meat was soaked, and the freshness of the meat. Therefore, we offer you a very simple but versatile recipe that you can adjust to your taste preferences.
Recipe for Rabbit Stew in an Autoclave
Ingredients:
- 5 kg rabbit carcasses;
- 5 tsp salt;
- 0.5 kg melted pork fat;
- Bay leaves;
- Black peppercorns.
Preparation Steps:
- Cut the pre-soaked rabbit into small pieces (about 3 cm) and place them in a large container. Add salt, mix thoroughly by hand so that each piece is well-seasoned, and let it sit for one hour.
- Place a bay leaf, a few black peppercorns, and 1-2 tablespoons of pork fat at the bottom of a half-liter jar. Add the meat on top, without pressing it too much, and leave 2 cm of space from the top of the jar.
Place the sealed jars in the autoclave and can for 15 minutes at 110 degrees Celsius.
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If you have any questions, you can contact us at: (050) 376-60-86 or (067) 370-27-22. Our experienced managers will consult you on any topics related to autoclaves and their use.
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