{"id":38343,"date":"2024-03-22T09:02:00","date_gmt":"2024-03-22T08:02:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=38343"},"modified":"2024-03-20T10:13:01","modified_gmt":"2024-03-20T09:13:01","slug":"nyulhus-felhasznalasa","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/nyulhus-felhasznalasa\/","title":{"rendered":"Processing and preparation of rabbit meat + 1 recipe\u00a0"},"content":{"rendered":"<div class=\"matus-fooldal-1 matus-entity-placement\" id=\"matus-3749041602\"><div id=\"matus-1959535364\" style=\"margin-bottom: 30px;\"><a href=\"https:\/\/shop.matusz-vad.hu\/hu\/brand\/12315?utm_source=blog&#038;utm_medium=banner&#038;utm_campaign=heinz_2026_04&#038;ref=blog\" aria-label=\"Matusz-Vad_slider_Heinz_v2\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2.jpg\" alt=\"\"  srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2.jpg 1383w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-300x95.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-1024x324.jpg 1024w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-768x243.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-18x6.jpg 18w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-500x158.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-1000x317.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-800x253.jpg 800w\" sizes=\"(max-width: 1383px) 100vw, 1383px\" width=\"1383\" height=\"438\"   \/><\/a><\/div><\/div>\n<p><strong>The processing and preparation of rabbit meat are key steps in preparing quality, tasty food. Rabbit meat has a particularly delicate flavour and is low in fat and high in protein, making it ideal for creative and health-conscious cooks. Below we detail the best practices for preparing and processing rabbit meat.<\/strong>&nbsp;<\/p>\n\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Selection and procurement<\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Recognising quality<\/strong>: Look for the fresh, <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/search?search=ny%C3%BAl\" target=\"_blank\" rel=\"noreferrer noopener\">pink meat<\/a>, which has no strong, unpleasant smell. The flesh of the rabbit should be flexible and should not remain in place when pressed.&nbsp;<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sustainable resources<\/strong>: If you can, choose local, <a href=\"https:\/\/blog.matusz-vad.hu\/en\/regenerativ-elelmiszer\/\" target=\"_blank\" rel=\"noreferrer noopener\">sustainably managed farms,<\/a> where the rabbits are reared in natural conditions. The conditions in which the animal has lived have more influence on the taste of the meat than you might think. &nbsp;<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/03\/20240209_chef_inspiracio_kepek_0000_shutterstock_282647666-1.jpg\" alt=\"\" class=\"wp-image-38464\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/03\/20240209_chef_inspiracio_kepek_0000_shutterstock_282647666-1.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/03\/20240209_chef_inspiracio_kepek_0000_shutterstock_282647666-1-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/03\/20240209_chef_inspiracio_kepek_0000_shutterstock_282647666-1-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/03\/20240209_chef_inspiracio_kepek_0000_shutterstock_282647666-1-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/03\/20240209_chef_inspiracio_kepek_0000_shutterstock_282647666-1-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Preparation<\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hygiene<\/strong>: As with all raw meat, it is important to avoid cross-contamination when preparing rabbit meat. Use separate cutting boards and <a href=\"https:\/\/blog.matusz-vad.hu\/en\/sefkes-hogyan-valasszuk-ki\/\" target=\"_blank\" rel=\"noreferrer noopener\">knives<\/a> for meat and vegetables.&nbsp;<\/li>\n\n\n\n<li><strong>Skin and fat removal<\/strong>: When preparing rabbit meat, remove excess fat and skin to reduce fat content and improve flavour.&nbsp;<\/li>\n\n\n\n<li><strong>Disassembly<\/strong>: Rabbit meat is usually sold whole or cut into pieces. Cut the meat according to the recipe, taking into account that different cuts require different cooking or cooking times.&nbsp;<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0003_elokeszites.jpg\" alt=\"\" class=\"wp-image-38344\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0003_elokeszites.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0003_elokeszites-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0003_elokeszites-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0003_elokeszites-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0003_elokeszites-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Image: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Processing of rabbit meat<\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pickling<\/strong>: The best way to bring out the flavour of rabbit meat is to marinate it. An acid-based marinade (e.g. wine, vinegar or lemon juice) not only adds flavour but also helps tenderise the meat.&nbsp;<\/li>\n\n\n\n<li><strong>Slow cooking<\/strong>: This meat is particularly suitable for slow cooking methods such as stews or stews. These cooking methods help to tenderise the meat and bring the flavours together.&nbsp;<\/li>\n\n\n\n<li><strong>Quick baking techniques<\/strong>A: Thinner rabbit slices can be cooked quickly at high temperatures to keep the meat flavourful and crumbly.&nbsp;<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0001_feldolgozas.jpg\" alt=\"\" class=\"wp-image-38345\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0001_feldolgozas.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0001_feldolgozas-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0001_feldolgozas-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0001_feldolgozas-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2024\/02\/20240209_chef_inspiracio_kepek_0001_feldolgozas-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Image: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Storage<\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Storage of raw meat<\/strong>: &nbsp;<\/li>\n\n\n\n<li>like most meats, it should be stored in a refrigerator in a hermetically sealed container and used within 1-2 days if possible.&nbsp;<\/li>\n\n\n\n<li><strong>Freezing<\/strong>: Properly packaged meat will keep in the freezer for up to 12 months. It is important to thaw the meat completely in the fridge before use.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Stewed rabbit with vegetables<\/span><\/h3>\n\n\n\n<p><strong>Ingredients<\/strong>:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Marinated rabbit cuts&nbsp;<\/li>\n\n\n\n<li>2 <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/search?search=s%C3%A1rgar%C3%A9pa\" target=\"_blank\" rel=\"noreferrer noopener\">carrots<\/a>, cut into larger pieces&nbsp;<\/li>\n\n\n\n<li>2 <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/product\/feherrepa_kocka_darta\/102157?s=r%C3%A9pa\" target=\"_blank\" rel=\"noreferrer noopener\">turnips<\/a>, cut into larger pieces&nbsp;<\/li>\n\n\n\n<li>1 large <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/product\/hagyma_kocka_10x10mm_darta\/198658?s=hagyma\" target=\"_blank\" rel=\"noreferrer noopener\">onions,<\/a> cut into larger pieces&nbsp;<\/li>\n\n\n\n<li>2 cloves <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/product\/egesz_fokhagyma_darta\/101013?s=hagyma\" target=\"_blank\" rel=\"noreferrer noopener\">garlic,<\/a> left whole&nbsp;<\/li>\n\n\n\n<li>2 dl chicken stock or <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/product\/alaple_zoldseges\/202106?s=alapl%C3%A9\" target=\"_blank\" rel=\"noreferrer noopener\">vegetable salad juice&nbsp;<\/a><\/li>\n\n\n\n<li>1 dl red wine&nbsp;<\/li>\n\n\n\n<li>Salt and <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/product\/feketebors_orolt_tasakos_kotanyi\/100234?s=bors\" target=\"_blank\" rel=\"noreferrer noopener\">pepper<\/a> to taste&nbsp;<\/li>\n\n\n\n<li>1 teaspoon <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/product\/fustolt_paprika_kotanyi_gastro\/130877?s=paprika\" target=\"_blank\" rel=\"noreferrer noopener\">smoked paprika\u00a0<\/a><\/li>\n<\/ul>\n\n\n\n<p><strong>Preparation<\/strong>:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Get out a large pot that you can use in the oven. Heat the oil over a medium heat and brown the rabbit pieces on all sides. Remove the pieces and set aside.&nbsp;<\/li>\n\n\n\n<li>In the same pot, saut\u00e9 the onions, carrots, turnips and garlic until the vegetables are soft.&nbsp;<\/li>\n\n\n\n<li>Put the pieces of rabbit back in the pot, add the stock, the red wine and sprinkle with salt, pepper and smoked paprika.&nbsp;<\/li>\n\n\n\n<li>Cover the pot and cook over a low heat for 2-3 hours, or until the rabbit meat is tender and can be easily pulled off the bone.&nbsp;<\/li>\n\n\n\n<li>Check the seasoning before serving and season further if necessary. Serve sprinkled with fresh parsley.&nbsp;<\/li>\n<\/ul>\n<div class=\"matus-fooldal-3 matus-entity-placement\" id=\"matus-3980167548\"><div id=\"matus-3531460626\" style=\"margin-bottom: 30px;\"><a href=\"https:\/\/shop.matusz-vad.hu\/hu\/brand\/12315?utm_source=blog&#038;utm_medium=banner&#038;utm_campaign=heinz_2026_04&#038;ref=blog\" aria-label=\"Matusz-Vad_slider_Heinz_v2\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2.jpg\" alt=\"\"  srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2.jpg 1383w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-300x95.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-1024x324.jpg 1024w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-768x243.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-18x6.jpg 18w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-500x158.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-1000x317.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-800x253.jpg 800w\" sizes=\"(max-width: 1383px) 100vw, 1383px\" width=\"1383\" height=\"438\"   \/><\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Itt az ideje, hogy feldobja az \u00e9tlapj\u00e1t! <\/p>","protected":false},"author":14,"featured_media":38346,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-38343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>A ny\u00falh\u00fas feldolgoz\u00e1sa \u00e9s el\u0151k\u00e9sz\u00edt\u00e9se + 1 recept\u00a0<\/title>\n<meta name=\"description\" content=\"Az al\u00e1bbiakban r\u00e9szletesen 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