Note to housewives: the most delicious rabbit recipe. Secrets of preparing delicious rabbit dishes

Rabbit meat is very healthy due to the large amount useful substances, and low cholesterol and sodium salts. In all respects it is better than pork and beef.

In addition, rabbit meat contains easily digestible human body protein, therefore it is included in the diet of children, sick and elderly people, pregnant and lactating women. But rabbit meat also contains harmful substances– purines that can disrupt acid-base balance in organism.

If you add up all the pros and cons of rabbit meat, it turns out that it is still more benefit than harm.

In addition, rabbit meat is one of the most expensive on the market, and not everyone may develop health problems from consuming it excessively. Therefore, sometimes you can diversify the menu and treat yourself and your loved ones to “homemade game”.

In what vessel is it better to cook rabbit meat to make the dish really tasty? Any utensil for cooking a rabbit at home is suitable - a cast iron or ceramic roasting pan, a steel baking sheet, a frying pan, a cauldron, a stewpan, regular saucepan– enameled or ceramic. The choice of cookware depends on how the rabbit will be cooked - in the oven or on the stove.

Cooks advise soaking rabbit meat before cooking - soak the meat in clean water, milk, or whey for 5-7 hours. After soaking, the meat becomes softer and loses its specific gamey taste. If the meat is soaked in water, you can add 1 tablespoon of apple cider vinegar to it.

The cooking time also depends on what kind of dish you want to end up with - you can fry it in a frying pan until crispy very quickly - in just half an hour, but most likely the meat will turn out tough. It will take about an hour to bake in the oven. If you need to prepare broth from meat, this will also take no more than an hour, although the cooking time depends not least on the age of the rabbit - the younger it was, the softer its meat.

Experienced cooks prefer not to cook the whole rabbit, because different parts carcasses different time preparations. back part, back, breast and legs are best cooked in different ways, but sometimes this rule is broken if you need to cook a rabbit not only tasty, but also beautiful.

Cooking methods

There are many recipes, following which you can cook rabbit meat correctly and tasty - in a saucepan, in the oven, in pots, in a frying pan, in water and in sour cream. Let's start with the simplest.

Recipe 1.

How to cook a rabbit so that the meat is soft? This is very simple to do - cut the carcass, cut into pieces and boil for 1 hour. During this time, the young rabbit will become soft, but if the rabbit was more than two years old, it will take longer to cook. The first broth will need to be drained and poured over the meat. clean water and cook until done. You can add seasonings and spices to the broth to taste - Bay leaf, onion, carrot, mixture of peppers, basil, ginger, nutmeg, and of course – a little salt.

When the meat is cooked, you can lightly fry it in a frying pan in butter or vegetable oil until a slight blush appears. It will turn out quickly, tasty and healthy, with minimum set products.

Recipe 2.

Rabbit in sour cream on the stove. To prepare it you will need the following products:

1 rabbit carcass, 200 grams of sour cream, 2 onions, 100 grams butter, 4 tablespoons of flour, 2 bay leaves, 2-3 cloves of garlic, a mixture of peppers, salt.
Cut the carcass into small pieces, rinse, salt and pepper, roll in flour.
Finely chop the onion, pass the garlic through a garlic press.

Melt the butter in a frying pan and fry the meat on all sides until golden brown. Transfer the fried meat into a cauldron. Separately, fry the onion for 2-3 minutes.

Pour 2 glasses of water into the cauldron with meat, add fried onions and simmer for 40-50 minutes. Then add bay leaf, sour cream, and a little water to the meat if it has boiled away. Simmer for another 10 minutes, remove from heat, add garlic, let stand for 10-15 minutes. The rabbit in sour cream is ready! You can serve with any side dish - pasta, mashed potatoes, buckwheat porridge.

Recipe 3.

Rabbit with potatoes in the oven. We will need the following set of products: rabbit meat, 700-800 grams of potatoes, vegetable oil for frying meat, 100 grams of butter, 2 small onions, 1 carrot, bay leaf, 10 black peppercorns, 100 grams of water, salt.

Fry the pieces of rabbit meat over low heat in a frying pan with a lid until half cooked. Separately fry 1 onion and chopped carrots. Place the meat in a small baking tray, add fried onions and carrots, bay leaves, peppers, coarsely chopped potatoes, chopped raw onion on top, add water and salt to taste. Place the butter cut into pieces on top of the potatoes and onions.

Cover the baking sheet tightly with foil and place in the oven. After 30-40 minutes, take out the baking sheet, remove the foil, mix all the ingredients and put in the oven for another 10-15 minutes so that the excess moisture evaporates and the meat and potatoes brown a little. After this, the dish will be ready to serve.

Recipe 4.

TO festive table it is better to cook the whole rabbit carcass so that you can serve it at the table in beautiful design. So, we cook the whole rabbit at home, in the oven and in sour cream. In addition to the rabbit carcass, you will need 1 glass of mustard, 1 kg of potatoes, 200 grams of sour cream, salt and pepper to taste.

We wash the carcass, rub it with salt and ground pepper, place the carcass on a greased baking sheet vegetable oil belly down. Lubricate the top part of the carcass with mustard, and place the baking sheet in an oven preheated to 160 degrees for 15-20 minutes.

While the rabbit is cooking, peel the potatoes, chop them coarsely, and add salt to taste. Let's take the baking sheet out of the oven, turn it over, brush the belly with the remaining mustard, put the potatoes around it, and put it in the oven for another 15-20 minutes. After this, take the baking sheet out of the oven again, pour sour cream over the carcass and potatoes and place in the oven to complete cooking for 10 minutes. When the rabbit is ready, the whole carcass is also laid out on big dish, the potatoes are placed on the sides, sprinkled with herbs and served hot.

Recipe 5.

Rabbit in sour cream, in the oven. What products will we need? In addition to the rabbit carcass, you need to take 4 onions, 4 carrots, 500 ml of sour cream, salt and pepper to taste.

Cut the meat into pieces, soak in water for 2-3 hours, then drain the water, rub the pieces with salt and pepper and fry in a frying pan until golden brown.

Place the fried meat in a ceramic or cast iron duck pot. Cut the onion into rings, grate or cut the carrots into rings, and add to the meat. Fill the container with water so that the meat is not completely in the water; the rabbit should be stewed, not boiled.

Cover the container with a lid or foil and place in the oven for an hour, then add sour cream and simmer everything together in the oven for 20 minutes. After this, the rabbit in sour cream is ready.

Recipe 6.

Rabbit in sour cream and wine, in the oven. The carcass can be cooked whole or cut into pieces. We will need: rabbit meat, 500 ml of dry white wine, 3 onions, 2 tomatoes, 100 ml of sour cream, ground black pepper, a sprig of rosemary, 5 grams of marjoram, salt, a head of garlic, 1 tbsp. flour.

Rub the meat with salt and pepper in a large saucepan or other suitable container pour wine and 1 tbsp. sour cream, mix, add rosemary. If the container is small, it is better to cut the carcass into pieces so that the meat is completely in the marinade. Place the container in the refrigerator for a day.

Before cooking, cut the onion, crush the garlic, add marjoram and pepper, fry everything in a frying pan in vegetable oil.

Fry the marinated meat in a frying pan for 10-15 minutes, put it in a baking sheet, add sour cream, fried onions, garlic and spices, peeled and chopped tomatoes, cover with foil and simmer for 10-15 minutes.

Pour the wine in which the meat was marinated into a glass, add 1 tbsp. flour and mix, add to the meat, simmer everything together until cooked.

It will not be possible to cook a rabbit using this recipe quickly, but the result will pleasantly surprise both guests and household members.

Recipe 7.

Rabbit in foil in the oven, the meat according to this recipe is cooked quickly for 30-40 minutes, but it must first be marinated. For this recipe you will need the following products: rabbit carcass, 1 onion, 100 grams of butter, 40 grams of parsley root, 2 tbsp. tomato paste, 4-5 cloves, pepper, salt to taste, water.

We cut the meat in large pieces, wash, sprinkle with pepper, add cloves and grated parsley root, fill with water. The meat should remain in this marinade for 2-3 hours at room temperature.

Then we place each piece on a separate sheet of foil, put chopped onion, a little tomato paste on the meat, and sprinkle with ground pepper. We wrap the foil very tightly so that the juice does not flow out of the meat and the steam does not escape.

Place the foil rolls on a baking sheet and put them in the oven for 30 minutes, then take out the baking sheet, pierce holes in the foil through which the moisture will evaporate, and put them in the oven for another 10 minutes.

Recipe 8.

Rabbit meat in white sauce. We will need: 1 rabbit carcass, 1 onion, 1 carrot, 1 parsley root. For the sauce - 3 cups broth, 1 egg yolk, 3 tbsp. butter, salt, black peppercorns, bay leaf.

Divide the carcass into portions and cook for 40 minutes in water with the addition of onion, parsley, carrots, pepper and bay leaf.

Place the cooked meat on a plate and begin preparing the sauce. To do this, heat the flour in a dry frying pan, stirring constantly. Then add 2 tablespoons of butter and fry the flour. After cooking the meat, strain the broth and pour it into a frying pan with fried flour.

Stir so that there are no lumps, cook the sauce for 5-10 minutes, turn off the heat. Egg yolk needs to be mixed with a small amount sauce and pour into the total mass. Add salt and 1 tbsp to the sauce. melted butter, mix everything thoroughly.

Pour the sauce over the pieces of meat and serve; if desired, the meat can be fried a little in a frying pan.

Recipe 9.

Rabbit in sweet and sour sauce in a frying pan. We will need: rabbit meat, oil for frying, 300 ml of tomato juice, salt, black peppercorns, 1 tsp. sugar, 2 tsp. lemon juice, 1 onion, 1 carrot.

Fry the meat until golden brown - 10-15 minutes, fry the onion and finely chopped or grated carrots separately, add them to the meat, pour tomato juice, add lemon juice, pepper, sugar and simmer under the lid for 40 minutes over low heat.

Ingredients

Rabbit - 1.3 kg
Kefir (or sour cream) - 2 tbsp.
Prunes - 100 g
Salt - 1 tbsp.
Carrots - 1 pc.
Onions - 1 pc.
Pepper mixture - to taste
Tomato paste (ketchup) - 2 tbsp.
Mustard - 1 tsp.
Vegetable oil - 2 tbsp.

Cooking time 10 minutes + 30 minutes. for frying and 90 min. for extinguishing

Yield: 8 servings

Rabbit meat is highly rated by the most famous chefs peace. Possessing undoubted usefulness (which you can learn about in our article), it also has interesting taste game and amazing versatility - this product is good both in stew and fried, both baked and boiled. True, our housewives do not cook it often, and this is due to its high cost and the specific aroma that any game has. Rabbit meat is tougher and more specific than chicken, but if you find good recipe How to cook a rabbit, then this dish will surprise not only your guests, but also yourself.

As a rule, a whole rabbit is not baked, because it is not a duck or a goose. The rabbit will turn out better in parts, and it will be easier to cook. The carcass is usually divided into two halves - upper and lower. Meat from the back is more suitable for frying, while the front is best cooked or stewed. Spices can be added both at the soaking stage and during cooking. Particularly popular is rabbit in sour cream or kefir, which act as a marinade, softening the meat and preventing it from drying out when baking or stewing.

In this article you will learn not only how to stew a rabbit in a slow cooker. We will offer recipes for preparing rabbit so that the meat is soft and juicy; you will learn several options on how to cook a rabbit in a slow cooker, how to cook a rabbit in the oven in foil - with potatoes in sour cream; how to choose the right rabbit, which rabbit marinade is best and many more secrets and subtleties of preparing this meat, wonderful in all respects. Preparing a holiday dish is not difficult, and you will see this by trying rabbit stewed in sour cream with prunes according to the recipe with the photo on this page.

How to cook rabbit in sour cream in a slow cooker

Prepare all ingredients.

How to choose a rabbit for baking or stewing

A young rabbit under the age of six to seven months is considered the healthiest, so before preparing a stewed rabbit, choose a young one. This is not difficult to do, you just need to look at the color of the meat; the lighter it is, the younger the animal. Normally, the color of rabbit meat varies from light pink to dark pink; in no case should the meat be gray - this indicates that it is stale. The age of the animal can also be determined by the weight of the carcass - a young rabbit cannot weigh more than 1-1.5 kg.

If you buy a rabbit from a private owner or at the market, then the animal’s fluffy tail or one paw with fur and claws should be left on the carcass. This is the only way you can be sure that you are purchasing a rabbit and not a cat. Before buying rabbit meat from a private seller, be sure to ask to see the product quality certificate and the brand on the carcass. This way you can make sure that you are buying a healthy slaughtered animal, and not one that died a natural death or that is sick.

If you buy rabbit meat in a store, then in addition to the brand and certificate, there must be a clear expiration date of the product and the name of the supplier. If the label is inside vacuum packaging, then when the meat is defrosted and re-frozen, it becomes dirty with signs of getting wet.

Be sure to pay attention that the rabbit carcass is well bled. There should be no frozen blood inside the vacuum packaging; protruding blood vessels, bruises and discolored areas should not be visible on the carcass itself. The meat should not be slippery or windy.

A rabbit carcass prepared for stewing or baking must be thoroughly washed and dried. Before cooking a rabbit in a slow cooker or in the oven, many people soak it in water for 2-3 hours.

Before cooking a rabbit in the oven, to ensure that the meat is tender and juicy, chefs recommend properly preparing this meat for cooking - soaking it in the marinade. But since I stewed the rabbit in a slow cooker in a marinade, there is no need to soak the stewed rabbit in a slow cooker with sour cream for this recipe. You can read more about marinades for rabbit meat below, in the description of the recipe for rabbit in the oven with potatoes.

Cut the carcass into portions. How to butcher a rabbit? It should be divided into two parts (upper and lower) at the last lumbar vertebra. Each part should be cut into smaller parts. Cut the hind legs at the joints, leave the front legs whole. Divide the chest along with the spine into 3-4 parts. You can cut the meat from the belly and cut it into small (5 by 5 cm) pieces, or you can leave the meat on the bone.

Turn on the multicooker to the “Frying” mode, pour 2 tbsp into the multicooker bowl. any vegetable oil (I use refined sunflower oil), heat it for 3-5 minutes and place rabbit pieces into the hot oil. Fry them for 15-20 minutes, turning once after 10 minutes.

Wash and peel the onions and carrots, cut the onions into half rings, and carrots into cubes. Vegetables can be chopped in a food processor or grated, but I prefer to cut carrots with a knife, since in this case ready dish- stewed rabbit in sour cream in a slow cooker - you will feel the sweetness of the carrots, which will not fall apart and will not dissolve in the gravy. Add vegetables to meat and fry in the same mode for another 15-20 minutes.

This recipe for cooking rabbit in a slow cooker involves using a sauce with sour cream, but it can be replaced with kefir if for some reason you don’t eat sour cream. So the rabbit will be more dietary, while maintaining creamy taste and aroma in the finished dish. Add to the multicooker bowl tomato paste(or ketchup), sour cream (kefir), mustard, spices - salt and pepper, favorite spices and herbs (optional). I added a little dried rosemary, this spice goes well with rabbit dishes.

After analyzing the recipes, you can identify several spices, in addition to salt and black pepper, when combined with rabbit meat, they will quickly and easily add sophistication and a new, improved taste to your dish. They can be added at the marinating stage (decoction or sprinkling) or immediately before cooking the rabbit in a slow cooker so that the meat is soft and juicy:

black pepper
Bay leaf
rosemary
basil
oregano
thyme (savory, thyme)
coriander
celery
lemon
garlic
juniper berries.

Pour hot meat and vegetables over boiled water so that it covers 2/3 of the rabbit. Turn on the “Extinguishing” mode for 1.5 hours. In this mode, the multicooker will evenly heat the bowl from all sides at a low temperature, like in a Russian oven. The dishes turn out very aromatic and whole, since at low temperatures there is no mixing of the ingredients.

If you want to cook a rabbit stewed in sour cream in a slow cooker with potatoes, then it is at this stage that you need to add washed and cut into large pieces potatoes into the multicooker bowl. If you are preparing rabbit pilaf in a slow cooker, add washed and dried round rice to the bowl.

Gently mix all the ingredients, close the multi-lid and forget about this preparation for 1 hour. The recipe for rabbit stewed in a slow cooker with sour cream (kefir) is incredibly simple and does not require any effort on your part if you have such an indispensable kitchen assistant.

If you want to learn how to cook a rabbit in a frying pan with sour cream, use the same set of products, tightly closing the lid and simmering the meat over very low heat for 70-80 minutes, stirring occasionally and adding liquid.

After 1 hour, open the lid and add prunes to the gravy, which we need to prepare rabbit stewed in sour cream according to this recipe. Prunes do not need to be pre-soaked in hot water, as housewives usually do, since it will be stewed in the gravy for half an hour and will have time to gain moisture and give all its taste and aroma to the dish. Just make sure the prunes are pitted and cut them in half if necessary. Continue stewing the rabbit in the slow cooker for another 30 minutes. if you love spicy dishes- 10 minutes before the end of the “Stewing” mode, add crushed 2 cloves of garlic.

After 1 hour 30 minutes, the multicooker will signal that the dish is ready. Carefully remove the bowl and let the rabbit, stewed in a slow cooker with prunes, potatoes or rice, stand for a while at room temperature. This is done so that the meat “rests” and leaves the juice inside.

If you stew meat with gravy and prunes, then anything is suitable for a side dish - potatoes, rice, buckwheat and any other cereal. Fresh and baked vegetables also go well with rabbit in this slow cooker recipe, as well as fresh herbs and lettuce leaves.

Other rabbit recipes

Below we present to your attention a few more variety of recipes, how to cook a rabbit quickly and tasty in a slow cooker, in the oven or in a frying pan.

Rabbit meat marinated in kefir and baked in the oven (86 kcal/100 g)

Ingredients

rabbit - 1 piece,
onion- 3-4 pcs.,
mild table mustard - ½ cup,
kefir - 1 glass,
seasonings, spices, herbs, vegetable oil, salt - to taste.

How to cook a rabbit in the oven in kefir marinade

Wash and cut the meat into portions. Chop the onion into half rings. Place pieces of meat in a deep bowl, sprinkling them with seasoning and spices and topping them with onions. Pour in kefir so that it completely covers the meat, add salt, stir, cover with a lid or food foil and place in the refrigerator for 12 hours to marinate.

Add the required amount of mustard to the marinated meat for the desired spiciness of the dish, stir and leave the meat at room temperature for another 10 minutes. Grease a baking dish with a thick bottom and walls, place pieces of meat, place in an oven preheated to 180-200 degrees for 15 minutes, remove and turn the meat over, put back in the oven and bake the rabbit in kefir in the oven for another 15 minutes. Then sprinkle with chopped herbs, pour over the marinade, and simmer in the oven until cooked. Serve hot.

Rabbit in a slow cooker in sour cream sauce with potatoes, carrots and onions (140 kcal/100 g)

Ingredients

Rabbit meat (any parts) - 500 g
Potatoes - 500 g
Carrots - 1 pc.
Onion - 1 piece
Sour cream - 1 glass
Salt, black pepper - to taste

How to cook rabbit in a slow cooker with sour cream sauce and vegetables

This recipe for stewed rabbit with vegetables in sour cream is very similar to. You also prepare the rabbit for stewing, and also fry the pieces in the “Frying” mode.

While the rabbit meat is fried in a slow cooker, cut the potatoes into arbitrary pieces, grate the carrots, and finely chop the onion. Fry onions and carrots with rabbit, then add potatoes, pour sour cream filling(adding salt, black pepper and a glass of water to the sour cream) and simmer on the “Stew” mode for 60 minutes. Before serving, it is better to separate the rabbit meat from the bones and add herbs and vegetables to the dish.

Rabbit baked with vegetables in the oven, stewed in wine (115 kcal/100 g)

Ingredients

100 ml vegetable oil,
1 kg potatoes,
2 pcs. bell peppers,
3 teeth garlic,
1 PC. a rabbit,
1 PC. onions,
2 tbsp. ground paprika,
Bay leaf,
rosemary,
100 ml dry white wine,
ground pepper, salt.

How to cook stewed rabbit according to the recipe with potatoes and wine in the oven

Cut the rabbit carcass into portions as shown above and marinate: for the marinade, finely chop the garlic, mix it with vegetable oil, paprika and herbs. Leave the meat in the refrigerator overnight.

Place the pieces of meat on a greased baking sheet. Before cooking the rabbit with potatoes in the oven, place vegetables, cut into arbitrarily large pieces, on a baking sheet with the meat and bake in the oven, preheated to 180-200 degrees, until cooked for about 1 hour, pouring wine every 10 minutes so that the meat does not dry out.

Add other vegetables to taste to the rabbit stewed in wine; you can also use champignons or other mushrooms.

Recipe for baking rabbit meat in sour cream with vegetables in foil (120 kcal/100 g)

Ingredients

50 g sour cream,
5 tooth garlic,
1 carrot and onion,
1 rabbit carcass,
2 tbsp each lemon juice and olive oil,
Provencal herbs, spices to taste.

How to cook rabbit in sour cream. Recipe in the oven in foil.

Before cooking a rabbit in the oven in a sleeve or foil, rinse the carcass, cut in portioned pieces, rub with a mixture of sour cream and olive oil, herbs and spices, and leave to marinate for at least 3 hours. Coarsely chop the onions and carrots, chop the garlic into slices, you can also use any other vegetables.

Place each piece of rabbit on a separate sheet of foil, pour 2 tbsp on top. sour cream marinade, add a mixture of chopped vegetables, salt them and add seasonings to taste. Wrap the foil so that there are no holes at the bottom and the juice does not leak out during baking. Place the pieces of meat in foil with vegetables on a baking sheet in an oven preheated to 180 degrees and bake for 30-40 minutes.

If you are cooking a rabbit in the oven in a sleeve, then place a layer of rabbit meat in the sleeve, then pour it there sour cream marinade and vegetables, tightly wrapping the end of the sleeve. A rabbit baked in the oven in a sleeve will be ready in the same 40 minutes.

Secrets of cooking rabbit dishes

What marinade can be used for rabbit?

It is believed that before deliciously cooking a rabbit in a slow cooker or oven, it must be marinated, as it will be softer, more aromatic and tastier. An alternative to pickling is soaking in water for 1-3 hours. Such simple operation will improve the properties of meat and remove the smell inherent in game.

You can marinate in several ways:

Vinegar. Wine vinegar and spices are used. Vinegar is usually highly diluted in water. The big disadvantage of this marinating method is that any vinegar, together with softening the meat, reduces its natural aroma, so this marinade is only suitable for an older rabbit with a very pronounced specific aroma.
White wine and spices are one of the best options for marinating, as it almost completely removes the specific smell, softens and flavors the meat well. The result is gourmet dish With delicate taste, pleasant aroma and very beneficial properties.
Whey (sour cream, kefir) - very a good option. Whey is used for soaking and marinating hare meat, but is also suitable for rabbits. The meat noticeably softens and the bad smell is removed.
Garlic with olive oil is one of the classic marinade options for rabbit. The rabbit carcass must be rubbed with this mixture and refrigerated for 2-3 hours. Garlic will create a flavor contrast, soften the texture of the meat and will be an assistant in stewing in white wine if you are preparing a rabbit according to one of our oven recipes, for example, with vegetables.

At what temperature and how long should you cook the rabbit?

When answering this question, it all depends on the cooking method.

Marinating usually takes from 2 to 12 hours.
Cutting and preparing a rabbit for cooking takes 10-15 minutes.
Frying chopped small pieces of the lower part in a well-heated frying pan will take about 30 minutes, the ribs and front legs are fried for about 20 minutes. If you fry the belly separately, 5 minutes on each side.
How long does it take to bake a rabbit in the oven?
A well-marinated rabbit, chopped into small pieces, is baked at a temperature of 190-200 degrees for about 25-35 minutes, the whole rabbit is baked in the oven for 40-50 minutes. The rabbit is stewed in sour cream or another sauce in the oven for about 25-30 minutes. From longer treatment high temperatures Rabbit meat does not become softer, and the aroma and properties of the meat may deteriorate.
As a rule, the rabbit is not cooked for more than an hour. But if used low temperatures, as when cooking a rabbit in a slow cooker on the “Stew” mode, like our rabbit in sour cream (kefir) according to the cooking recipe with a photo, then the time can be increased to 1.5-2 hours.
When preparing, it is quite acceptable to use several types of processing. First, you can fry the meat in a hot frying pan and then simmer. Frying can be replaced by boiling.

Rabbit stewed with vegetables - benefits and harms

The benefits of rabbit meat are enormous, because it contains a large number of vitamins, minerals - iron, cobalt, fluorine, phosphorus, potassium, manganese, as well as lecithin and nicotinic acid. Thanks to what it contains minimal amount sodium salts, fat, as well as its low allergenic component, rabbit is recommended to be used in dietary nutrition(elderly people, people with gastrointestinal diseases) and the diet of young children.

By regularly eating rabbit meat, you can normalize the metabolism of fats and proteins, reduce the risk of developing atherosclerosis due to the low content of “bad” cholesterol and high lecithin. In numbers, the usefulness of rabbit meat is even more obvious: beef proteins are digestible by 62%, and rabbit meat by 90%.

The meat of a young (up to 7 months) rabbit does not contain strontium, so it can be used to reduce the dose of radiation received by people undergoing chemotherapy and working in this field. Rabbit meat is almost completely absorbed by the body, which means it is useful to eat during illness and recovery after surgery.

Although there are diseases that require giving up rabbit meat. Harm in the form of purine bases, which when ingested are converted into uric acid, can be caused by rabbit meat due to biliary dyskinesia or acetone in the urine. Therefore, it is important for people with such problems to follow a diet and not eat meat broth, as well as fried meat. It is better to eat rabbit stewed in a slow cooker or in the oven. The harm of rabbit meat also consists in reducing acidity in the body, which is important for psoriasis and arthritis, because in the treatment of these diseases great emphasis is placed on taking alkaline drugs.

So, let's summarize our tips. How to cook a rabbit in the oven so that the meat is soft and juicy?

In a sleeve or foil. When baking, a steam chamber is formed and the meat cooks quickly, while remaining juicy.
Stew in sauce. Sour cream or tomato sauce allow the rabbit to retain the juices inside the meat.

Rabbit meat is not only dietary and low calorie product, but also protein food, which is necessary for the normal growth and development of a child’s body or maintaining an active lifestyle for adults and the elderly. Today you will learn how to bake it in the oven, what features this meat has and how it needs to be prepared before cooking. And also the easiest recipes for your individual cookbook.

Types of rabbit meat

Rabbit meat can be divided into two types:

meat of a young animal - aged from 3 to 5 months and weighing up to one and a half kg;
meat from an adult animal - 5-6 months old and weighing two or more kilograms.

Features of meat preparation

The meat of a young animal does not require special preparation; it is tender and juicy. Before direct cooking, you just need to cut up and marinate the pieces of the carcass a little to give them additional aroma and taste.

For cutting, take a strong chef's knife or a small kitchen hatchet. Place the carcass on its back and spread its legs. Cut into pieces.

How to cook juicy rabbit in the oven from meat from an adult or old animal? If the carcass has a characteristic specific odor, it must be soaked in water with acid. This is not marinating, but rather removing odor from adult or old meat. For this procedure you will need a basin with cold water, citrus sour juice from 2-3 fruits or a little table vinegar. For the same purpose, acidified table white wine is sometimes used. Salt should not be added under any circumstances. Keep the meat in this solution for a couple of hours. Then rinse and proceed with further preparation steps.

Marinade mixtures and spices will help soften the meat.

Which marinade to choose?

Marinade mixtures are selected primarily according to your preferences. The best can be considered those that are prepared on the basis sour product or alcohol. As an example, we highlight several options for marinade for rabbit based on:

table dry white wine - with ground ginger, coriander, dried Provençal herbs;
freshly squeezed citrus juice- with parsley, dill, rosemary and salt;
table vinegar 6% - with onions, garlic cloves, ground pepper, bay leaf, parsley and salt;
aromatic apple (wine) vinegar - with honey, olive oil, mint, cranberry puree and ground pepper;
soy sauce- with onions, garlic, sunflower oil, table mustard and salt.

These spices and seasonings are the best for rabbit meat. However, each housewife selects spices according to her taste or those that are on hand.

If pieces of carcass will be cooked on a wire rack, this is the best choice. kefir marinade. Add the juice of one or half a lemon and onion rings to it. Add salt to taste.

There is no specific number of products listed, and there is a reason for this. The marinade is prepared according to taste. That is, you try it and add the component that you think is missing. So, the taste of a suitable marinade should be gently sour, salty and slightly spicy. Strongly sour or salty tastes should be avoided.

Juicy rabbit in the oven

So, now we’ll find out how to cook a rabbit in the oven. The recipes are not complicated - every housewife can do it. From any meat we will help you prepare amazing and aromatic dish with soft and juicy meat.

What ingredients are needed:

rabbit carcass - 1 pc.;
table white wine - 200 ml;
dried ginger - a pinch;
ground coriander - on the tip of a knife;
dry Provençal herbs - optional;
salt - 1/2 tsp;
vegetable oil- 1 tsp.

How to cook a rabbit in the oven? Step by step recipe is given below:

Cut the rabbit carcass at the joints into small portions. Rinse them in cold water.
Mix white wine, ginger, coriander and dried herbs. Add salt and oil. Stir the mixture and pour it over the rabbit pieces. Mix well and let marinate for 30-40 minutes.
Then turn on the oven at 180-200 °C.
Place a thick layer of food foil on a small baking sheet. Spread the shiny side up. Then place the rabbit pieces in it in one layer. Pour over the remaining marinade and cover with foil.
Place in a preheated oven for an hour.

Using this recipe, you can also cook rabbit legs in the oven. The recipe does not change.

Stewed rabbit meat

What ingredients are needed:

rabbit - 1 pc.;
fresh vegetables- 600 g;
parsley - for serving;
salt - to taste;
spices - a couple of pinches;
vegetable oil - 3 tbsp. l.

How to cook rabbit meat in the oven - step-by-step recipe:

Using a sharp knife, divide the rabbit carcass into pieces. Rinse under the tap in cold water.
Prepare vegetables - peel and rinse. Take onions, carrots, celery stalks if desired, bell pepper or something different. Choose cuttings in large pieces - cubes.
Place the rabbit and vegetables in a duckling pot, pot or. Drizzle with oil. Add salt and spices.
Fill in hot water or prepared in advance chicken broth. Products must be covered. But keep in mind that the mold should not be filled to its full capacity.
Cover the form with food foil or close the lid of the pot if you choose it for cooking.
Place in the oven at 180°C for 2 hours.
Choose as a side dish boiled pasta or cereal. To supplement, you can cook boiled or steamed spinach.

Rabbit legs in the oven

What products are needed:

rabbit legs - 4-5 pcs.;
turnip onion - 1 pc.;
garlic - a couple of cloves;
kefir (or sour cream) - 150 ml;
table mustard - 1/2 tsp;
salt - 1/2 tsp;
spices dry - a couple of pinches;
vegetable oil - 1 tbsp. l.

How to cook a rabbit in the oven in this case? The step-by-step recipe is presented below:

Rinse the rabbit legs in cold water and dry with paper towels.
Peel and cut the onions into rings. Grind the garlic into a paste.
Combine onion, garlic, kefir, table mustard, salt and dry herbs for the marinade.
Dip the rabbit legs into the marinade and rub thoroughly with the mixture. Leave for a quarter of an hour.
Turn the oven on to 180°C and take care of the baking sheet. Grease it with oil and place the legs one to one. Bake for an hour. Maybe a little more.

Instead of a baking tray, you can use a durable cast iron frying pan. It holds the heat perfectly and the meat will gradually steam and simmer under the influence of marinade filling.

Other cooking options

There is another option for how to deliciously cook a rabbit in the oven. Before finishing baking, sprinkle the legs with grated hard cheese. Formed golden brown crust, which your guests will not resist!

In addition to these cooking methods, there are several more. How to cook soft bunny in the oven in a pot, in a sleeve? You can make rolls from the fillet. Use thin slices pork loin or brisket. Wrap fillet pieces in them and bake in the oven using any of the listed methods.

You can roll the filling into the fillet and stuff it. To do this, be sure to beat the pieces of meat with a kitchen hammer. Then spread the filling and twist. If you are afraid that the rolls will lose their shape, secure them with toothpicks or thread. But before serving, remove the thread and remove the toothpick.

The following options are suitable for the filling:

sautéed vegetables;
fried or pickled mushrooms, such as champignons;
chopped fresh herbs;
sliced boiled egg and soft rice.

To any of the fillings, if desired, add chopped cheese - hard, soft, melted or pickled to taste.

Rabbit sauce

Now that you've learned how to cook rabbit in the oven, it's time to get acquainted with sauces. They are served to the table along with meat dish in a plate or in a special sauce boat. Here is an example of a classic combination sweet and sour sauce For soft meat. But use this recipe if you used a minimum amount of spices and seasonings to bake the meat. Otherwise, these components will “clog” the taste of the meat itself.

What ingredients are needed:

cranberries - 200 g;
honey - 5 tbsp. l.;
sprig of rosemary (or thyme) - 1 pc.;
boiled or red water dry wine- 150 ml.

Cooking steps:

Rinse the berries. Puree.
Combine puree and honey in a saucepan. Add the whole sprig of rosemary. Cook until thickened. Pour in water and cook for a couple more minutes after boiling.
Serve the sauce without the rosemary.

If you have already tried this version of the sauce and want variety, using the most available products, you can do sour cream sauce or a piece of green butter. For hot meat, this option will be very useful. It will soften the baked crust portioned pieces and will fully reveal the aromas of the spices and herbs used for the marinade.

You learned how to cook a rabbit in the oven. Recipes can be supplemented with one more thing: meat or legs baked in batter.

To prepare the batter, take mayonnaise or sour cream sauce, a little table or Dijon mustard, salt and ground spices. For the binder, be sure to add an egg and wheat flour. If you pour 1 tsp into the batter. vodka, vinegar or beer, after cooking it will be crispy.

Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are among the most loyal to our body. Rabbit is supposedly meat, but dietary. Rabbit dishes can be met in a restaurant, increasingly pays attention to him and home cooking. How to cook rabbit is of interest to many home cooks today. And now you bought a rabbit carcass, now it’s time to learn how to cook a rabbit dish. Take your time to prepare the most delicious rabbit dish. First, it is better to study the theory, which will give you answers to the questions of how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit kebab, how to cook delicious rabbit, how to cook juicy rabbit, how to deliciously cook rabbit legs, what can be cooked from rabbit, how to properly cook rabbit, how to cook dishes from rabbit legs, how to deliciously cook rabbit meat, how to cook rabbit. Rabbit recipes will help you do everything right. Particularly useful in this sense will be video recipes for rabbit and rabbit dishes with photos (rabbit recipes with photos, recipe for cooking rabbit with photos, how to cook rabbit video, recipe for cooking rabbit video, how to cook rabbit photo). So it’s not such a complicated science, cooking. Cooking rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely get delicious rabbit dishes. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The marinated rabbit will be more tender and more flavorful. It could be rabbit marinated in kefir, rabbit with rosemary, rabbit in mustard. It is better to prepare white sauce for rabbit: rabbit in mayonnaise, rabbit in sour cream, rabbit in milk, rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, rabbit with cabbage, rabbit with mushrooms (rabbit with champignons), rabbit with vegetables, rabbit with pumpkin have the right to be eaten with pleasure.

Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to prepare rabbit dishes with a fruity aroma or simply unusual rabbit dishes, we can recommend the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will undoubtedly interest you if you are looking for holiday dishes from rabbit. Best Recipes preparations bunny-bunny Maltese style, rabbit in sour cream, rabbit in wine and dried fruits. Very delicious recipe cooking rabbit - rabbit stew with mushrooms and white wine. A simpler recipe for cooking rabbit, however, is also very tasty: roast rabbit.

Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want, stewed or fried, you can choose different ways rabbit preparations: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave. You can also cook rabbit in a frying pan. A few words about how to cook a rabbit in a frying pan. It is better not to fry it, but to stew it. This also relates to the question of how best to cook a rabbit. Tender rabbit meat will benefit from this. And again, don’t forget about the sauce; pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this rabbit recipe, like rabbit in a baking bag.

Among all types of meat, rabbit can perhaps be called the most dietary. But, you must admit, this type of meat is not the most frequent guest on our tables. Let's talk about how to cook a rabbit so that the meat is soft and juicy?

After all, there are so many benefits in it - there is practically no fat and harmful cholesterol elements. Children are allowed to eat rabbit meat from an early age. Besides possession dietary properties and benefits, rabbit meat is very tasty and easy to prepare, and it is also 100% absorbed by the body.

There are a lot of nuances in cooking rabbit meat - how to cut it, what to marinate it in, what cooking method to choose? About everything in detail and in order.

How to cook a rabbit so that the meat is soft and juicy

Preparing a rabbit carcass before cooking

It will be useful for housewives to know that the back and front parts of the rabbit are prepared differently. What is in the back is more suitable for frying, and everything in the front can be boiled or stewed, the fattiest pieces are suitable for baking in the oven.

Remember, a rabbit carcass is not a duck or a goose; baking it whole is not recommended. Firstly, if you cut the carcass into pieces, it will be much easier to cook. Secondly, a rabbit cooked whole is not as tasty as one cooked in pieces.

Feel the last vertebra in the lower back of the carcass and cut it into two parts at this point. The lower part will consist of the rabbit's powerful hind legs, the upper part includes everything else. They can be cooked separately and then combined in a single dish.

Cut both parts into smaller portions.

Why do you need to marinate rabbit meat?

If you do not marinate the rabbit carcass, it will come out harsh and have a specific smell. Marinating gives softness, aroma and improves taste.

What to use for the marinade?

Vinegar (wine or apple). It is diluted with water, and before preparing this marinade, the carcass is thoroughly washed in running water.

The wine is white (sometimes red is also used). This is the most acceptable version of the marinade; the smell of rabbit meat disappears completely, the meat turns out aromatic and soft, and the dish has a delicate and refined taste.

Milk serum. The marinade is also excellent, the meat becomes soft and the smell completely disappears.

Olive oil with chopped garlic cloves. For rabbit meat this is perhaps the most classic version marinating. For a medium carcass you will need two heads of garlic. It should be crushed, added to the oil and generously rub the carcass with this mixture, then put it in a cool place for a couple of hours. Garlic pieces create excellent flavor contrasts and help tenderize the rabbit meat.

Try to use the method of marinating in vinegar in those rare cases when the smell of rabbit is really strong. It is still preferable to use a marinade made from wine or whey.

If you are against marinating meat, you can simply soak the rabbit pieces in water for about 3 hours, this will help get rid of the smell and make the meat a little softer.

What spices and seasonings are suitable for rabbit meat

Nowadays, we rarely cook any dish without spices, let alone meat.
In the case of a rabbit carcass, seasonings and spices can be added both during marinating and before cooking.

What no preparation of rabbit meat can do without is pepper and salt, bay leaf and onion.

Add other seasonings and spices according to your taste and desire:
rosemary and garlic;
juniper berries and basil;
oregano and lemon;
celery and dill;
parsley and thyme (thyme);
cinnamon, coriander, cloves.

What is the best way to cook a rabbit?

Since a whole rabbit carcass is rarely cooked, there are no particular difficulties when choosing dishes. It’s good to take a frying pan with thick walls and a bottom, or a deep saucepan.

To bake rabbit meat in the oven, you will need a goose pan or special form for baking with large sizes. It is advisable to stew the rabbit in a deep frying pan and cook in pans (steel or enamel).

If the carcass is very large, then it may not be cooked in one go. So divide the process into two stages - cook the upper and lower parts of the rabbit separately.

Recipe for rabbit stewed in sour cream

Ingredients:

medium rabbit carcass – 1 piece;
vegetable oil (for frying) – 50 ml;
butter – 30-40 g;
carrots – 2-3 pieces;
onions – 3-4 pieces;
salt and ground black pepper - to your taste;
sour cream (fat content 15-20%) – 500 ml;
garlic cloves – 4-5 pieces;
bay leaf – 2-3 pieces;
thyme, caraway seeds, basil, oregano - to your taste.

Preparation:

1. Fry the cut and pre-marinated carcass on all sides in a frying pan with vegetable oil.

2. Peel, wash and cut the vegetables - carrots into thin cubes, onions into half rings. Fry them in butter.

3. Place rabbit pieces in a goose bowl, fried vegetables on top, salt and pepper. Heat the sour cream a little so that it becomes thin (this can be done using a water bath or microwave oven). Now pour it in a thin stream along the walls of the goose pan, add all the seasonings and spices. Place the cookware on small fire and let it boil.

4.Then place in the oven, heated to 170-180 degrees. It will take 40-50 minutes.

5. Serve the rabbit meat hot with fresh or stewed vegetables, fried or boiled potatoes, with rice, buckwheat.

We hope that our article will help you prepare delicious dinner for your family, and we also recommend serving it with meat.