Rabbit stewed in sauce with vegetables. Braised rabbit with vegetables (step by step recipe with photo). How to stew a rabbit so that the meat is soft

Step by step photo recipe for cooking rabbit stew with vegetables.

rabbit meat - 2 kg.,

carrots - 3 pcs.,

onion - 2 pcs.,

parsley, dill,

garlic - 2-3 cloves,

salt, black pepper - to taste,

vegetable oil,

Bay leaf.

Rabbit meat is very healthy. Many pediatricians recommend this meat as a complementary food for babies. Rabbit meat can be cooked in different ways: fry, stew, bake, boil and smoke.

There is a lot of cooking rabbit meat. Today we bring to your attention a step-by-step photo recipe for cooking stewed rabbit with vegetables.

Rabbit stew with vegetables- it is very tasty and healthy. Rabbit meat is very tender with a wonderful aroma. For cooking, you will not spend a lot of time and effort. The recipe is simple, so everyone can go with it.

Using our step-by-step cooking recipe, you will no longer have the question of how to cook a stewed rabbit with vegetables.

Cooking stewed rabbit with vegetables.

To prepare stewed rabbit with vegetables, for starters, rabbit meat must be soaked. This is done in order to discourage the specific smell of meat, which is inherent in some types of rabbits. If you use the carcass of a young rabbit in cooking, then you can soak the meat in water, milk or whey. Usually 6-8 hours is enough for soaking. But for the meat of older rabbits, it is recommended to use a marinade with vinegar.

Then divide the carcass into portions.

Next, fry the meat in a frying pan in hot oil. You need to fry until a fried crust forms. A fried crust will give the pieces of meat a beautiful look and improve its taste.

While the meat is cooking, prepare the vegetables. Wash the carrots, peel and grate on a coarse grater.

Peel the onion from the husk, rinse, cut into half rings or smaller.

Rinse greens under running water and chop.

Next, add the onion to the meat.

Then addcarrots and mix everything.

Next, pour everything with water so that it covers the pieces of meat.

Then add chopped greens, chopped garlic, salt, pepper, a couple of bay leaves.

To make the rabbit in the sleeve tasty, I will marinate it in a minimum amount of spices. I will use only salt, pepper, bay leaf and mustard. It makes no sense to overload tender rabbit meat with heavy and complex seasonings. Vegetables will help to keep the taste pure and only slightly shade it: bell pepper will give the dish a unique paprika flavor, onions - a sweetish touch, and eggplants - a special spicy aftertaste. If you wish, you can use your own set of vegetables, the main thing is that they are combined with each other and with rabbit meat, and also withstand long-term heat treatment (1 hour at 180 degrees).

Another plus of the recipe is that the rabbit is being prepared with vegetables in the sleeve with little or no participation from you. No need to turn the meat over and then wash the oven from greasy splashes. I put everything in my sleeve, tied it up and wait until it's ready. Simple and delicious!

Total cooking time: 75 minutes
Cooking time: 60 minutes
Yield: 3 servings

Ingredients

rabbit - 1 kg
lemon juice - 1 tbsp. l.
mustard - 2 tsp
potatoes - 0.5 kg
onion - 2 pcs.
carrots - 1 pc.
small bell pepper - 1 pc.
eggplant - 1-2 pcs.
salt - 1.5 tsp. or to taste
ground black pepper - 2 chips.
vegetable oil - 3 tbsp. l.
bay leaf - 1 pc.
fresh parsley - for serving

Cooking

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The rabbit carcass should be pre-soaked in cold, slightly acidified water (1 tablespoon of lemon juice is needed for 2 liters of water) to remove the characteristic smell. Of course, you can bake the rabbit in the sleeve in whole or in parts - personally, the latter option seems more convenient to me, so I immediately divided the carcass into portions. I recommend cutting along the tendons with a knife, but not with an ax, so that small fragments from the bones do not come across in the finished dish, and the sleeve retains integrity, does not tear. It is advisable to make portioned pieces large, because the meat will be greatly extinguished during baking. The total weight of rabbit meat is approximately 1 kg. You can use any part of the carcass, the back part, that is, the thighs and legs, is especially suitable.

I put the pieces of meat in a deep bowl and smeared mustard on all sides - a thin layer. I left it for 15 minutes to marinate, so that it becomes softer and more tender, the meat fibers soften. If the mustard is spicy, then do not add too much, 2 teaspoons without a slide are enough for 1-1.5 kg of rabbit meat. If using French grain mustard, you can use twice as much.

From vegetables, I chose potatoes, carrots, onions, sweet bell peppers and eggplants. Everything was pre-washed, cleaned and cut: carrots - in circles; onions - thin half rings; potatoes, eggplants and peppers - in large pieces. And one more important point, if the blue ones are bitter, then do not forget to soak them in salted water beforehand, but if the variety is sweet and proven, then just cut the vegetables without any additional processing.

I added chopped vegetables to the marinated meat. I poured 3 tablespoons of refined vegetable oil - additional fat will not allow the rabbit to dry out during baking, and will make it more juicy. Salted, sprinkled with freshly ground pepper, added bay leaf. All mixed and held in a bowl for another 15 minutes at room temperature.

She transferred the meat and vegetables to the baking sleeve - perforation (holes for steam to escape) should be at the top of the sleeve. If your sleeve is one-piece, without perforation, then pierce it several times with a toothpick or knife, otherwise it will swell and burst. I sent the rabbit to bake in the oven, preheated to 180 degrees. Cooking time - approximately 45-60 minutes, depending on the size of the pieces of meat and the age of the rabbit. It is advisable to place the tied bag on a small baking sheet or in a mold so that the edges of the sleeve are slightly raised, then each piece of rabbit meat will be stewed in its own juice. There is no need to turn or shake the contents of the package!

In order for the meat to brown and acquire a beautiful crust, at the very end of baking, I cut the sleeve (careful, hot steam!) And returned the baking sheet to the oven for another 15 minutes, increasing the temperature to 200 degrees.

Here is such an appetizing dish turned out - a rabbit baked with potatoes and other vegetables, very tasty, tender and juicy, with a golden crust. It remains to sprinkle with finely chopped parsley and you can serve. Enjoy your meal!

Kitchen appliances and utensils: knife, cutting board, 2 bowls, frying pan, plate (for flour), roaster or cauldron

Ingredients

Rabbit meat is lean and dry. Therefore, it is very important to cook it correctly so that the meat turns out juicy.

Step by step cooking

We wash and soak the rabbit.
We cut the rabbit into large portioned pieces so that it looks beautiful on a dish when served. Place the chopped pieces in a bowl.
To make rabbit meat more tender and softer, you need to marinate it. Add 1-2 bay leaves (it is better to break it into pieces). Sprinkle with Italian herbs seasoning (1-2 tsp). Add mustard beans (2-3 tablespoons), soy sauce (about 3 tablespoons), 1 tbsp. l. sunflower oil and mix well with your hands. Leave for 5 - 7 minutes (no more - this will be enough).
While the meat is marinating, prepare the vegetables. Onions (2-3 pieces), carrots (1 piece) and garlic (1 head) are cleaned and washed. Onions and carrots are cut into half rings. You don't need to grind too much. Press down the garlic cloves with the blade of a knife turned flat and cut in half.
The next step is roasting the meat. We put the pan on the stove, pour in sunflower oil and heat it up.
Pour flour into a deep bowl. Dip the meat in flour. This is done so that the meat does not shoot, and when we stew the rabbit, this flour will make a delicious gravy. Fry until golden brown on both sides.
We take a duckling or a cauldron. Any deep thick-walled dish with a lid will do. At the bottom lay half the carrots, onions and garlic. Break 1 bay leaf into pieces and add to the roaster.
Lay out the meat so that the pieces fit snugly together.
Copiously salt the meat (about 1 tbsp goes). Put the remaining onions, carrots and garlic on top.
Fill with water so that it half covers the meat. Cover with a lid so that the meat is well stewed. Preheat the oven to 200 degrees. We send our meat to stew in a preheated oven for 2 - 2.5 hours. After this time, we take out the ducklings.

Did you know? If your cauldron does not have a lid, then it can be replaced with foil.

Feed options

Meat can be served with gravy and stewed vegetables.

Delicate stewed rabbit goes well with mashed potatoes, which can be varied by adding fried mushrooms and stewed carrots with green peas.

Cauliflower with carrots can become not only tasty, but also a healthy side dish.

To do this, the cauliflower is washed and cut into inflorescences, and thick stems, if desired, are cut. Then it should be boiled in salted water for several minutes.
Boiled cauliflower inflorescences are dipped in batter, then rolled in breadcrumbs and fried in sunflower oil until golden brown.
Carrots are peeled, washed and rubbed on a fine grater. Then lightly poached in a frying pan in sunflower oil. Then add sour cream and simmer until tender.
Put the cauliflower on a dish and pour over the carrot-sour cream sauce.

It goes well with rabbit and stewed white cabbage with the addition of bell pepper.

Important! The remaining meat does not need to be removed from the ducklings. Let it soak in the gravy. Then it will remain juicy.

video recipe

The video shows all the stages of preparing a rabbit, as well as the process of butchering a rabbit carcass.

Maybe you have some interesting rabbit serving recipes? Write in the comments.

Rabbit meat is not only tender, but also dietary. It is recommended to give it to babies during the feeding period, as it is easily digestible and does not contain coarse fibers. You can cook rabbit meat in different ways: fry, bake, boil, stew.

If you plan to serve the rabbit to the children's table, then it is better to cook it by stewing with vegetables. With this method of cooking, the meat is especially tender, fragrant.

simple recipe

Cooking:

Rabbit stewed with vegetables and potatoes

Are you a healthy eater? In this case, rabbit meat is exactly what you need! It is easily digestible, low-fat (and, accordingly, dietary), when it is used, allergic reactions do not occur.

In order to make rabbit meat juicy, it is cooked with the addition of various vegetables, potatoes are the most popular of them.

Since when you cook these two products at the same time, you will get a wonderful full-fledged dinner, not burdened with extra calories and fats.

Ingredients:

rabbit meat - 1.5 kg;
potatoes - 1 kg;
leek - 2 pcs.;
carrots - 1 pc.;
salt;
black pepper;
Bay leaf;
sour cream (10%) - 4 tbsp.

Cooking time: 1 hour 30 minutes.

Calories per 100 g: 185 kcal.

Cooking:

Cut the rabbit meat into small pieces, if the meat is a middle-aged rabbit, then it must first be soaked for 20 minutes in vinegar - to soften the connective fibers;
Cut the potatoes into small cubes, onions arbitrarily, grate the carrots;
It is better to cook this dish in a cauldron. Fry the heaps of meat directly in a hot cauldron (it is necessary to “seal” the meat from the outside), then, after the appearance of a characteristic crust, pour potatoes, onions and carrots into the cauldron. Add water (so that it covers the potatoes), add salt, pepper, suneli hops and sour cream. Put a lavrushka on top;
Cover the cauldron with a lid and put on a strong fire. After boiling, reduce the heat to a minimum and simmer the dish, without stirring, for an hour and a half;
Then, carefully, trying not to damage the potatoes, arrange the finished dish in plates and serve. Rabbit stewed with potatoes is ideal not only for everyday dinner, but also for a festive table!

Rabbit in sour cream with potatoes and peppers in the oven

A rabbit dish is already something special and original, as it is not cooked very often. So every housewife should have her own “signature” recipe for its preparation. Rabbit stewed with vegetables in pots is a truly festive dish with a beautiful, unusual portion serving. This dish, by right, will be remembered by everyone!

Required Ingredients:

rabbit (young) - 0.6 kg;
potatoes - 4 pcs.;
bulbs (medium size) - 2 pcs.;
carrots (small) - 2 pcs.;
Bulgarian pepper - 1 pc.;
sour cream (15%) - 1 tbsp. for each pot;
salt pepper;
bay leaf - 1 pc. in each pot;
sunflower oil - for frying vegetables.

Cooking time: 80 min.

Calories per 100 g: 189 kcal.

Meal preparation:

Cut the rabbit into small pieces (such that it is convenient to put in pots), rub with salt, and then quickly fry until golden brown in a dry, hot frying pan;
Then, in the same pan, pour a small amount of oil and fry in it a mixture of chopped vegetables: onions, sweet peppers and carrots;
Cut potatoes into small slices;
Put a few pieces of meat on the bottom of the pot, then some potato slices, put a few tablespoons of vegetable dressing and a spoonful of sour cream on top of the potatoes. Sprinkle everything with a pinch of salt, pepper and suneli hops. Pour the ingredients with boiling water, put a bay leaf on top and, loosely closing the lid, send the pot into the already preheated oven. Repeat the same steps with the rest of the pots;
The dish is baked at 200 0 C for 1 hour, and then served to the table - each guest has a separate pot.

Rabbit stewed in wine in a slow cooker

Rabbit is perhaps the most delicious and easily digestible meat, which contains the maximum amount of useful components. And do not forget that most of them (almost 90%!) With proper heat treatment, they are preserved.

Currently, to help housewives, there is such a miracle unit as a slow cooker. With the help of this household appliance, you can easily cook absolutely any dish, while preserving these most useful components. And the rabbit stewed in wine is no exception.

Cooking Ingredients:

young rabbit - 1 pc.;
red wine (recommended semi-sweet) - 250 ml;
onion - 3 pcs.;
honey - 1 tbsp;
celery (stem) - 2 pcs.;
salt, allspice;
rosemary, thyme - a pinch.

Cooking time: 80 min.

Calories per 100 g: 170 kcal.

Cooking steps:

Cut the rabbit carcass into pieces (convenient for eating), rub with salt, put in a multicooker bowl and pour wine over. Cover the slow cooker with a lid (so that the aromas of the wine do not evaporate) and leave the meat in the wine marinade for 20 minutes;
Chop the onion and celery as you like, and then send to the meat. Enter honey, pepper and herbs there;
Gently mix the ingredients together, close the multicooker, turn on the “Extinguishing” mode for 60 minutes. During this time, the rabbit with vegetables will need to be mixed twice to avoid burning;
Transfer the finished dish to a dish and serve at the dinner table.

when buying rabbit meat, be sure to pay attention to the color of the meat, if it is light pink, then after heat treatment, the meat will be juicy, and if it is dark in color, then it will be a little harsh;
the juiciness and tenderness of the finished rabbit meat largely depends on its proper pickling, in order to “soften” the meat of an adult rabbit, it must be kept in a weak vinegar solution for half an hour (250 ml of water - 100 ml of vinegar);
soaking meat in vinegar water not only helps soften the fibers, but also removes a specific smell, which, perhaps, not everyone likes;
when cooking rabbit meat, do not get too carried away with spices, salt and pepper will be enough, since rabbit meat is quite tender and does not tolerate an abundance of spices;
you can soak the meat not only in acetic water, but also in wine (diluted with water), as well as water with citric acid;
the correct stewing of the rabbit will be on low heat (gradual) under a closed lid - during such heat treatment, a large amount of useful substances are preserved, and the meat fibers are not destroyed - the result is a beautiful and healthy dish.

Enjoy your meal!

A baked rabbit with vegetables in the oven is a dish that is not often seen on the table, however, it turns out to be incredibly tasty and healthy. Rabbit meat can be quite attributed to the dietary type of products, it is also filled with a large amount of vitamins, phosphorus, and iron.

In this material you will find several recipes with a photo of a baked rabbit with vegetables in the oven, and at the end of the article you can learn some tricks and subtleties of cooking, which we hope will be useful and useful.

To make it easy and understandable for you, we offer a recipe with a photo of a rabbit with vegetables in an oven with spices. It turns out a very appetizing, fragrant, magnificent dish that can be served both for a family dinner and for a festive table, since it is rather unusual and rarely found in everyday life. List of ingredients:

Rabbit carcass - 1 piece (weighing approximately 1 kg);
Potatoes - 6-8 tubers;
Carrots - 1 pc.;
Onions - 2 heads;
Basil, rosemary, paprika, black pepper;
Salt.

The rabbit carcass must be thoroughly washed in cold water, divided into small pieces with a sharp knife, seasoned with spices, salt a little, as shown in the photo.

Put the marinated meat in the refrigerator for 20-30 minutes.

In the meantime, let's prepare the rest of the ingredients. We clean the potatoes and carrots from the skin, rinse in water, cut into large slices. Onions can be chopped in half rings or cubes.

Lubricate the baking dish with a small amount of vegetable oil with a brush, put the chopped vegetables, salt and pepper. Next, lay out the pickled meat, put the container in the oven for 35-40 minutes. Baking temperature 180-190 o C.

The rabbit baked with vegetables in the oven turns out to be very tasty, tender. You can serve with some garlic sauce, it will add spice.

Rabbit meat with herbs and vegetables in a creamy sauce

A very non-standard, original recipe, we would like to offer you to bring to life and please your family and friends with a non-trivial dish. Of course, this cooking method takes time, however, the result usually exceeds all expectations. Product set:

Rabbit - 1 kg;
Carrots - 1 pc.;
Onion - 1 pc.;
Celery stalk - 2 pcs.;
Garlic - 4-5 cloves;
Butter - 40 g;
Salt.

For marinade:

Dry white wine - 1 glass;
Olive oil - 1 tbsp. a spoon;
Rosemary - 2 sprigs;
Thyme - 2 sprigs;
Salt, ground black pepper;
Spicy Dijon mustard - 1 tbsp. a spoon;
Cream (preferably full fat) - 2 tbsp. spoons.

For sauce:

Vegetable oil - 20 ml;
Flour - 1 tbsp. a spoon;
Cream (fatty) - 25 ml;
Soy sauce - 25 ml;
Bay leaf - 2-3 pieces;
Mustard seeds, paprika, cumin, black pepper, salt.

If you purchased a whole carcass, then divide it into parts with a knife (legs, back into several pieces), if you have a fillet, then cut it into small portions.

In a deep bowl, combine the ingredients listed "for the marinade", except for the cream and mustard. Immerse the pieces of rabbit meat in a mixture of seasonings and wine, mix, cover with a plate (or it would be better to crush it with some kind of load), put the container with meat in the refrigerator for 6-7 hours (or overnight).

Chop the peeled carrot into thin sticks, slice the celery, and the onion into small pieces. Garlic can be either passed through a press or finely chopped. Next, heat 40 grams of butter in a pan, fry the chopped vegetables until a golden hue appears.

Grease the bottom of the mold where the main dish will be baked with a silicone brush with sunflower oil. It is preferable to cook the rabbit according to this recipe in a roaster, but you can also replace it with a heat-resistant glass dish or a deep baking sheet with thick walls. Spread some of the fried vegetables evenly on the bottom of the container (leave about ¼ part).

Now you need to prepare the mustard sauce, which will need to coat the parts of the rabbit carcass before baking. To do this, mix Dijon mustard with cream, the mixture should turn out to be thick, similar in structure to sour cream.

Remove the meat from the wine marinade, wait a while until excess liquid drains. Thoroughly coat the pieces of rabbit meat with the mustard-cream mixture, then fry in a pan with the addition of sunflower oil until golden brown. After that, spread them on a vegetable pillow, also add the garlic cloves cut into halves with a knife and the rest of the stewed vegetables.

Sprigs of rosemary and thyme that remain from the marinade can not be thrown away, but spread over the surface of the dish before baking.

Next, let's start preparing the sauce. Melt 20 grams of butter in a saucepan, pour 1 tablespoon of flour, stirring constantly, keep over medium heat until a yellowish-brown hue is formed.

Slowly add the cream, bring the mass to a boil, add ground pepper, chopped fresh parsley, 25 ml of soy sauce, remove from heat. Remember to stir the sauce to prevent lumps from forming.

The final stage. Before sending the rabbit with vegetables to bake in the oven, heat it to a temperature of 170-180 degrees. Pour meat with vegetables with cream sauce, cover the container with a lid or foil. Cook the dish for about an hour and a half, while every 30 minutes lower the baking temperature by 20C.

Rabbit fillet with vegetables, stewed with herbs in pots

Without vegetables, a complete human diet is not possible, however, as well as without meat. We bring to your attention an interesting recipe for cooking rabbit fillet with vegetables in the oven with bacon and herbs. List of ingredients (for 6 pots):

Rabbit fillet - 600 g;
Fresh champignons (large - 9 pcs.);
Potatoes - 6 pcs.;
Vegetable oil - 2 tbsp. spoons;
Bacon - 6 slices;
Butter - 20 g;
2 heads of onions;
Celery stalk - 2 pcs.;
Garlic - 4 cloves;
Thyme - 6 branches;
Dry white wine - 250 ml;
Small bunch of fresh parsley;
Salt.

Rinse the fillet with cold water, cut into small pieces (about 3 * 3 cm), then fry in a pan in vegetable oil until half cooked (15-20 minutes), salt the meat a little.

In another pan, melt a stick of butter, fry the bacon pieces and transfer to the rabbit.

Peel the onion from the husk, cut into half rings, celery into thin washers, chop the garlic. Prepared vegetables must be fried in a pan in the fat that remains after the bacon.

Washed and peeled champignons must be divided into quarters (or halves if the mushrooms are small). Potatoes also need to be washed, peeled, cut into large slices.

Put the ingredients in the pots in the following order: potatoes, meat with bacon, thyme sprig, mushrooms, fried vegetables. Salt the layers to taste. Pour wine into each vessel (about 40-50 ml), sprinkle with chopped parsley.

Place the pots covered with lids (or foil) in the oven, the baking temperature should be set at 175-180C. Cooking time 55-60 min.

What points to pay attention to while cooking

It is very important to take into account not only all the points of cooking technology and time frame, but also pay attention to the ingredients. They must be fresh and of good quality.

It is especially important to pay attention to the choice of rabbit meat. If it is not young, then the cooking time must be increased by 20-30 minutes, and also pre-marinated.

The best marinades for rabbit meat are wine, sour cream (cream), a mixture of seasonings, vinegar.

Do not be afraid to experiment with the composition of vegetables, you can add, for example, tomatoes, bell peppers, etc. But remember that some of them take a long time to cook, they can be baked immediately with meat, and some not, they must be put later from the beginning cooking.

Below is a video that describes in detail another recipe for cooking a rabbit with vegetables, namely potatoes, in the sleeve.