Rabbit dishes are as tasty as they are healthy. Everyone knows that rabbit meat is dietary and tender. You can bake a rabbit, boil it, you can even make a delicious rabbit kebab. The first dish that comes to mind when thinking about rabbit is stewed potatoes with rabbit. This is the dish we will prepare, homemade, simple and satisfying.
Let's start by preparing the ingredients; to prepare stewed potatoes with rabbit we need: rabbit, potatoes, onions, carrots, vegetable oil, salt, water, garlic, ground pepper. Cut the rabbit into pieces (or small pieces) and peel the potatoes.
Salt the rabbit meat and fry in vegetable oil until crusty. Cut the onion into strips, carrots into thin slices, and potatoes into cubes.
Transfer the fried rabbit to a saucepan or cauldron, add a clove of garlic. In a frying pan (in rabbit oil), lightly fry the onions and carrots.
Transfer the potatoes, onions and carrots to the rabbit and pour in boiling water. Also add salt, mix and simmer over low heat for about 30-40 minutes.
At the end of cooking, pepper the dish.
Stewed potatoes with rabbit are ready, pour in and serve!
Enjoy your meal!
Rabbit meat, if cooked correctly, turns out very tasty and tender. In addition, rabbit meat is quite useful, since it is rich in a special protein that replenishes the energy reserves of the human body. At the same time, rabbit can be safely included in the diet, since it contains much fewer calories than other types of meat. There are a lot of options for preparing it. Today we will look at how to prepare stewed rabbit with potatoes.
How to properly cook rabbit meat so that it is juicy?
As already mentioned, the juiciness of rabbit meat depends on the method of its preparation. Here's what experienced chefs advise you to consider:
- To make the rabbit tender and soft, it is better to stew it, but when baked, the meat becomes harsh;
- the ideal ingredients for stewing rabbit meat are sour cream, mayonnaise, wine (white or red), and milk;
- when stewing rabbit with potatoes, you can add a variety of vegetables: bell pepper, eggplant, tomatoes, etc.;
- to prepare rabbit with potatoes, it is better to divide the meat into portions;
- Before cooking the rabbit, you should rinse it thoroughly under running water and dry it;
- The rabbit turns out juicy and tender if the meat is fresh or chilled;
- You can stew rabbit meat in various ways: in a cauldron, slow cooker, thick-walled saucepan, in a frying pan and in the oven.
Well, let's start creating our own culinary masterpieces.
Rabbit stewed with potatoes in a cauldron
This recipe is quite simple to make, and the dish turns out to be satisfying and unsurpassed in taste. It will be an ideal decoration not only for everyday, but also for holiday tables. By the way, stewed potatoes with rabbit in a pan are prepared according to the same recipe.
Compound:
- rabbit meat - 700 g;
- 2-3 carrots;
- 2 onions;
- potatoes - 700 g;
- fat sour cream - ½ tbsp.;
- tomato paste - 3 tbsp. l.;
- filtered or boiled water - 1 l;
- butter - 60 g;
- spice mixture and salt.
Preparation:
- If you have a whole rabbit carcass, then it must be cut into portions. Place the meat in a separate cup and fill with cold water. Leave for one hour. During this time, the water needs to be changed 2-3 times.
- In order not to waste time while our rabbit is soaking, we will peel the potatoes, as well as carrots and onions. Cut the potatoes and carrots into medium-sized cubes, and the onion into rings.
- We take out the rabbit meat and rinse it under running water, and then dry it. Melt the butter in a frying pan and place our rabbit. Fry it until it becomes golden brown on all sides. Season the meat with a mixture of spices and salt.
- Now take a cauldron and place the meat from the frying pan into it, pouring the remaining butter on top. Add prepared vegetables, as well as sour cream and tomato paste.
- Pour 1 liter of water into the cauldron. If you see that there is not enough water, you can add a little of it.
- As soon as the water boils, you need to reduce the heat and simmer our dish for 45-55 minutes.
- We determine the readiness of the dish by the meat. Taste the sauce and add spices and salt if necessary. This is the kind of rabbit stewed in sour cream with potatoes that we should get.
I suggest not to bother with complex marinades. Salt, a little pepper, coriander and rosemary are all you need for an excellent result. The main thing is to bake at a low temperature, then you are guaranteed to get juicy meat that melts in your mouth, and plenty of gravy. Oven potatoes are good on their own, but with the “juices” of rabbit meat they are doubly good. It will be so delicious that even the smallest gourmets will ask for more!
On a note
- You should not buy frozen rabbit meat for baking - this will directly affect the taste characteristics of the dish.
- In addition to the spices listed in the recipe, you can use any others. The main thing is that they are in harmony with each other and do not kill the delicate taste of the rabbit.
Cooking time: 2 hours + 1 hour marinating / Yield: 4 servings
Ingredients
- rabbit - 1.5 kg
- salt - 2 tsp.
- a mixture of ground peppers - 2-3 chips.
- rosemary - 1 sprig
- ground coriander - 0.5 tsp.
- vegetable oil - 2 tbsp. l.
- garlic - 2 teeth.
- onions - 1 pc.
- potatoes - 4 pcs.
Preparation
I washed the rabbit and soaked it in cold water. I recommend not saving time on soaking - spend at least 3 hours on it. Then she cut off the internal fat, but not all of it, but only the largest pieces. On the one hand, fat adds juiciness to the dish, on the other hand, it does not smell very pleasant when baked in a closed shell, in this case, in a sleeve (similar to lamb fat, which always needs to be rendered). Therefore, I cut off only the large internal pieces of fat, and to completely remove any extraneous odors, I added garlic and rosemary to the list of ingredients.
I cut the prepared rabbit meat into large portions for ease of serving. If you have a small carcass, you can bake the whole rabbit. I came across a large representative of the hare family, so I used half a carcass (weight 1.5 kg). Keep in mind that too much meat cannot be placed in the sleeve, so it is better to take either a small rabbit or divide it into several servings, leaving, for example, the rib part for soup.
I salted and peppered the pieces of meat and added a couple of tablespoons of vegetable oil. Firstly, it will better reveal the aroma of spices and create a kind of marinade for the rabbit. And secondly, the oil will add juiciness when baking, the tender meat will not dry out or burn.
I added garlic, crushed with the flat side of a knife, as well as ground coriander and a little dried rosemary for flavor (it is advisable to use rosemary, no matter fresh or dried, but if you couldn’t find it, you can replace it with half a bay leaf). Cover the bowl with cling film and leave the rabbit to marinate for 1 hour. If there is no cling film, you can immediately pack the rabbit in a sleeve, where it will marinate perfectly.
To save time on preparing the side dish, I baked the rabbit in a sleeve along with potatoes. To do this, I peeled and coarsely chopped an onion and several potato tubers, and lightly salted them. If you want to cook only meat, without side dishes, then skip this step.
I put the rabbit in a baking sleeve and added the potatoes and onions there too. I poured the meat juice that formed during marinating over everything. She mixed it, shaking the bag in the air (carefully, since the edges of the rabbit bones are very sharp and can tear the bag!). I tied the sleeve and placed it in a mold so that the pieces of meat would simmer in their own juices during baking. You can use a narrow, small baking tray with high sides or a frying pan.
Placed the pan in a cold oven. I turned it on to warm up to 200 degrees, after about 10 minutes I lowered the temperature to 160 degrees. Thus, when baking, the temperature will not reach very high levels inside the carcass; the rabbit will simmer very slowly in its own juice, which means it will not dry out and will remain soft and tender. Cooking time: 2 hours; halfway through, I carefully turned the bag over to the other side so that the rabbit would bake more evenly. 10 minutes before it was ready, I carefully, so as not to burn myself, cut the bag and lightly browned the meat at a higher temperature - 200-220 degrees.
As a result, the meat turned out to be very aromatic, soft and tender, completely low-fat, in a natural meat broth. The potatoes also had time to cook and at the same time retained their shape well due to large cuts. I hope that your whole family will like the recipe for rabbit in the oven with potatoes and become your favorite!
So, our main ingredients will be rabbit and potatoes. To enhance the taste and harmoniously combine the ingredients of the dish, I added mushrooms and onions. If desired, you can omit the mushrooms and not put them in, but the onions are absolutely necessary.
We also need vegetable oil and soy sauce. As well as spices and herbs. Here I would like to clarify. Traditionally, rabbit is cooked with a minimal set of spices - salt, black pepper, bay leaf.
Yes, of course, this set is classic and win-win. But why not experiment? In my opinion, rabbit meat is quite neutral, which means it can be enhanced with any spices and enriched with taste and aroma.
So I took a mixture of peppers (after all, this is a more powerful bouquet of aromas than using only black pepper) and my favorite herbs - thyme and rosemary. If you are not a fan of these herbs, take any others to suit your taste.
First of all, let's deal with the rabbit. Examine the carcass carefully. If you bought meat in a supermarket or market, there must be a stamp (on each carcass!) confirming the quality and freshness of the product.
If, for example, when checking veal, a stamp is placed, most often, only on the liver, then each rabbit is stamped, and not the entire batch. So, don’t be surprised by the greenish side of the rabbit – that’s how it should be.
So, the rabbit needs to be thoroughly washed, dried with paper towels and cut up. If you read a couple of cookbooks, you will probably learn that it is better to cook different parts of the rabbit in different ways, that is, use them in different dishes.
I know this, but I don't follow this rule. It seems to me that a young rabbit can be successfully used entirely for one planned dish.
How can you tell if a rabbit is young? There are many scientific and correct ways. I’ll tell you about the simplest and most accessible: look how much a rabbit weighs. A little more than 1 kilogram? He's clearly young. More than 2 kg? I would not recommend using it (although people involved in rabbit breeding will probably tell you how to cook an old rabbit).
I cut the washed rabbit into portioned pieces, leaving them quite large. You don't need a hatchet for this kind of cutting. Knowing where to cut correctly, it will be enough to use a knife.
It is usually recommended to marinate the rabbit for several hours or soak it in water. If you don’t like the smell of rabbit, then it’s better to soak it in mineral water for about 12 hours (soak it in the morning, take it out before dinner and cook).
I limited myself to marinating, and not for long. I salted and peppered the rabbit pieces, added herbs ground with salt and a little vegetable oil. I mixed everything and left it for a couple of hours.
The marinated rabbit needs to be fried. Pour vegetable oil into a saucepan, place meat in hot oil and fry until golden brown.
Don’t be confused by the presence of oil both in the marinade and during frying. The rabbit itself is not at all fatty, so the use of fats in cooking is quite justified.
While the rabbit is roasting (this is about 7-10 minutes), we will peel the potatoes, wash them, be sure to dry them and cut them into slices.
Fry the potatoes in vegetable oil until a crust appears. There is no need to bring it to readiness, just as you should not add salt.
Add fried potatoes, fresh champignon halves (pre-washed thoroughly), and onions cut into large half rings into the saucepan with the rabbit. Mix everything thoroughly and fry together for about 1-2 minutes.
After this, add the secret ingredient - soy sauce. It's difficult to say exactly how much sauce you need, I put about 2-3 tbsp. Over high heat, stirring constantly, fry the contents of the saucepan for about 3-5 minutes.
The water must be hot, equal in temperature to the components of the dish being prepared. You should not add cold water during the stewing process, because it reduces the overall cooking temperature and pauses the cooking process.
As a final chord - a few sprigs of rosemary and thyme. If your family loves herbs, you can chop them. If you want to enrich the dish with flavor, then simply add the branches whole and remove them from the dish before serving.
So, water has been added, herbs have been added, close the saucepan with a lid and leave on low heat for 15-20 minutes. In total, the meat was heat treated for about 30-40 minutes. This is quite enough.
Open the lid slightly. Do you feel what the aroma is? A mixture of noble herbs and oriental soy sauce will make your dish unique. Serve the dish hot with fresh vegetables or salad. If desired, sprinkle the rabbit with a splash of lemon juice.
A traditional holiday treat is rabbit cooked with potatoes. We have collected the best recipes: in the oven, in a sleeve, in a frying pan and just in a saucepan.
- Rabbit - ½ piece;
- Potatoes - 9 pcs;
- Carrots - 1 piece;
- Onion - 1 piece;
- Greens - parsley;
- Canned tomatoes in their own juice;
- Spices, salt, bay leaf;
- Sunflower oil.
Prepare vegetables. Wash and clean them.
Cut the rabbit meat into small pieces.
Heat sunflower oil in a cauldron. Fry the meat for 10 minutes.
Add onions and carrots.
Add canned tomatoes and spices, salt. Canned tomatoes can be replaced with tomato paste or fresh tomatoes, first remove the skin.
After 5 minutes, add potatoes and water.
Simmer until the potatoes are ready. At the end add herbs and bay leaf.
Recipe 2: Stewed rabbit with vegetables and potatoes
We present to your attention a step-by-step recipe with photos of a popular dish of Russian cuisine: stewed rabbit with potatoes. The rabbit should weigh about one kilogram, neither young nor old, the meat should ideally be light pink in color. Such meat will be juicy and tasty.
- Rabbit 400 grams.
- Potatoes 1 kilogram.
- 1 medium onion.
- 1 medium carrot.
- 3 medium tomatoes.
- Olive oil 50 grams.
- Salt 1 teaspoon.
- Ground black pepper to taste.
- Boiled water 0.5 liters.
First of all, cut our vegetables into small cubes: onions, tomatoes and carrots.
Then peel and cut the potatoes.
Heat a thick cast iron frying pan, pour olive oil and add onion, fry until golden brown.
After this, we put our rabbit, previously cut into pieces.
Fry it on both sides for five minutes.
When we turn the rabbit over to the other side, salt it a little and cover it with our tomato.
Reduce the heat, at this point the tomatoes will release juice, and this will make the rabbit soft. Simmer under the lid closed for 10 minutes.
After this, lay out the potatoes.
Then add carrots.
Salt and pepper.
Fill with water, put a lid on top and simmer all together for 30 minutes.
After 30 minutes, turn it off and let our rabbit stand with the potatoes for 10 minutes.
Recipe 3: rabbit in the oven with potatoes (step-by-step photos)
Be sure to try cooking this most tender meat in the oven. You can pre-marinate it in white wine, it will turn out even tastier. You will learn how to cook rabbit in sour cream with potatoes in the oven from our step-by-step recipe with photos.
- 1 PC. - rabbit carcass
- 800 g - potatoes
- 200 g - carrots
- z pcs. (100 g each) - onion
- 6 pcs. (slices) - garlic
- 1 tbsp. - adjika
- 100 g mayonnaise
- 1 tsp - salt
First, chop the rabbit carcass into portions and wash them.
Cut the potatoes into disks, strips, or slices. The rabbit will be baked on vegetables, which will become a side dish for it.
Line a baking tray with baking paper and place the potatoes on it.
Cut the carrots into disks and place them on top of the potatoes.
Lay out the next layer of onion, cut into half rings.
Place meat on top of vegetables.
Prepare a filling from sour cream (you can use mayonnaise or yogurt). In our example, the dressing consists of mayonnaise, squeezed garlic and dry adjika (you can use regular adjika). You can add other spices to taste.
Add 150-200 ml of water to the dressing and stir.
Pour the dressing over the meat and vegetables.
Place the pan in the oven for 50 minutes at 180 degrees. To be sure that the meat does not brown too much, you can cover the dish with foil and remove it 10 minutes before the end of baking.
This is the whole recipe for rabbit in the oven in sour cream with potatoes. Enjoy your meal!
Recipe 4: rabbit with potatoes and mushrooms in a slow cooker
Traditionally, stewed rabbit is good. Today we will stew meat along with mushrooms and potatoes in a slow cooker. Braising is a cooking process that combines frying and cooking. Usually, before cooking, meat is fried in some kind of fat, then boiled in a small amount of water. If the meat is stewed with mushrooms and vegetables, as in our case, then we get the dish in a kind of sauce, which is obtained during the cooking process.
- rabbit - 500-600 gr
- onion - 1 piece
- Bay leaf
- carrots - 1 pc.
- champignons – 180 gr
- sunflower oil - 4 tbsp.
- potato
Cut the rabbit into small pieces. For stewing, you can take the middle rib part. The legs, as the meatier part, are best used for baking, but the ribs will also turn out good as a result of stewing.
Peel and grate the carrots and chop the onion.
Cut the champignons into slices.
Pour a little refined vegetable oil into the multicooker bowl and fry the meat, onions and carrots in it. To do this, set the “Frying” program for 20 minutes.
Add the peeled and diced potatoes to the meat, and add the mushrooms as well.
Fill the contents with water (a little just to cover the components), add salt, add bay leaf, and pepper.
Add some greens to the finished dish.
Recipe 5: rabbit baked in a sleeve with potatoes
Rabbit meat turns out very tasty when baked in the oven. To make the rabbit juicy and tender, it is better to bake it in a baking oven along with onions. You can also add potatoes or other seasonal vegetables.
- Rabbit meat400 g
- Onions 1-2 pcs.
- Potatoes 4-5 pcs.
- Bay leaf 3 pcs.
- Salt to taste
- Black pepper to taste
- Sunflower oil 3 tbsp. l.
Sprinkle the rabbit meat with salt and pepper.
Peel the onion, cut it and add it to the meat.
Add chopped potatoes and bay leaf.
Place the rabbit meat and potatoes in a cooking sleeve, add sunflower oil and mix everything. We tie the sleeve on both sides and put it in the oven for 45 minutes. Cook at a temperature of 190-200 degrees.
The baked rabbit with potatoes is ready, bon appetit.
Recipe 6: rabbit in a pot with potatoes (step by step with photo)
Rabbit cooked in a pot with potatoes is a wonderful, simple dish that you are sure to love. Rabbit meat combined with potatoes turns out very tasty, tender and aromatic. The dish can be served for lunch or dinner with a salad of fresh vegetables. Try it, I recommend it! The calculation of products is given for 2 pots with a capacity of 600 ml.
- rabbit meat - 300 g;
- onion - 1 pc.;
- salt, spices - to taste;
- carrots - 1 pc.;
- sour cream - 2-3 tbsp. l.;
- potatoes - 4-5 pcs.;
- meat or chicken broth (if there is no broth, you can replace it with water) - 300 ml;
- bay leaf - 2 pcs.
Rabbit with potatoes cooked in a pot is the most tender and very tasty dish, served hot, sprinkled with herbs.
Recipe 7: Stewed rabbit with potatoes in a pan
- Rabbit – 400 gr.,
- Onion – 1 pc.,
- Potatoes – 1 kg,
- Carrots – 1 pc.,
- Water – 1.5 liters,
- Bay leaf – 1-2 pcs.,
- Salt - to taste
- Spices for meat – 5 gr.,
- Sunflower oil
Cooking stewed rabbit begins with preparing the vegetables. Wash and peel the carrots and potatoes. Chop the carrots on a fine grater.
Cut the potatoes into small pieces, as for soup or borscht. Fill it with water to prevent it from darkening.
Peel and dice the onion.
Now let's prepare the rabbit. The supermarket sells ready-made soup kits made from chopped rabbit parts. If you have a whole rabbit, cut it into pieces. Any parts of the rabbit are suitable for stewing. Prepared meat should be rinsed with cold water and blotted dry with napkins.
To make stewed potatoes with rabbit have a more expressive taste, it is recommended to fry the rabbit meat in a frying pan with butter before stewing. Place the rabbit in the pan once it is hot. Stirring, fry the rabbit until golden brown.
Place potatoes in a cauldron, saucepan or saucepan. Place pieces of fried rabbit on top of it. Sauté carrots and onions in sunflower oil.
Add to the pot with the rabbit and potatoes.
Add hot water. The water should cover the vegetables and meat by about 2 cm.
Add bay leaf and spices, which will make the stewed potatoes with rabbit even more delicious. Add salt to taste. Cover the pan with a lid. Simmer the potatoes over low heat for about 30 minutes.
If you want more gravy in the potatoes, add a little water while stewing. Stewed potatoes with rabbit are served hot as a main side dish. Enjoy your meal. I will be glad if you liked this recipe for stewed rabbit with potatoes.
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