Rabbit stew recipe. Stewed rabbit - the best recipes for excellent rabbit dishes for every taste

Rabbit is one of the few products in which health benefits and taste are combined. Rabbit meat contains essential amino acids, is easily digestible, and is completely non-greasy. It is recommended for use by children and people recovering from illnesses. Moreover, rabbit meat is a real delicacy, with a mild, delicate taste.

Most often, the rabbit is stewed in sour cream, wine, and vegetables. Cooking rabbit meat is not difficult even for a beginner, and yet it is not superfluous to know some secrets. We will mention them in the course of the story.

Before you start cooking, watch this funny video.

The most common rabbit dish is rabbit stewed in sour cream. Probably because it turns out guaranteed tasty, tender and juicy.

The first subtlety is that the rabbit carcass must be soaked in acidified water before cooking. This applies primarily to the meat of males and old individuals. The carcasses of young females have no smell, so they can be cooked immediately.

Ingredients for the recipe:

rabbit thighs 500 g
onion -2 pcs.
carrot 1 pc.
sour cream 1 cup
garlic 3 cloves
chanterelle mushrooms 100 g
butter 50 g.
salt, pepper to taste

Cooking method:

Soak the rabbit thighs, wash, rub each piece with salt, pepper, stuff with garlic, trying to push it deeper. If you have time, let the meat marinate for 1-2 hours.
Melt the butter in a high sided pan. Fry the rabbit on both sides until golden brown.
Peel onions and carrots, cut into thin strips. Clean the chanterelles. As soon as the meat is browned, add vegetables and chanterelles. Roast until the moisture has evaporated and the vegetables begin to exude the characteristic smell of fried onions and carrots.
Add sour cream, 1/2 cup water. Close the pan with a lid, simmer for 30 minutes. Salt, if necessary, 5 minutes before cooking.

Feed method: Rabbit in sour cream is a universal dish. It goes well with any side dishes - mashed potatoes, boiled rice, pasta. Use the sour cream in which the meat was stewed as a fragrant sauce.

A more spicy, rich and full-bodied taste has a rabbit stewed in white wine. Add fresh rosemary to the marinade. It will give the meat a tart flavor of game. Remove the rosemary sprigs after cooking as they can add bitterness to the sauce. Do not use rosemary along with bay leaf.

The second subtlety - before stewing, fry the rabbit in butter. It gives softness to the meat and an unusual flavor to the dish.

Ingredients for the recipe:

rabbit carcass, rear half 800
onion 2 pcs.
butter 50 g.
dry white wine 250 g.
rosemary 2 sprigs
flour 1 tbsp. a spoon
small bunch of parsley
salt, ground pepper taste

Cooking method:

Marinate the rabbit before cooking. To do this, cut into portions, rub with salt, pepper, place in a glass or ceramic dish, pour wine, add rosemary. If the wine does not completely cover the meat, simply turn the pieces over while marinating.
Melt the butter in a cauldron. Remove the rabbit from the marinade, blot with a napkin. Roll in flour. Fry until golden brown.
While the meat is frying, peel and chop the onion in half rings. Add the onion to the fried meat, pour the marinade, salt, season with pepper, add hot water so that it almost covers the rabbit. Let the water boil. Reduce the fire to a minimum. Close the cauldron with a lid. The dish should barely boil. Let it simmer for 40 minutes. Stir contents periodically.
In 40 minutes, the rabbit should be ready. If at this point there is a lot of liquid left in the cauldron, open the lid and simmer a little more until it evaporates.

Feed method: Serve the rabbit with fluffy mashed potatoes, pour generously over the onion sauce in which the meat was stewed, and sprinkle with fresh herbs on top.

Rabbit meat is a dietary meat rich in proteins, vitamins and minerals. 100 grams of the product contains 21 grams of protein, 8 grams of fat, 156 kcal. Rabbit meat does not cause allergic reactions, therefore it is recommended for dietary nutrition. For those who consider rabbit meat to be lean, we recommend preparing a hearty home-style dish - rabbit with potatoes in mayonnaise.

The third subtlety is the most delicious meat on the thighs and back. The soft meat of a fattened rabbit has a light pink color. A bluish-red hue indicates that the meat will be tough. It is better to use it for cooking minced meat products, rather than stewing.

Ingredients for the recipe:

rabbit 600 g.
mayonnaise 300 g
sour cream 200 g
onion 2 pcs.
carrots 2 pcs.
potatoes 1 kg.
butter 50 ml.
vegetable oil 50 ml.
flour for breading (1-2 tablespoons)
Provence herb blend 1 st. a spoon
salt, pepper to taste

Cooking method:

Cut the rabbit into portions, wash and dry. Rub with salt and pepper. Leave to marinate for 20 minutes.
Roll the pieces of meat in flour. Fry until golden brown on all sides in butter. Place the meat in a deep baking dish.
Peel potatoes. Cut small tubers into 4-6 pieces, as for rustic potatoes. Add vegetable oil to the oil where the rabbit was fried. Fry the potatoes until crispy. Lay on top of the rabbit.
Next, lay out the carrots, peeled and cut into sticks or circles, as you like.
Fry in the same pan where the meat was fried, chopped onion in half rings. Pour in sour cream, mayonnaise and 1/2 liter of water. Bring the mixture to a boil. Add Provence herbs. You can season with allspice and black peppercorns. Fill the rabbit with potatoes with the resulting filling.
Put to bake in the oven, heated to 220 ° C, for 30 minutes. Then reduce the heat to 170 ° C, simmer for another hour. Turn off the oven. Do not remove the baking sheet for 20-30 minutes. The dish will simmer, become soft and juicy.

Feed method: Rabbit with potatoes is a self-sufficient dish that does not need a side dish. Serve crispy white bread and greens.

For those who are attracted to rabbit taste, a minimum of fat and calories, we offer a recipe for meat with vegetables stewed in milk or low-fat cream. An abundance of vegetables will reduce the calorie content of the dish, and using milk instead of cream will not add calories. The rabbit at the same time turns out to be very tasty and fragrant.

Ingredients for the recipe:

rabbit 1 pc.
bell pepper 2 pcs.
tomatoes 6 pcs.
champignons 150 g.
onion 2 pcs.
potatoes 3 pcs.
zucchini 1 pc. (about 500)
garlic 1 head
cream or milk 1 l.
vegetable oil 100 ml.
butter 50 g.
zira 1/2 teaspoon
salt, pepper to taste
dill 1 bunch

Cooking method:

Chop the rabbit into pieces, wash, dry. Rub with salt and pepper. Leave to marinate.
Peel the onion, cut into petals. Peel the garlic from the top scales, cut the whole head into circles or disassemble into cloves and crush with the side of the knife blade. Peel the rest of the vegetables, cut into arbitrary, not small pieces.
In a cauldron in vegetable oil, fry the rabbit pieces until golden brown. Pull out and set aside. Add butter to the cauldron. Saute onion and garlic for 5 minutes, stirring occasionally. Enter zira and champignons.
After 10 minutes, when the juice from the mushrooms evaporates and they begin to fry, add the rest of the vegetables - potatoes, peppers, zucchini, tomatoes. Pour the contents of the cauldron with cream or milk, salt and pepper to taste, bring to a boil. Simmer over low heat for about 2 hours. 15 minutes before cooking, put the connected dill stalks. Leave the leaves for decoration.

Feed method: Serve the dish with vegetables and sauce formed during stewing. Sprinkle generously with chopped dill.

Any stews, and the rabbit is no exception, are amazingly obtained in a slow cooker. The device provides a special temperature regime. The dish is languishing over low heat in a closed space, so it turns out to be especially soft, tender, unusually tasty.

Meat and vegetables according to this recipe are stewed without preliminary frying. This makes the dish not only useful, but also convenient to prepare. It is enough to put the ingredients in the bowl and set the program.

Ingredients for the recipe:

rabbit 1 pc.
onion 1 pc.
garlic 1 head
tomato paste 1 tbsp. a spoon
dry red wine 1 glass
prunes 10 pcs.
paprika 1 teaspoon
salt, pepper to taste

Cooking method:

Wash the rabbit, cut into pieces.
Peel vegetables, cut as desired.
Put the meat and vegetables in the slow cooker.
Mix wine in equal proportions with water, add tomato paste. Add paprika, salt and pepper. Set the "Extinguishing" mode. Simmer covered for 2 hours.

Braised rabbit is prepared very simply and quickly, so you should cook this dish at least once. Enjoy your meal!

Rabbit meat is tasty, dietary, quite easy to prepare. Rabbit stewed in sour cream, a classic rabbit dish that simply cannot be tasteless! A few new ingredients, unusual additions to the sauce will turn the dish into a real delicacy. What is important to know so that the sour cream rabbit melts in your mouth and arouses admiration?

Rabbit stewed in sour cream - a classic recipe

Rabbit meat is a real champion in nutritional value. Nutritionists highly appreciate it for a large amount of amino acids, iron, phosphorus, cobalt and other "usefulness" for the body. For children, the elderly and just connoisseurs of a healthy diet, a rabbit cannot be replaced in the diet: the meat is low-calorie and, one might say, not fatty. The main thing is to learn how to stew it correctly so that the dish melts in your mouth, but at the same time does not “fall apart”.

For a classic recipe, we need:

rabbit carcass - 1.5 - 2 kg;
large carrots;
one medium-sized bulb;
broth or water - 250 ml;
500 ml sour cream 25% fat;
garlic - optional;
salt, pepper - to taste;
vegetable oil - 50 ml.

The meat of a young rabbit does not need to be prepared, but if the individual is older, it is better to get rid of the light specific aroma in advance by marinating the pieces of meat in a weak bite solution for 2-3 hours (for 1 liter of water, 2 tablespoons of a bite of 9%). We rub the pickled pieces with spices and garlic (if your family loves it), and then fry in a hot skillet until golden brown. We fry the onion, cut into half rings, carrot, grated on a coarse grater. Put the rabbit, fried vegetables in a saucepan with a thick bottom, pour everything with broth.

The most difficult thing in cooking is to withstand the stewing time. It takes at least an hour, and sometimes more if the individual was an adult.

Now we must wait until the broth begins to boil: as soon as characteristic bubbles appear on the surface, we immediately reduce the fire to the very minimum. Simmer over low heat until the meat is cooked - it takes one and a half to two hours. The readiness of the rabbit is easy to check: the meat should move away from the bones. As soon as you saw that the rabbit had reached the desired condition, add sour cream to it and simmer for another 15 minutes. Serve rabbit meat with mashed potatoes, rice or pasta.

Split Tip! Experienced chefs advise cutting it correctly: first, it is important to cut the carcass into two parts, from the extreme lumbar vertebra, and only then cut them into portions. It is important to cut with one blow, so small fragments do not accidentally fall into the dish.

Cooking in the oven

Rabbit meat is considered ideal in terms of environmental friendliness. Why? But because only it, in principle, is not capable of absorbing harmful chemicals, accumulating pesticides and even nuclear decay products. It is very tasty, and in terms of tenderness it surpasses almost all types of meat. True, it will take a long time to bake it: it takes about 2-3 hours to bake in the oven.

You can cook a rabbit in the oven in a roaster or baking dish that has a lid. Otherwise, the sauce will evaporate during long cooking, and the meat will turn out dry.

The hostess will not have any difficulties if she takes the classic rabbit recipe as the base. We cook the meat, fry the vegetables, put everything in layers on one ducklings, greased with oil. Pour everything with sour cream sauce, put in a preheated oven to 170 degrees, simmer for 2 hours. Serve with fluffy white rice and fresh parsley.

In the oven, it is better to cook the dish at 160 degrees: you will have to wait longer, but the meat will be stewed just perfectly.

Rabbit in sour cream in a slow cooker

A slow cooker can save a lot of cooking time, especially if you are the lucky owner of a multi pressure cooker. It cooks under pressure, which significantly reduces the cooking time of rabbit meat.

Put meat on the bottom of the multicooker, fried vegetables on top. Mix sour cream with broth, add a little flour as a thickener. We put on the "meat" mode, simmer until the signal about the end of work. Usually, the cooking time in such a slow cooker is 60-90 minutes, while in a regular one it can increase to 120. Checking readiness is very simple: the meat should be soft, move away from the bones. When the dish is ready, serve it with mashed potatoes or small vermicelli.

Rabbit in sour cream goes perfectly with rosemary - they are simply made for each other. But remember that the spice is quite unusual and may not appeal to children. So put it only if the household is used to it.

Recipe in a cauldron step by step

It is the cauldron that many venerable cooks advise using sour cream rabbit for stewing. The thick bottom perfectly holds the temperature, and the meat turns out not so much stewed as baked, especially if you do not add too much sour cream sauce to it. Connoisseurs call the dish a variation on the Kazan-kebab theme and recommend serving it with pickled onions or pomegranate seeds.

How to cook rabbit kazan-kebab?

Marinate rabbit meat.
We heat up the cauldron.
Add vegetable oil (about 100 ml).
We heat the oil to the stage until a characteristic “smoke” appears from it.
In a very hot cauldron, fry the meat until crusty.
Add spices to it.
Top with onions in half rings, carrots, cut into circles.
Fry everything together for a few minutes.
Pour the broth so that it covers the rabbit and vegetables by 1-1.5 cm.
Let the broth boil.
We cover the cauldron with a lid (you can just put a plate under the size of the cauldron).
Stew the rabbit for 1.5 hours.
Pour in sour cream (or cream).
Cook for another 20 minutes on the lowest heat.

Such a rabbit is ideally combined with rice, grilled vegetables, rustic potatoes. You can decorate the dish with basil sprigs and eat with young wine.

Stewed in sour cream with potatoes

Rabbit meat with potatoes is a wonderful tandem, which has long been appreciated by lovers of a hearty meal. The dish turns out to be rich, it is easy to cook it in the consistency that combines the first and second courses, if you slightly increase the amount of liquid. Potatoes are white and fluffy. Moreover, it is better to take small tubers and add them whole.

How to cook rabbit with potatoes competently:

We fry the rabbit in the same way as in the basic recipe.
We cover with a "cap" of vegetables.
Pour in the broth.
Simmer until half cooked - 1.5 hours.
Pour in sour cream sauce.
We put the tubers of raw potatoes.
We continue to simmer over low heat until the potatoes are ready - 40 minutes.

The dish will turn out even tastier if you supplement it with herbs, serve with dried loaf toasts or garlic croutons. Bread can be dipped in sauce and give yourself a real pleasure!

With mushrooms

There is no need to remind how mushrooms are perfectly combined with any creamy sauces, including sour cream. Of course, you can add finely chopped champignons to the dish (it is better to do this at the stage of adding sour cream, because the mushrooms cook very quickly).

But today, rustic-style cuisine is at a premium, when vegetables are cut very large, and their natural taste is better felt.

Preparing the dish is easy:

The rabbit is fried in a hot frying pan, transferred to a cauldron.
The meat is stewed until half cooked in the broth, with the addition of white wine (100 ml).
Vegetables: potatoes, onions, carrots and mushrooms are fried in a separate pan.
When the rabbit meat has become soft, vegetables are laid to it.
The dish continues to languish over low heat until vegetables and meat are ready.

In 10 minutes, add 100 ml of cream, and the meat will literally melt in your mouth! If you add three or four slices of processed cheese instead of cream (you can take cottage cheese, like Hochland), then you will definitely be invited to the position of the city's leading chef to learn the secret of cooking.

The meal is transferred to a large plate, and eaten with croutons (large crackers) made from white bread or cheese toasts.

Quick recipe with vegetables

You can cook rabbit with vegetables twice as fast if you stew rabbit meat in white wine in advance. The wine has an acidity that softens the fibers, which makes the carcass softer much faster. You don’t need to be smart: instead of the broth, add a glass of table white wine diluted with water and stew the meat for an hour.

After an hour, check the rabbit for readiness: if it has become soft, you can add vegetables to it. Any root vegetables are suitable for dressing - potatoes, carrots, and eggplants, zucchini, cabbage and tomatoes go well with rabbit meat. For lovers of spiciness, you can put hot red pepper, and if you want to soften the dish, pour in a little heavy cream (100 ml) 15 minutes before the readiness.

Use hops - suneli as a spice, and you will not regret it - the spice will add a subtle oriental note.

The dish will turn out fragrant, dietary, especially if you eat it without a side dish. Treat yourself to a slice of whole grain bread and eat it with fresh herbs!

The original version with prunes

Any game (and many consider rabbit meat to be game!) goes well with dried fruits, and the king among the best ingredients for meat is prunes. It gives a slight sweetness, a subtle smoky flavor, so that it seems as if the dish was cooked on an open fire.

The option with prunes can hardly be called everyday, it is rather festive. But it's definitely worth pampering yourself at least once.

For cooking you will need:

100 gr prunes;
rabbit weighing 1 kg;
onions, carrots;
spices and salt to taste;
vegetable oil for frying;
sour cream (or cream) - 200 ml;
tomato paste (optional) - 2 tbsp.

Fry the rabbit meat, lightly sauté the vegetables. In a deep duck or cauldron, we put meat, vegetables, prunes in layers. Pour everything with broth and simmer for 1.5 hours until the meat is ready. Add sour cream, a little tomato and cook the dish for another 30 minutes. Serve the finished rabbit with prunes with brown rice, lentils, beans or boiled potatoes.

Soak prunes in boiling water for 15-20 minutes before cooking. Do not pour out the water in which the fruit was soaked, but add it to the sauce where the rabbit meat will be stewed.

In creamy honey sauce

To diversify the diet, and at the same time surprise guests, a rabbit stewed in sour cream and honey filling will help. This is a surprisingly delicate dish, where the sweetness of honey completely disappears into sour cream, adding piquancy to the sauce.

It is better to cook such a rabbit without vegetable passivation: it is superfluous here. The recipe is greatly simplified: the fried rabbit is poured with broth and stewed until the meat is ready, and half an hour before the readiness, sour cream and two tablespoons of honey are put in the broth. It is good to season such a dish with oregano or thyme - these spices will decorate the dish, giving it a spicy touch.

Serve sour cream and honey rabbit meat well with potato croquettes: for this, cutlets are formed from mashed potatoes and baked in the oven until golden brown.

Rabbit stewed in sour cream on the one hand is very simple. But on the other hand, it claims the right to be called exquisite: after all, few people eat rabbit meat every day. Pamper yourself with new dishes, don't be afraid to experiment, and let your loved ones be full and healthy.

Rabbit meat is an integral part of the diet of those who want to get rid of excess weight. It contains a minimum of calories and bad cholesterol. It has a delicate taste and pleasant aroma, which is not lost even in the composition of assorted dishes. Learn how to stew a rabbit, and you will be able to cook real culinary delights that will not leave your guests and household indifferent.

Ingredients

Rabbit 1 piece(s) Carrot 2 pieces) Onion 1 head Garlic 4 cloves Bay leaf 2 pieces) Water 1 stack Sour cream 1 package

Servings: 4
Time for preparing: 4 minutes

Rabbit in sour cream is one of the classic recipes that should be in service with every housewife. It is not at all difficult to bring it to life: the process will take no more than 1.5 hours.

To prepare the dish you will need:

one rabbit carcass;
two medium carrots;
one head of onion;
3-4 cloves of garlic;
a couple of bay leaves;
vegetable oil;
1.5 cups of water or chicken broth;
spices to taste (salt, a mixture of peppers, curry, etc.);
a package of sour cream (about 350 g).

Let's consider step by step how to sew a rabbit in sour cream:

Thoroughly wash the carcass of the animal, dry it a little and cut it into small pieces.
Prepare the marinade: mix 2-3 tablespoons of vegetable oil with seasonings and spices, garlic passed through a press. Grate the meat with the resulting composition. So that it is well saturated, leave it under cling film for 2-3 hours.
Warm up the pan, add vegetable oil. Put the meat on it and fry until golden brown. Then throw in pre-chopped onions and carrots, mix and keep on fire until the vegetables become soft.
Add water to the pan, cover it with a lid and reduce the heat. The optimal time to stew a rabbit is about an hour. After this period, add sour cream, a little curry and leave to "reach" for another 5-10 minutes.

The dish is ready, serve it with rice or mashed potatoes. This traditional Russian recipe will bring real pleasure to you and your family.

How to stew a rabbit in red wine

Rabbit meat becomes especially tender and piquant when cooked with red wine. This recipe does not require hard-to-reach ingredients and a lot of time, and therefore every housewife can implement it.

You will need the following products:

rabbit meat - one carcass;
50 g butter;
a spoonful of flour;
three glasses of grape drink;
onion head;
spices and salt to taste.

Stewing a rabbit according to this recipe is easy. Rinse and dry the carcass, cut into pieces. Place them in a deep bowl, rub with spices and salt, put onions cut into half rings and add two glasses of wine. To achieve a delicate and noble taste, marinate the meat for at least 24 hours.

The sauce is prepared first: flour is fried in butter in a saucepan and poured with a glass of grape drink. Rabbit meat is added to the resulting mass. Extinguishing time - 1.5-2 hours on a slow flame.

Rabbit meat is a real decoration of any table. Dishes from it will give you culinary pleasure and will not bring extra pounds.

Rabbit meat is not very common in our diet. Small farms are engaged in the cultivation of these animals, the volume of production is usually low. If there is such a farm somewhere nearby and you have the opportunity to purchase a fresh, unfrozen product, there is a chance to cook many healthy diet meals. The calorie content of rabbit meat is low, it is 180 kilocalories / 100 g. About 85% of the mass is in muscle tissue, less than 10% is in fat. As much protein as everyone's favorite diet chicken breast.

Rabbit meat is perfectly absorbed by the body by almost 90%. It contains many useful trace elements and vitamins. There is little cholesterol, which pleases supporters of a healthy diet. Dishes from this meat are recommended for consumption by those suffering from diabetes, it does not contribute to an increase in blood sugar levels. It is rabbit puree that is used as the first meat food for babies. Rabbit meat can be cooked in a variety of ways, the most useful is baking and stewing. There are different ways to stew a rabbit with all sorts of additives and get a variety of tastes.

There are many recipes for baking and stewing. The classic is rabbit stewed in sour cream, but other dairy products such as cream, kefir, milk can also be used. For lovers of unusual delicacies, a rabbit stewed in wine or beer is suitable. All kinds of vegetables, potatoes, tomatoes, eggplants, white and cauliflower and others are used as an additive. Usually the hostess herself decides how to cook the stewed rabbit, what dishes are popular in her family. Sometimes the carcass has a specific smell, more often it manifests itself in a middle-aged animal, older than three years. To get rid of it, it is enough to keep the meat for two hours in an acidic environment, in water with the addition of vinegar or dry wine. You do not know how much to stew a rabbit? At least an hour, the cooking process can last up to an hour and a half.

Rabbit stewed in sour cream

This recipe is the most common. Sour cream contains acid, which makes muscle tissue even softer. Meat with the addition of sour cream goes well with a side dish - vegetables, cereals, pasta. Have you thought about how to put out a rabbit in sour cream? Let's use a proven recipe.

Ingredients

Rabbit meat does not have a bright taste, choose aromatic seasonings for the dish:

rabbit meat - 700 grams;
sour cream - 100-120 ml;
onion head;
carrots - 2 pcs.;
heated water - 1 liter;
flour - 3 tbsp. spoons;
vegetable oil -100 ml;
bay leaf, black pepper, salt.

Cooking method

If the meat has been frozen, remove it from the freezer in advance:

Rinse the carcass, cut into small pieces.
Chop prepared vegetables.
Fry the meat in hot oil, move it to a cauldron in which food will be stewed.
Brown vegetables in a pan, send to a container with meat.
Pour in water, salt, add spices. Let the dish stew for 40 minutes.
Pour flour into a dry frying pan, hold on fire until it begins to change color, acquires a characteristic nutty smell. This will take you about 5 minutes. Pour 100 ml of broth or water into the pan, stir, add sour cream. Send the sauce to the meat, stew for another quarter of an hour.

Serve the treat hot, vegetables or boiled or fried potatoes are good for garnish.

Rabbit stewed in cream using a slow cooker

Unusually tender and juicy will be a rabbit stewed in a slow cooker with the addition of cream.

Ingredients

Cream can be replaced with natural yogurt:

rabbit carcass weighing 1.2–1.4 kilograms;
onions, carrots - one each;
champignons (oyster mushrooms) - 600 grams;
heavy cream - 2 cups;
salt, a mixture of peppers - to taste;
vegetable oil for frying.

Cut the carcass, leave the bones for the broth. To reduce the time spent on cooking, fry rabbit meat cut into medium-sized slices in a slow cooker in the “frying” mode. Add salt and pepper. Chop onions and carrots, cut mushrooms into slices. Fry the vegetables in a pan, put the onion first, when it turns brown, add the carrots and mushrooms. Lay a layer of vegetables on the rabbit meat slices, fried until golden brown. Fill the dish with cream. Set the extinguishing function. After 45 minutes, the rabbit stewed in cream is ready. Boiled spaghetti or buckwheat porridge can be served as a side dish. And if you want to make the dish less caloric, a salad of fresh vegetables and herbs will perfectly complement the rabbit stewed with mushrooms.

Rabbit stewed in kefir using the oven

You can make rabbit meat even more tender and healthy if you boil it first. When marinating, acidic ingredients are used, for some people this can be harmful.

Rabbit stewed with potatoes is cooked quickly, the dish turns out to be hearty and healthy.

Ingredients

The broth can be used to make a light soup:

rabbit meat - 600 grams;
kefir - a glass;
potatoes - 500 grams;
paprika, salt, bay leaf, allspice - to taste;
carrots - 1 piece;
garlic - 1 clove;
bunch of fresh herbs.

Before extinguishing a rabbit, it is necessary to rinse it and remove all films. Chop into small pieces, put in a saucepan. Add bay leaves, chopped carrots and a few peppercorns. Fill with water, salt, boil for an hour. Cut the potatoes, put in the broth 10 minutes before the meat is ready. Lubricate the container in which you will stew the treat with oil and put the potatoes, boiled meat on it. Add chopped garlic and a little salt to kefir, mix. Pour this mixture over the meat, smooth with a spoon and put in the oven preheated to 200 degrees Celsius for 20 minutes. As soon as the rabbit stewed in kefir has reddened, crush it with ground paprika and chopped herbs. After 5 minutes, you can take out the dish and call your relatives to the table. Thanks to pre-boiling, rabbit stewed with potatoes can be used in diet food.

Rabbit stewed in milk

This recipe will appeal to those who are trying to use less high-calorie food, control the level of fat in it. The dish contains a large amount of vegetables, due to this, its calorie content is reduced. Rabbit stewed with vegetables and milk has an excellent aroma and taste.

Ingredients

Zucchini can be replaced with eggplant:

a small carcass of a rabbit;
milk -1 l.;
Bulgarian pepper, onion - 2 pieces each;
tomatoes - 500 g;
mushrooms - 150 grams;
medium-sized zucchini - 1 piece;
garlic - three cloves;
vegetable oil -150 ml;
butter - 50 grams;
paprika - half a teaspoon;
rosemary - 2 sprigs;
salt, pepper, herbs.

Chop the meat, wash, dip with napkins. Season with salt and pepper, add rosemary, leave for a while. Wash the vegetables, peel the onion and garlic, chop. Peel the skin off the tomatoes and zucchini. Cut vegetables into small pieces. In a deep saucepan, fry the pieces of meat in heated vegetable oil, wait for the appearance of a golden crust. Transfer the rabbit pieces to another bowl. Add butter to a saucepan, fry onion and garlic, add mushroom slices, sprinkle with paprika and simmer. When the liquid from the mushrooms evaporates, it's time to fry the rest of the vegetables. Enter potatoes, peppers, zucchini and tomatoes, pour warm milk. Salt and pepper, add spices. Rabbit stewed in milk will be ready in an hour and a half. Before the end of cooking, you can add greens. Rabbit stewed with vegetables, served with a side dish, poured with the resulting sauce.

Mayonnaise is a sauce intended for cold dishes; it cannot be heated. But no matter how much nutritionists tell us about this, stewed rabbit in mayonnaise has such a taste that it is difficult to refuse it. Sometimes I want to treat myself to this not very useful dish. Cut the rabbit into pieces, rinse, salt and stuff with thin slices of garlic. Sprinkle with bay leaf. Peel a couple of onions, cut it into half rings and sprinkle them with stuffed meat. It remains to mix it all with mayonnaise and send to a cool place to marinate for a couple of hours. Fry the meat slices until crispy, add broth or water to the saucepan. After about an hour, the rabbit stewed with onions in mayonnaise is ready, transfer it to a plate with a suitable side dish, garnish with parsley or celery sprigs.

Rabbit stewed in wine with prunes

The addition of prunes during the stewing process makes the taste and aroma unforgettable, gives it light smoked notes.

Ingredients

It is advisable to purchase pitted prunes:

meat - a small carcass weighing approximately 1 kilogram;
prunes - 200 g;
dry wine - 2 glasses;
4 bulbs;
2 carrots;
celery root;
2 cloves of garlic;
salt, ground pepper, bay leaf to taste.

Cut the carcass into pieces, rinse, dry with napkins. Rub the slices of meat with spices and salt, pour wine over. Prunes must be steamed in advance, after which the water must be drained, cut dried fruits into slices. Chop the onion the same way. Put them on the meat. Mix thoroughly, place in a cool place to marinate overnight. In the morning, pour the wine into a container, it will come in handy for us. Clean the pieces of meat from onions and prunes. Fry the meat in sunflower oil on all sides. Chop the garlic, grate the celery root and carrots. Fry them in vegetable oil. Put all the products in a saucepan, pour out the pickled prunes and onions, pour over the wine in which the meat was marinated. Add spices to your liking. Put the pan on a small fire, cover with a lid. Rabbit stewed in wine will be ready in 50-60 minutes.

Rabbit stew with eggplant and zucchini

A pressure cooker will help you prepare this healthy dish faster. Cut the rabbit fillet (approximately 600 grams) into small slices. Chop one eggplant and two young zucchini into cubes. Optionally, you can add 3-4 potatoes. Grate the onion and carrot, chop the garlic. Pour one and a half to two glasses of water into the pressure cooker. Put all the products in the capacity of the pressure cooker, salt, season with spices and pour two glasses of kefir. Close the container as instructed. Place the pressure cooker on the fire, turn on the highest heat. After about 10 minutes, the service valve will open, releasing excess steam. Thus, the pressure cooker signals that the pressure required for operation has been reached. Reduce the heat to minimum, just to maintain this pressure. From this moment, the time required for cooking the dish is counted. Rabbit stewed with zucchini and eggplant is cooked for 25-30 minutes. Turn off the heat, don't open the pressure cooker immediately, give it a little time to release the pressure. A rabbit stewed in a pressure cooker turns out to be very juicy, since the liquid does not evaporate.

Rabbit stewed with cabbage and tomatoes

Stewed meat with cabbage is present in the cuisines of many nations. Rabbit meat goes well with stewed vegetables.

Ingredients

Spices of your choice:

cabbage - 500 grams;
rabbit meat - 400 g;
onions, bell peppers, carrots - one each;
tomatoes - 2 pieces;
paprika - one tablespoon;
garlic - one head;
oil - 100 ml;
salt, hot pepper, thyme.

Rinse the pieces of meat, salt, stuff with slices of garlic and carrots. Sprinkle with spices. Finely chop the cabbage, grind with salt. Add carrots and onions. Grind tomatoes, sweet and hot peppers, mix with cabbage. Put the cabbage in the goose, sprinkle with paprika. Spread pieces of meat on top of the cabbage, crush with chopped garlic. Pour in the oil and a glass of water. Simmer for an hour and a half over low heat. Rabbit stewed with tomatoes and cabbage, served with mashed potatoes or pasta. From above, the dish is poured with sauce, sprinkled with herbs.

Rabbit stewed in beer with potatoes

Beer filling makes the meat especially tender, soft, melting in the mouth. Rabbit stewed in beer has a peculiar bread aroma. Let's cook it with potatoes, so as not to worry about the side dish. A rabbit carcass weighing 1.2–1.5 kilograms must be washed and cut into portions. Crush a tablespoon of pepper mixture, add rosemary. Pour a bottle of light beer into a saucepan, add a dessert spoon of salt, spices and chopped onion rings. Bring the marinade to a boil, pour over the rabbit slices. Put the meat in the marinade in a cool place for several hours, you can overnight.

In the morning, remove the pieces of meat from the marinade, fry them in vegetable oil. Peel eight potatoes, cut into thin slices, put in a saucepan. Place the fried meat on the potatoes, pour the remaining marinade, cover and place on a small fire. Rabbit stewed in beer will be ready in 60 minutes. The taste of alcohol has completely evaporated, the stewed rabbit with potatoes has an exquisite aroma.

Stewed rabbit - the best recipes. How to properly and tasty cook stewed rabbit.

Rabbit meat is rightfully recognized as one of the most dietary, and doctors say with full confidence that it has medicinal properties. Regular consumption of rabbit meat and dishes prepared from it will bring great benefits to your body. Doctors of all directions, and especially nutritionists, strongly recommend that everyone without exception include rabbit meat in their daily menu.

First of all, this recommendation applies to pregnant women, nursing mothers, the elderly and young children. Rabbit meat is valued for its high content of easily digestible animal protein, thanks to which our body can fully function. In addition, rabbit meat contains a huge amount of essential trace elements: calcium, potassium, phosphorus, zinc, but there is practically no fat in it. Therefore, it is recommended for those people who are overweight or simply watch their figure. It is very useful for professional athletes to eat rabbit meat, because it perfectly satisfies hunger and gives energy and strength for grueling workouts.
Rabbit meat can be prepared in a variety of ways, and there are countless recipes for dishes from it. Rabbit meat is boiled, baked in the oven, fried in a pan, stewed in various sauces, grilled and cooked on an open fire. But, the undisputed leader among the whole variety of rabbit dishes has always been and remains so to this day, the rabbit stewed in sour cream.
The rabbit stewed in sour cream has become a classic for a very long time and is presented on the menu of many national cuisines. Rabbit meat itself is very tender, and thanks to sour cream, it simply melts in your mouth. Culinary experts especially recommend stewing a rabbit in sour cream if you are not sure that you have purchased the meat of a young animal. The fact is that the younger the rabbit was, the softer and juicier its meat. Therefore, the meat of an old rabbit can sometimes turn out dry and harsh. But sour cream sauce can easily cope with this problem and soften even the most difficult to chew meat.
Rabbit stewed in sour cream has a delicate creamy taste. If you are a fan of more spicy food, then you can always diversify and complement this dish to your liking. Garlic, rosemary sprigs, all kinds of spices and seasonings give a special piquancy to the rabbit in sour cream. In addition, you can stew a rabbit not only in sour cream. Very often, rabbit meat is stewed in milk, white or red wine, milk cream, or simply in broth. Thus, every time you can change the taste of this amazing dish, thereby adding variety to your daily menu. The most important thing is that no matter what you stew the rabbit in, it is always guaranteed to turn out incomparably tasty, amazingly fragrant and incredibly tender. In a word, a stewed rabbit is always a win-win option not only for everyday, but also for a festive table.
Usually the rabbit is stewed with some additional ingredients. Most often, mushrooms, all kinds of vegetables, cereals and fruits act as such secondary components. Also, rabbit meat must be stewed with the addition of all kinds of spices and seasonings. Cloves, rosemary, basil, celery, garlic, parsley, bay pepper, black and red ground pepper, dill perfectly complement the taste of rabbit meat. In addition, all these spices and spices will help you get rid of the specific smell of meat, which is sometimes present if the rabbit was old or not quite fresh.

Stewed rabbit - food preparation

In order to cook a tasty and tender rabbit, you must first choose it correctly and competently. If you want to purchase a whole rabbit carcass, then pay attention to the fact that it must be sold with a tail or foot. This ensures that you are buying a real rabbit and not someone else. After the rabbit is bought, it must be thawed, unless, of course, you are lucky to find fresh meat. The rabbit is always defrosted in advance on the bottom shelf of the refrigerator; in this case, you can forget about defrosting in water or a microwave oven. Otherwise, you risk getting not tender, but rubbery meat. After the rabbit has thawed, it will need to be soaked for some time. Traditionally, this takes six to eight hours, but the longer the rabbit is soaked, the juicier and softer the meat will be. Therefore, if time permits, feel free to soak it during the day. It is recommended to soak a young rabbit in milk, kefir, cream or whey. But it is better to soak older individuals in an acetic solution. Vinegar will help you get rid of the peculiar smell of rabbit meat and soften the old meat. Usually, the rabbit is soaked whole and only after that, as necessary, cut into portions. Before stewing a rabbit, it should first be quickly fried in a pan in vegetable oil, and only then brought to full readiness by stewing. This technique helps to preserve the juiciness of rabbit meat, in addition, during the frying process, a very appetizing and crispy crust is formed.

Stewed Rabbit - The Best Recipes

Recipe number 1. Rabbit stewed with mushrooms

Meat cooked with mushrooms is always a win-win option and an adored dish by everyone. Especially if it's rabbit meat. Rabbit stewed in sour cream with champignons will become a favorite of your festive feast and will cause indescribable delight among your guests and household.
To prepare the stewed rabbit with mushrooms, you will need the following ingredients:
1. Rabbit carcass - 2 - 2.5 kg.
2. Fresh champignons - 700 grams.
3. Sour cream with a high percentage of fat - 500 grams.
4. Onions - 2 heads of medium size.
5. Garlic - 2 cloves.
6. Half a lemon.
7. Rosemary - 2 branches.
8. Butter - 50 grams.
9. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. We pre-defrost the rabbit carcass on the bottom shelf of the refrigerator, then cut off all the films, put the rabbit in a large bowl or basin and fill it with cold water. Squeeze the juice from half a lemon, pour into a bowl. We also add a couple of sprigs of rosemary there and leave the meat to soak overnight. In the morning, remove the rabbit from the marinade, dry it with paper towels and cut into portions. We clean the garlic from the husk, pass through the garlic press and rub the rabbit with garlic gruel on all sides. In a frying pan, heat a little butter, fry the rabbit at maximum heat on both sides until an appetizing crust forms.
2. We transfer the fried rabbit to a roaster or any cast-iron pan with high sides. We clean the onion from the husk, rinse and cut into half rings. In the same pan where the rabbit was just fried, put the onion and sauté it until golden brown. We transfer the fried onions to the ducklings to the rabbit, add salt, ground black pepper and your favorite spices and seasonings, mix well and put on a slow fire, covered with a lid.
3. At this time, clean the fresh champignons, wash them thoroughly and cut into thin plates. We send the mushrooms to the rabbit, add fatty sour cream there, mix thoroughly and continue to simmer everything together until cooked. It usually takes one hour.
We serve the finished rabbit with mushrooms to the table hot with a side dish of boiled friable rice. Enjoy your meal!

Recipe number 2. Braised rabbit with sour cream and vegetables

If you want to treat yourself and your loved ones not only with a delicious, but also with a dietary and healthy dish, then stew the rabbit along with vegetables. So you can cook both lean, easily digestible meat and a light vegetable side dish at the same time.
To prepare the stewed rabbit with sour cream and vegetables, you will need the following ingredients:
1. Rabbit carcass - 2 kg.
2. Lemon - 1 piece.
3. Water - 1 liter.
4. Sour cream with a high percentage of fat - 400 grams.
5. Fresh tomatoes - 5 pieces.
6. Zucchini - 1 piece.
7. Meat broth - 300 ml.
8. Onions - 2 heads of medium size.
9. Carrots - 2 pieces.
10. Garlic - 2 cloves.
11. Vegetable oil - 3 tablespoons.
12. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. We pre-defrost the rabbit, rinse it under running water and put it in a basin. Squeeze the juice from the lemon, mix it with a liter of cold water and pour over the rabbit. Let it soak overnight. In the morning we take out the rabbit, dry it with paper towels and cut into portioned pieces.
2. Peel the garlic, cut it into thin slices and stuff the rabbit with it. Then we rub each piece of meat with salt, black pepper and spices on all sides. In a frying pan, heat a small amount of vegetable oil and fry the rabbit until golden brown. After that, we transfer the rabbit to the brazier.
3. Peel the onion from the husk and chop finely. Peel the carrots and rub on a coarse grater. Saute vegetables in vegetable oil until golden brown. Then we shift the carrots with onions to the brazier to the fried rabbit.
4. My tomatoes under running water and cut into small pieces. Peel the skin off the zucchini and cut into cubes. We send the chopped vegetables to the roaster to the rest of the ingredients. Add salt, ground black pepper and your favorite spices and seasonings, mix everything well.
5. In a separate bowl, combine the meat broth with fatty sour cream, pour the resulting mixture into the roaster for meat and vegetables. We cover with a lid and send it to the oven preheated to one hundred and eighty degrees for one hour. After the specified time, turn off the oven and let the dish brew for another twenty minutes.
We serve the finished stewed roller with vegetables to the table hot along with sour cream sauce. Enjoy your meal!

Recipe number 3. Braised rabbit with potatoes

Like it or not, but meat cooked with potatoes is the most popular dish among our compatriots. Delight your guests with stewed rabbit with potatoes and vegetables. Rest assured, no one will remain indifferent.
To prepare the stewed rabbit with potatoes, you will need the following ingredients:
1. Rabbit meat - 300 grams.
2. Onions - 2 heads of medium size.
3. Carrots - 1 piece.
4. Potato - 7 medium-sized tubers.
5. Fresh dill or parsley - 50 grams.
6. Vegetable oil - 3 tablespoons.
7. Salt, ground black pepper, spices and seasonings to taste.
8. Meat broth - 500 ml.
Cooking instructions:
1. Pre-defrost the meat, remove the films, rinse thoroughly under running water, dry with paper towels and cut into small pieces. We shift the meat into a saucepan, pour a small amount of vegetable oil there and fry at maximum heat until golden brown.
2. Peel the onion, rinse and cut into half rings. Peel the carrots, wash under running water and rub on a coarse grater. We send half of the vegetables to the pan with the rabbit, mix and fry until golden brown. Then pour the meat broth into the pan, reduce the heat and simmer under the lid for forty-five minutes.
3. At this time, peel the potatoes, wash and cut into thin strips. We send the potatoes and the second half of the onion with carrots to the pan, add a little hot water, if necessary. Add salt, ground black pepper and your favorite spices, mix well and continue to simmer for another thirty minutes.
We serve the finished rabbit with potatoes to the table, spreading it on portioned plates and sprinkling with finely chopped fresh herbs. Enjoy your meal!

1. Rabbit meat should not be cooked for too long. It usually becomes soft and tender after forty-five minutes.
2. A pre-marinated rabbit cooks much faster, but it turns out tastier and more tender.
3. When soaking a rabbit in water, remember to change the water every four hours.
4. Fry the rabbit should be on high heat, and simmer slowly.