How to cook a rabbit to... What can you cook from rabbit? Simple homemade recipes for rabbit dishes. Rabbit dishes

In this article I will tell you how to cook rabbit quickly and tasty at home. With the help of recipes you can easily and quickly prepare wonderful rabbit dishes.

The composition of rabbit meat compares favorably with the meat of other animals. First of all, rabbit meat is an environmentally friendly and dietary product. It is not surprising that it is recommended for use in dietary nutrition.

Medical experts advise pregnant women and nursing mothers, as well as people with metabolic disorders, atherosclerosis, and hypertension to eat rabbit meat.

Recipe for cooking rabbit in sour cream

To begin with, I’ll tell you a quick and tasty recipe for cooking rabbit meat in sour cream. All my friends, whom I treated to this tender meat, began to cook it at home. As for me, this dish can be safely included even in the New Year's menu.

Ingredients:

rabbit meat - half a carcass
sweet carrots - 3 pieces
sour cream - 500 ml
garlic - 4 cloves
bay leaf, pepper, salt

Preparation:

I cut half the rabbit into 4 pieces and place it in cold water for 60 minutes. During this time, all the blood will come out of him.
I take out the pieces and dry them with a paper napkin.
I peel the garlic cloves, chop them and stuff them into the meat. Three pieces of garlic are enough for one piece of rabbit meat.
I rub the rabbit with salt and pepper. In most cases I use a mixture of peppers. Then I put the meat in a pan and leave it to marinate for half an hour.
Before stewing rabbit meat in sour cream, I fry it in a frying pan with olive oil. If you don't have it, sunflower oil will do.
I move the roasted rabbit into the duck house. I add carrots cut into slices, mix and pour in sour cream diluted with a glass of water. I squeeze a little garlic on top.
In an oven preheated to 200 degrees, I stew the meat with vegetables and sour cream for two hours.

I serve the finished dish hot.

Video recipe from Yulia Vysotskaya

Rabbit stewed in wine

I’ll say right away that stewed rabbit in wine is very aromatic. Thanks to white wine, fragrant rosemary, spicy garlic and sour tomatoes, rabbit meat tastes amazing.

If you don't like rosemary, feel free to replace it with other spices, such as coriander or oregano.

Ingredients:

rabbit meat - 2 kg
fresh tomatoes - 8 pieces
white wine - 1 glass
garlic - 8 cloves
rosemary - 1 sprig
salt, vegetable oil, pepper

Preparation:

I cut the rabbit carcass into pieces and fry until a fragrant crust appears.
I cut the tomatoes into small slices. I flatten the unpeeled garlic cloves with a regular knife or wooden spatula. In this case, the garlic will release its aroma much faster.
I take the dishes for baking. Most often I use a mold or a regular frying pan. I put the fried meat there, add garlic, tomatoes, rosemary and wine. I don't interfere.
I simmer the rabbit meat on the stove for 20 minutes. In this case, the meat is stewed for 10 minutes in an open frying pan. During this time, the liquid has time to evaporate a little. Next, cover the dish with a lid and let it simmer for another 10 minutes.
I move everything into the oven. If I use a frying pan, I cover it with a lid. If it's foil, I make holes in it. I bake at a temperature of 190 degrees for a quarter of an hour.

Serve with sauce. I garnish with boiled potatoes. Rabbit goes best with new potatoes. I often make vegetable salad or delicious buckwheat.

Cooking rabbit the royal way

It's hard to say why the dish is called that. Perhaps it was served to members of royal families, or perhaps it was invented by a culinary genius who managed to create something special.

Thanks to its specific taste, any gourmet will like royal rabbit.

Ingredients:

rabbit meat - 1 carcass
cheese - 200 grams
onion - 3 heads
sour cream - 300 ml
pepper, vinegar, salt, spices

Preparation:

I process the rabbit carcass, wash it and cut it into pieces.
I fill the rabbit meat with cool water and add vinegar. I take about 50 grams of it for 2 liters of water. I leave it on for half an hour and then rinse it off.
I fry the pieces of meat thoroughly.
At the bottom of the duckling pot I put onions, cut into half rings, lay out the meat, salt and pepper. Then I add the onions, spices and grated cheese again. In total, you get several layers of onions and meat with spices.
I fill the last layer with sour cream. Then I spread cheese on top and put it in the oven.
Bake at medium temperature for 50 minutes. I immediately cover the dish with a lid and do not remove it until the end of frying.

The finished dish looks royal and smells wonderful. Serve hot after meat okroshka. I garnish with oatmeal, rice or wheat porridge. Mashed potatoes will also work.

Insanely delicious video recipe

Recipe for rabbit stewed with vegetables

It’s hard not to agree that any meat goes well with vegetables, including rabbit meat. You will go crazy about this dish.

Ingredients:

rabbit carcass - 1 pc.
onion - 1 head
carrots - 1 pc.
sour cream - 350 ml.
broccoli - 200 grams
beans - 200 grams
rosemary - 1 sprig
Provencal herbs - 1 teaspoon
oil, ground spices, salt

Preparation:

I wash the carcass and cut it into pieces. I sprinkle the meat with black pepper, salt and leave to marinate for half an hour. Afterwards I fry everything well in a frying pan.
I peel the carrots and onions and cut them into half rings. I fry the chopped vegetables in a saucepan.
I add pieces of rabbit meat, spices and hot water to the vegetables. The water should slightly cover the meat.
Simmer over low heat for 45 minutes. Then I add rosemary and leave to simmer for a third of an hour. If the liquid boils away, add boiled water.
Blanch beans and broccoli in boiling water for 5 minutes. Then I add it to the meat with sour cream. I bring it to a boil. If necessary, add more pepper and salt.

This culinary masterpiece has virtually no equal in terms of flavor. I serve it hot.

This article has come to an end. In it, I told you about ways to prepare delicious rabbit. As you can see, it is prepared as simply as pork or chicken. Using my recipes, you will prepare a lot of wonderful dishes yourself. I hope the article turns out to be interesting and informative. If you have any questions or suggestions, please leave a comment and I will be happy to answer them.

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

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

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

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

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

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

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

Experienced chefs prefer not to cook the whole rabbit, since different parts of the carcass have different cooking times. It is better to cook the back, back, breast and legs in different ways, but sometimes this rule is broken if you need to cook a rabbit not only tasty, but also beautiful.

Cooking methods

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

Recipe 1.

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

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

Recipe 2.

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

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

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

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

Recipe 3.

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

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

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

Recipe 4.

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

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

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

Recipe 5.

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

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

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

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

Recipe 6.

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

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

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

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

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

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

Recipe 7.

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

Cut the meat into large pieces, wash it, sprinkle it with pepper, add cloves and grated parsley root, and fill it with water. The meat should be kept in this marinade for 2-3 hours at room temperature.

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

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

Recipe 8.

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

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

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

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

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

Recipe 9.

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

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

Rabbit meat is a very dietary and incredibly healthy meat. This product contains a lot of protein, a minimum of fat and bad cholesterol. This makes its use on a common table preferable to pork, lamb or beef. Many novice cooks are interested in how to cook a rabbit so that the meat is soft and juicy?

Subtleties of preparing rabbit meat before cooking

The technology for preparing rabbit depends on the part of the carcass. So, the back half is ideal for frying, and the front half is ideal for boiling and stewing.
To obtain juicy slices, it is necessary to divide the meat into small pieces. It is better to cut along the lumbar vertebra, and then cut it into smaller pieces. The hind legs can be separated at the joints.
For frying, it is advisable to separate the meat from the bones.
You can also stew a rabbit with bones.

Marinating is the main stage of preparing rabbit

It is possible to obtain juicy and soft rabbit meat only by pre-soaking it in the marinade. In addition, a properly prepared marinade will help get rid of the specific smell characteristic of rabbit meat.

The easiest way to pickle is to soak for a couple of hours in cool water with a spoon of vinegar.

There are more complex ways to marinate rabbit meat:

Soaking in white wine. It can make the dish soft, tender and aromatic.
It is not advisable to use red wine as it can affect the color of the rabbit.
By placing meat in whey for two hours, you can remove toughness and muffle the specific smell.
A mixture of water, olive oil and crushed garlic is used to rub meat. You can start cooking the rabbit 2 hours after this marinating.

You can fry and stew rabbit meat in a frying pan or saucepan. For cooking you should use an enamel pan, and for baking - a glass, ceramic form or a classic duck roaster.

Cooking time for meat depends on its preliminary preparation. You can soak rabbit meat for up to 4 hours. The duration of the marinating process should not exceed two hours. To fry the pieces until tender, 20-30 minutes is enough. Bake the meat for about half an hour at a temperature of 180 to 200 degrees.

A few simple recipes for preparing tasty and juicy rabbit meat

Fragrant rabbit meat in the oven with mayonnaise

You will need: a baking sleeve, a medium-sized rabbit carcass, 300 g of mayonnaise, 4-5 cloves of garlic, 1 glass of white wine, 40-50 g of butter, spices to taste.

The meat is cut into pieces. Crushed garlic is mixed with spices and oil. The resulting mixture is used to marinate the rabbit. After a few hours, the meat is fried in a well-heated frying pan with high sides for 2 minutes on each side. Then the whole rabbit is laid out in the same frying pan, the remaining ingredients are added, and a glass of water is poured in. The dish is stewed for about 5 minutes. Then everything is placed in a sleeve and baked for half an hour. Next, the sleeve is cut, and the rabbit is again placed in the oven until a crispy crust forms. The meat is served hot with chopped herbs and tomato sauces.

Tender rabbit meat with prunes

Dietary rabbit meat can be prepared with any dried fruits. Prunes are a classic addition to meat.

To prepare the dish you will need a rabbit loin, several carrots and onions, 200 g of washed pitted prunes, 3 tbsp. l. low-fat sour cream and ketchup, 2 tbsp. l. sunflower or olive oil, 3 cloves of garlic, salt and spices to taste.

The rabbit is soaked in cool water and vinegar for several hours. Prunes are poured with boiling water for half an hour. Next, the pieces of meat are fried in the same way as in the previous recipe. After this, the onion and carrot slices, cut into large pieces, are placed in the frying pan. After 10 minutes, add 2/3 cup of water and the remaining ingredients. Extinguishing is carried out over low heat with the lid closed for an hour.

The ideal set of spices for rabbits is mustard, black pepper and paprika, cumin and rosemary. This recipe makes the meat tender and juicy. You can cook it not only on the stove, but also in the oven, microwave, or slow cooker. The finished dish can be served in its own juice or with sour cream sauce.

To make the meat tender, soft and tasty, you should use the carcass of a young rabbit (under 5 months of age). If the rabbit is older, then the time of soaking and cooking is increased by 20%.

Many people know that rabbit is the healthiest and most dietary type of meat, which is easily digestible and contains a minimum of fat. But as soon as it comes to preparing it, the vast majority of home cooks thoughtfully scratch their heads and expressively throw up their hands. If you overheat this exceptionally delicate product, you will get a dry, hard and unappetizing result (there is simply no other word) with a featureless “papery” taste. How to avoid this? How to cook a rabbit so that the meat is soft and juicy, and not rubbery and dry? It's simple. Here are a few rules for cooking rabbit meat and 4 reliable recipes for its preparation.

Principles for preparing soft, tender, juicy and flavorful rabbit at home

It is quite easy for an inexperienced cook to spoil a delicate dietary product. If the technology is violated, the most tender meat will become tough, chewy, dry and almost tasteless. These basics of cooking rabbit meat will help you prevent culinary failure.

Properly selected, high-quality, young meat is much easier and more enjoyable to cook; dishes from it turn out softer and juicier. The weight of the rabbit carcass should not exceed 1.5 kg. The larger it is, the older the animal and the worse the characteristics of the raw materials (smell, hardness, dryness).
It is best to prepare fresh (steamed) or chilled product. A frozen rabbit loses a significant part of its organoleptic properties; less juice remains in it after heat treatment due to damage to the fibers. Be sure to pay attention to its color, smell and consistency. Young meat is usually light pink. There should be no stains, damage, or sticky residue on the surface. An unpleasant, repulsive aroma indicates a violation of storage conditions or damage to the goods. If you buy a carcass in a store, look for a special stamp that indicates it has passed quality control. Sometimes fur is left on the tips of the paws and tail so that the buyer can be sure that he is purchasing rabbit meat and not another animal.
For frying and baking, it is better to use the back part. The front of the carcass is more suitable for long simmering (stewing) and cooking.
Pre-frying until golden brown will help retain maximum juice inside during subsequent baking.
Soaking or marinating will help get rid of the smell of middle-aged meat. In the first case, a vinegar solution is usually used (1-2 tablespoons of 6% vinegar per 1 liter of water) or a water-salt mixture (1 tablespoon of table salt per 1 liter of liquid). Soak the product for 6-10 hours, replacing the water with a new portion every 2-3 hours. The most successful marinades are: wine, kefir (whey), based on vegetable oil with the addition of fresh or dried spices, onion, beer.
To create a crust on the surface of the rabbit pieces when frying, place them in the frying pan in small portions, 2-3 pieces each. small size. A large amount of cold raw material will cool the heated oil. As a result, the dish will not be fried, but stewed.
It is better to refrain from the traditional method of checking readiness - piercing with a knife or toothpick. The rabbit will lose a lot of juice and will end up dry. Follow the cooking time indicated in the recipe.
Rabbit meat does not like powerful heat treatment. Traditionally, it is simmered for a long time at relatively low temperatures. With high heat, do not cook it for more than 30 minutes.

Cooking rabbit in the oven with sour cream, vegetables and aromatic herbs

Ingredients:

How to bake a rabbit in sour cream to make its meat as juicy and tender as possible:

Cut up the carcass. Wash it. Be sure to dry off moisture with paper towels. Chop half the thyme. Add 2 tbsp to it. l. vegetable oil. Stir. Rub the fragrant mixture over the pieces of rabbit meat. Marinate for at least 1 hour. If you have the opportunity to marinate overnight, be sure to use it. Pour a spoonful of vegetable oil into the frying pan. Reheat slightly. Place a block of butter there. Melt it. Place 1 piece of rabbit (if small, you can use 2). Fry over moderately high heat until browned on all sides. Cook for 2-3 minutes, no more. Brown all the meat. Salt the cooked side while frying. Remove ingredients from the pan, trying to capture as little fat as possible. Place the rabbit in a heat-resistant form.
You can change the set of vegetables at your discretion. Rabbit goes well with stalked celery and potatoes. Chop the onion into thin half rings. Fry until half cooked in the remaining fat. Add more oil if necessary.
Cut the carrots into halves or slices. Brown.
Peel the champignons from the top layer and cut into 4-6 pieces.
Add vegetables to the rabbit meat. If desired, add a few more sprigs of thyme and a few cloves of garlic.
Mix sour cream with a glass of water. Add pepper and salt to taste. Stir. Warm over low heat, stirring.
Add sour cream filling to the rest of the ingredients. Cover the pan with foil or a lid. Place the dish to bake in an oven preheated to 150-160 degrees. Simmer for 1-1.5 hours until the rabbit becomes soft. At the end of cooking, remove the foil to form a golden brown crust on top.
The result is very tasty, aromatic and juicy meat. Serve it hot, with a vegetable side dish.

Colch meat baked in the oven with potatoes

Required Products:

Method of preparation (simple recipe with step-by-step photos):

Mix 50ml oil with thyme, rosemary and basil. If the herbs are fresh, chop them. Add a pinch of pepper. Stir.
Rub the resulting marinade over the washed, dried and cut into pieces rabbit carcass. Cover with cling film. Place in the refrigerator for at least 3 hours. Better - at night.
Peel the potatoes. Cut into slices. Add 1/2 tsp to it. salt, paprika, a little pepper and garlic passed through a press. Pour the remaining oil into the potatoes. Stir.
Place potato slices on a baking sheet. Place the marinated rabbit on top. To make the dish softer and retain more juice, cover it with a sheet of heat-resistant foil or place it in a heat-resistant bag. Place in an oven preheated to 180 degrees. Bake until the potatoes are done (30-40 minutes). Remove the foil 10 minutes before the end of cooking. A delicious golden crust will appear.
Don't put off tasting! Taste while the dish is still hot.

Stewed rabbit with vegetables in a slow cooker, in tomato sauce

Required:

How to cook stewed rabbit in a slow cooker with tomato sauce and vegetables:

Cut, wash and dry the carcass. Almost any part can be cooked this way. In any case, the meat will be soft and very juicy. Quickly fry it on all sides on the “Fry” mode until a crust forms (2-3 minutes). Depending on the coating of the multicooker bowl, use 1 to 2 tablespoons of vegetable fat.
Remove the fried pieces. Brown the chopped or coarsely grated carrots. Cook on the same mode for 3-5 minutes, stirring.
Add finely diced onion. Fry the vegetables until soft and golden brown.
Return the pieces of fried rabbit to the multicooker bowl. Stir.
Dilute tomato paste with warm drinking water. Add salt and spices. Pour into the slow cooker. If using tomatoes canned in their own juice, peel them if necessary. Mash with a fork or grind in a blender. Cook in the “Extinguishing” mode for 40-60 minutes (depending on the power and features of the device).
Serve the finished meat along with stewed vegetables and gravy. It turns out to be the softest and easily separates from the bone.

Rabbit with rice in pots in the oven

Required products:

Step-by-step recipe with photos:

Rinse the rice (parboiled, not polished) several times. Mix with some dried herbs.
Cut the rabbit carcass into moderately small pieces. If desired, separate the meat from the bones. Fry until golden brown in vegetable oil.
While frying, place the rice in the pots. Stick a peeled but whole clove of garlic into it. Add some salt. Add Place fried rabbit meat on top. Salt and sprinkle with spices.
Grate the carrots or cut into moderately thin strips. Bring until half cooked in a frying pan.
Sauté the onion. Mix with carrots, add salt and place in pots.
Add a small piece of butter to each serving. Pour in some water or broth. Cover the pots with lids and place in a preheated oven. Simmer at low heat (150-160 degrees) for 60-90 minutes.
The result is a very appetizing dish: soft rabbit meat, juicy vegetables and crumbly rice.

Publication date: 10/03/2017

Many people don’t know how to cook a rabbit deliciously, much less how to properly cut it into portions. Having available recommendations, it will be possible to highlight all the best aspects of dietary and healthy meat and turn dishes with its participation into a real culinary masterpiece.

How to cook delicious rabbit?

When properly prepared, rabbit meat dishes are not only tasty, but also characterized by high nutritional value. However, like any product, this meat has its own processing characteristics, which you need to know about when starting the process.

The carcass is cut into separate parts.
The specific smell of rabbit meat is neutralized by soaking.
The juiciness of the product will preserve the marinade. With its help you can give the dish a special taste and piquancy.
Another way to preserve the juiciness of meat is to pre-fry it.
Dietary rabbit meat goes well with any vegetables and mushrooms.
Rosemary, juniper berries, and any greens add a special taste to rabbit dishes.

How to butcher a rabbit?

Many housewives are afraid of the upcoming cutting of a rabbit. But in reality, the process is simple and, with a sharp knife, scissors and a board, anyone can handle it. Visual photos and step-by-step instructions will help you complete the task correctly.

1. Prepare everything necessary for cutting.

2. Remove the entrails from the carcass and cut off the fat.

3. Cut off the back. It is not recommended to use an ax when cutting - it is necessary to cut the carcass into pieces with scissors or a knife at the joint, maintaining the integrity of the bones.

4. Cut off the hind legs.

5. Each paw is cut in half at the joint.

6. Cut off the front paws.

7. Cut each front paw into 2 parts.

8. The remaining body is cut from above with a knife, determining the size of the pieces.

9. Cut the spine at the joint at the site of the notches with scissors.

10. The breastbone is removed from the lungs and cut into portions with scissors.

11. Place the resulting rabbit portions in a bowl.

Secrets of cooking rabbit

A tasty, appetizing rabbit, the recipe for which can be either the simplest or the most sophisticated, will be an ideal solution for a holiday menu, a weekday dinner or any other meal. To make the dish successful, you need to know some secrets.

The main condition for obtaining the desired result is high-quality and always fresh (not frozen) young rabbit meat.
You should not opt for mature carcasses. The meat of such animals is tough and has a characteristic odor, which is more difficult to get rid of.
To improve the characteristics of rabbit meat, soak it in salted, acidified water (regular or mineral), milk or whey.

How to marinate a rabbit?

The right marinade for rabbit will not only give the dish the desired flavor, but will also make it more juicy, tender and soft.

Most often, wine, lemon juice, or simply a mix of dry spices, herbs and garlic are used for pickling.
Rabbit meat goes well with most spices, taking on their flavor and acquiring an amazing piquancy.
The use of sweet ingredients should be avoided, and only dry wine with low sugar content should be used.
After soaking, an hour of marinating is enough for the meat to be imbued with the desired taste. Without soaking, the rabbit is marinated for at least three hours.

Rabbit dishes - recipes

For those who have not yet encountered such dishes in cooking, the following information is about how you can cook a rabbit so that the debut is successful, and the result satisfies both the cook and the eaters.

The simplest rabbit dishes are prepared by stewing in a saucepan, cauldron or deep frying pan. The meat is complemented with a laconic set of onions and carrots, or more original solutions are used with multi-component accompaniment in exquisite sauces and gravies.
The dietary properties of rabbit meat contribute to the use of this meat in the preparation of soups and other first courses. The ease of the resulting culinary compositions and excellent taste characteristics are combined with the incommensurable benefits of the food. The hot dish is prepared with vegetables, with the addition of cereals, mushrooms or any other composition of your choice.
Rabbit meat will taste the most delicious if you cook it in the oven. A good accompaniment for the slices in this case would be potatoes or other vegetables, mushrooms and other additives of your choice.

Stewed rabbit meat

Dairy products have a beneficial effect on the taste of rabbit meat, both during soaking and during heat treatment. Next, you will learn how to cook rabbit in sour cream simply, quickly, without much hassle or fuss. The recipe can be used as a basis for your own subsequent culinary creations and experiments.

Ingredients:

rabbit meat – 1 kg;
carrots and onions – 1 pc.;
sour cream – 300 g;
pink peppercorns – 10 pcs.;
marjoram – 2 teaspoons;
broth or water – 250 ml;
salt – 2 teaspoons or to taste.

Preparation

Pieces of prepared rabbit meat are fried over high heat in hot oil.
Add onions and carrots, pink pepper, fry for 10 minutes.
Mix sour cream with broth or water, season to taste, and pour the mixture over the meat.
Stew the rabbit in sour cream for 1.5 hours.

Rabbit soup

Read on to learn how to properly prepare a rabbit for the first meal. Rabbit broth soup with meat is an ideal solution for a homemade lunch and will satisfy the diverse tastes of the whole family. As a filling, you can take a vegetable mix of potatoes, onions with carrots, cabbage, or add any cereal of your choice.

Ingredients:

rabbit meat – 500 g;
carrots and onions – 1 pc.;
potatoes – 6 pcs.;
rice (millet, buckwheat) – 3-4 tbsp. spoons;
oil – 2 tbsp. spoons;
salt, seasonings, herbs, sour cream.

Preparation

Boil the rabbit pieces until cooked.
Separate the meat from the bones, chop it, and return it to the broth.
Add potatoes and washed cereal and cook for 10 minutes.
Add fried onions and carrots to the pan, season the dish to taste, and cook for another 10 minutes.
Rabbit soup is served with sour cream and herbs.

Oven rabbit recipe

The following recipe will help you figure out how to cook a rabbit in the oven so that the meat remains juicy and at the same time acquires a golden-brown, appetizing crust. Before baking, the slices can be browned over high heat in oil in a frying pan or generously sprinkled with olive oil before cooking.

Ingredients:

carcass of a young rabbit – 1 pc.;
potatoes – 1 kg;
tomatoes – 5-6 pcs.;
carrots – 1 pc.;
mushrooms – 200 g;
white wine – 200 ml;
garlic – 4-5 cloves;
salt, pepper, spices, herbs, olive oil.

Preparation

Slices of rabbit meat are rubbed with salt, pepper, garlic, and left for a couple of hours.
Place tomatoes, mushrooms, carrot slices on a baking sheet, sprinkle everything with herbs and garlic.
Place the meat on top, pour wine and oil over the dish, and place it in an oven preheated to 190 degrees.
In an hour, the rabbit baked in the oven will be ready.

Roast rabbit

The recipe for the next dish is for those who have special respect for roast. From the recommendations outlined, you will learn how to cook a rabbit in a similar way, so that the meat and vegetables will delight you with an incomparable harmony of taste. The secret of success is in the sauce, prepared with the addition of raisins or prunes.

Ingredients:

rabbit meat – 750 g;
potatoes – 1 kg;
carrots and onions – 2 pcs.;
vegetable and butter – 50 g each;
sour cream – 50 g;
tomato paste – 30 g;
raisins or prunes – 50 g;
broth - 1 l;
garlic – 2 cloves;
salt, pepper, spices, herbs.

Preparation

Cooking the rabbit begins with marinating in a mixture of salt, pepper and spices.
In a mixture of oils, rabbit meat, carrots, onions and potatoes are fried alternately until golden brown.
Place the meat in a cauldron and simmer with the addition of broth for 40 minutes.
Vegetables are placed on top.
Mix sour cream with pasta, raisins, garlic and broth, pour the mixture into the contents of the cauldron.
Bake the dish covered at 190 degrees for 45 minutes.

How to cook rabbit in a slow cooker?

The recipe below will help you figure out how to cook a rabbit in a slow cooker. In this case, the meat is supplemented with mushrooms, carrots and sour cream. However, the set of components accompanying rabbit meat can be compiled according to your preferences by replacing mushrooms with potatoes, zucchini or other vegetables.

Ingredients:

rabbit meat – 0.5 kg;
champignons – 250 g;
carrots – 2 pcs.;
sour cream – 250 g;
butter – 100 g;
salt, seasonings, herbs.

Preparation

In the “Frying” mode, brown the rabbit meat slices in oil.
Add carrot slices, and then mushrooms, fry for 10 minutes.
Add seasoned sour cream, switch the device to “Stew”.
In 50 minutes, delicious rabbit meat will be ready.

Stewed rabbit

Rabbit stew is prepared at home, as a rule, when a large amount of meat needs to be processed. Dishes made from fresh produce always taste better, however, when you need to save time or quickly create a nutritious and tasty meal, prepping it will be very appropriate. The amount of salt and spices is indicated for 1 half-liter jar.