Rabbit stewed in sour cream. Step-by-step recipe with photos

There are a huge number of variations in cooking rabbit, so every housewife can choose an option that will ideally suit the taste preferences of the entire family. In this article we propose various recipes preparing stewed rabbit.

Stewed rabbit with onions and carrots recipe with photo

This recipe will allow you to experience the taste of rabbit meat. This recipe has a minimum of ingredients.

Ingredients:

Rabbit carcass (1.5-2 kg)
200 grams of carrots
200 grams of onions
4 tablespoons vegetable oil
Liter of water
Maybe a little parsley
Salt, black ground pepper- to taste.

How to cook stewed rabbit without additives:

Wash the rabbit carcass well and cut it into pieces along with the bones. Fill cold water and leave for two hours to get rid of rabbit carcass from a specific smell. After soaking, rinse the meat again and dry with paper towels. Then mix salt with ground black pepper and grate the pieces.

Before stewing, rabbit meat must be fried. Heat vegetable oil in a large frying pan and fry the pieces on all sides until golden brown crust. The pan is not covered with a lid during frying.

While the rabbit is roasting, peel the onion, cut the onion in half, and then into two more parts and cut into quarter rings. Peel the carrots and grate on a coarse grater. Place the fried pieces of meat in a deep pan, and sprinkle chopped onions and grated carrots on top. You can add some fresh herbs if you like. You can add 200 grams of previously peeled pumpkin and seeds to this recipe. It can be grated on a coarse grater or cut into small cubes. In this recipe, vegetables will not be superfluous.

Boil water and pour it over the rabbit and vegetables. Cover the pan with a lid and place on low heat.

Minimum time stewing - one and a half hours, ideally stewing the rabbit for 2 hours. If the rabbit is stewed for two hours, the meat will be very tender, easily separated from the bones and literally melt in your mouth.

Be sure to serve the stewed rabbit with a salad of fresh vegetables and any side dish. You can decorate with fresh herbs. Bon appetit!

Braised rabbit in white wine

Ingredients:

Rabbit carcass - up to 1.5 kg
Tomatoes - 2-3 medium pieces
Garlic - no more than 3 cloves
Dry white wine - 400-500 ml
Oregano - 1 tablespoon
Coriander - 1.5 tablespoons
Table salt - 2 tablespoons

1. Wash the rabbit in cold water several times, cut into portions. Please note that sometimes rabbit meat has a peculiar animal odor, which can be removed by soaking it in water with the addition of a vinegar solution.

Stewed rabbit with mushrooms

Rabbit meat is famous for its unusual taste, easy to digest and low in calories. This type meat is ideal for those who watch their figure or simply adhere to the principles proper nutrition. Rabbit is wonderful How to cook stewed rabbit recipe with boring photos chicken breast, and there are many ways to prepare this meat - everyone will find something that will satisfy all the gastronomic wishes of the eater.

Ingredients:

Rabbit carcass - approximately 1.2-1.5 kg
Mushrooms (champignons, maybe wild mushrooms) - 400-500 gr
Medium fat cream - 200-25 ml
Nutmeg - on the tip of a knife
Lemon juice - 1-2 teaspoons
Green onions (feathers) - 1 medium bunch
Rock salt - 1-1.5 tsp.
Sunflower oil - 2 tablespoons

How to cook stewed rabbit with mushrooms:

1. Wash the mushrooms well and cut into slices of medium thickness (0.5 cm).

2. Wash the onion feathers and chop as finely as possible.

3. Heat sunflower oil in a frying pan, add mushrooms and fry over medium heat for 5-7 minutes.

4. Pour cream into the mushrooms (it is not advisable to use cream that is too fatty, ideal option- 15 percent).

5. Simmer everything over low heat for 7-8 minutes.

6. Wash the rabbit carcass and cut it into medium portions. Lightly fry each piece in vegetable oil until a brown crust forms.

7. Place the fried meat in a thick-walled cauldron, pour creamy mushroom sauce. Add salt, desired spices, ground black pepper. You can also add 1 cup of cold water.

8. Simmer the meat over medium heat under a closed lid for an hour. The rabbit should be stirred from time to time so that the creamy sauce evenly saturates all the pieces.

9. After an hour, we taste the rabbit to see if it is ready. If you feel like the meat is not completely cooked yet, feel free to simmer for another 30 minutes.

10. At the end of cooking, add finely chopped onion and leave the rabbit to “rest” under the lid for another 20-30 minutes.

11. This dish will ideally be complemented by a side dish of boiled rice, or mashed potatoes. Bon appetit!

Stewed rabbit with cabbage

Rabbit meat is rightfully considered one of the healthiest and low-calorie types of meat. There are a lot of rabbit recipes, so even the youngest and most inexperienced housewife will find an option to cook such meat. Rabbit goes well with both white wine and cream; both with vegetables and different types mushrooms Therefore, you can cook rabbit meat the way your family members like it. Stewed rabbit, if it is properly cooked, juicy and tender. Please note that rabbit can be served not only to adults, but also to children, since the meat is not fatty and tender and is easily digestible.

Ingredients:

Rabbit carcass - up to 1.5 kg
Onions - 2-3 medium heads
Carrots - 1 large or 2 medium
Cauliflower - 0.5 kg
White cabbage or Chinese cabbage- 0.5 kg
Tomatoes - 3 pieces (preferably soft and ripe)
Parsley - 1 medium bunch
Basil - 3-4 leaves
Salt, ground black pepper and paprika - to taste

How to cook stewed rabbit:

1. Wash and cut up the rabbit into small pieces. If the meat is not the youngest, it can first be soaked in water with the addition of vinegar.

2. Peel the onion and cut into half rings or rings.

3. Place a layer of onions on the bottom of the pan or cauldron so that the bottom is completely covered. This will be the pillow on which the meat will be stewed, and it is the onion that will prevent the rabbit from burning.

4. Place the meat on onion pillow, salt and add black pepper, paprika and other spices to taste.

5. Finely chop the white cabbage and separate the cauliflower into small florets.

6. Place on the meat first. white cabbage, then - color.

7. Grate the carrots coarse grater, or cut into small strips. Place on top of cauliflower.

8. Wash and peel the tomatoes. To do this quickly, the tomatoes need to be placed in boiling water for 5 seconds, removed and cooled under running cold water.

9. Grind parsley and tomatoes in a blender, you get aromatic puree. Pour the contents of the cauldron with this sauce and, if desired, add a few leaves of fresh basil.

10. Pour the entire contents of the pan with 2 glasses of cold water and put on fire. With the lid closed, bring the meat to a boil over maximum heat, then reduce the heat to low. On low heat You need to stew the rabbit for at least 2.5-3 hours. During this time, the rabbit will be saturated with the aromas and flavors of vegetables, the meat will be tender and crumbly.

11. After 3 hours, turn off the heat and let the dish steep for another 1 hour. During this time, the rabbit will completely remove all the moisture from the vegetables, which will make the meat juicy.

12. Well, that’s all - the stewed rabbit is ready to eat. Ideal for a side dish boiled rice, potatoes, buckwheat porridge. The rabbit will also be a beneficial addition to mashed potatoes, or light vegetable salad. And don't forget a glass of white wine for yourself! Bon appetit!

Rabbit stewed in red wine

This recipe is similar to stifado, only made from rabbit meat. Fans will appreciate this recipe. tender meat rabbit From specified quantity ingredients will make 4 servings, preparation will take 30 minutes. Total cooking time is 2 and a half hours.

Ingredients:

Rabbit carcass weighing 1.5 kg
350 ml dry red wine
1 onion
1 large tomato
A couple of garlic cloves
50 grams butter
50 ml olive or sunflower refined oil
3 level tablespoons of flour
Salt, ground black pepper, bay leaf- to taste.

How to cook rabbit stew in red wine:

Many cooks advise soaking a rabbit to remove a specific smell, but for how many years we kept rabbits, there was never any smell from them. Therefore, soaking can be safely omitted. If you are cooking a hare, yes, forest food gives a certain flavor. Cut the rabbit carcass into pieces, remove films, remaining fat and entrails. Do this carefully to ensure the meat is absolutely clean. Dry the washed meat with a paper towel.

Peel the onion and cut into half rings. Make a cross-shaped cut on the skin of the tomato and lower it into boiling water for 15 seconds. Then remove the skin and cut out the stalk. Finely chop the tomato. You can replace the tomato with a tablespoon of tomato paste.

Peel the garlic and chop finely. You should not use a garlic press.

In a heavy-bottomed saucepan or deep frying pan, combine the vegetable and butter. Dip each piece of rabbit in flour and place firmly in the butter mixture. Fry over medium heat until golden brown. Approximate time is 7 minutes on one side and the same on the other. It is important that the pieces of rabbit meat are golden. It is most convenient to turn over with a regular fork. Since the pieces are large, it is not stressful.

Add garlic, onion and chopped tomato to the browned meat. Stir, add salt, add bay leaf (1-2 leaves), salt and pepper to taste. Fry for another 10 minutes over medium heat, remembering to stir. It is important to take good wine for this recipe, preferably homemade. It is important that it does not contain dyes or flavors, as is often the case. Now pour in the wine. Boil, stirring, for 3-4 minutes, then you need to cover the saucepan or frying pan with a lid and put the rabbit in a preheated oven to bake. Temperature 180 degrees, the rabbit is baked for about an hour. Then you can check the meat for doneness; it will be very soft. The end result will be pieces of rabbit meat thick sauce. Serve only hot. Bon appetit!

Stewed rabbit with vegetables

A rabbit carcass can be boiled, baked, fried or stewed - the meat will be tasty and healthy. Below will be given original ways cooking rabbit meat that will not leave anyone indifferent.

Ingredients:

Rabbit carcass - up to 1.5 kg
Carrots - 2 small or 1 large
Onion - 1 medium head
Leeks - 2 small stalks
Tomatoes - 2-3 medium pieces
Garlic - no more than 3 cloves
Dry white wine - 400-500 ml
Sunflower oil - 3 tablespoons
Oregano - 1 tablespoon
Coriander - 1.5 tablespoons
Ground black pepper - 0.5-1 tablespoons
Table salt - 2 tablespoons.

How to cook stewed rabbit with vegetables:

2. Peel the carrots and onions, cut off the green part of the leek. Chop all the vegetables into pieces that are convenient for you - circles or small cubes.

3. Heat sunflower oil in a saucepan, add oregano and coriander. Keep the spices and oil on the fire for 3-4 minutes so that the seasonings release their aroma.

4. Add vegetables to the spices, stir and fry for 2-3 minutes.

5. Place the rabbit parts into the pan, add salt and pepper, and pour wine. At closed lid keep on the lowest heat for up to 30 minutes.

6. Chop the tomatoes in large pieces, add to meat. Pour the entire contents of the pan with cold water so that the water covers the meat by 1-2 centimeters.

7. Simmer over medium heat without stirring for no more than 1 hour. Finally, add finely chopped garlic.

8. Turn off the stove and let the rabbit brew for another 30-40 minutes.

9. The dish is ready to eat - the meat is tender and melts in your mouth. Bon appetit!

Rabbit meat is tasty, dietary, and quite easy to make. Rabbit stewed in sour cream classic dish from rabbit meat, which simply cannot be tasteless! And a few new ingredients and unusual additions to the sauce will turn the dish into a real delicacy. What is important to know to make the sour cream rabbit melt in your mouth and delight?

Rabbit stewed in sour cream - a classic recipe

Rabbit meat is a real record holder for nutritional value. Nutritionists highly value it for large number amino acids, iron, phosphorus, cobalt and other “benefits” for the body. For children, the elderly and simply connoisseurs healthy eating There is no substitute for rabbit in the diet: the meat is low in calories 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 the classic recipe we need:

rabbit carcass – 1.5 – 2 kg;
large carrots;
one medium-sized onion;
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 preparation, but if the individual is older, it is better to get rid of the slight specific aroma in advance by marinating pieces of meat for 2-3 hours in a weak bite solution (2 tablespoons of 9% bite per 1 liter of water). Rub the marinated pieces with spices and garlic (if your family loves it), and then fry in a hot frying pan until golden brown. Fry an onion, cut into half rings, and carrots, grated on a coarse grater. Place the rabbit and fried vegetables in a thick-bottomed saucepan and fill everything with broth.

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

Now we need to wait until the broth begins to boil: as soon as characteristic bubbles appear on the surface, immediately reduce the heat to the very minimum. Simmer over low heat until the meat is cooked - this takes one and a half to two hours. It’s easy to check if a rabbit is ready: the meat should come away from the bones. As soon as you see that the rabbit has reached the desired condition, add sour cream to it and simmer for another 15 minutes. Serve rabbit meat with mashed potatoes, rice or pasta.

Cutting tip! Experienced chefs advise cutting it correctly: first, it is important to cut the carcass into two parts, from the outer lumbar vertebra, and only then cut them into portions. In this case, it is important to cut with one blow, so small fragments will not accidentally fall into the dish.

Cooking in the oven

Rabbit meat is considered ideal from an environmental point of view. 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 is superior in tenderness to almost all types of meat. True, it will take a long time to bake: baking in the oven takes about 2-3 hours.

You can cook a rabbit in the oven in a duck pot 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 as a base classic recipe rabbit We cook the meat, fry the vegetables, put everything in layers on one duckling pan, greased with oil. Pour sour cream sauce over everything, put in a preheated oven to 170 degrees, simmer for 2 hours. Serve with white fluffy rice and fresh parsley.

It is better to cook the dish in the oven at 160 degrees: you will have to wait longer, but the meat will stew just perfectly.

Rabbit in sour cream in a slow cooker

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

Place meat on the bottom of the multicooker and fried vegetables on top. Mix sour cream with broth, add a little flour as a thickener. We put it on the “meat” mode and simmer until the signal about the end of work. Typically, the cooking time in such a multicooker is 60-90 minutes, whereas in a regular one it can increase to 120. Checking the readiness is very simple: the meat should be soft and pull away from the bones. If the dish is ready, serve it with mashed potatoes or small noodles.

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 only put it in if your household is used to it.

Recipe in a cauldron step by step

It is the cauldron that many venerable chefs recommend using for stewing sour cream rabbit. The thick bottom perfectly holds the temperature, and the meat turns out not so much stewed as baked, especially if you don’t 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 the rabbit meat.
We heat up the cauldron.
Add vegetable oil (about 100 ml).
Heat the oil until a characteristic “smoke” appears from it.
In a very heated cauldron, fry the meat until crusty.
Add spices to it.
Place onion half rings and carrots cut into circles on top.
Fry everything together for a few minutes.
Fill with broth so that it covers the rabbit and vegetables by 1-1.5 cm.
Let the broth boil.
Cover the cauldron with a lid (you can simply put a plate that fits the size of the cauldron).
Simmer the rabbit for 1.5 hours.
Fill with sour cream (or cream).
Cook for another 20 minutes on the lowest heat.

This rabbit goes perfectly with rice, grilled vegetables, and country-style potatoes. You can decorate the dish with basil sprigs and eat it with some young wine.

Stewed in sour cream with potatoes

Rabbit meat with potatoes is a wonderful tandem that lovers of hearty food have long appreciated. The dish turns out rich, it is easy to prepare it in the consistency that combines the first and second course, if you slightly increase the amount of liquid. Potatoes that are white and crumbly are suitable. Moreover, it is better to take small tubers and add them whole.

How to cook rabbit with potatoes correctly:

Fry the rabbit in the same way as in the basic recipe.
Cover with a “cap” of vegetables.
Fill with broth.
Simmer until half cooked – 1.5 hours.
Pour in sour cream sauce.
Place raw potato tubers.
Continue to simmer over low heat until the potatoes are ready - 40 minutes.

The dish will turn out even tastier if you complement it with herbs, serve with toasted loaf or garlic croutons. You can dip the bread into the sauce and give yourself real pleasure!

With mushrooms

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

But today, cuisine with a rustic style is in high esteem, when vegetables are cut very large, and their natural taste is better felt.

It's easy to prepare the dish:

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

In 10 minutes, add 100 ml of cream, and the meat will literally melt in your mouth! If instead of cream you add three or four slices processed cheese(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 food is transferred to a large plate and eaten with croutons (large crackers) from white bread or cheese croutons.

Quick recipe with vegetables

You can cook rabbit with vegetables in half the time if you stew the rabbit meat in white wine in advance. The wine has an acidity that softens the fibers, causing the carcass to become softer much faster. There is no need to be tricky: instead of broth, just add a glass of table white wine diluted with water and simmer 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 also go well with rabbit meat. For spice lovers, you can add hot red pepper, and if you want to soften the dish, pour in a little 15 minutes before cooking heavy cream(100 ml).

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

The dish will turn out aromatic and dietary, especially if you eat it without a side dish. Allow yourself a whole piece grain bread and eat with fresh herbs!

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 - prunes. He gives light sweetness, a subtle smoky flavor, so it seems as if the dish was cooked over an open fire.

The version with prunes can hardly be called everyday, it is rather festive. But you should definitely treat yourself to it at least once.

For preparation you will need:

100 g 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 pot or cauldron, place meat, vegetables, and prunes in layers. Fill everything with broth and simmer for 1.5 hours until the meat is cooked. 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.

Before cooking, soak prunes in boiling water for 15-20 minutes. Do not throw away the water in which the fruits were soaked, but add it to the sauce where the rabbit meat will be stewed.

In sour cream and honey sauce

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

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

It is good to serve sour cream and honey rabbit meat 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 one side 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 well-fed and healthy.

Rabbit meat is not very common in our diet. These animals are raised by small farms; 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, you have a chance to prepare many healthy dietary dishes. The calorie content of rabbit meat is low, 180 kilocalories/100 g. About 85% of the mass is muscle tissue, less than 10% is fat. The amount of protein is the same as everyone’s favorite dietary chicken breast.

Rabbit meat is perfectly absorbed by the body, almost 90%. It contains many useful microelements and vitamins. There is little cholesterol, which pleases supporters of a healthy diet. Dishes made from this meat are recommended for consumption by diabetics; it does not increase blood sugar levels. It is rabbit puree that is used as the first meat feeding for kids. You can cook food from rabbit meat in a variety of ways, the most useful is baking and stewing. There are different ways, how to stew a rabbit with all kinds of additives and get a variety of tastes.

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

Rabbit stewed in sour cream

This cooking recipe is the most common. Sour cream contains acid, which makes muscle tissue even more tender. Meat with the addition of sour cream goes well with side dishes - vegetables, cereals, pasta. Have you wondered how to stew a rabbit in sour cream? Let's use a proven recipe.

Ingredients

Rabbit meat does not have bright taste, select 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 was frozen, remove it from the freezer in advance:

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

Serve the treat hot, with vegetables or boiled or fried potatoes as a side dish.

Rabbit stewed in cream using a slow cooker

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

Ingredients

Cream can be replaced with natural yogurt:

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

Cut the carcass, leave the bones for the broth. To reduce the time spent on cooking, fry the rabbit meat cut into small slices in a slow cooker in the “fry” mode. Add salt and pepper. Chop the onions and carrots, cut the mushrooms into slices. Fry the vegetables in a frying pan, add the onion first, when it browns, add the carrots and mushrooms. Place a layer of vegetables on slices of rabbit meat, fried until golden brown. Fill the dish with cream. Set the “quenching” function. After 45 minutes, the rabbit stewed in cream is ready. Can be served as a side dish boiled spaghetti or buckwheat porridge. And if you want to make the dish less caloric, a salad of fresh vegetables and herbs will perfectly complement 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. Pickling uses acidic ingredients, which can be harmful to some people.

Rabbit stewed with potatoes cooks quickly, making the dish satisfying and healthy.

Ingredients

The broth can be used for cooking 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;
a bunch of fresh herbs.

Before stewing a rabbit, it is necessary to wash it and remove all films. Cut into small slices and place in a saucepan. Add a bay leaf, chopped carrots and a few peppercorns. Fill with water, add salt, and boil for an hour. Cut the potatoes and put them in the broth 10 minutes before the meat is ready. Grease the container in which you will stew the treat with oil and place the potatoes and boiled meat on it. Add chopped garlic and a little salt to kefir, stir. Pour this mixture over the meat, level it with a spoon and place in the oven preheated to 200 degrees Celsius for 20 minutes. As soon as the rabbit stewed in kefir is browned, shake it 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 dietary nutrition.

Rabbit stewed in milk

This recipe will appeal to those who are trying to eat less calorie foods and control the level of fat in them. 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:

small rabbit carcass;
milk – 1 l.;
bell 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 it, dip it in napkins. Season with salt and pepper, add rosemary, and leave for a while. Wash the vegetables, peel the onion and garlic, chop. Remove the skins from the tomatoes and zucchini. Cut the vegetables into small slices. In a deep saucepan, fry the pieces of meat in heated vegetable oil, wait until golden brown. Transfer the rabbit pieces to another bowl. Add butter to a saucepan, fry the onion and garlic, add slices of mushrooms, sprinkle with paprika and simmer. Once the liquid from the mushrooms has evaporated, it is time to fry the remaining vegetables. Add potatoes, peppers, zucchini and tomatoes, pour warmed milk. Salt and pepper, add spices. Rabbit stewed in milk will be ready in an hour and a half. Just before the end of cooking, you can add herbs. Rabbit stewed with vegetables, served with a side dish, sprinkled with the resulting sauce.

Mayonnaise is a sauce intended for cold dishes; it should not be heated. But no matter how much nutritionists tell us about it, stewed rabbit in mayonnaise has such a taste that it’s hard to refuse it. Sometimes I want to treat myself to this not very healthy dish. Cut the rabbit into pieces, wash, salt and stuff with thin slices of garlic. Sprinkle with bay leaf. Peel a couple of onions, cut it into half rings and sprinkle it over the stuffed meat. All that remains is to mix it all with mayonnaise and send it to cool place 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 sprigs of parsley or celery.

Rabbit stewed in wine with prunes

Adding prunes during the stewing process makes the taste and aroma unforgettable, giving 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 onions;
2 carrots;
celery root;
2 cloves of garlic;
salt, ground pepper, bay leaf to taste.

Chop the carcass into pieces, rinse, and dry with napkins. Rub the meat slices with spices and salt, pour in wine. The prunes must be steamed in advance, after which the water must be drained and the dried fruits cut into slices. Chop the onion in the same way. Place them over the meat. Mix thoroughly and place in a cool place to marinate overnight. The next morning, pour the wine into a container, we will need it. Clean the pieces of meat from the onions and prunes. Fry the meat in sunflower oil from all sides. Chop the garlic, grate the celery root and carrots. Fry them in vegetable oil. Place all the ingredients in a saucepan, pour in the pickled prunes and onions, and pour in the wine in which the meat was marinated. Add spices to your taste. Place the pan on low heat and cover with a lid. Rabbit stewed in wine will be ready in 50–60 minutes.

Stewed rabbit with eggplant and zucchini

Prepare it healthy dish A pressure cooker will help faster. Cut the rabbit fillet (approximately 600 grams) into small slices. Chop one eggplant and two young zucchini into cubes. If desired, you can add 3-4 potatoes. Grate the onion and carrots, chop the garlic. Pour one and a half to two glasses of water into the pressure cooker. Place all the ingredients in a pressure cooker, add salt, season with spices and pour in two glasses of kefir. Close the container as required by the instructions. Place the pressure cooker on the fire, turn on the highest heat. After about 10 minutes, the service valve will operate, releasing excess steam. Thus, the pressure cooker signals that the pressure required for operation has been reached. Reduce heat to minimum, just to maintain this pressure. From this moment the time required to prepare the dish is counted. Stewed rabbit with zucchini and eggplants takes 25–30 minutes. Turn off the heat, do not open the pressure cooker immediately, give it a little time to reduce pressure. Rabbit stewed in a pressure cooker turns out 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

Choose spices at your discretion:

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, season with salt, and stuff with slices of garlic and carrots. Sprinkle with spices. Finely chop the cabbage and rub with salt. Add carrots and onions. Chop tomatoes, sweet and hot peppers, mix with cabbage. Place the cabbage in a casserole dish and sprinkle with paprika. Place pieces of meat on top of the cabbage and crush with chopped garlic. Pour in oil and a glass of water. Simmer for one and a half hours over low heat. Rabbit stewed with tomatoes and cabbage, served with mashed potatoes or pasta. The dish is topped with sauce and sprinkled with herbs.

Rabbit stewed in beer with potatoes

Beer pouring makes the meat especially tender, soft, melting in your mouth. Rabbit stewed in beer has a peculiar bready aroma. Let's cook it with potatoes so we don't have to worry about the side dish. A rabbit carcass weighing 1.2–1.5 kilograms must be washed and cut into portioned pieces. Crush a tablespoon of pepper mixture and add rosemary. Pour the bottle into the pan light beer, add dessert spoon salt, spices and chopped onion. Bring the marinade to a boil, pour over the rabbit slices. Place the marinated meat in a cool place for several hours, or overnight.

In the morning, remove the pieces of meat from the marinade and fry them in vegetable oil. Peel about eight potatoes, cut into thin slices, and place in a saucepan. Place the fried meat on the potatoes, pour in the remaining marinade, cover with a lid and place on low heat. 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.

Some people think it's meat harmful product and therefore they try to eat it as little as possible. This is partly true if you cook food from fatty meat and consume it in large quantities.

Therefore, it is worth paying attention to rabbit meat - meat that is considered dietary.

Rabbit meat is low in fat, but it is rich in proteins, which are absorbed almost completely. Also, rabbit meat contains few extractives and harmful cholesterol.

Rabbit meat contains a lot of potassium, calcium, magnesium, phosphorus and vitamin PP, thanks to which the brain functions normally, which has a positive effect on the overall mental state.

Prepared from rabbit meat different dishes. It is fried, boiled, stewed, baked, smoked. To strengthen beneficial properties rabbit meat, it is recommended to cook it with vegetables. They are rich in fiber, which helps in better digestion of food.

Rabbit stewed with vegetables: subtleties of preparation

When planning to stew rabbit meat, you need to remember that the front and back parts of the carcass require different heat treatment. The meat of the front part, which ends at the level of the last lumbar vertebra, has more connective tissue. Therefore, this meat is tougher and takes longer to cook. Usually it is not fried, but left for boiling or stewing.
The rabbit has specific smell. To get rid of it, meat is soaked in cold water or marinated. The marinade is prepared from diluted with water table vinegar, in which chopped onion, pepper, bay leaf, and herbs are placed, and then boiled for several minutes. Pieces of rabbit meat are kept in this marinade for several hours. The holding time depends on the age of the carcass: the older the rabbit, the longer it should be in the marinade.
It is advisable to stew rabbit meat. It is tender, odorless, and cooks quickly. It can not be marinated, but can be immediately heat treated.
Rabbit meat is dry. But if, when stewing, you pour it not with water, but with wine, then it will turn out juicy and very soft.
The rabbit is stewed on the stove (in a saucepan, cauldron, in a pot), as well as in the oven. To prevent rabbit meat from drying out in the oven, it is recommended to stew it covered, placing it in a pot or wrapping it in foil.
Rabbit can be stewed with any vegetables, but it goes best with onions, carrots, greens.
Rabbit is often stewed with potatoes, but in the end it turns out quite high-calorie dish. If you can’t give up potatoes, you need to add more greens and onions to them.

Rabbit stewed with vegetables and herbs

Ingredients:

rabbit – 0.5 kg;
red carrots – 2 pcs.;
large onions – 2 pcs.;
ghee – 1 tbsp. l.;
sour cream – 2 tbsp. l.;
tomato paste – 1 tbsp. l.;
sugar – 1/3 tsp;
salt - to taste;
thyme and oregano (dry) – a pinch each;
ground black pepper - a pinch;
water.

Cooking method

Chop the rabbit into portions, place in a bowl, sprinkle with salt and pepper, and stir. Place in the refrigerator for 2 hours to marinate the meat.
Peel the onions and wash them. Cut in half, then cut each half into two more pieces. Chop into strips.
Peel the carrots and wash them. Cut lengthwise into two parts, each of which cut crosswise into thin slices.
Remove the rabbit from the refrigerator. Place butter in a deep saucepan and melt. Fry the meat on it until golden brown. Remove the meat to a plate and sauté the onion in the remaining oil. Then add carrots and fry lightly.
Remove some of the vegetables from the saucepan. Place the rabbit pieces on top of the remaining vegetables. Cover with the onions and carrots that you put in first.
Mix in some container tomato paste, sour cream, salt, sugar, spices. Add a glass of water, mix well.
Pour this sauce over the rabbit and vegetables. The sauce should completely cover the contents of the saucepan. If there is not enough liquid, add a little more hot water.
Bring the meat to a boil over moderate heat, then reduce the heat to low. Simmer covered for about 1-1.5 hours.
Place the finished rabbit with vegetables on a dish, sprinkle with fresh herbs.

Rabbit stewed with vegetables in wine

Ingredients:

rabbit – 0.5 kg;
onions – 2 pcs.;
fresh tomatoes – 5 pcs.;
semi-dry red wine – 300 ml;
salt - to taste;
ground black pepper – 1/5 tsp;
garlic – 5 cloves;
bay leaf – 2 pcs.;
herbs(basil, oregano, marjoram, thyme) - to taste;
olive or sunflower oil – 2 tbsp. l.

Cooking method

Wash the rabbit carcass, divide it into pieces of 50-100 g. Since the meat will be stewed in wine, it is not pre-marinated. Sprinkle the meat with salt and pepper and leave for 20-30 minutes.
Prepare the vegetables. Wash the tomatoes, put them in a deep bowl, and pour boiling water over them. After 2 minutes, rinse the tomatoes with cold water and remove the skins. Cut the tomatoes into cubes.
Peel the onion, rinse with cold water, cut into half rings.
Wash the peeled carrots, cut in half lengthwise and cut crosswise into thin slices.
Pour one spoon of oil into a saucepan and heat it. Add the onion and fry until yellowish. Add carrots, stir, heat well.
In another frying pan, heat the remaining oil, add the rabbit pieces and fry them over high heat until golden brown.
Transfer the meat to a saucepan with vegetables. Pour in wine, add spices and herbs. Over moderate heat, bring the meat and vegetables to a boil. Reduce heat, cover the saucepan with a lid and simmer at a barely noticeable simmer for about an hour. Add hot water as the wine evaporates.
Serve the finished rabbit with vegetables with any side dish or whatever independent dish, sprinkled with fresh herbs.

Rabbit stewed with vegetables in a pot in the oven

Ingredients:

rabbit – 0.5 kg;
medium-sized carrots – 1 pc.;
medium-sized onion – 1 pc.;
red bell pepper – 1 pc.;
potatoes – 3 pcs.;
salt - to taste;
ground black pepper – 1/3 tsp;
Sunflower oil – 2 tbsp. l.;
bay leaf - 1 pc. into each pot;
white wine – 1 tbsp.;
cream – 0.5 l.

Cooking method

Cut the processed rabbit carcass into portions and place in a bowl. Pour in wine, slightly diluted with water. Leave for 2 hours. If you are an opponent alcoholic products, replace the wine with water and vinegar. To do this, dilute 1-2 tbsp in 500 ml of water. l. vinegar and keep the meat in this marinade.
Peel the onion, rinse with water, cut into half rings or strips.
Peel the carrots, wash them, cut them into slices.
Wash the pepper, remove the seeds, cut into squares.
Peel the potatoes, wash them, cut them into four parts, and then cut them into not very thin slices.
Prepare ceramic pots. If you haven't used them for a long time, wash them, pour water into them and leave them for one hour. Then pour out the water and proceed to the next step.
Remove meat from marinade and pat dry with paper towel. Heat the oil in a frying pan and fry the pieces of meat until golden brown. Place them in pots.
Lightly fry the onions and carrots in the remaining oil. Mix them with bell pepper and potatoes. Add salt and black pepper, stir again. Post this vegetable mixture into pots on top of meat. Place one bay leaf in each pot.
Fill the contents of the pots with cream. You can add a little hot water. Close the lids loosely.
Place the pots in a low-heat oven, increase the heat to 180° and simmer for 1 hour. When the liquid boils away, add hot water. If this is not done, the potatoes may remain half-baked and tough.
Serve the rabbit stewed with vegetables directly in pots or place on plates. Sprinkle with finely chopped herbs.

Note to the hostess

Instead of marinating in wine or vinegar, the rabbit can be soaked in water to which citric acid or lemon juice.

Stewed rabbit in sour cream is one of the most popular and favorite dishes, most often prepared from rabbit meat. This is not surprising, because it especially attracts those who closely monitor their weight. Rabbit meat is perhaps the most dietary meat. After all, 100 grams contain only 156 kcal. This means that you can eat it in almost unlimited quantities.

Features of the dish

Stewed rabbit is a dish that will practically not contain such harmful cholesterol. So you shouldn't be afraid high content of this substance in the body and the threat of developing atherosclerosis.

At the same time, rabbit meat contains proteins that are easily absorbed by our body, phosphorus, potassium, fluorine, manganese, iron, all kinds of vitamins B and C. And another important advantage of rabbit meat is that it is not an allergen. Therefore, expectant mothers can eat meat without fear, and when they have a child, many begin complementary feeding with rabbit meat meat products, since it is completely safe and only useful.

At the same time it has amazing taste qualities, it is very tasty and extremely nutritious dish. Recipes for its preparation deservedly take pride of place in the cookbooks of the most famous chefs in the world. This is despite the fact that preparing stewed rabbit is not at all difficult. Even a novice housewife can cope with this task.

How to choose a rabbit carcass

An important step is purchasing a rabbit carcass; the main thing here is not to go wrong. The final result and how tasty your dish turns out may depend on this.

Please note that the carcass must be bled and have evidence that it is rabbit meat. To do this, sellers usually leave a tail or paw so that buyers do not have any doubts.

Ideal when the meat is tender pink. And fat streaks, if they exist, are very insignificant. This way you can distinguish a young rabbit from an animal that was already at a respectable age. Young meat can be cooked quickly and will remain tasty and juicy.

If you are offered to buy meat of a rich, darkish hue, you can be sure that the animal was old, which means that it must be marinated before cooking. Otherwise, the fibers will remain very stiff and you will not get any pleasure.

Marinade

For the marinade of a rabbit that you plan to stew in sour cream, a mixture of vinegar and water is best suited.

They must be added at the rate of a teaspoon of vinegar per liter of chilled water. If you are a categorical opponent of vinegar, then you can replace it with lemon juice, the proportions will remain the same. If there is a lot of meat, and the marinade cannot cover the entire carcass without exception, then double the ingredients.

With the help of marinade it will be possible to soften the fibers and also eliminate the specific odor rabbit meat, which not everyone likes. You will have to leave the carcass in the mixture for four hours.

If you manage to buy young meat, then it is not necessary to marinate it. Only if you want to give your dish original taste, then you can use milk or white wine as a marinade. In the first case, the meat will come out more tender, and in the second it will get spicy notes.

Required Ingredients

To prepare the rabbit stew you will need: following ingredients:

half a kilogram of chopped rabbit meat;
three medium onions;
a pack of sour cream;
two bay leaves;
black pepper and salt - to taste (pepper can be ground or peppercorns).

Cooking process

First, wash the rabbit meat and cut it into small pieces. Next, you need to salt and pepper it, drying it with paper towels.

Cut the onion into large slices. We take a heated frying pan, in which we first fry the pieces of meat until they become appetizing. golden crust. Only after this add the onion. Cook the rabbit meat with onions for seven to ten minutes.

Now we take sour cream - an important ingredient when preparing stewed rabbit. It is necessary to carefully pour it over all the pieces of meat, immediately after that reduce the heat to a minimum.

Transfer the meat to a saucepan, into which add half a glass of fairly hot water, but not boiling water. At this stage, add a few bay leaves and black peppercorns to the meat. If necessary, salt the dish.

Now close the pan and simmer the rabbit over low heat until cooked. It can be determined by the degree of softness of the meat. As a rule, a recipe for stewed rabbit is designed for one and a half to two hours. The final cooking time will depend on the age of the animal: the older it is, the longer it will take to cook.

Rabbit in sour cream is usually served as a side dish. fluffy rice, pasta, mashed potatoes, any cereal porridge would be appropriate.

Rabbit in sour cream sauce

For the stewed rabbit, a photo of which is in this article, a special one is often prepared. sour cream sauce. Let's take a closer look at this recipe. IN in this case the ingredients will have to be divided into those that will be needed to prepare the meat itself and those that will be needed for the sour cream sauce.

So take:

rabbit carcass, weighing up to two kilograms;
one large onion;
the mixture is suitable as a seasoning Italian herbs;
one bay leaf.

For sour cream sauce we will need:

20 grams of butter;
two tablespoons of flour;
one and a half glasses of boiling water;
a pack of sour cream;
pinch nutmeg;
salt and black pepper - to taste.

Rabbit with sour cream sauce

The step-by-step recipe given in this article will help you prepare stewed rabbit. First, cut up the rabbit carcass, and then wash it thoroughly and dry it with paper towels.

Cut the onions into half rings and fry in a frying pan with vegetable oil. You can also fry pieces of rabbit meat on it until they become golden brown on both sides.

Now take a deep pan, put fried onions on the bottom, and pieces of rabbit meat on top. The basis for your delicious dish put. Add a little water, bring it to a boil, and then simmer for about half an hour on the lowest heat.

Now it's time to prepare the sauce. First, melt the butter in a frying pan over medium heat. Then, without removing the pan from the heat, add flour to make homogeneous mass no lumps. Pour boiling water in small portions, and also add spices: pepper, salt, and nutmeg if desired.

The most important component of this sauce is sour cream. Stirring, bring it to a boil. After this, you can be sure that your sour cream sauce is ready.

Pour it into the pan in which the rabbit is stewing, stir and leave on low heat for another forty to fifty minutes. Before removing the dish from the stove, add a mixture of Italian herbs and your other favorite spices that go well with the meat. If necessary, salt the dish again.

That's it, your bunny is ready.

Rabbit with prunes

If you want to cook something new and unusual, you can please your loved ones with stewed rabbit in sour cream with prunes. To do this you will need:

two-kilogram rabbit carcass;
four cloves of garlic;
a full glass of prunes;
one and a half packs of sour cream with a fat content of at least 20%;
two onions;
one large carrot (or several small ones);
spices of your choice ( experienced chefs advise to use provencal herbs, rosemary and, of course, salt and pepper).

Original recipe

So, the recipe for stewed rabbit in sour cream with prunes. Let's start by thoroughly grinding the garlic, and then adding two tablespoons of vegetable oil and the herbs that you like best to the resulting mixture. This will be your marinade, which you need to coat the rabbit carcass with and leave it to marinate for at least four hours.

Experienced chefs advise using marinade, even if you get young rabbit meat. The recipe given in this article will give the dish a piquant, pleasant and unique taste, which is guaranteed to surprise your loved ones, family and all guests.

The stewed rabbit in the photo looks very appetizing. The cooking recipe is described in detail in this article, so cooking should not be difficult for you.

While the meat is marinating, handle the prunes. Wash it thoroughly and chop it finely. Then pour boiling water over it to swell.

From the dishes, it is best to take a deep cauldron in which onions and carrots are fried, and dried prunes are laid out on top. Excess mass can be removed with a slotted spoon.

After salting the rabbit meat, place it in a cauldron and fry. Then add prunes and vegetables. Sour cream should be diluted with water or milk and only then pour it over the meat. The dish is stewed for 60 minutes over low heat.