Rabbit stew step by step recipe. Stewed rabbit with carrots and onions

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 so that the sour cream rabbit melts in your mouth and causes admiration?

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 crust. 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 for low heat until the meat is ready - 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 It is advised to cut it correctly: first, it is important to cut the carcass into two parts, from the outermost lumbar vertebra, and only then cut them into portions. At the same time, 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, 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, while 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 maintains the temperature, and the meat turns out not so much stewed as baked, especially if you don’t add too much to it sour cream sauce. 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 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.

Preparing the dish is simple:

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 a dietary and gourmet product. It makes tasty and gourmet dishes, capable of decorating even the most ordinary family dinner. Both children and adults eat it with pleasure. Can be served as a side dish for rabbit boiled rice, potatoes and vegetables.

To prepare rabbit stewed with onions you will need:

Rabbit - 1.2 kg;

Onions - 5 onions;

Vegetable oil - 3 tbsp;

Spices for meat.

We bought a large rabbit, so I used half a rabbit. Well, you can’t have too many onions, so the more, the better!

Cooking recipe rabbit stewed with onions:

1. Cut the rabbit meat into pieces.

It is better to cut along the joints so that there are as few broken bones as possible. The rabbit's tubular bones crumble when broken and all these pieces of broken bones end up in the dish.

2. Fry it in a cauldron in vegetable oil.

Fry the meat until golden brown over high heat. Please note that we do not fry until cooked, but lightly. As soon as the crust appears, we immediately move on to the next step in the recipe.

3. Add coarsely chopped onion. There is no point in chopping it finely, since we will still simmer until it is completely boiled down.

4. Add salt and spices.

5. Simmer over low heat until the rabbit is cooked. The onion will boil down greatly and turn almost into porridge, very delicious porridge. This resulting gravy is incredibly delicious. Even if you just season boiled rice or buckwheat with it, you won’t need any meat. Everything is simply eaten with a bang!

Bon appetit!

In general, you can stew a rabbit with almost anything: vegetables, potatoes, mushrooms. Even in wine! This dietary meat is difficult to spoil. Therefore, cooking a rabbit is a pleasure.

Of course, buying a rabbit is not so easy. It is extremely rarely found in stores and supermarkets. To do this, you will have to go to the market in the morning, but in the evening it may not be there anymore. But believe me, it's worth it! This is not a daily dish, but

Rabbit meat is great dietary product, which does not require complex culinary processing, Stewed rabbit Served in restaurants all over the world, it is seasoned with local seasonings and has a delicious flavor profile. For every cook there is some subtlety that turns a standard dish into exquisite delicacy, How to find such a highlight? Usually the taste of meat is changed by seasonings or vegetable additives.

The Internet makes the secrets of any world recipe accessible, but our stomachs still love more traditional, and most importantly, familiar food, which is presented as a delicacy stewed rabbit. Now write it down rabbit stew recipe!

To prepare the dish Stewed Rabbit in Sauce, you need the following products:

To prepare a medium-sized rabbit you need 100 grams of bacon, 0.5 liters of water, 025 liters of dry wine, 100 grams vegetable oil, 300 grams of stewed beets, spices to taste. The marinade is prepared from 1 liter of water, adding 200 grams of 6% vinegar, bay leaf, pepper, salt, a couple of grated coarse grater carrot and parsley roots.

The prepared rabbit parts are cut into portions. To prepare a processed carcass, separate the hind legs and back, soak in cold water for 2 hours, then the water is poured out and the marinade is added and kept in the prepared marinade for an hour and a half. Then the meat is dried, lard, salt and pepper, and the pieces are fried in a frying pan with oil. Add water and wine to the pan and simmer, covered, until full readiness at low temperature.

The rabbit is served on a platter with sauce sprinkled with finely chopped parsley and dill. Served as a side dish stewed beets with herbs, horseradish.

For cooking stewed rabbit meat The following products are needed in the marinade:

To prepare the dish Stewed rabbit legs, you need the following products:

For 4 rabbit legs you need a pair of carrots, celery sprigs, tomatoes, as well as 0.5 kg of small onions, 4 black peppercorns, 4 juniper berries, dry thyme, half a bay leaf, 100 grams of red grape vinegar, 30 grams of oil, 100 grams of hot meat broth, 100 grams of dry red wine, 50 grams of sour cream.

Vegetables are finely chopped and mixed with spices and red vinegar, water is added and boiled. Dip the rabbit meat into a bowl with the marinade so that the liquid covers the meat and leave for 12 hours. Melt the butter in a frying pan, into which the rabbit legs are placed and fried on all sides until partially cooked. Pour the marinade over the meat and simmer until done. A sauce is prepared from the leftover marinade and red wine, which is poured over the stewed meat when serving. Pairs with porridge, noodles, and potatoes.

To prepare the Burgundy-style Rabbit stew, you need the following ingredients:

To prepare 4 rabbit legs you need a couple of sprigs of thyme, parsley roots, onions, as well as 1 bay leaf, 60 grams of butter, 0.25 liters of hot meat broth, 100 grams of champignons, 50 grams of dry red Burgundy wine, 50 grams butter, 20 grams of flour, salt, sugar and cayenne pepper.

The prepared rabbit parts are cut into portions. The greens and onions are finely chopped and mixed with spices, the legs are placed in the mixture and kept in the prepared marinade for 12 hours. Then the meat is salted and peppered, and the pieces are fried in a frying pan with oil. Add broth to the pan and simmer under the lid for half an hour until fully cooked at low temperature. The legs are removed and the sauce is prepared with the addition of finely chopped champignons, wine and flour. IN ready sauce add pickled vegetables and herbs and pour over the legs when serving.

To prepare the dish Stewed Rabbit in a pot, you need the following products:

For 600 grams of rabbit meat you need 150 grams of rice or buckwheat, 300 grams of sour cream, 200 grams of onions, 30 grams of flour, 100 grams of melted lard, a mixture of peppers, salt.

To prepare the rabbit, chop it into pieces, separating the legs and shoulder blades, cut off the films, wash them, place them in clay pots three pieces each. Separately, finely chopped onions are fried, to which, at the end of the frying process, hot and allspice, sour cream are added and brought to a boil. This mixture is poured evenly into pots with the addition of a small amount of water. Cover the pots with lids and coat the cracks with dough, then simmer in the oven for about an hour and a half at medium temperature. This dish is served to the table in pots without putting it on plates, but you can use boards or plates as a stand, after opening the lid. It is necessary to remove the dough. Porridge is used as a side dish.

To prepare stewed stuffed rabbit, you need the following ingredients:

To prepare 1 rabbit you need 100 g of bacon, 0.5 liters of broth, 250 grams of sour cream, 50 grams of butter, 40 grams of flour, 600 grams of poached beets, salt and pepper.

To prepare the marinade for 1 liter of water you need to add 200 grams of 6% vinegar, a couple of medium carrots and parsley roots, grated on a coarse grater, bay leaf, pepper, salt

It is especially tasty when stuffed pork lard rabbit. Lard is cut correctly thin pieces and insert into the flesh of the carcass through the punctures. To prepare the dish, the rabbit, stripped of membranes, is washed, the thighs and back are separated, placed in a stewing container, filled with water and soaked in the refrigerator for a couple of hours. Then the water is drained and the marinade is poured over the meat for 6 hours in a cold place.

The rabbit meat pieces are removed from the marinade and stuffed with chopped bacon. Then they salt, pepper, grease with sour cream and fry in the oven or on the stove until partially cooked.

Divide the fried pieces into portions, put them in a stewing container or frying pan, pour in broth, into which sour cream and frying juice are poured, cover with a lid and simmer over low heat until fully cooked.

Separately, in a dry frying pan, fry the flour until pinkish, add part of the broth from stewing the meat and boil while stirring until thickened. The prepared sauce is poured onto the prepared rabbit meat in the same container and boiled.

Served on a platter, with a side dish of stewed beets or boiled beans with sauce. Rabbit meat is stewed with the addition of apples. For this recipe, coarsely chopped apples without skin are first placed in a saucepan, and pieces of fried rabbit meat are placed on them, then again a layer of apples, and then broth and stewing. You can rub stewed apples into the prepared sauce.

To prepare the dish stewed rabbit in beer, you need the following products:

To prepare 2 kilograms of rabbit meat, you need 200 grams of onion in the marinade, 2 liters light beer, A little wine vinegar, 10 black peppercorns, 1 sprig of rosemary, 6 cloves, oregano, bay leaf.

For the main dish: 50 grams of flour, black pepper, 60 grams of vegetable oil, 200 grams of bacon, 200 grams of cream, salt.

To prepare the rabbit, chop it into pieces, separating the legs and shoulder blades, cut off the membranes, and wash them.

Onions, cut into rings, are combined with all the ingredients for the sauce, that is, light beer, a little wine vinegar, black pepper, rosemary, cloves, oregano, bay leaf. This mixture is boiled over low heat for half an hour. Then we put pieces of rabbit meat into this mixture and wait for it to cool. cool place until 12 o'clock. After marinating, roll the meat in a mixture of flour and peppers and lightly fry the meat in a hot frying pan. Now you need to put the fried rabbit, chopped fried pieces of bacon, strained marinade, and pickled onions into a stewing container. The dish is simmered until cooked under the lid for about an hour and a half over low heat at low simmer. Pairs with fried potatoes.

To prepare a traditional stewed rabbit dish, you need the following products:

You need about 2.5 kg of rabbit meat, 1.2 liters of marinade, small piece lard, a tablespoon of sour cream, half a glass of broth, a teaspoon each of flour and rendered lard, salt and pepper.

To prepare the processed carcass, the hind legs and back are separated, soaked in cold water for 2 hours, then the water is poured out and the marinade is added. After 4 hours, the meat is dried, stuffed with lard, salt and pepper, greased with sour cream and fried until partially cooked.

Divide the meat into portions, put it in a container for stewing, pour in the prepared broth, which is boiled with bones at the rate of 1 kilogram of bones and meat trimmings per 3/4 liters of water. Add frying juice and sour cream and simmer until fully cooked at low temperature on the stove or in the oven.

The liquid is drained and boiled with sautéed flour. Pour rabbit meat before serving with side dishes from fried potatoes, stewed beets, boiled beans or semolina dumplings.

To prepare stewed rabbit offal, you need the following products:

For 800 grams of rabbit giblets, liver and hearts, necks, shoulder blades, ribs, you need 100 grams of smoked meats, 3 medium onions, 75 grams of tomato puree, 25 grams of flour, 150 grams of sour cream, as well as juniper berries, salt, pepper as spices, dill, bay leaf. For recommended side dish: 10 medium potatoes.

Cooking begins with finely chopping bacon and onions, which must be sauteed by adding giblets, shoulder blades, ribs, and neck to this mass. After frying, all products are transferred to a pot, water is added and boiled until foam appears, which must be removed. Then, at a low temperature, the dish continues to be stewed with the gradual addition of juniper berries, tomato puree, bay leaf, salt, pepper, and simmer until tender. During the stewing process, a fried mixture of sour cream and flour is added to the meat and spices, mixed and boiled for 3 minutes.

As a side dish for stewed offal fits boiled potatoes, which is poured with giblet sauce.

The combination of rabbit meat with vegetables, wine, beer, sour cream and tomato sauces gives the meat special tenderness and juiciness, regardless of the processing method. Considering that rabbit meat is low-fat, this combination gives softness to the taste of this unique product.

Video recipe: stewed rabbit in garlic

The most dietary meat considered rabbit meat. And this is true. Firstly, it contains a lot of protein, which is 90% digestible, unlike beef protein. Secondly, it contains almost no fat and cholesterol.

Well, and thirdly, it contains a lot of vitamins and microelements that are needed for the formation of not only muscle mass, but also good immunity. Next we will tell you how to cook delicious rabbit, but first let’s decide how to choose it correctly at the point of sale.

Choosing the right and good meat today is quite difficult, because a huge selection of antibiotics, chemical food products for animals and strong chemicals helps owners raise a strong and well-fed animal, but all the chemicals accumulate in the body and make the meat poisonous.

How to buy fresh rabbit and not get poisoned by it? Take advantage of our useful tips upon purchase:

When buying a product, you should make sure that the seller has the appropriate certificate, which will confirm compliance with all necessary standards;
It is worth buying a carcass of a 3-4 month old animal. It is at this time that the meat is especially tasty and does not yet contain aged fats. The carcass will weigh about 1500 grams;
The carcass must have furry legs and a tail - this is a guarantee that the buyer is really a rabbit, and not a cat;
The meat should be smooth, pink, without damage or bruising.

When buying a rabbit, you should decide in advance what kind of dish it will be needed for. If the goal is broth, you can only purchase top part carcasses, since it has more bones and the broth will be rich. But if you plan to stew or bake the animal, then it’s worth taking back, which is meaty.

As soon as the meat is purchased, it must be washed well and soaked in cool water for a couple of hours. This way it is removed specific smell from meat. Can be soaked in ordinary water and that will be enough. If you want to add some spice, you can add a little lemon juice.

Using any recipe to cook rabbit meat involves pre-soaking the meat. In some cases, soaking can replace the marinade, but usually the rabbit is both soaked and marinated.

How to easily cook delicious rabbit in the oven

You can cook rabbit in any way. But it turns out especially tasty after going through the oven. And the calorie content of the dish will be low if the meat is baked and not stewed or fried.

Using spices, you can change the taste of a dish and customize it to your personal taste preferences.

But adding sour cream will make the meat juicy, but not so high in calories if you use cream. You can also reduce calories by taking store bought sour cream, not homemade and dilute it with a small amount of water.

Oregano, basil and thyme are excellent spices.

Ingredients:

medium-sized rabbit carcass;
500 ml sour cream;
medium sized onion and carrot;
30 ml olive oil;
garlic (3-4 cloves);
herbs 0.5 tsp;
salt with pepper and bay leaf - to taste.

Cooking time: 90 minutes.

Calories: 186 calories.

How to stew a rabbit quickly and tasty in a frying pan

But it’s not only in the oven that you can get juicy meat that will melt in your mouth. A simple frying pan works great for this.

If you are going to stew not only meat, but also vegetables, it is best to use two frying pans - one for frying, and the second, deep, for stewing.

A classic dish prepared from the meat of a small animal is roast. It only requires time and a deep frying pan or cauldron.

0.6 kg rabbit;
0.6 kg potatoes;
2 carrots;
2-3 small onions;
1/2 cup sour cream;
1/3 cup tomato paste;
50 g butter;
1 liter of water;
spices to taste.

Time: 1 hour 20 minutes.

Calories: 190 calories.

Rabbit stewed in its own juice with sour cream and mushrooms

How to deliciously cook rabbit in sour cream? Due to the fact that rabbit meat is a very dietary meat, it can be cooked even with fatty homemade sour cream. Sour cream will make the meat juicy and especially tasty.

Tender rabbit meat in sour cream and champignon sauce is perfect for festive table or a quiet family dinner. It goes well with any side dish and can also serve as an independent dish.

Products:

2-3 kg of rabbit meat;
2 onions;
0.7 kg champignons;
4 cloves of garlic;
500 ml sour cream;
spices to taste.

Time required: 2.5 hours.

Calorie content: 200 calories.

Non-standard recipes

Usually the meat is either fried or stewed (baked) with standard vegetables and spices. But there are several unusual recipes preparation of this wonderful beast.

Rabbit stewed in beer

This unconventional recipe is perfect for a bachelor party or holiday party. The beer will give its hops and taste to the meat, which will be spicy and juicy. The main thing is not to drive after eating meat!

Products:

rabbit carcass;
beer – 0.5 l;
meat broth - 0.2 l;
cloves - 5 pieces;
2 onions;
2 carrots;
2 tsp cinnamon;
laurel;
olive oil – 2 tbsp. l;
peppercorns;
salt to taste.

Cooking time: 120 minutes.

Calorie content: 250 calories.

Roast rabbit in a slow cooker

A multicooker makes life much easier for any housewife. Especially during the holiday season, when there is a lot to do, but you want to surprise your guests delicious dish. How to deliciously cook rabbit with potatoes in a slow cooker? It produces excellent roast rabbit, which is cooked virtually without any outside help.

Ingredients:

kilo of rabbit meat;
500 ml cream (30% fat);
3 tbsp. l 9% vinegar;
2 onions;
100 g butter;
spices at personal discretion.

Cooking time: 2 hours (the amount of time depends on the type of multicooker).

Calorie content: 150 calories.

Marinate the rabbit in cold water and vinegar (1 spoon per 1 liter). Let the meat stand in this marinade for an hour;
After the allotted time, remove the meat, dry it and fry until golden brown crust over high heat;
Place the meat in the multicooker bowl;
Peel the onions and cut into thin rings. Fry in meat juice in the same frying pan;
Place the onion in the slow cooker and pour in the cream. Add spices and oil;
Using the “Stewing” mode, under the lid, bring the meat until cooked;
Cooking time varies depending on the power of the multicooker, so you need to check readiness. If necessary, increase or decrease the cooking time.

Liver pate

Don’t know how to deliciously cook rabbit liver at home? We'll tell you! Rabbit liver is a delicacy, no less than goose liver.

Because a rabbit is a herbivore, its liver does not contain harmful toxins or chemicals.

Making pate at home is very simple and quick.

Products:

rabbit liver – 0.5 kg;
1 onions;
1 carrot;
butter – 50 g;
salt – 0.5 tsp;
vegetable oil for frying;
nutmeg (ground) - on the tip of a knife;
pepper - to taste;
several sprigs of fresh dill.

Time required: 1 hour.

Calorie content: 170 kcal.

Bon appetit!

Another recipe for cooking rabbit in red wine is in the next video.

Ingredients

To prepare rabbit stewed in a pan, you will need:
young rabbit - 1 kg.
For the marinade:
cold boiled water - 1 liter;
salt - 1 tbsp. l.;
lemon juice (or vinegar 9%) - 3 tbsp. l.
For the gravy:
onions - 1 pc.;
flour - 2-3 tbsp. l.;
sour cream - 2-3 tbsp. l.;
water - 200-300 ml;
salt - to taste;
black ground pepper- 0.5 tsp;
bay leaf (crushed) - 1 pc.;
sweet paprika - 1 tbsp. l.
For frying:
vegetable oil - 50-70 ml.

Cooking steps

To prepare the marinade, mix water with lemon juice (or 9% vinegar) and salt. Place the rabbit pieces in a bowl with the marinade, cover with a lid and put in the refrigerator for a couple of hours (I leave it overnight). During this time, the rabbit meat will marinate, absorb salt, and become a little lighter.

After the time has passed, drain the marinade, rinse the meat under running water, and place in a colander to drain the liquid.

Place the fried meat in a saucepan.

Pour so much into the pan with the rabbit pieces hot water so that the meat is covered with 1-2 cm of water, cover with a lid and simmer over low heat for about 30 minutes.

To prepare the gravy, chop the peeled onions and fry them, stirring, in the oil that remains from frying the meat.

Fry the onion until golden brown, then add flour and mix well. Cook over low heat, stirring, for a couple of minutes, then pour in water, mix thoroughly, add sour cream, salt, ground black pepper, chopped bay leaf and paprika, mix again. In order for the gravy to become homogeneous, the resulting mass can be punched in a blender.

Pour the gravy into the boiling water in a thin stream, stirring continuously. Taste the prepared gravy in a saucepan with the rabbit for salt; if necessary, add more salt, bring to a boil and cook for 2-3 minutes from the moment of boiling.

Delicious and pleasant moments!