How to extinguish a rabbit in water. Rabbit stewed in kefir using the oven

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

Ingredients

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

• Servings: 4
• Cooking time: 4 minutes

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

To prepare the dish you will need:

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

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

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

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

How to stew a rabbit in red wine

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

You will need the following products:

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

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

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

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

Rabbit meat is classified as dietary and medicinal. It, with health benefits, can be used by everyone, including young children, pregnant women, and the elderly. After all, it contains so much easily digestible protein, magnesium, phosphorus, potassium, calcium, various vitamins and practically no fat. Rabbit meat is boiled, grilled or in sauce, stewed, most often in sour cream.

Undoubtedly, rabbit stewed in sour cream is a classic. But sometimes she gets bored and wants to change, new experiences and a new taste. Therefore, rabbit meat can be stewed not only in sour cream, but also in milk, wine, white or red, cream, oranges. What does he get from special taste. Sometimes spicy, sometimes elegant or original, but always new and interesting. Exactly what we wanted.

When cooking a rabbit, spices and spices should be used to enrich the taste. What are black peppers perfect for? Bay leaf, rosemary, cloves, garlic, celery, as well as greens - parsley, basil, dill.

Stewed rabbit - food preparation

To beat back peculiar smell, which is inherent in some types of rabbits, the meat must be soaked. If the carcass is young, soak in water, milk or whey. Usually 6-8 hours is enough. For meat of older individuals, it is recommended to use a marinade with vinegar. Most often they use wine or apple. The acidic environment not only eliminates odors, but also makes the meat softer and more tender. The whole carcass is usually marinated, and then chopped into pieces. If the rabbit is used for stewing, the cooking process takes place in two stages - first, the pieces are fried in oil, then stewed until tender in sauce, broth, sour cream.

Braised rabbit — best recipes

Recipe 1: Rabbit Braised in Mint-Orange Sauce

Rabbit in oranges is a dish for true gourmets who will not be surprised by the taste of meat stewed in sour cream or wine. They have a higher bar: with a claim to sophistication and originality. And this dish fully meets such needs.

Ingredients: 1kg rabbit fillet, 2 oranges, 1 table spoon. vegetable and butter, 80 g of celery root, 150 ml of broth, 2 tablespoons. mint syrup or liquor, salt, 1 tsp. dried mint, black pepper, a couple of sprigs of fresh thyme.

Cooking method

Cut the fillet into medium portion pieces. If instead of fillet there is rabbit carcass, chop it into pieces, each of which pepper and salt.

Pour into the pan vegetable oil, melt the butter in the same place. Fry the pieces until crispy. Add chopped celery and sauté for a few minutes.

Now let's get down to the real witchcraft, turning regular dish in cooking masterpiece. Sprinkle the meat with mint, add the zest of one orange (rubbed on a fine grater), juice squeezed out of it, pour in the liquor, broth and put thyme sprigs. Make a very small fire and simmer the rabbit under the lid for about an hour.

Cut the second orange into circles, remove the peel and divide into four parts. You will get such quarters. 10 minutes before the end of the stew, lay them in a layer on top of the meat, without stirring. Mint-orange crawl is best combined with boiled White rice.

Recipe 2: Rabbit stewed with vegetables

Ingredients: 2.5 kg rabbit meat, 3 carrots, 2 onions, fresh herbs parsley, dill, 2 cloves of garlic, black pepper, salt, vegetable oil, bay leaf.

Cooking method

Divide the carcass into parts and fry in hot oil until a fried crust forms. She gives pieces beautiful view and improves taste.

Grate the carrots, chop the onion into half rings or smaller, as you like. Transfer to the meat, adding the rest of the ingredients - greens, chopped garlic, pepper, salt, a couple of bay leaves. Pour in water so that it covers the pieces, and after it boils, reduce the fire and simmer and simmer for about an hour and a half.

Any side dish will work with rabbit and gravy, so be guided by your taste.

Recipe 3: Rabbit stewed in wine

It's sooo fragrant dish. Sour tomatoes, spicy garlic, fragrant rosemary and white wine give the rabbit such an amazing taste that you swallow your tongue with pleasure. And it is prepared simply, without wisdom. If rosemary is not at all to your taste, substitute other spices such as oregano and coriander.

Ingredients: 2 kg rabbit meat, 8 medium fresh tomatoes, a glass of dry white wine, black pepper, 8 cloves of garlic, vegetable oil, salt, a sprig of rosemary (1 teaspoon dried).

Cooking method

Cut the carcass into pieces, dry and fry until a beautiful fried crust.

Cut tomatoes into slices. Flatten the garlic cloves directly in the husk so that they do not fall apart and retain their shape. This will release the flavor of the garlic faster. It is convenient to do this with a flipping spatula or with the wide side of a regular knife.

Prepare dishes for baking a regular frying pan or special form. Put the pieces of fried rabbit meat there, add the tomatoes, garlic, rosemary and pour in the wine. There is no need to mix food. Simmer on the stove for 20 minutes: ten minutes without a lid to evaporate the liquid a little and ten minutes with a lid on.

The second part of the preparation takes place in the oven, where you need to move the rabbit. Cover with a lid or foil, making holes in it with a fork or toothpick, and bake for fifteen minutes (190C). Crawl is served with sauce, boil potatoes for a side dish, if there is a young one. For juiciness, you can make a vegetable salad.

Recipe 4: Rabbit stewed in cream

A very simple recipe with minimal effort. And the result is excellent: the meat is unusually tender and insanely tasty. Cream gives the dry rabbit meat the missing juiciness and fat content.

Ingredients: 2 kg of rabbit meat, 3 onions, 1 liter of liquid cream, 1 carrot, salt, black pepper, any herbs or spices, herbs to taste.

Cooking method

Cut the carcass into portions. Fry the meat, as expected, on both sides to a crust, pre-salt and pepper.

Chop carrots into strips, onions into half rings and put in a pan with meat, continuing to fry. Pour in the cream and simmer for about an hour. At the very end, you can add seasonings or spices to taste, or limit yourself to the usual black pepper and salt. Before serving, sprinkle the rabbit with chopped herbs.

- It takes 45-60 minutes for rabbit meat to become soft heat treatment.

- You can soak the rabbit in the usual cold water, changing it every 3-4 hours during the day.

- In order not to destroy the fine structure of the meat fibers, it is recommended to stew the rabbit only on low heat.

The meat of a young individual is light pink in color. If the rabbit has a dark pink color, so the animal was more than five months old.

Rabbit is great dietary product, which does not require complex cooking, Stewed Rabbit is served in restaurants around the world, seasoned with local seasonings and distinguished by delicious flavors. For every cook, there is some subtlety that turns a standard dish into gourmet delicacy How to find such a highlight? Usually seasonings or vegetable additives change the taste of meat.

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

To prepare the dish Rabbit stewed in sauce, the following products are needed:

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

The prepared parts of the rabbit are cut into portions. 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 and kept in the prepared marinade for an hour and a half. Then they dry the meat, stuff it with bacon, salt and pepper, and fry the pieces in a frying pan with butter. Add water and wine to the pan and simmer under the lid until fully prepared at low temperature.

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

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

To prepare the dish Stewed rabbit legs, the following products are needed:

For 4 rabbit legs, you need a couple 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 rabbit meat into a bowl with marinade so that the liquid covers the meat, and leave for 12 hours. Melt the butter in a frying pan, in which the rabbit legs are laid out and fried on all sides until incompletely cooked. Pour the marinade over the meat and simmer until tender. From the remains of the marinade and red wine, a sauce is prepared, which is poured over the stew when served. Combined with cereals, noodles, potatoes.

To prepare the dish Burgundy stewed rabbit, the following products are needed:

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 mushrooms, 50 grams of dry red Burgundy wine, 50 grams of butter, 20 grams flour, salt, sugar and cayenne pepper.

The prepared parts of the rabbit are cut into portions. Greens and onions are finely chopped and mixed with spices and legs are put into 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 butter. Add the broth to the pan and simmer under the lid for half an hour until fully cooked at a low temperature. The legs are taken out, and the sauce is prepared, with the addition of finely chopped champignons, wine and flour. IN ready sauce add pickled vegetables and herbs and water the legs when serving.

To prepare the dish Stewed Rabbit in a pot, the following products are needed:

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

To prepare the rabbit, cut it into pieces, separating the legs and shoulder blades, cut off the films, wash them, put them in clay pots three pieces. Separately, finely chopped onions are fried, into 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. The pots are covered with lids and the cracks are smeared with dough, then they are stewed in the oven for about an hour and a half at medium temperature. Such a dish is served to the table in pots without laying out on plates, but you can use boards or plates as a stand, after opening the lid. Be sure to remove the dough. Porridge is used as a side dish.

To prepare a stewed larded rabbit, the following products are needed:

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 stewed beets, salt, pepper.

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

Stuffed is especially delicious. pork fat rabbit. The bacon is cut right thin pieces and inserted into the pulp of the carcass in punctures. To prepare a dish, a rabbit cleaned from films is washed, the hips and back are separated, put in a container for stewing, poured with water and soaked in the refrigerator for a couple of hours. Then the water is drained and the meat is poured with marinade for 6 hours in a cold place.

Pieces of rabbit meat are removed from the marinade and stuffed with chopped bacon. Then they salt, pepper, smear with sour cream and fry in the oven or on the stove until incompletely cooked.

Divide the fried pieces into portions, put them in a container for stewing or a frying pan, pour broth into which sour cream, juice from frying are poured, cover with a lid and stew for low fire and to full readiness.

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

The table is served on a platter, with a side dish of stewed beets or boiled beans under sauce. Rabbit meat is stewed with the addition of apples. For this recipe, coarsely chopped apples without skins 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. Stewed apples can be rubbed into the prepared sauce.

To prepare a beer stewed rabbit dish, the following products are needed:

To prepare 2 kilograms of rabbit meat, you need 200 grams of onion, 2 liters in the marinade 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, cut into pieces, separating the legs and shoulder blades, cut off the films, wash -

The onion, cut into rings, is combined with all the ingredients for the sauce, that is, with 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 in this mixture and wait for cooling in cool place till 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 it is necessary to put the fried rabbit, chopped fried pieces of bacon, strained marinade, pickled onions into the stewing container. The dish is stewed until cooked under the lid for about an hour and a half over low heat with a slight boil. Pairs with fried potatoes.

To prepare a dish of stewed traditional rabbit, the following products are needed:

Rabbit meat needs about 2.5 kg, 1.2 liters of marinade, small piece lard, a tablespoon of sour cream, half a glass of broth, a teaspoon of flour and lard, salt, 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 bacon, salted and peppered, smeared with sour cream and fried until incompletely cooked.

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

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

To prepare stewed rabbit giblets, the following products are needed:

For 800 grams of rabbit giblets, liver and hearts, neck, 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, dill, bay leaf. Recommended side dish: 10 medium potatoes.

Cooking begins with finely chopped bacon and onions, which must be sautéed with the addition of giblets, shoulder blades, ribs, and necks 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 stew with the gradual addition of juniper berries, tomato puree, bay leaves, salt, pepper, simmer until tender. In the process of stewing, a fried mixture of sour cream and flour is added to the meat and spices, mixed and boiled for 3 minutes.

As a garnish for stewed giblets fits boiled potatoes, which is poured with giblet sauce.

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

Video recipe: stewed rabbit in garlic

Rabbit meat is very healthy thanks to a large number useful substances, And low content cholesterol and sodium salts. In all respects, it is better than pork and beef.

In addition, rabbit meat contains easily digestible human body protein, 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 that can disrupt the acid-base balance in the body.

In addition, rabbit meat is one of the most expensive on the market, and not everyone may experience health problems from excessive consumption of it. Therefore, sometimes you can diversify the menu and treat yourself and your loved ones to "home game".

In what dishes is it better to cook rabbit meat so that the dish really turns out delicious? Any utensils for cooking a rabbit at home are suitable - a cast-iron or ceramic roaster, a steel baking sheet, a frying pan, a cauldron, a stewpan, regular saucepan- enameled or ceramic. The choice of dishes depends on how the rabbit will be cooked - in the oven, or on the stove.

Cooks advise soaking rabbit meat before cooking - the meat is soaked in clean water, milk, or whey for 5-7 hours. After soaking, the meat becomes softer and loses the specific taste of game. 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 should turn out in the end - you can fry it in a frying pan to a crispy crust very quickly - in just half an hour, but most likely, such meat will turn out tough. It will take about an hour to bake in the oven. If you need to cook broth from meat, this will also require more than an hour, although the cooking time not least depends on the age of the rabbit - the younger he was, the softer his meat.

Experienced cooks prefer not to cook the whole rabbit, because different parts carcasses different time cooking. back, back, breast and legs are better to cook different ways, but sometimes they break this rule 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 pan, on water and on sour cream. Let's start with the simplest.

Recipe 1.

How to cook a rabbit so that the meat is soft? It is very simple to do this - cut the carcass, cut into pieces and boil for 1 hour. A young rabbit will become soft during this time, 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 the meat clean water and cook until done. You can put seasonings and spices to taste in the broth - bay leaf, onion, carrot, a mixture of peppers, basil, ginger, nutmeg, and of course - a little salt.

When the meat is cooked, it can be lightly fried in a pan in butter or vegetable oil until a light blush appears. It will turn out quickly, tasty and healthy, with minimum set 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 the garlic.

Melt the butter in a frying pan, fry the meat on it from all sides until it appears golden brown. Transfer the fried meat to a cauldron. Saute the onion separately for 2-3 minutes.

Pour 2 cups of water into a 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. 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 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 under the lid until half cooked. Separately fry 1 onion and chopped carrot. We put the meat in a small baking sheet, add the fried onions and carrots, bay leaves, peppers, coarsely chopped potatoes, chopped raw onions on top, pour water, salt to taste. Put the butter cut into pieces on top of the potatoes and onions.

Cover a 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 are slightly browned. After that, the dish will be ready to serve.

Recipe 4.

For the festive table, it is better to cook the whole rabbit carcass so that you can serve it to the table in 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 with salt and ground pepper, put the carcass on a baking sheet, greased with vegetable oil, belly down. Lubricate with mustard upper part carcasses, and put the baking sheet in an oven preheated to 160 degrees for 15-20 minutes.

While the rabbit is cooking, peel the potatoes, chop coarsely, salt to taste. We take the baking sheet out of the oven, turn it over, grease the belly with the remnants of mustard, put the potatoes around, put in the oven for another 15-20 minutes. After that, take the baking sheet out of the oven again, fill the carcass and potatoes with sour cream and put in the oven to finish cooking for 10 minutes. When the rabbit is ready, the whole carcass is also laid out on big dish, potatoes are laid 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 pan until golden brown.

We put the fried meat in a ceramic or cast-iron roaster. Cut the onion into rings, grate the carrots or cut 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 put in the oven for an hour, then add sour cream and simmer everything together in the oven for 20 minutes. After that, 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, rosemary sprig, 5 grams of marjoram, salt, head of garlic, 1 tbsp. flour.

We 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. We put the container in the refrigerator for a day.

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

Fry the marinated meat in a 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 tender.

Cooking a rabbit according to this recipe will not work 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 caps of cloves, pepper, salt to taste, water.

We cut meat large pieces, rinse, sprinkle with pepper, add cloves and grated parsley root, pour water. In this marinade, the meat should be 2-3 hours at room temperature.

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

We put the foil rolls on a baking sheet and put them in the oven for 30 minutes, then we take out the baking sheet, pierce holes in the foil through which moisture will evaporate, and put 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 of broth, 1 egg yolk, 3 tbsp. butter, salt, black peppercorns, bay leaf.

We divide the carcass into portions and cook for 40 minutes in water with the addition of onions, parsley, carrots, peppers and bay leaves.

We put the cooked meat on a plate, and proceed to the preparation of 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. Strain the broth after cooking the meat and pour it into the pan with the fried flour.

Stir so that there are no lumps, cook the sauce for 5-10 minutes, turn off the heat. Egg yolk you need to mix with a small amount of sauce and pour into the total mass. Add salt and 1 tbsp to the sauce. melted butter, mix well.

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

Recipe 9.

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

Fry the meat until a blush is formed - 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 covered for 40 minutes over low heat.

Stewed rabbit - a recipe for a wonderful hot dish for both holiday table as well as for everyday hearty dinner. How to cook a rabbit stew so that the meat is tender, the secret to cooking tender meat.

Ingredients:
Rabbit - carcass 2 kg.,
Sour cream - 300 gr.,
Carrots - 2 pcs.,
Onion - 2 pcs.,
Salt, ground black pepper
Oil refined for frying.

Cooking method:
1. Cut the processed and washed rabbit carcass into portions.

2. Fry the rabbit pieces in a pan over medium heat, on both sides for 5 minutes, until golden brown.

3. Cut the onion into half rings. Carrots, grate on a coarse grater.

4. Place the fried rabbit pieces in a deep saucepan, pour over onions and grated carrots. Add sour cream, spices, half a glass of water and simmer for slow fire 1.5 - 2 hours.

Ingredients:
Rabbit - 1.5-2 kg.,
Kefir - 1.5 tbsp.,
Salt - to taste
Spices - To taste (ginger, curry, orange peel, pepper)
Vegetable oil - 2 tbsp. spoons
Garlic - 2-4 teeth.
Bulb - 1 pc.

Cooking method:
1. The rabbit carcass must be chopped with a kitchen ax into portioned pieces.
2. In order for the meat to be soft, the rabbit must be marinated in sour water. To prepare a liter of marinade, you need to mix 100 grams of vinegar and 900 grams of water. Pour marinade over our rabbit and leave in a cold place overnight to marinate.
3. Marinated meat must be washed and dried so that the oil does not shoot during frying. Heat a frying pan with vegetable oil and fry the pieces until golden brown.
4. Onion clean, wash, cut into rings
5. Fry the onion in oil until golden brown.
6. Now we need to put the meat and onions in layers in a pan. We put a layer of meat, pepper, salt, then a layer of onion, then a layer of meat, pepper, salt, etc. The main thing with this procedure is not to oversalt and pepper the dish.
7. Mix sour cream with water, mix well. Get the sauce for pouring meat.
8. Pour the sauce into the meat. The sauce should cover the prepared meat with onions. Next, put the pan on the fire and bring to a boil.
9. In the meantime, heat the oven to t 180-200 degrees and put the pan there. In 40-50 minutes the most beautiful rabbit will be ready!

Ingredients:
Rabbit - 500-800 gr.;
50 ml of vegetable oil;
1 onion; salt; garlic - 2 cloves;
1 bunch of greens; 100 g flour; 1 tomato;
100 ml sour cream;
30 ml of vinegar.

Cooking method:
1. We cut the carcass of the rabbit, wash it well under the tap and cut it portioned pieces. We dilute vinegar in water and soak pieces of meat in this solution. We leave the rabbit meat to marinate for an hour and a half. 2. Warm up the pan with oil well. We take the rabbit out of the marinade and lightly dry it with napkins. We shift the meat to the pan and fry it on both sides, six minutes on each. 3. We clean the onion head and chop it with thin quarter rings. Saute it in a separate frying pan until lightly browned. 4. In a deep cauldron, pour out the flour and lightly fry it until it starts to change color. Then we shift the meat and fried onions into the cauldron. We fill everything drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in water gradually, constantly while stirring, so that lumps do not form. 5. Peel the garlic and finely chop. We add it to sour cream sauce. Salt, mix again, cover with a lid and twist the fire to a minimum. Stew the rabbit for 45 minutes. Serve with boiled potatoes.

Ingredients:
Rabbit - 700 gr. portion pieces;
Garlic - 6 pcs.,
Provence herbs - 1 teaspoon;
40 gr. mustard;
80 ml of olive oil;
fresh rosemary;
150 ml dry white wine;
2 bay leaves; 500 ml of broth;
1 pinch of black peppercorns;
30 gr. flour; salt and pepper;
1 PC. leeks and shallots.

Cooking method:
1. Cut the rabbit carcass and cut it into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Place the meat in a suitable dish. 2. Peel and cut the leek into quarters. Chop the peeled garlic cloves into thin slices. Mix two tablespoons of olive oil with wine in a separate plate, add Provencal herbs, bay leaf and black peppercorns. Put the onion and garlic in here as well. Stir the mixture thoroughly and pour over the rabbit meat. Leave to marinate overnight. 3. The next day, remove the rabbit from the marinade, dip the pieces with a napkin, salt and pepper the meat. Roll each piece in flour and fry in a preheated olive oil until light brown. 4. Transfer the rabbit to a heat-resistant dish and pour over the juice remaining after roasting and marinade. Cut the unpeeled shallots in half and place in a bowl. Send unpeeled cloves of garlic and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding stock if necessary. 5. Transfer the finished rabbit to a serving dish. Add a spoonful of mustard to the remaining sauce, mix and bring it to a boil. Pour the rabbit meat with the resulting sauce. Serve with any side dish.

Cooking method:
1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat dry with a towel. 2. Peel and chop the onion into rings. Mix beer with vinegar, add cloves, rosemary and bay leaf. Put the onion in the marinade and put it on fire. As soon as it boils, twist the fire to medium and boil for about 20 minutes. Pour the rabbit meat with boiling marinade. Cool and refrigerate overnight. 3. Remove the rabbit pieces from the marinade and pat dry with a towel. Don't throw out the marinade! 4. Mix flour with pepper. Roll the rabbit pieces in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to a cauldron. 5. Cut the bacon into small strips and fry it to the state of cracklings. Transfer the bacon to a plate. 6. Strain the marinade, leave a little onion in it and boil. Pour meat with boiling marinade, mix and simmer over low heat under the lid for an hour and a half. 7. Fry the remaining onion in bacon fat until soft. Send the bacon and onion to the cauldron. Turn off the heat and immediately pour in the cream. Mix and leave to infuse. Serve with potato garnish.

Cooking method:
1. Wash and dry the rabbit meat.
2. Peel and grind the onion and four cloves of garlic in a blender to a state of porridge. In a deep bowl, mix honey with soy sauce, Tabasco and cognac. Add onion-garlic gruel to the marinade and mix well.
3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to a heat-resistant form and send to marinate in the refrigerator overnight.
4. Remove the form with the rabbit, leave it for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.
5. Fry the flour in a dry frying pan. Wash parsley and finely chop. Mince the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring them in, and stirring so that there are no lumps. Put on fire, salt, add sesame seeds, parsley, mix and simmer over low heat, stirring constantly, for five minutes. Make sure the sauce doesn't boil.
6. Remove the rabbit from the oven, cut open the sleeve and transfer the meat to a plate. Pour juice from the sleeve and prepared sauce. Serve with a vegetable side dish.

Ingredients:
Rabbit carcass 1.5-2 kg;
vegetable oil;
Garlic;
black pepper and salt;
Tomatoes;
a glass of dry white wine;
rosemary branch.

Cooking method:
1. Cut the rabbit carcass into pieces, wash and dry on a towel.
2. Wash the tomatoes and cut into slices. Garlic cloves, without peeling, crush with a knife.
3. In a frying pan, fry the rabbit until golden brown on both sides. Then pour in the wine and put a sprig of rosemary, garlic and tomatoes. Simmer for ten minutes without covering with a lid. Then cover with a lid and continue to simmer over moderate heat for another ten minutes.
4. Preheat the oven to 180 C. Transfer the meat, along with the sauce and vegetables, into a refractory form. Cover it with foil and put in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and pour over the sauce. Serve with a vegetable side dish.