How to cook a rabbit so that the meat is soft. Recipes for rabbit in various sauces, the secret to cooking soft meat

Ingredients

• Rabbit - 1.3 kg
• Kefir (or sour cream) - 2 tbsp.
• Prunes - 100 g
• Salt - 1 tbsp.
• Carrots - 1 pc.
• Onions - 1 pc.
• Pepper mixture - to taste
• Tomato paste (ketchup) - 2 tbsp.
• Mustard - 1 tsp.
• Vegetable oil - 2 tbsp.

Cooking time 10 minutes + 30 minutes. for frying and 90 min. for extinguishing

Yield: 8 servings

Rabbit meat is highly rated by the most famous chefs in the world. Possessing undoubted usefulness (which you can learn about in our article), it also has interesting taste game and amazing versatility - this product is good both in stew and fried, both baked and boiled. True, our housewives cook it infrequently, and this is due to its high cost and the specific aroma that any game has. Rabbit meat is tougher and more specific than chicken, but if you find good recipe How to cook a rabbit, then this dish will surprise not only your guests, but also yourself.

As a rule, a whole rabbit is not baked, because it is not a duck or a goose. The rabbit will turn out better in parts, and it will be easier to cook. The carcass is usually divided into two halves - upper and lower. Meat from the back is more suitable for frying, while the front is best cooked or stewed. Spices can be added both at the soaking stage and during cooking. Particularly popular is rabbit in sour cream or kefir, which act as a marinade, softening the meat and preventing it from drying out when baking or stewing.

In this article you will learn not only how to stew a rabbit in a slow cooker. We will offer recipes for preparing rabbit so that the meat is soft and juicy; you will learn several options on how to cook a rabbit in a slow cooker, how to cook a rabbit in the oven in foil - with potatoes in sour cream; how to choose the right rabbit, which marinade for rabbit is best and many more secrets and subtleties of preparing this meat, wonderful in all respects. Prepare holiday dish is not difficult, and you will see this by trying rabbit stewed in sour cream and prunes according to the recipe with the photo on this page.

How to cook rabbit in sour cream in a slow cooker

Prepare all ingredients.

How to choose a rabbit for baking or stewing

A young rabbit under the age of six to seven months is considered the healthiest, so before preparing a stewed rabbit, choose a young one. This is not difficult to do, you just need to look at the color of the meat; the lighter it is, the younger the animal. Normal color rabbit meat varies from light pink to dark pink, in no case should the meat be gray - this indicates that it is stale. The age of the animal can also be determined by the weight of the carcass - a young rabbit cannot weigh more than 1-1.5 kg.

If you buy a rabbit from a private owner or at the market, then the animal’s fluffy tail or one paw with fur and claws should be left on the carcass. This is the only way you can be sure that you are purchasing a rabbit and not a cat. Before buying rabbit meat from a private seller, be sure to ask to see the product quality certificate and the brand on the carcass. This way you can make sure that you are buying a healthy slaughtered animal, and not one that died a natural death or that is sick.

If you buy rabbit meat in a store, then in addition to the brand and certificate, there must be a clear expiration date of the product and the name of the supplier. If the label is inside a vacuum package, then when the meat is defrosted and re-frozen, it becomes dirty with signs of wetness.

Be sure to pay attention that the rabbit carcass is well bled. There should be no frozen blood inside the vacuum packaging; protruding blood vessels, bruises and discolored areas should not be visible on the carcass itself. The meat should not be slippery or windy.

A rabbit carcass prepared for stewing or baking must be thoroughly washed and dried. Before cooking a rabbit in a slow cooker or in the oven, many people soak it in water for 2-3 hours.

Before cooking the rabbit in the oven, so that the meat is tender and juicy chefs It is recommended to properly prepare this meat for cooking - soak it in the marinade. But since I stewed the rabbit in a slow cooker in a marinade, there is no need to soak the stewed rabbit in a slow cooker with sour cream for this recipe. You can read more about marinades for rabbit meat below, in the description of the recipe for rabbit in the oven with potatoes.

Cut the carcass into portions. How to butcher a rabbit? It should be divided into two parts (upper and lower) at the last lumbar vertebra. Each part should be cut into smaller parts. Cut the hind legs at the joints, leave the front legs whole. Divide the chest along with the spine into 3-4 parts. You can cut the meat from the belly and cut it into small (5 by 5 cm) pieces, or you can leave the meat on the bone.

Turn on the multicooker to the “Frying” mode, pour 2 tbsp into the multicooker bowl. any vegetable oil (I use refined sunflower oil), heat it for 3-5 minutes and place rabbit pieces into the hot oil. Fry them for 15-20 minutes, turning once after 10 minutes.

Wash and peel the onions and carrots, cut the onions into half rings, and carrots into cubes. Vegetables can be chopped in a food processor or grated, but I prefer to cut carrots with a knife, since in this case ready dish- stewed rabbit in sour cream in a slow cooker - you will feel the sweetness of the carrots, which will not fall apart and will not dissolve in the gravy. Add vegetables to meat and fry in the same mode for another 15-20 minutes.

This recipe for cooking rabbit in a slow cooker involves using a sauce with sour cream, but it can be replaced with kefir if for some reason you don’t eat sour cream. So the rabbit will be more dietary, while maintaining creamy taste and aroma in the finished dish. Add to the multicooker bowl tomato paste(or ketchup), sour cream (kefir), mustard, spices - salt and pepper, favorite spices and herbs (optional). I added a little dried rosemary, this spice goes well with rabbit dishes.

After analyzing the recipes, you can identify several spices, in addition to salt and black pepper, when combined with rabbit meat, they will quickly and easily add sophistication and a new, improved taste to your dish. They can be added at the marinating stage (decoction or sprinkling) or immediately before cooking the rabbit in a slow cooker so that the meat is soft and juicy:

• black pepper
• bay leaf
• rosemary
• basil
• oregano
• thyme (savory, thyme)
• coriander
• celery
• lemon
• garlic
• juniper berries.

Pour hot meat and vegetables over boiled water so that it covers 2/3 of the rabbit. Turn on the “Extinguishing” mode for 1.5 hours. In this mode, the multicooker will evenly heat the bowl from all sides at a low temperature, like in a Russian oven. The dishes turn out very aromatic and whole, since at low temperatures there is no mixing of the ingredients.

If you want to cook a rabbit stewed in sour cream in a slow cooker with potatoes, then it is at this stage that you need to add washed and chopped in large pieces potato. If you are preparing rabbit pilaf in a slow cooker, add washed and dried round rice to the bowl.

Gently mix all the ingredients, close the multi-lid and forget about this preparation for 1 hour. The recipe for rabbit stewed in a slow cooker with sour cream (kefir) is incredibly simple and does not require any effort on your part if you have such an indispensable kitchen assistant.

If you want to learn how to cook a rabbit in a frying pan with sour cream, use the same set of products, tightly closing the lid and simmering the meat over very low heat for 70-80 minutes, stirring occasionally and adding liquid.

After 1 hour, open the lid and add prunes to the gravy, which we need to prepare rabbit stewed in sour cream according to this recipe. Prunes do not need to be pre-soaked in hot water, as housewives usually do, since it will be stewed in the gravy for half an hour and will have time to gain moisture and give all its taste and aroma to the dish. Just make sure the prunes are pitted and cut them in half if necessary. Continue stewing the rabbit in the slow cooker for another 30 minutes. If you love spicy dishes- 10 minutes before the end of the “Stewing” mode, add crushed 2 cloves of garlic.

After 1 hour 30 minutes, the multicooker will signal that the dish is ready. Carefully remove the bowl and let the rabbit, stewed in a slow cooker with prunes, potatoes or rice, stand for a while. room temperature. This is done so that the meat “rests” and leaves the juice inside.

If you stew meat with gravy and prunes, then anything is suitable for a side dish - potatoes, rice, buckwheat and any other cereal. Fresh and baked vegetables also go well with rabbit in this slow cooker recipe, as well as fresh herbs and lettuce leaves.

Other rabbit recipes

Below we present to your attention a few more variety of recipes, how to cook a rabbit quickly and tasty in a slow cooker, in the oven or in a frying pan.

Rabbit meat marinated in kefir and baked in the oven (86 kcal/100 g)

Ingredients

• rabbit - 1 piece,
• onions- 3-4 pcs.,
• mild table mustard - ½ cup,
• kefir - 1 glass,
• seasonings, spices, herbs, vegetable oil, salt - to taste.

How to cook a rabbit in the oven in kefir marinade

Wash and cut the meat into portions. Chop the onion into half rings. Place pieces of meat in a deep bowl, sprinkling them with seasoning and spices and topping them with onions. Pour in kefir so that it completely covers the meat, add salt, stir, cover with a lid or food foil and refrigerate for 12 hours to marinate.

Add the required amount of mustard to the marinated meat for the desired spiciness of the dish, stir and leave the meat at room temperature for another 10 minutes. Grease a baking dish with a thick bottom and walls, place pieces of meat, place in an oven preheated to 180-200 degrees for 15 minutes, remove and turn the meat over, put back in the oven and bake the rabbit in kefir in the oven for another 15 minutes. Then sprinkle with chopped herbs, pour over the marinade, and simmer in the oven until cooked. Serve hot.

Rabbit in a slow cooker in sour cream sauce with potatoes, carrots and onions (140 kcal/100 g)

Ingredients

• Rabbit meat (any parts) - 500 g
• Potatoes - 500 g
• Carrots - 1 pc.
• Onion - 1 piece
• Sour cream - 1 glass
• Salt, black pepper - to taste

How to cook rabbit in a slow cooker with sour cream sauce and vegetables

This recipe for stewed rabbit with vegetables in sour cream is very similar to. You also prepare the rabbit for stewing, and also fry the pieces in the “Frying” mode.

While the rabbit meat is fried in a slow cooker, cut the potatoes into arbitrary pieces, grate the carrots, and finely chop the onion. Fry onions and carrots with rabbit, then add potatoes, pour sour cream filling(adding salt, black pepper and a glass of water to the sour cream) and simmer on the “Stew” mode for 60 minutes. Before serving, it is better to separate the rabbit meat from the bones and add herbs and vegetables to the dish.

Rabbit baked with vegetables in the oven, stewed in wine (115 kcal/100 g)

Ingredients

• 100 ml vegetable oil,
• 1 kg potatoes,
• 2 pcs. bell peppers,
• 3 teeth garlic,
• 1 piece rabbit,
• 1 piece onions,
• 2 tbsp. ground paprika,
• bay leaf,
• rosemary,
• 100 ml dry white wine,
• ground pepper, salt.

How to cook stewed rabbit according to the recipe with potatoes and wine in the oven

Cut the rabbit carcass into portions as shown above and marinate: for the marinade, finely chop the garlic, mix it with vegetable oil, paprika and herbs. Leave the meat in the refrigerator overnight.

Place the pieces of meat on a greased baking sheet. Before cooking the rabbit with potatoes in the oven, place vegetables, cut into arbitrarily large pieces, on a baking sheet with the meat and bake in the oven, preheated to 180-200 degrees, until cooked for about 1 hour, pouring wine every 10 minutes so that the meat does not dry out.

Add other vegetables to taste to the rabbit stewed in wine; you can also use champignons or other mushrooms.

Recipe for baking rabbit meat in sour cream with vegetables in foil (120 kcal/100 g)

Ingredients

• 50 g sour cream,
• 5 tooth garlic,
• 1 carrot and onion,
• 1 rabbit carcass,
• 2 tbsp each lemon juice and olive oil,
• Provencal herbs, spices to taste.

How to cook rabbit in sour cream. Recipe in the oven in foil.

Before cooking the rabbit in the oven in a sleeve or foil, rinse the carcass, cut into portions, rub with a mixture of sour cream, olive oil, herbs and spices, and leave to marinate for at least 3 hours. Coarsely chop the onions and carrots, chop the garlic into slices, you can also use any other vegetables.

Place each piece of rabbit on a separate sheet of foil, pour 2 tbsp on top. sour cream marinade, add a mixture of chopped vegetables, salt them and add seasonings to taste. Wrap the foil so that there are no holes at the bottom and the juice does not leak out during baking. Place the pieces of meat in foil with vegetables on a baking sheet in an oven preheated to 180 degrees and bake for 30-40 minutes.

If you are cooking a rabbit in the oven in a sleeve, then place a layer of rabbit meat in the sleeve, then pour it there sour cream marinade and vegetables, tightly wrapping the end of the sleeve. A rabbit baked in the oven in a sleeve will be ready in the same 40 minutes.

Secrets of cooking rabbit dishes

What marinade can be used for rabbit?

It is believed that before deliciously cooking a rabbit in a slow cooker or oven, it must be marinated, as it will be softer, more aromatic and tastier. An alternative to pickling is soaking in water for 1-3 hours. This simple operation will improve the properties of the meat and remove the smell inherent in game.

You can marinate in several ways:

1. Vinegar. Used wine vinegar and spices. Vinegar is usually highly diluted in water. The big disadvantage of this method of marinating is that any vinegar, together with softening the meat, reduces its natural aroma, so this marinade is only suitable for an older rabbit with a very pronounced specific odor.
2. White wine and spices are one of the best options for marinating, as it almost completely removes specific smell, softens and flavors meat well. The result is gourmet dish With delicate taste, pleasant aroma and very beneficial properties.
3. Whey (sour cream, kefir) - very good option. Whey is used for soaking and marinating hare meat, but is also suitable for rabbits. The meat noticeably softens and the bad smell is removed.
4. Garlic with olive oil is one of the classic options marinade for rabbit. The rabbit carcass must be rubbed with this mixture and refrigerated for 2-3 hours. Garlic will create a flavor contrast, soften the texture of the meat and will be an assistant in stewing in white wine if you are preparing a rabbit according to one of our oven recipes, for example, with vegetables.

At what temperature and how long to cook the rabbit?

When answering this question, it all depends on the cooking method.

1. Marinating usually takes from 2 to 12 hours.
2. Cutting and preparing a rabbit for cooking takes 10-15 minutes.
3. Frying chopped small pieces of the lower part in a well-heated frying pan will take about 30 minutes, ribs and front legs are fried for about 20 minutes. If you fry the belly separately, 5 minutes on each side.
4. How long does it take to bake a rabbit in the oven?
5. A well-marinated rabbit, chopped into small pieces, is baked at a temperature of 190-200 degrees for about 25-35 minutes, the whole rabbit is baked in the oven for 40-50 minutes. The rabbit is stewed in sour cream or another sauce in the oven for about 25-30 minutes. From longer treatment high temperatures ah, rabbit meat does not become softer, and the aroma and properties of the meat may deteriorate.
6. As a rule, longer than an hour the rabbit is not cooked. But if low temperatures are used, as when cooking a rabbit in a slow cooker using the “Stew” mode, like our rabbit in sour cream (kefir) according to the recipe with photo, then the time can be increased to 1.5-2 hours.
7. When preparing, it is quite acceptable to use several types of processing. First, you can fry the meat in a hot frying pan and then simmer. Frying can be replaced by boiling.

Rabbit stewed with vegetables - benefits and harms

The benefits of rabbit meat are enormous, because it contains large number vitamins, minerals - iron, cobalt, fluorine, phosphorus, potassium, manganese, as well as lecithin and nicotinic acid. Due to the fact that it contains a minimal amount of sodium salts, fat, as well as its low allergenic component, rabbit is recommended to be used in dietary nutrition(elderly people, people with gastrointestinal diseases) and the diet of young children.

By regularly eating rabbit meat, you can normalize the metabolism of fats and proteins, reduce the risk of developing atherosclerosis due to the low content of “bad” cholesterol and high lecithin. In numbers, the usefulness of rabbit meat is even more obvious: beef proteins are absorbed by 62%, and rabbit meat by 90%.

The meat of a young (up to 7 months) rabbit does not contain strontium, so it can be used to reduce the dose of radiation received by people undergoing chemotherapy and working in this field. Rabbit meat is almost completely absorbed by the body, which means it is useful to eat during illness and recovery after surgery.

Although there are diseases that require giving up rabbit meat. Harm in the form of purine bases, which when ingested are converted into uric acid, can be caused by rabbit meat due to biliary dyskinesia or acetone in the urine. Therefore, it is important for people with such problems to follow a diet and not eat meat broth, as well as fried meat. It is better to eat rabbit stewed in a slow cooker or in the oven. The harm of rabbit meat also consists in reducing acidity in the body, which is important for psoriasis and arthritis, because in the treatment of these diseases great emphasis is placed on taking alkaline drugs.

So, let's summarize our advice. How to cook a rabbit in the oven so that the meat is soft and juicy?

1. In a sleeve or foil. When baking, a steam chamber is formed and the meat cooks quickly, while remaining juicy.
2. Stew in sauce. Sour cream or tomato sauce allow the rabbit to retain the juices inside the meat.
3. 
   

Rabbit meat is considered not only a dietary and healthy product, but also incredibly tasty and tender. But to make it a real delicacy, you need the right recipes.

So, Top 5 recipes for delicious rabbit dishes.

Recipe 1: Tender rabbit in sour cream

The dish can easily be considered a classic of the genre, hence its great popularity. It is easy to prepare, and its exquisite taste will delight gastronomic gurus.

Ingredients:

• rabbit 800 g;
• sour cream 1 glass;
• butter 70 g;
• white wine 300 ml;
• salt;
• black pepper;
• bay leaf;
• dill.

Cooking method:

Select the meatiest parts of the rabbit: the legs and back. Cut them into small pieces. Larger pieces can be divided in two. Season with salt and pepper, leave to stand for ten minutes. Melt butter in a large frying pan. Fry on all sides for about five minutes high fire. The meat should acquire a golden blush.

Mix sour cream and wine. Transfer the meat to the pan. Pour out the remaining oil from the pan. Pour in the mixture of wine and sour cream so that it is half a centimeter above the meat. Place a couple of bay leaves. Simmer for one hour with the lid closed. The dish is served with sprigs of dill and the sauce in which it was stewed. Goes great with fried and boiled potatoes.

Recipe 2: Stewed rabbit in spicy sauce

The taste is amazingly subtle and originally spicy. Magically melts in your mouth. It is absolutely impossible to resist the alluring aroma of this dish.

Ingredients:

• rabbit 700 g;
• flour 2 tbsp. spoons;
• white table wine 1.5 cups;
• wine vinegar 1 tbsp. spoon;
• olive oil 7 tbsp. spoon;
• onions 200 g;
• garlic 4 cloves;
• chicken broth 150 ml;
• dry hot pepper 1 pc.;
• paprika 1 tbsp. spoon;
• oregano, bay leaf, salt, black pepper;
• sprigs of parsley.

Cooking method:

Place portioned pieces of rabbit meat in a suitable container, pour in wine and vinegar. Sprinkle in oregano. Place a couple of bay leaves. Stir thoroughly. Cover securely with a lid and refrigerate for 12 hours. Then remove the rabbit from the sauce in which it was marinated. Dry with a paper towel. Set the marinade aside for now.

Add salt and pepper to the flour and roll the pieces of meat in it. Heat olive oil in a deep frying pan. Fry the rabbit over moderate heat on each side until nicely golden brown. Place on a plate. There, lightly fry a whole very small onion. Remove it from the pan. Place thinly sliced ​​garlic on it and fry for about a minute.

While straining, pour the reserved marinade into the frying pan. Pour in chicken broth. Sprinkle with crushed hot pepper and paprika. Add meat and onions. Let it boil, lightly salt it, close the lid, and simmer over low heat for 50 minutes. If desired, season the resulting sauce with vinegar. The dish is decorated with green parsley.

Recipe 3: Hearty rabbit goulash

This is very good option For family lunch or a large group of friends. The dish is stunningly beautiful and truly nutritious.

Ingredients:

• rabbit meat 500 g;
• flour 1 tbsp. spoon;
• water 200 ml;
• tomato paste 2 tbsp. spoons;
• onion 2 pcs.;
• garlic 3 cloves;
• rosemary 0.5 tbsp. spoons;
• paprika 2 tbsp. spoons;
• bay leaf;
• sunflower oil;
• salt.

Cooking method:

Remove the rabbit flesh from the bones. Cut into pieces. Finely chop the onion and garlic. Fry the onion a little in oil until it gets a nice color. Add garlic, fry for another 2 minutes. Add meat. Salt, season with paprika and rosemary. Stir.

Fry until nicely browned. Add flour. Stir. Add tomato paste. Stir again. Add water and stir again. Simmer at closed lid 20 minutes on low heat. Add a few bay leaves. Remove from heat and let sit for 15 minutes.

Recipe 4: Tender rabbit with potatoes and cheese

Subtle cheese and creamy notes will be added to the refined taste of dietary rabbit meat. Potatoes will add even more satiety to the dish, and tomato paste and carrots will add brightness and richness.

Ingredients:

• rabbit carcass 1 kg;
• hard cheese 300 g;
• processed cheese 1 piece;
• potatoes 1.5 kg;
• carrots 80 g;
• sour cream 300 g;
• tomato paste 50 g;
• soy sauce 200 ml;
• onion 300 g;
• garlic 4 cloves;
• water 400 ml;

Cooking method:

Cut the rabbit carcass into medium-sized portions. Soak overnight in a deep bowl. Fry with oil over high heat. 10 minutes on both sides. Remove the rabbit to a large saucepan. Pour 400 ml of water into the same frying pan and wait until it boils. Pour this liquid over the meat. Lightly fry finely chopped carrots and onions. Place in the pan with the rabbit.

When it boils, add tomato paste, sour cream, soy sauce. Stir and simmer for 30 minutes over low heat. Cut the processed cheese into several pieces, place in common pan. Stir for 2 minutes, then cook for 15 minutes. Add diced potatoes and squeezed garlic. As soon as the potatoes are ready, add grated hard cheese. Stir. You can try the dish.

Recipe 5: Baked rabbit with vegetables

Rabbit cooked in the oven will retain all its usefulness dietary product. It will be very useful for children. A amazing taste and stunning appearance will impress even discerning aesthetes.

Ingredients:

• whole rabbit 1.5 kg;
• sour cream 3 tbsp. spoons;
• potatoes 1 kg;
• broccoli 1 pc.;
• carrots 2 pcs.;
• onion 1 pc.;
• dill;
• salt;

Cooking method:

Cut the carcass into small pieces. Mix sour cream with chopped dill. Pour this mixture over the meat. Sprinkle some salt. Cut the carrots and onions into thin half rings. Cut the potatoes into medium-thick slices. Divide the broccoli into small florets.

Wrap each piece of rabbit separately in foil. Place the vegetables in a roasting bag. Don't forget to tie it on both sides. Place on a baking sheet, seam side down, next to the meat. Place in a preheated oven. Vegetables will need 20 minutes to roast, and meat – 45 minutes.

Cook your rabbit according to our recipes and eat not only very tasty, but also with health benefits for the whole family!

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Publication date: 10/03/2017

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

How to cook delicious rabbit?

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

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

How to butcher a rabbit?

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

1. Prepare everything necessary for cutting.

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

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

4. The hind legs are cut off.

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

6. Cut off the front paws.

7. Cut each front paw into 2 parts.

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

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

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

11. Place the resulting rabbit portions in a bowl.

Secrets of cooking rabbit

Tasty, delicious bunny, the recipe for which can be both simple and sophisticated, will become ideal solution For holiday menu, weeknight dinner or any other meal. To make the dish successful, you need to know some secrets.

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

How to marinate a rabbit?

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

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

Rabbit dishes - recipes

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

1. The most simple dishes Rabbit is prepared by stewing in a saucepan, cauldron or deep frying pan. The meat is supplemented with a laconic set of onions and carrots or more original solutions with multi-component accompaniment in the composition gourmet sauces and gravy.
2. The dietary properties of rabbit meat contribute to the use of this meat in the preparation of soups and other first courses. The ease of the resulting culinary compositions and excellent taste characteristics combined with the disproportionate benefits of food. The hot dish is prepared with vegetables, with the addition of cereals, mushrooms or any other composition of your choice.
3. Rabbit meat will taste the most delicious if you cook it in the oven. Successful accompaniment of slices in in this case There will be potatoes or other vegetables, mushrooms and other additives to choose from.

Stewed rabbit meat

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

Ingredients:

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

Preparation

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

Rabbit soup

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

Ingredients:

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

Preparation

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

Oven rabbit recipe

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

Ingredients:

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

Preparation

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

Roast rabbit

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

Ingredients:

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

Preparation

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

How to cook rabbit in a slow cooker?

Rabbit meat is much healthier than beef, pork and lamb, it contains almost no fat, but a lot of protein, which is 90% absorbed by the body. This meat contains huge amount vitamins, microelements and amino acids, there are practically no bones and tendons, which makes it very easy to prepare rabbit dishes. In addition, this product is considered hypoallergenic, so it is prepared for small children. Rabbit dishes are very tasty and appetizing, and kids won’t have to be persuaded to eat the meat until the last bite—they’ll also ask for more. If you want to pamper your loved ones, cook a rabbit, best recipes preparations for this dish are collected on our website.

The main secret of cooking rabbit is successful meat

To prepare delicious food, the quality of the meat is very important, and it is better not to skimp on this. Buy fresh rabbit meat at the market or chilled carcasses in the store and try not to buy frozen meat, since prolonged exposure to low temperatures deteriorates its quality. Choose good bunny possible based on the following characteristics: pink, dry meat without stains, bruises, cuts or slippery surfaces, fresh smell and a stamp confirming the quality mark. Choose carcasses weighing no more than 1.5 kg - usually young rabbits weigh this much; old and plump ones are not suitable for food. A young rabbit, less than five months old, is usually light pink, while a more mature one is dark pink. In the old days, the age of a rabbit was determined by taking it by the hind leg - when the young animal was shaken, the spine sagged. Very often on a rabbit carcass, upon request veterinary examination, leave a fluffy tail or paw with fur and claws, but this rule is not always followed.

We cut the carcass

The unusual thing about rabbit meat is that all parts of the rabbit require an individual approach. The back part (fattier) is best fried or baked, while the front part is usually stewed and boiled. It is good if the meat has thin layers of fat, which give the rabbit softness and juiciness. When cutting a carcass, its back part is separated from the front just above the paws, the breast is divided into four parts, the meat is cut off from the belly, and the legs are cut at the joints into thighs and drumsticks. At this stage, the entrails are removed and the remainder of the carcass is divided along the spine and cut into small pieces. If it turns out to be too fatty, the fat can be trimmed off and used for frying or cooking in the oven, as advised in many recipes.

Making rabbit meat juicy

Rabbit meat is considered dietary meat, therefore, when cooked, it is dry, but this defect can be corrected by marinating, which will relieve fresh meat of its specific smell. Typically, the rabbit is marinated for 2-10 hours in salt or vinegar water, soy sauce, milk, kefir, mayonnaise, whey or in wine, giving the rabbit meat exquisite taste and noble aroma. The dark pink meat is marinated in several marinades to make it tender and tasty. Good effect coats the carcass with olive oil mixed with finely chopped fresh garlic. Spices are added to the marinade for piquancy. fragrant herbs- dill, parsley, celery and lemon. Remember that for children's dishes wine marinade use is strictly prohibited.

Cooking the rabbit correctly

The marinated one is fried and baked very quickly - within 30 minutes. This time is enough for the meat to cook perfectly without losing its juiciness. Do not overcook the rabbit on the fire, otherwise the results of long-term marinating will go down the drain and the meat will lose its flavor and become dry and tough. At the end of frying, you can add tomato paste, sour cream or heavy cream to the dish.

Rabbit stewed in red or white wine, champagne, milk, cream, broth or sour cream turns out to be very tasty - to prepare this dish, pieces of meat are fried on butter until crispy and mixed with spices (mint, citrus zest, rosemary, thyme sprigs). Next, liquid is poured into a frying pan, saucepan or duck pot, and the rabbit is stewed for 1-3 hours over low heat so that the fine structure of the meat does not collapse. In general, the rabbit does not like high temperatures, and this must be taken into account. During the process of frying and stewing, tomatoes, carrots, zucchini, beans, mushrooms, onions, garlic, bay leaves, black pepper and potatoes are added to the dish - it all depends on the chosen recipe and culinary habits. As savory seasoning They often use mustard, adjika, ginger, horseradish, oregano, coriander, basil, juniper, cloves and cinnamon, and you can cook the rabbit in the oven.

Baked rabbit is usually cooked under a “cap” of vegetables and mushrooms and doused with sour cream. Many people like baked rabbit with fruits, dried fruits, green peas, nuts and cheese, and for cooking meat, use foil or a baking bag, but you can also cook it in a slow cooker and on the grill.

Subtleties from the chef

If you want to get ruddy crispy crust, dry the meat well before frying. Never put several pieces of rabbit meat in a frying pan, because they will release a lot of juice and begin to stew - in this case, you will not get a crust. We do not recommend piercing the meat to check readiness, as juice and marinade will leak out of it, and the dish will turn out dry. Turn the pieces only after they are well browned on one side.

Boiled rabbit is one of the popular dishes children's kitchen, and to make it tasty and not bland, add coarsely chopped carrots, celery root and peeled onions to the broth during cooking. The carcass should be filled cold water, and the fire should be minimal - and in half an hour the aromatic broth with the most tender meat is ready.

Do not throw away the rabbit's offal - they are cooked along with the meat, especially the rabbit liver, which is soft and tasty. This also applies to the lungs, kidneys and hearts, which are very tasty, especially if you fry them with spices, carrots, onions and garlic, and then stew them in cream or sour cream. Giblets crushed in a blender make an appetizing pate, which is served for breakfast with bread and vegetables.

Rabbit meat is used to make minced meat for cutlets, meatballs and meatballs; rabbit meat is used to prepare shish kebab, schnitzel, pilaf, terrine, soufflé and stew. At first glance, this meat seems capricious, but you will quickly adapt to its complex “character” and learn to change recipes to suit the tastes of your family. Baked rabbit served on large dish and decorated with vegetables, fruits and fresh herbs, it lifts your spirits and creates a feeling of celebration in your soul. Enjoy delicious dishes with your family, and let the rabbit become a favorite dish on your table!

Stewed rabbit - a recipe for a wonderful hot dish for festive table, and for everyday hearty dinner. How to cook stewed rabbit keeping the meat tender is the secret to cooking tender meat.

Ingredients:
Rabbit - carcass 2 kg.,
Sour cream - 300 gr.,
Carrots - 2 pcs.,
Onions - 2 pcs.,
Salt, ground black pepper
Refined oil for frying.

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

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

3. Cut the onion into half rings. Grate carrots on a coarse grater.

4. Place the fried rabbit pieces in a deep pan and pour onions and grated carrots. Add sour cream, spices, half a glass of water and simmer 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 zest, pepper)
Vegetable oil - 2 tbsp. spoons
Garlic - 2-4 teeth.
Onion - 1 pc.

Cooking method:
1. The rabbit carcass must be chopped into portioned pieces with a kitchen ax.
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 the marinade over our rabbit and leave it in a cool place overnight to marinate.
3. The marinated meat must be washed and dried so that the oil does not shoot out during frying. Heat a frying pan with vegetable oil and fry the pieces until golden brown.
4. Peel the onion, wash it, cut it into rings
5. Fry the onion in oil until golden brown.
6. Now we need to lay out the meat and onions in layers in a pan. Place 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 over-salt or over-pepper the dish.
7. Mix sour cream with water, mix well. You will get a sauce for pouring meat.
8. Pour the sauce into the meat. The sauce should cover the prepared meat and onions. Next, put the pan on the fire and bring to a boil.
9. Meanwhile, preheat the oven to 180-200 degrees and place the pan there. In 40-50 minutes the tastiest rabbit will be ready!

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

Cooking method:
1. We cut up the rabbit carcass, wash it thoroughly under the tap and cut it in portioned pieces. We dilute vinegar in water and soak pieces of meat in this solution. Leave the rabbit meat to marinate for an hour and a half. 2. Heat the frying pan with oil well. Remove the rabbit from the marinade and dry it lightly with napkins. Place the meat in a frying pan and fry it on both sides, six minutes on each side. 3. Peel the onion and chop it into thin quarter rings. Sauté it in a separate frying pan until lightly browned. 4. Pour the flour into a deep cauldron and fry it lightly until it begins to change color. Then put the meat and fried onions into the cauldron. Fill everything up drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in the water gradually, stirring constantly so that lumps do not form. 5. Peel the garlic and finely chop it. Add it to sour cream sauce. Add salt, mix again, cover with a lid and turn down the heat to low. Simmer the rabbit for 45 minutes. Serve with boiled potatoes.

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

Cooking method:
1. Butcher 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 suitable dishes. 2. Peel the leek and cut into four parts. Chop the peeled garlic cloves into thin slices. Mix two tablespoons of olive oil with wine in a separate plate, add Provençal herbs, bay leaf and black peppercorns. Place onions and garlic here. Mix the mixture thoroughly and pour it 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 hot olive oil until lightly browned. 4. Transfer the rabbit to a heat-resistant form and pour over the juice remaining after frying and the marinade. Cut the unpeeled shallots in half and place in the pan. Add unpeeled garlic cloves and rosemary here. Pour in the broth so that it half covers the meat and place the pan in an oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding broth if necessary. 5. Transfer the finished rabbit to a serving plate. Add a spoonful of mustard to the remaining sauce, stir and bring it to a boil. Pour the resulting sauce over the rabbit meat. 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 the onion and chop into rings. Mix beer with vinegar, add cloves, rosemary and bay leaf. Place the onion in the marinade and put it on the fire. As soon as it boils, turn the heat down to medium and simmer for 20 minutes. Pour the boiling marinade over the rabbit meat. Cool and refrigerate overnight. 3. Remove the rabbit pieces from the marinade and dry with a towel. Do not pour 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 small stripes and fry it until it turns into cracklings. Transfer bacon to a plate. 6. Strain the marinade, leave a little onion in it and boil. Pour the boiling marinade over the meat, stir and simmer over low heat under the lid for an hour and a half. 7. Fry the remaining onions in bacon fat until soft. Place bacon and onions in a cauldron. Turn off the heat and immediately pour in the cream. Stir and leave to infuse. Serve with potato side dish.

Cooking method:
1. Wash and dry the rabbit meat.
2. Peel the onion and four cloves of garlic and grind in a blender until porridge. In a deep cup, mix honey with soy sauce, Tabasco and cognac. Add onion-garlic pulp to the marinade and mix well.
3. Transfer the rabbit meat to a baking sleeve, adding marinade to it. Tie both ends tightly and roll them thoroughly on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to a heat-resistant form and marinate in the refrigerator overnight.
4. Take out the mold 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 the parsley and finely chop it. Chop the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring it in and stirring so that there are no lumps. Place on the fire, add salt, add sesame seeds, parsley, stir and simmer over low heat, stirring constantly, for five minutes. Make sure the sauce does not boil.
6. Remove the rabbit from the oven, cut the sleeve and transfer the meat to a plate. Pour the juice from the sleeve and the prepared sauce. Serve with 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. Without peeling, crush the garlic cloves with a knife.
3. In a frying pan, fry the rabbit until golden brown on both sides. Then pour in the wine and add a sprig of rosemary, garlic and tomatoes. Simmer for ten minutes without covering. Then cover with a lid and continue to simmer over moderate heat for another ten minutes.
4. Preheat the oven to 180 C. Place the meat, sauce and vegetables into a refractory dish. Cover it with foil and place in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and pour over the sauce. Serve with vegetable side dish.