How to cook rabbit stew. Canning rabbit meat in the oven

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The three most popular and reliable recipes cooking stew from rabbit meat.

Rabbit is an excellent raw material for making stew at home. All this event is simple, low-cost, available to every rabbit breeder and not only. The meat is very appetizing and tasty. Cooking stew is an excellent way out for the mass slaughter of animals for harvesting meat for future use.

1. Traditional stew.

Cooking first glass jars and tin lids to them (wash and sterilize for at least 10 minutes). Suitable for both liter and 0.5 liters. Then we move on to the meat. From thoroughly washed carcasses, we cut the meat with a thickness of no more than 2 centimeters. It is also allowed to use chopped pieces with bones. Make sure that in this case there are no fragments with sharp edges and notches. They can form during the formation of portioned pieces.

If rabbits were fed grain and concentrated feed, then you will surely find a layer of fat on their carcasses. It must be separated and half of the available amount should be evenly distributed and laid on the bottom of the cans with a layer of 1-2 centimeters. If there is little or no rabbit fat (poor feeding), then it can be successfully replaced lard, cutting it into small pieces up to 1 cm in size.

Prepared rabbit meat is tightly packed in jars on top of fat. To spice up and enhance palatability use allspice, black pepper, if desired Bay leaf and cloves. Salt is required. Spread the rest of the fat over the meat. As a result of the work done, the banks should be completely filled.

For 1 liter jar I recommend using 1-2 bay leaves (on the bottom of the jar), about 4-5 peas of bitter and allspice, 1-3 cloves, 1 full (with a slide) teaspoon of salt. Other spices may also be used in reasonable amounts and according to the tastes of the intended tasters.

We cover the filled jars with sterilized lids and place them in a prepared container with water so that the water reaches the “shoulders” of the jars. Gradually bring the water to a boil and adjust the heating temperature so that there is no strong seething. Make sure that the jars do not touch each other and the walls of the container, and that boiling water does not get into the jars. 5 hours after the start of boiling, roll them up without lifting the lids.

Even before complete cooling, I recommend gently shaking the jars and mixing their contents until smooth. We turn the jars over for 20 minutes, control the tightness. After the final cooling, we transfer the stew to a cool place.

2. Stew in broth.

Meat and jars are prepared in the same way as in the previous version. We place the rabbit meat in a saucepan, filling it with water so that it covers the meat by about 4-5 centimeters. We put to cook on a gentle fire. Add spices and salt to taste. After readiness, we take out the meat, separate it from the bones and continue to cook in the same broth for another 10 minutes. Then we fill the sterilized jars with meat, pour our broth, immediately roll up the lids, check the tightness and place in a cool place for storage. You can slightly modify the method of preparing such a stew. Chopped rabbit meat is immediately placed in prepared jars of 0.5 liters (leave 3 cm to the top), shifting with spices and put in an unheated oven. Turn it on and install medium mode heating. We simmer for 2 hours. In parallel, cook the broth from the bones. Then pour the broth into jars, after pouring a teaspoon of salt. If rabbit fat was previously cut off, then melt it and pour it on top of the broth until the jar is full. We carry out sterilization, as in the previous version. We roll up the banks and store as usual.

3. Stew in lard.

We cut the washed rabbit carcasses into pieces up to 2 centimeters thick. Salt, as for barbecue and leave in a suitable dish for five hours. Drain the juice that stands out from the meat. Lightly and evenly brown the pieces on lard until golden brown. We fill pre-sterilized half-liter glass jars with meat, add a few black peppercorns and pour it with melted fat. If the available lard is not enough to completely cover the meat, melt the additional required amount in a frying pan.

We don't roll up banks, we close them plastic lids, previously covered with circles of cellophane for complete tightness. Keep such a stew wrapped in dark paper in a cool place. You need to use it within a week, as with more long-term storage damage to the product and, as a result, poisoning with toxins is likely.

4. General remarks.

Sometimes rabbit meat is soaked in clean cool water to improve taste. It depends on the growing conditions of the rabbits. The meat of a male who has reached puberty is also desirable to soak slightly. In all other cases, this is not required. Meticulously maintain the sterilization regimen when cooking. Personally, I sterilize jars in any case, and add 30 minutes to the indicated time for a guarantee. Be sure to store the finished stew in a cool place and try to eat it in the first half a year - a year. The most reliable method of preparing canned food is in an autoclave, since the temperature in it reaches up to 120 ° C.

Start making stew only when there really is an excess of free meat. Currently, more and more often resort to freezing the product. In this case, the value of cooked food will be much higher, and the danger of poisoning will approach zero. In addition, often due to unforeseen reasons, and simply mistakes made, non-compliance with technology, banks inflate, explode and all work can go down the drain. But the main danger is not in this, but in what you can inflict on yourself. irreparable harm. Surely you have heard of such a dangerous disease as botulism. External signs he doesn't, and that makes him even more dangerous. Even if everything is done correctly, do not store homemade stew over a year. After two years of storage, the likelihood of botulism is much higher.

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Dietary rabbit meat is ideal for cooking stew. It turns out juicy and soft at the same time. Canned rabbit meat can be used in first courses and served as a main course with a side dish of rice or mashed potatoes. How to prepare rabbit stew, we will tell in our article. Here we offer a few simple recipes canned meat cooked in the oven, slow cooker, autoclave or on the stove.

Secrets of delicious rabbit stew

It is very difficult to spoil rabbit meat stew, since the meat is tender in structure, and after a long stew, it begins to literally disintegrate into fibers. However, do not forget that:

the rabbit must be soaked in cold water;
do not use old rabbit meat for stewing;
do not add too many spices, which can interrupt the taste and aroma of meat.

Rabbit stew is being prepared different ways. Let's look at each of them below.

Rabbit stew at home with a step by step recipe

Delicious stew with the most tender meat obtained by cooking a rabbit in the oven, where it languishes in own juice almost 6 hours. At the same time, the whole difficulty lies only in separating the pulp from the bones, and then the oven will do everything for you.

The recipe for rabbit stew at home is as follows:

Pour a rabbit weighing 1.8 kg overnight cold water. In the morning, drain the water, separate the meat from the bones.
At the bottom of sterilized jars (3 pcs.) Put in layers: 3 peppercorns, rabbit to the middle of the jar, salt (1/4 teaspoon), then meat again, the same amount of salt and 3 peppercorns. Pack meat into jars tightly.
Cover the jars with sterilized tin lids and place on a baking sheet, the bottom of which is covered with a towel. Fill it well with water.
Put the jars in a cold oven, set the temperature to 170 degrees, and after 1 hour lower it to 100 degrees. In this mode, rabbit stew at home will be cooked for 5 hours.
After the specified time, remove the jars from the oven and roll up with a can key.

Cooking rabbit stew in broth

Many people like that canned rabbit contains not only meat, but also jelly-like jelly, which, when heated, becomes delicious broth. Cooking rabbit stew in the oven, as in the previous recipe, but at the same time, the broth is cooked on the stove from the bones, from which the meat was removed for canning.

First, the rabbit is cut, the meat is placed in sterilized jars with spices, a quarter teaspoon of salt is added and placed on a baking sheet with water, and then in a cold oven. At a temperature of 180 degrees, the rabbit will be stewed for 2.5 hours. At this time, put a pot on the stove with water and bones left after cutting the rabbit. Add some salt. It is important not to oversalt the broth, as jars also contain salt. When the stew in the oven is ready, it is poured with broth and rolled up with a can key. Shelf life is three months in the dark cool place.

Stew in a pot

Delicious rabbit stew can not only be prepared for future use, but also served immediately after cooking as a main course.

To prepare such a stewed rabbit, the meat is cut into pieces, put in a saucepan with a thick bottom, salt, pepper, onion, carrots, celery, cloves are added, poured with water or broth so that it is 2 cm higher than the meat level, and put on a small fire stew for 3 hours. The rabbit stew is ready. Now it can be served with a side dish of mashed potatoes or rice to the table.

Cooking rabbit stew with bones

For those who do not want to pre-separate the meat from the bones, suitable next recipe stews. To prepare it, you will need half a carcass of a rabbit (1 kg), as well as water, salt, spices and vegetables to prepare a fragrant broth. Banks also need to be prepared in advance: wash and sterilize well.

First you need to cook the broth from the rabbit. Boil water, then dip the rabbit pieces into it, add the whole carrot, onion and celery stalk. Salt, sprinkle with a little peppercorns. Boil the broth for 2.5 hours over low heat. After the specified time, take out the rabbit and arrange it in jars directly with bones (if desired, they can be removed). Add finely chopped garlic, thyme, cloves, bay leaf and dill seeds to the broth. Let it boil again, then remove from heat and strain. Pour 200 ml of broth and add the same amount to it vegetable oil. It remains only to pour meat in jars with fragrant broth and we can assume that rabbit stew is ready. Under plastic covers, it can be stored in the refrigerator for up to 10 days.

If it is necessary to prepare stew for the winter, then the jars, after pouring with broth, are placed in a pot of water for 1 hour for sterilization. After that, they are simply rolled up with a can key.

Delicious stew in an autoclave

Without special efforts, very quickly and tasty, you can cook stew in an autoclave. In addition, jars do not need to be sterilized in advance.

How to make rabbit stew:

A rabbit weighing 2 kg soaked overnight should be dried with a towel, the meat should be separated from the bones and cut into pieces. Put everything in one bowl, add 2 teaspoons of salt, mix and leave for half an hour on the table.
Melt the interior rabbit fat using a stove or microwave.
At the bottom of the jars (4 pcs.) Put 3 peas of pepper, then tamp all the meat and pour melted on top interior fat, not reaching the edge of the jar 1 cm.
Roll up the jars, put them in an autoclave and fill them with water.
Set the autoclave on the stove, bring to a temperature of 110 degrees and cook in this mode for 40 minutes.
Wait until the autoclave has completely cooled down and remove the cans from it. Store the stew in a cool dark place for 6 months.

Homemade rabbit stew: recipe in a slow cooker

Stew in a slow cooker according to the above recipe is prepared in its own juice. It is not necessary to add water before starting cooking, or before putting it in jars.

The recipe for rabbit stew at home consists of the following sequence of actions:

From two rabbit carcasses cut off all the meat, cut the pulp into small pieces, put in one bowl and salt to taste.
The rabbit pieces are fried in a multicooker bowl until golden brown. Select the mode in accordance with the multicooker model: "Frying" or "Baking".
Add pieces to fried meat fresh fat(100 g per 1 kg of rabbit meat). Sprinkle with peppercorns to taste, add salt if necessary.
Set the "Extinguishing" mode to 4 hours. After the specified time, leave the meat on the keep warm mode for another 1 hour.
After that, the stew is laid out on sterile jars, roll up the lids and cool. This stew will keep for 2 months in the refrigerator.

During the autumn mass slaughter, for the owners of rabbit pens, the question arises of the rational processing of meat. And not only among the owners, in order to preserve meat for the future, many turn to the preparation of home-made rabbit stew.

Cooking rabbit stew at home

How to make rabbit stew at home? Do-it-yourself stew produced by quenching. Canned rabbit meat for the winter is an easy and repeatedly proven way to store rabbit meat. The actual shelf life in a cool place is more than one year. The process of making homemade stew begins with organizational issues. An enameled container with a volume of about 25 liters, 7 liter jars and 7 lids for rolling up preservation is brought into readiness. Place a wooden circle on the bottom of the container. Lids and jars must be sterilized over steam for 10 minutes.

With a kitchen knife, meat is removed from 4-5 rabbits. This amount of product is enough to fill jars stewed rabbit meat. Fat must be removed, it will come in handy in the future, but if the carcasses of rabbits are not fatty, then you need to use pork fat (lard), after cutting it into pieces the size of a walnut.

Ingredients for making rabbit stew

In each jar, put 1-2 washed bay leaves and a little pre-cooked fat. Then tightly put rabbit meat in jars, also throw 2-3 cloves, 5-6 black peppercorns, 3-4 peas allspice, a teaspoon of salt. Next pour rabbit stew top with lard or rabbit fat. When the jars are filled to the brim, cover them with lids and place them in an enamel container so that they do not touch each other or the walls of the container. Fill the container up to the neck of the jars with water room temperature and put on low heat.

As the homemade stew heats up, increase the flame. When the water boils, adjust the heat so that the liquid does not slosh the jars. As a weighting agent, so that the lids lie securely on the cans, you can put a wooden circle on top so that it covers all the cans.

Periodically adjust the boiling power, and adjust the cans of stew with a long knife, preventing them from coming into contact with the container. After 5 hours from the start of boiling rabbit stews, banks are taken out and rolled up without removing the lid. Shake the finished jar a little in order to evenly stir the contents. Do this smoothly and carefully - so that the lid does not fly off. After the operations, turn over the jar of homemade stew and listen to see if there is a hiss. If a hiss is heard, roll up the jar again. It is better not to store the contents of such a jar, but to eat it.

In my family, this recipe is called “Rabbit Tuna” because canned food is somewhat reminiscent of tuna meat. Rabbit stew at home is not made for long-term storage, it can be stored in the refrigerator for up to 1 week (however, for a long time you can - read the recipe for how to do this). The rabbit is very tasty. An appetizer perfect for the occasion quick bite when there is no time to cook.

Rabbit meat is very tender, and properly selected ingredients reveal and emphasize it. soft taste. In addition, the rabbit is the leader among meat products content of vitamins and minerals. This is a dietary meat that does not cause allergic reactions.

Ingredients

rabbit 1 kg
carrot 1 pc.
celery stalk 1 pc.
onion 1 pc.
carnation 3 pcs.
sweet peas 6 pcs.
bay leaf 2 pcs.
star anise 1 pc.
garlic 2 cloves
thyme to taste
fennel seeds pinch
refined oil

Step-by-step recipe for rabbit stew at home

So, first of all, cut the rabbit carcass or part of it into pieces and cook the broth. This will take about two hours. In the process of boiling the rabbit, add carrots, onions, celery stalk, spices, salt. The richer the aroma and taste of the broth, the tastier the stew will be.

Strain the broth, set aside part of the rabbit in a container.

Separate the meat from the bones.

Try not to tear the rabbit meat into fibers, but remove it in pieces.

Crush the garlic and lightly grind a pinch of fennel in a mortar.

Add the garlic and fennel to the broth and heat it up, then strain again.

Sterilize small jars. Put some carrots on the bottom of each.

Fill jars with rabbit meat.

Prepare the filling for the stew. The approximate ratio of oil to broth is 80:20. Combine refined oil with broth, put in a ladle on the stove.

As soon as the mixture of oil and broth begins to boil, pour it into a jar so that it is completely dispersed throughout it. You can pour the fill, laying the meat in layers. Then close the jars with lids, let them cool and refrigerate for 48 hours.

This method of pickling makes rabbit meat similar in structure and partly even in taste! for quality canned tuna.

If you want to make such a stew for long-term storage, filled jars must be sterilized for 1 hour. Such a jar will stand up to six months in an ordinary pantry.

Homemade rabbit stew - the difficulties and secrets of cooking

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Autoclaved rabbit stew at home recipes

Since childhood, a favorite taste, rabbit stew, cooked by a grandmother from her animals, at home, what could be tastier. The meat is simply the most tender, in general they were kept especially for us children. Then they cooked soups on stew, roast with potatoes. We just loved to eat it with a spoon straight from the jar, with warm bread.

Now rabbit breeding is reviving again in the villages, it is profitable to keep it, and your homemade meat still cannot be compared with any store delicacies. Usually, animals of the same age are massively harvested two or three times a year, depending on who has what number of livestock. All this meat is very convenient to store in the form of semi-finished products, in jars.

The very first secret is that the carcasses must be fresh, at least chilled. From frozen meat, as I already wrote, the product will turn out dry.
If the meat is homemade, then the rabbits need to be soaked in several waters to remove any remaining blood. Carcasses with blood will spoil the taste and shelf life will be reduced. Prepare the same way.
If you want, you can cut the meat from the bones, this can be done with back. It is better to cut the breast into pieces along with the ribs and stew it this way, it will be much more economical.
Be sure to have fat in the stew, or rabbit, if the carcasses are skinny, then add lard.
When preparing stew immediately in jars, do not pour water into them, this is wrong. You close the semi-finished product, not the soup. The meat will cook well in its own juices.
don't overdo the spices. Usually I cook in half-liter jars, for each jar a small lavrushka and three peppercorns are enough.
You don’t need to invent anything with salt, take ordinary, table salt, no additives in the form of iodine.
Do not put the insides in the stew. Although rabbit liver is a delicacy, it is better to cook it as a separate dish.

Rabbit stew - the traditional way

the classic way although it takes a long time to cook, but when there are no adaptations at hand, this is the best way.

We take three to five carcasses of rabbits, soak them in three waters to remove excess blood and bad smell if the males are already sexually mature. we cut the back parts, completely cutting off the fillets (then you can cook soup from the seeds). Cut the front brisket with a sharp knife straight with the ribs.

We sterilize jars of the same capacity. If the rabbits are well-fed, then there will be a lot of fat inside and at the withers, we cut it off and distribute it into jars, if not, then we use melted lard, three to four tablespoons per jar.

Chopped meat will be more convenient to salt everything at once in a large bowl, we count on a kilogram of a teaspoon without a slide. After it has lain down for about thirty minutes, we lay it out evenly in jars, where there are spices.

Now we will need a wide and low pan. We make jars into it, cover with lids that need to be boiled in advance. Now a very crucial moment - you need to carefully pour water into the pan so that it is just below the shoulders of the jars. Why exactly? So that when boiling it does not flood into the contents of the cans.

Thus, we will cook the stew for two and a half to three hours. Only we will not make the fire too strong so that the water does not seethe. Next, we pull the jars out of the water with tongs and immediately roll them under the lids, leave them to cool upside down.

Stew from a rabbit in an autoclave

In young rabbits, the bones are so soft that then they are practically not noticeable in the stew. All the same, it is better to take carcasses of young animals, up to a year.

We will need about five kilograms of meat, these are usually three medium carcasses. If the rabbits are lean, grew up on grass, then it makes sense to prepare with a pound of lard. For each kilogram, a teaspoon of salt is taken, and of the spices described above.

The meat must be stripped of fluff and soaked. Fresh carcasses just need to be left overnight in water, let them cool. Then we cut them into pieces. It is better to put the front parts in jars separately, we will prepare soups from them.

We wash the jars, sterilize the lids. At the bottom of each we put a piece of fat, distribute it among all the jars, parsley and pepper. I add the meat cut into pieces in a large basin, mix it and let it lie down for half an hour, then I pack it in jars, it’s more convenient.

We fill jars for the autoclave not to the very edge, this must be remembered. Close the lids, place on a wire rack and fill with water. We close it hermetically with a lid, heat it up to 110 degrees and pressurize it to 1.8 atmospheres. In this form, the rabbit will be cooked for about fifteen minutes. Then we remove the temperature and let it cool overnight without opening the lid. We store ready-made canned food in a cool place.

Homemade rabbit stew cooked in a slow cooker

In a slow cooker, you can make a very tasty rabbit stew, which will “leave” just with a bang with bread.

You need to take only the pulp, cut and cut into medium-sized pieces. If the rabbits are fat. then in the frying mode, first we will melt all the fat, if it is not there, we will replace it with interior pork. There we will also send a couple of chopped onions, two grated carrots and add meat after frying. Here is the calculation for three kilograms of fillets. Also, in the frying mode with the lid open, we fry everything.

Then salt to taste, add peppercorns, three pieces for each kilogram, three leaves of parsley and cover the lid. We put in the extinguishing mode for three hours and delicious stew ready. Immediately roll it with lids and let it cool upside down. Just keep it in the refrigerator.

Homemade rabbit stew in the oven - video

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Three of the most popular and reliable recipes for making rabbit stew.

1. Traditional stew.

First, we prepare glass jars and tin lids for them (we wash and sterilize for at least 10 minutes). Suitable for both liter and 0.5 liters. Then we move on to the meat. From thoroughly washed carcasses, we cut the meat with a thickness of no more than 2 centimeters. It is also allowed to use chopped pieces with bones.

If rabbits were fed grain and concentrated feed, then you will surely find a layer of fat on their carcasses. It must be separated and half of the available amount should be evenly distributed and laid on the bottom of the cans with a layer of 1-2 centimeters. If there is little or no rabbit fat (poor feeding), then it can be successfully replaced with lard, cut into small pieces, up to 1 centimeter in size.

Prepared rabbit meat is tightly packed in jars on top of fat. To add spice and improve taste, use allspice, black pepper, optional bay leaf and cloves. Salt is required. Spread the rest of the fat over the meat. As a result of the work done, the banks should be completely filled.

For 1 liter jar, I recommend using 1-2 bay leaves (on the bottom of the jar), about 4-5 peas of bitter and allspice, 1-3 cloves, 1 full (with a slide) teaspoon of salt. Other spices may also be used in reasonable amounts and according to the tastes of the intended tasters.

2. Stew in broth.

Meat and jars are prepared in the same way as in the previous version. We place the rabbit meat in a saucepan, filling it with water so that it covers the meat by about 4-5 centimeters. We put to cook on a gentle fire. Add spices and salt to taste. After readiness, we take out the meat, separate it from the bones and continue to cook in the same broth for another 10 minutes. Then we fill the sterilized jars with meat, pour our broth, immediately roll up the lids, check the tightness and place in a cool place for storage. You can slightly modify the method of preparing such a stew. Chopped rabbit meat is immediately placed in prepared jars of 0.5 liters (leave 3 cm to the top), shifting with spices and put in an unheated oven. Turn it on and set the heating mode to medium. We simmer for 2 hours. In parallel, cook the broth from the bones. Then pour the broth into jars, after pouring a teaspoon of salt. If rabbit fat was previously cut off, then melt it and pour it on top of the broth until the jar is full. We carry out sterilization, as in the previous version. We roll up the banks and store as usual.

3. Stew in lard.

We do not roll up the jars, but close them with plastic lids, having previously covered them with cellophane circles for complete tightness. Keep such a stew wrapped in dark paper in a cool place. You need to use it within a week, as with longer storage, spoilage of the product and, as a result, poisoning with toxins is likely.

4. General remarks.

Start making stew only when there really is an excess of free meat. Currently, more and more often resort to freezing the product. In this case, the value of cooked food will be much higher, and the danger of poisoning will approach zero. In addition, often due to unforeseen reasons, and simply mistakes made, non-compliance with technology, banks inflate, explode and all work can go down the drain. But the main danger is not in this, but in the fact that you can cause irreparable harm to yourself. Surely you have heard of such a dangerous disease as botulism. He has no external signs and this is even more dangerous. Even if everything is done correctly, do not store homemade stew for more than a year. After two years of storage, the likelihood of botulism is much higher.

pokcer.ru

Autoclaved rabbit stew

rabbit weighing 2-2.5 kg
animal fat - 20 tbsp.
peppercorns - 10-20 pcs.
bay leaf - 5-10 pcs.
salt - 5 tsp

Rinse and sterilize half-liter jars for 10-15 minutes. Lids also need to be sterilized. At the bottom of each jar put 2-4 black peppercorns and two bay leaves.

Be sure to wash and dry the meat. Remove the skin, veins, brain bones. Cut the meat into portions. Arrange the rabbit pieces in jars, filling them up to the shoulders. Then, pour one teaspoon of salt into each and add four tablespoons of animal fat, roll up the jars with lids.

Place the jars in the autoclave. You need to pour in so much water that it closes the jars, but just does not reach the highest level of the autoclave. Then tightly close the device with a lid. Pump up pressure to 1.5-2 atm. and heat up to 120 degrees. Hold for approximately 15 minutes. Turn off the heat and leave for 6-8 hours.