Homemade rabbit stew recipe. Homemade rabbit stew

Time: 310 min.

Servings: 14-16

Difficulty: 2 out of 5

Cooking hearty stew from rabbit in a slow cooker

Why do many people like stew? After all, this is the same canned food that is sold in stores along with other products.

But why has stew become widespread and popular in our time? In fact, the answer is quite simple - natural meat is used to prepare stew, and not streaky or unnatural raw materials.

In addition, from this preparation you can prepare large number dishes, without any doubt that such a recipe could ruin them.

The stew can be prepared in a slow cooker, pressure cooker, or simply on the stove. However, the best option cooking is considered to be cooking in a slow cooker, which allows you to quickly, tasty and very quickly prepare stew.

If you have this in stock kitchen appliance, you can prepare such a preparation quickly and without any problems.

It is worth noting that homemade stew from rabbit and other types of meat is considered the most useful, because you yourself will choose what products to add to the dish and what meat you will use (brisket, ribs, and so on).

This is the recipe homemade It is considered the most successful, so this dish will appeal not only to adults, but also to children.

And this is not surprising, because juicy, tender and soft meat will turn out to be so tasty and healthy that no one will be able to resist it.

In addition, you can make a lot of recipes from such a preparation - stewed potatoes, pasta, gravy, pie filling and much more.

In any case it will give ready-made dish not only taste, but also excellent juiciness. And this quality, as you know, is considered the main one for preparing any meat recipe.

If you have never cooked stew yourself using a slow cooker, be sure to try this recipe, because many people know that homemade food It turns out much better and tastier than store bought.

In addition, you will always have a “strategic” supply in your refrigerator, which will allow you to quickly prepare a hearty and healthy dish at any time.

Traditionally, stew in a slow cooker is prepared from fresh meat beef or pork. However, in our time, such preparation can be prepared from rabbit, chicken, turkey, duck and other types of meat.

In any case, the dish will turn out especially tasty and healthy. In addition, the multicooker will take care of the taste of the product, and will also make it rich, tasty and unusually tender.

It is worth noting that homemade stew is undoubtedly considered much healthier and more nutritious. Thanks to this recipe, you can prepare a large number of dishes that can rightfully be called “royal”.

Stew from - this excellent preparation, which can be prepared for future use. Nowadays, rabbit meat can be bought in many stores, so there should be no problems with preparing the product.

Rabbit meat, according to nutritionists, is considered the most healthy, tender and gentle. It can be eaten by people suffering from gastrointestinal diseases, since such a product does not cause irritation to the mucous membranes and does not harm the stomach in any way.

A stew prepared strictly according to the recipe, into which you can put all your soul and love, turns out to be especially tasty and healthy for the body. In addition, this way you can completely save taste qualities meat that will look appetizing, prepared in jars.

Huge advantage this recipe The thing is that nowadays you can hardly find stewed rabbit or rabbit in stores, since beef, chicken and pork preparations are most visible on the shelves.

In addition, not every manufacturer of such products is able to provide high-quality, tasty, and most importantly decent stew. Modern products often contain a lot of fat and spices and little meat. And the color of the store-bought blank leaves much to be desired.

Therefore, many modern housewives try to prepare these twists on their own, which will certainly turn out to be of high quality, natural and especially tasty.

It is worth noting that rabbit stew made in a slow cooker is sure to please everyone, so many women do not hesitate to put such a treat on their plate. festive table or serve as a main appetizer for guests.

It is not difficult to prepare the product in a slow cooker. In addition, you do not need any special equipment or kitchen utensils - the main thing is to have a slow cooker and fresh rabbit meat.

Meat procurement rules

Before you start preparing a dish in a slow cooker, you should consider a number of tips and rules that will help you prepare homemade preparations in the best way:

• You cannot add water to the stew - the dish is cooked only in the juice from the meat;
• It is not recommended to roll up the meat of an old animal - in in this case you will have to cook the dish twice as long;
• if you bought fresh meat in a store, be sure to keep it in the refrigerator for at least 24 hours - in this case, the rabbit stew will be more juicy, soft and tender;
• the recipe should not include blood, which will significantly worsen the taste and reduce the shelf life of the product;
• Before rolling the cans, they should be thoroughly washed and then sterilized using an oven or boiling water.

Cooking method

In order for rabbit meat stew made in a slow cooker to last as long as possible, you need to prepare lard in advance, because rabbit is meat that is not endowed with fat.

Ingredients:

This dish is prepared step by step.

Step 1

We wash the rabbit carcass, and then completely cut off all the flesh from it.

Step 2

After this we dry the meat and cut it small pieces, the length of which should be no more than 2 cm. After which we salt the rabbit meat.

Step 3

Set the kitchen appliance to the “Frying” mode, place the meat part in the bowl and fry until the product is covered with a light golden brown crust.

Step 4

Place lard in a bowl, calculated at 100 grams per kg of meat. We also put pepper in the device and simmer the food in the “Stew” mode for 4 hours. As it cooks, leave the mixture on the “Keep Warm” program for 1 hour.

That's all - rabbit stew made in a slow cooker is ready.

All you have to do is pour it into jars, roll it up and wait for it to cool, then put it in the refrigerator. The stew can be stored for 2 months.

Stewed rabbit - dietary meat prepared by the most in a simple way and with the minimum amount of products. It is very easy to prepare, the result is simply amazing. If you happen to get a few rabbits, feel free to cook them for future use. From this stew you can later cook a lot delicious dishes- soups, roasts, very tasty with boiled potatoes, can be added as a filling to pies or potato casseroles etc.

To prepare rabbit stew at home, take the ingredients from the list.

The jars need to be washed well and dried. Place at the bottom of the jars bay leaf and four peppercorns.

Carefully trim the rabbit meat from the carcass and cut into small pieces. Place the meat up to half the jar and add salt. If you use sea salt, then half a teaspoon, if regular table salt, then a little less.

Fill the jars to the top with rabbit meat.

Add another 0.5 tsp. sea ​​salt and add four more peppercorns.

Cover the jars with a lid.

Place the jars in a deep mold, pour enough water into the mold so that it is higher than half of the jars.

Place in a cold oven, turn on 150 degrees. Cook the rabbit stew at this temperature for at least 30 minutes. During this time, the oven should heat up, and you will be sure that the cans will not crack. Increase the temperature to 180 degrees and cook the stew for another 2.5 hours. By the way, during this time the meat will release juice and you can taste it. If necessary, you can add a little more salt to taste. Remove the finished stew from the oven, roll up with a key or a self-sealing lid, cover with a terry towel and leave under it until it cools completely. Stewed rabbit should be stored in a cool place.

This quantity makes two jars of 450 g each. dietary meat, cooked in own juice, which after cooling will turn into jelly. Very tasty, I recommend it.

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

Rabbit meat is very tender, and the right ingredients reveal and highlight it mild taste. In addition, the rabbit is the leader among meat products by the content of vitamins and beneficial microelements. This is dietary meat that does not cause allergic reactions.

Ingredients

• rabbit 1 kg
• carrots 1 pc.
• celery stalk 1 pc.
• onion 1 pc.
• cloves 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. While cooking the rabbit, add carrots, onions, celery stalks, spices, and salt. The richer the aroma and taste of the broth, the tastier the stew will be.

Strain the broth, put 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, then strain again.

Sterilize small jars. Place a little carrot on the bottom of each.

Fill the 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 and place in a ladle on the stove.

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

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

If you want to make this stew for long-term storage, the filled jars must be sterilized within 1 hour. Such a jar will last up to six months in a regular pantry.

Good day everyone!

I finally decided to describe my recipe for making rabbit stew at home using the oven.
Backstory: My husband and I decided to get rabbits. We live in the city and the apartment doesn’t allow this. But we decided to start them in a brick garage. Things worked out for us. t. t. t. t. Accordingly, the question arose about processing meat when the freezer is full and no one is buying. Then I began to scour the Internet in search of a stew recipe. There are many of them and they are different. In many cases I was confused by the processing temperature. And since I don’t have an autoclave, I’m very afraid of botulism. Moreover, I have 2 daughters (8 years old and 1.5 years old)

Well, here's my recipe.

We take fresh rabbit carcasses. We cut out all the insides (we use them in other dishes - a delicacy). I cut the carcasses into pieces portioned pieces large: two hind legs, two front legs, a piece of the ridge up to the ribs, and the rib part itself. There is no point in cutting smaller, because the meat will have to be cut off the bones. I wash the pieces thoroughly. And I fill all the meat cold water for no less than 12 hours. The water needs to be changed. This is necessary so that the meat gives up all the blood and so that there is no blood foam in the jars. I usually do this at night.
In the morning I change the water again and while we have breakfast the meat is still in clean water. But then the rather monotonous and labor-intensive process of cutting meat from bones begins. I make boneless stew because I have kids. The most I had on such processing was 4 carcasses - that’s 3 hours of work. When cutting meat, internal fat we collect separately. We will definitely need it.
Bones should also not be thrown away; they also participate in the cooking process.
We cut the separated meat neither finely nor coarsely, preferably into equal-sized pieces.
I don’t use jars that need to be screwed on with a key, but simply ones with screw-on lids. I wash jars and lids in advance and then sterilize them.

At the bottom of each jar I put 3 black peppercorns, a bay leaf, 1/2 tsp. salt.

Now we place the meat quite tightly. It is advisable that each jar contains meat from every part of the carcass. It will taste better this way.
Fill the jars with meat just above the shoulders. Next comes a layer of rabbit lard. 3 more peppercorns and 1/2 spoon of salt.

Cover the jars with lids. DO NOT TWIST!!!.

I put a clean rag on a baking sheet in a cold oven, fill it with water and place the jars with meat and lids on it.

Turn on the oven. The jars stand at a temperature of 180 degrees for 1 hour, then at 150 degrees for 3 hours. Total 4 hours.
Water should be added to the pan periodically. I always try to control this process, because I am afraid that the banks may burst. I have an electric oven.

While the stew is cooking, you need to prepare the broth for pouring into jars. From personal experience I will say that it is better to fill it with broth, otherwise meat juice one will be about 1/3 of a jar. And when there’s enough tremors in the stew, it’s so delicious!

We put the bones that we have left over from cutting meat into a large saucepan to cook. I do this about 2.5 hours before full readiness stews. Be sure to remove the foam, but since the meat was soaked, there will be little of it. After the broth boils, I add a whole peeled onion and carrot. About half an hour before the broth is ready, add a leaf or 2 bay leaves, a few black peppercorns and salt (to taste). The result is a very transparent, rich, rich broth. We don't turn it off. It should be boiling.

When the oven is turned off, you need to take out one or 2 jars at a time and add the broth with a ladle until it swirls. Screw the lid on and under a warm blanket for gradual cooling. After complete cooling, I put the jars in the refrigerator or cellar.

The stew is very tasty! Real and useful!

Bon appetit everyone!

In the oven

The only difficulty that you may encounter during the cooking process is that the bones will not be easily separated from the meat, but otherwise there is nothing difficult.

• rabbit meat - 1.8 kg,
• peppercorns - 18 pcs.,
• salt - 1-2 tbsp. spoons (to taste).

Pour water (necessarily cold) over the meat, and in the morning, drain it and separate the meat from the bones.

Take three jars, sterilize and place the following layers on the bottom of each one in succession: peppercorns (three pieces), meat up to the middle of the jar, salt (a quarter of a teaspoon is enough), then again meat, salt and peppercorns in the same quantities. The meat should be thoroughly compacted.

Cover the jars with lids (they should also be sterilized), place them on a baking sheet, but before doing this, cover the bottom with a towel. Then fill the baking tray with water and place it in the oven (it should be cold).

Set the temperature to 170 degrees, and after 60 minutes, reduce to 100 degrees. At one hundred degrees, the dish will cook for five hours, then remove and roll up all the jars.

In the broth

Some people like the stew to also contain jelly-like jellied meat - if it is heated, it will turn into an appetizing broth.

Cut the rabbit and put the meat in sterilized jars, add spices and salt in the amount of 1/4 teaspoon.

Next, do everything in the same way as in the case described above: first place the jars on a baking sheet (don’t forget about the water) and put it in the oven. Simmer the meat at 180°C for about two and a half hours.

While the meat is cooking, place a pan on the stove, pour in water and add the remaining rabbit bones. Also add salt, but just a little, otherwise you will over-salt.

Pour the finished stew with broth and roll up. Store jars in cool place where there is no light, it can stay there for up to 90 days.

In a saucepan

Do you want to serve stew as a main dish, rather than making preparations for future use? Then cut the meat into pieces, throw them into a pan, add carrots, celery and seasonings (pepper, cloves and salt).

Fill everything with broth two centimeters above the meat level and set to cook on low heat for three hours, then serve immediately.

In a slow cooker

In this case, rabbit meat must be cooked in its own juice - no water should be added.

Cut the meat from two rabbit carcasses, then cut it into small pieces. Place them in one container and add salt to taste.

Fry the meat in the multicooker bowl until you get golden brown crust. Add pieces to the fried meat fresh lard(per kilogram of meat you will need 100 grams of lard).

Cook for 4 hours using the stew mode, then leave the stew in the slow cooker for another hour, changing it to the keep warm mode.

The finished dish should be laid out sterile jars, roll up and cool. Store it in the refrigerator for 60 days.

Stew with bones

This recipe will appeal to those who don’t want to bother with meat, separating it from the bones in advance. We will need:

• rabbit meat - 1 kg,
• carrots - 1 piece,
• celery stalk - 1 piece,
• onion - 1 piece,
• water,
• salt and spices to taste (I take thyme, bay leaf, garlic, dill seeds and cloves),
• vegetable oil 200 ml.

Don't forget to wash and sterilize the jars before cooking.

First of all, start preparing the broth. Boil water, then dip pieces of meat into it, add carrots, celery stalks and onions, add salt and peppercorns.

The broth should be simmered over low heat for 2.5 hours, then the meat should be removed and placed in jars along with the bones.

Finely chop the thyme, bay leaf, garlic, dill seeds and cloves and add everything to the broth. Let it boil one more time, and then remove it from the stove and strain.

Pour 200 milliliters of broth and mix it with the same amount vegetable oil. Fill the jars with the prepared broth rabbit meat and cover them with plastic lids. Shelf life in the refrigerator is 10 days.

Need stew for the winter? Then fill the jars with broth, then put them in a pan with water for an hour - this will sterilize them. After the specified time, the cans can be rolled up and stored.