How to cook a rabbit for meat. How to cook a rabbit so that the meat is soft and juicy

Very tasty and, perhaps, the most beautiful buns! And they are magical, I checked it myself, ate one and made a wish! Everyone is surprised how I make buns! I share with you the secrets of home baking!

flour, sour cream, milk, sugar, dry yeast, salt, butter, flour, starch, cocoa powder, sugar, milk, bitter chocolate, butter, egg yolk, milk

I'm giving away my grandmother's secrets! It's nice to remember and cook your favorite recipes! And if this is the taste of childhood, the taste of grandmother's pastries, then it is doubly pleasant! See the recipe and cook to your health. Buns-pies with a delicious stuffing of minced meat and mashed potatoes.

flour, milk, salt, dry yeast, sugar, butter, eggs, minced meat, mashed potatoes, onion, salt, ground black pepper, vegetable oil, egg yolk...

A very successful recipe - buns with raisins and blueberries! The recipe is easy! The blueberry filling is great, although you can try other berries as well. Cook to your health and let your home be filled with the aroma of fresh baked goods!

milk, flour, dry yeast, powdered sugar, cardamom, eggs, butter, raisins, blueberries, corn starch, powdered sugar, egg yolk, milk

Soft dough and favorite toppings! Today I will share with you my favorite recipe for buns with meat, tomatoes and cheese. The pizza bun in our family never has time to cool down, no matter how much they cook! Try it, cook for yourself and your loved ones!

milk, flour, dry yeast, sugar, eggs, butter, salt, vegetable oil, turkey breast, mozzarella cheese, cherry tomatoes

We've been wanting to show you this recipe for crispy cheese buns for a long time! The dough is just a shine, universal, always soft as fluff! You can try different toppings. Today the topping is team: cheese, green onions, tomatoes and mayonnaise. Watch and cook for health! We are preparing especially for you!

flour, sugar, salt, eggs, yeast, dry yeast, milk, water, butter, hard cheese, mayonnaise, green onion, cherry tomatoes, butter, egg yolk, milk

An interesting way to prepare buns with your favorite fruits and berries. The dough in this recipe is incomparable, be sure to try baking these rich buns.

flour, milk, butter, sugar, salt, dry yeast, eggs, apricot, cherry, nectarine, starch, powdered sugar

With all my love for flour, we rarely buy bread in the store. We bake our own, homemade bread or buns instead of bread. The donut recipe is simple and delicious, you can increase the proportions to make it bigger! Today, a fragrant option - garlic donuts! You will be surprised how easy and delicious it is!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

How to cook a delicious rabbit? How to choose this great dietary meat? How to harmoniously season it with optimal spices that emphasize the delicate taste? You will find answers to all these questions in our article.

First, let's talk about the choice of meat. Be sure to consider the fact that the most useful and tasty will be light, pale pink, fresh meat of a young animal (3 - 5 months). Often, the carcass weight of a young rabbit does not exceed 1.5 kg. Such a carcass will cost a little more than the meat of an old animal, but the benefits and amazing taste of meat are definitely worth these costs!

If the carcass that you are offered weighs more than 2 kg, you can immediately draw a conclusion regarding the age of the animal.

When buying meat "from hands" in the markets, remember that every private trader has the right to trade in meat only if he has a quality certificate for the product. Note that rabbit meat is usually safe, because this animal does not carry dangerous diseases.

But still it is preferable to buy a carcass in a store. It will be great if you choose meat in a special vacuum packaging containing the inscription “environmentally friendly product”. Thanks to this packaging, you can check whether the meat has been frozen. The fresh carcass has a delicate color, and there is no blood and liquid in the vacuum.

What utensils are needed for cooking?

After you have purchased good fresh meat, check if you have everything you need to prepare the dish? We will deal with the dishes that you may need. If you decide to bake meat, there is nothing better for baking than a duckling or a regular form for this purpose. If you want to fry or, take a stewpan, cauldron or pan with thick walls. It is best to cook meat in an ordinary saucepan, enameled or steel.

Cooking time

Before buying a carcass, you should definitely take into account that cooking a rabbit is not a quick procedure. The final calculation of the time frame should be made only after you decide on the method of preparation. So, fry small pieces to a crispy crust easily in half an hour. You can put out the rabbit in an hour. The same amount is needed for roasting meat.

Most of the time is spent by housewives on the process of preparing the main ingredient. The rabbit must be soaked after you wash and butcher it. It usually takes at least 3 hours to soak. If the weight of the carcass is more than three kg, it should be soaked for at least 5 hours. Soaking allows you to achieve softness of the meat and relieves it of the characteristic smell and taste of game.

Helpful Hint: The rabbit tastes better if marinated after soaking.

A little about spices

Rabbit must be cooked with carefully selected spices to bring out the flavor of the meat. But compared to other types of meat, when cooking rabbit, you need to know exactly what seasonings to use so as not to overshadow the main flavor notes.

During cooking or at the pickling stage, the main ingredient should “make friends” with pepper, bay leaf, garlic and onion. If you like subtler notes, add a pinch of oregano, basil, thyme, or coriander to your marinade. Many gourmets really appreciate rabbit meat marinated in spicy cinnamon, cloves or lemon.

Butchering the rabbit

In most stores, already gutted carcasses are found, and therefore you just have to defrost it (if necessary), rinse thoroughly and cut into pieces. Start carving the carcass, separating the front, hind legs and shoulder blades. Separating the ribs is easy with a sharp knife. The only part with which you will have to “suffer” a little is the spine. Use a special kitchen hatchet for this.

Marinating meat

After cutting the rabbit carcass into pieces, rinse them thoroughly and soak them in clean water, changing the liquid once an hour. Next, we move on to marinating.
Wine (preferably white), wine vinegar, olive oil, cream, whey or sour cream with spices to taste are perfect for marinade. Cooks advise housewives to be careful with vinegar marinade. Using vinegar when marinating a rabbit can make the meat of a young animal tough.

So, having chosen wine vinegar as a marinade, put the carcass or pieces in a container of water and add two to three tablespoons of vinegar. If the carcass is marinated as a whole, leave it in a container for three hours. If you are marinating pieces, the marinating time should be reduced to 1.5 hours. After marinating, rinse the meat under running water and dry it with a kitchen towel. Note that soaking the rabbit before marinating in wine vinegar is not required.

White wine is a wonderful marinade that can also act as a spice. In order to marinate the carcass, fill the rabbit with wine so that it is completely covered with liquid. If desired, cognac is added to the wine. Soaking the meat in this case is also not required, as well as washing. It remains only to salt, pepper it and cook.

The use of marinade from sour cream, cream or olive oil necessarily requires pre-soaking the marinated product. Preparing the marinade is as easy as shelling pears: take any of the above ingredients in a small amount, add spices and salt to it to taste, then rub the rabbit meat with the marinade.

How tasty a rabbit is cooked: the best recipes

• Rabbit in sour cream is a recipe that has become a real classic. In this way, the dish is prepared in the best restaurants in the world and in ordinary kitchens, because there is nothing difficult in the recipe.

Chop the carcass into pieces and soak the rabbit in wine vinegar. Salt and pepper the meat, then fry it in a pan for about 10 - 15 minutes. While the main ingredient is fried, pass the carrots and onions. Take a deep saucepan, cauldron or duckling, grease the bottom with olive oil and lay out the products in layers: first the rabbit, then the carrots and onions. The final layer is a large amount of sour cream. Stew the rabbit for 40 minutes. Serve in portions, sprinkle the dish with fresh herbs before serving.

• If you want to cook a truly festive and royally gourmet dish, use one of the.

Marinate the carcass in olive oil with garlic, spices and salt, then fry the rabbit pieces in a pan. The next stage is the quenching of the main ingredient. Pour wine into a deep saucepan, throw in the beans and carrots, onions, a little thyme, peeled and chopped potatoes, celery and rabbit pieces. If you have chicken broth, it's a good idea to add that to the pot as well.

Check if you have enough salt, then put the pan in the oven on a baking sheet, and simmer the dish for about an hour.

• Meat in a cauldron under cheese is another great recipe that will not leave anyone indifferent. Cut the carcass, soak it in wine vinegar. Then fry the meat in a skillet, salting and seasoning it. Take a cauldron or ducklings, and put the products there in the following order: a few drops of olive oil, onion sliced ​​into rings, meat, onion layer again, grated cheese, sour cream. Bake the dish in the oven for 40 minutes.

• If you decide to fry the rabbit in a pan, then at the beginning of frying, add half a glass of water to the pan in addition to oil. Close the pan with a lid and stew the meat for 20 minutes, then fry the pieces until a delicious golden brown and ruddy meat.

• Rabbit can also be baked in a sleeve with potatoes. To do this, pre-marinate the meat in any way, and then fry it a little. Peel the potatoes, chop coarsely, salt and pepper the tubers, cut the onion into rings. Take the sleeve, carefully place the potatoes, onions and rabbit pieces in it. Try to distribute the filling evenly. The temperature should be average. Bake on a baking sheet in the oven for about an hour so that the potatoes have time to cook.

• Rabbit is easy to cook even in a slow cooker, in the “Stew” and “Baking” modes. This dish requires rabbit pieces, onions, carrots and sour cream. Add olive oil to the multicooker bowl and fry the meat on it. Then add the grated carrots, finely chopped onion and sour cream. Turn on the “Extinguishing” mode and cook the dish for 1.5 hours. After the specified time has elapsed, switch the technique to the “Baking” mode and cook the meat for another half hour. You will get a juicy dish with a delicate aroma.

You do not have to strictly follow the suggested recipes. Chefs of famous restaurants advise experimenting with marinades, sauces and other ingredients from time to time. Rabbit goes well with many foods.

As a side dish to the main meat dish, boiled or baked potatoes, rice or vegetables are perfect. From drinks, preference should be given to good white wine.

A video on how to cook a baked rabbit in the oven will help you master all the intricacies of cooking this dish.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Rabbit meat dishes are becoming more and more popular. Dietary meat is not only healthy, but also very tasty, tender, if cooked correctly. Step-by-step recipes with photos, a detailed description of how to cook, chefs' advice will give answers to all questions. The main thing is to choose a suitable carcass, pickle and bake or stew.

How to cook delicious rabbit

1. Buying a carcass. The most delicious, soft and healthy is the meat of a young animal, whose age is not more than 3-5 months. Please note that the carcass should not weigh more than one and a half kilograms - the more weight, the older the animal.
2. Rabbit cooking. It all depends on taste preferences. The best option is stewing, but you can also cook it on the grill, in a sleeve, in a pan, even make a barbecue.
3. Pickling. The carcass is marinated in wine, but if you want to cook a rabbit quickly and tasty for a child, then make a marinade on kefir or boil the meat.

Do I need to soak a rabbit before cooking?

Chefs say that only too large carcasses require long pickling. Young rabbit meat is good on its own and is marinated to make it spicier. How to soak a rabbit before cooking? If the animal has a specific smell, then it is better to hold it in a mixture of wine, spices, and the older the carcass, the more aggressive the composition should be, the longer the soaking.

Rabbit Recipes

The choice of rabbit dishes is huge. If you plan to cook a rabbit for the New Year, for example, then you should give preference to cooking as a whole, stuffing the carcass with walnuts and smoked meats or stew in sour cream with the addition of aromatic spices. Rabbit recipes are very diverse: they include roasts, stews, soups, grilled dishes and many others.

Braised in sour cream

• Cooking time: 180 min.
• Servings: 5 persons.
• Calorie content of the dish: 123 kcal.
• Purpose: on the festive table.
• Cuisine: European.

An excellent recipe, which is worth paying attention to those who cook this type of meat for the first time. Rabbit in sour cream can be successfully supplemented with mushrooms, prunes, potatoes. Before cooking, cut the carcass into portions: cut in half along the lumbar part, then chop into small fragments. It is important to cut the bone with the first blow so that no fragments remain.

Ingredients:

• sour cream (25% fat) - 500 ml;
• rabbit - 1.5 kg;
• onions - 2 pcs.;
• carrots - 150 g;
• garlic - 3 cloves;
• vegetable oil - 50 ml;
• seasonings.

Cooking method:

1. Wash the carcass, cut and rub with a mixture of spices and salt. Leave to marinate for 30 minutes.
2. Peel vegetables, cut into cubes. Chop the garlic into slices.
3. Heat the oil, fry the meat until golden brown.
4. Saute the vegetables in the same oil until soft.
5. Place pieces of rabbit meat, vegetables in the goose bowl, pour over sour cream. Taste and season to taste with spices.
6. Simmer roast for 90-120 minutes. on low fire.

In a slow cooker

• Cooking time: 1 hour.
• Calorie content of the dish: 128 kcal.
• Purpose: dinner, child.
• Cuisine: European.
• Difficulty of preparation: easy.

Rabbit meat is good in any form, but meat cooked in a slow cooker will be especially tasty and tender. This gadget has firmly entered our lives, helping us save time and effort. All that is required from the cook is to prepare the rabbit and the components of the recipe, the multicooker will handle the rest by itself. Serve a treat to the table, flavored with chopped herbs and garlic.

Ingredients:

• rabbit - 1.5 kg;
• carrots - 2 pcs.;
• onion - 150 g;
• sour cream - a glass;
• vegetable oil - 30 ml;
• salt, spices.

Cooking method:

1. Before cooking a rabbit in a slow cooker, peel the carrots and onions, cut into cubes.
2. Process the carcass, cut into pieces, put in a multicooker bowl, pre-lubricated with oil. Turn on the "Baking" mode, fry the meat until golden brown.
3. Remove the pieces from the bowl, pour the chopped vegetables into it, fry until soft in the same mode.
4. Add meat pieces to vegetables, pour sour cream over everything, pour some hot water. Season the roast, turn on the "Extinguishing" mode for 90 minutes.

With potato

• Cooking time: 70 min.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 132 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

A hearty, mouth-watering treat of rabbit meat will be appropriate on any holiday table. Soft, tender meat goes well with crumbly potatoes and sour cream. Rabbit with potatoes can be a great alternative to the traditional roast with meat. Diversify your family diet with another recipe for a delicious, dietary meal.

Ingredients:

• potatoes - 5-6 tubers;
• onions - 2 pcs.;
• rabbit - 1.3-1.5 kg;
• provencal herbs - 1 tsp;
• sour cream - 250 ml.

Cooking method:

1. Peel the onion, cut it into half rings.
2. Process the rabbit carcass, cut into pieces, fry in oil until golden brown.
3. Peel the potatoes, cut into medium cubes.
4. Place the meat in a cauldron for stewing along with vegetables, season with spices and salt, pour over sour cream. It should cover all components completely.
5. Put the cauldron on fire. Simmer roast for 40-50 minutes.

In the oven with potatoes

• Cooking time: 1.5 hours
• Number of servings: 4-5 persons.
• Calorie content of the dish: 136 kcal.
• Cuisine: European.

The spicy, delicate taste of rabbit meat is in perfect harmony with crumbly potatoes and aromatic herbs. The dish will be especially soft if you marinate the meat in wine. Before cooking a rabbit in the oven with potatoes, you should pierce the pieces of meat in the thickest places with a knife, pour white wine, season with spices and let stand for 2-3 hours.

Ingredients:

• potatoes - 500 g;
• rabbit carcass - 1.2 kg;
• dry white wine - 200 ml;
• garlic - 2 cloves;
• oil - 30 ml;
• rosemary, savory - to taste.

Cooking method:

1. Peel the potatoes, cut them into large bars. Season with spices, sprinkle with oil.
2. Marinate the rabbit carcass in white wine and spices, after chopping it into portioned pieces.
3. Discuss the pieces. At the bottom of a refractory form, place a potato, put a rabbit on top. Season with garlic cloves, rosemary sprigs, savory and salt. Spray with oil, pour 4-5 tbsp. spoons of marinade.
4. Put the pan in the oven at maximum heat, bring to a boil, and then reduce the heat to minimum. Simmer 40 min.

Roast

• Cooking time: 120 min.
• Servings: 4 persons.
• Calorie content of the dish: 136 kcal.
• Purpose: dinner, holiday menu.
• Cuisine: European.
• Difficulty of preparation: medium.

Try to cook a delicious, satisfying, but at the same time very refined dish that will decorate your holiday table. Roast with rabbit successfully complements prunes - it emphasizes the tenderness of dietary meat, gives it a slight sourness. Bacon, which is part of the treat, gives the dish a smack of smoked meats. Serve an appetizing roast of juicy rabbit on a large plate, garnished with vegetables, sprigs of greens.

Ingredients:

• bacon - 100 g;
• prunes - 10 berries;
• white wine - 1 tbsp.;
• rabbit carcass - 1.5 kg;
• small onion - 7 pcs.;
• olive oil - 25 ml;
• flour - 20 g;
• cognac - 50 ml;
• thyme, rosemary, savory - a pinch.

Cooking method:

1. Chop the carcass into pieces, rinse, dry on a towel.
2. Rinse the prunes, pour cognac, let soften.
3. Cut the bacon into thin strips.
4. Peel the onion, wash it, if it is very small - do not cut it, but chop large specimens into half rings.
5. Pour oil into a cauldron or pan, fry the bacon in it until golden brown, remove from the container. Put the rabbit pieces, onions in the same place, fry for 5-7 minutes, stirring constantly.
6. As soon as a crust appears, sprinkle everything with flour, fry a little.
7. Put spices, bacon in a cauldron, add wine, let it boil. Reduce heat, simmer for 40 minutes. Add whole prunes, salt, cook for another 20 minutes.

• Preparation time: 30 minutes (4 hours for pickling).
• Number of servings: 6 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: dinner, holiday menu.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If your diet contains only pork or beef skewers, grilled meat, sausages and steaks, then it's time to try a new, unusual dish. Before you cook rabbit barbecue at home, you need to choose a large carcass and chop it into medium pieces. Marinate rabbit meat in white wine or a mixture of kefir and onions. Add salt at the very end so that the meat does not turn out dry.

Ingredients:

• rabbit carcass - 1 pc.;
• onions - 2-3 pcs.;
• kefir 2.5% fat - 1 l;
• spices, salt.

Cooking method:

1. Wash, then cut the carcass so that it is convenient to string the pieces on skewers.
2. Cut the onion into rings, not thin.
3. Place pieces of meat, onions in a deep container and remember all the ingredients well.
4. Add spices, kefir. Let the skewers marinate for 4 hours.
5. After marinating, thread the meat on skewers, cook until a crust forms. Serve with vegetables.

How to fry a rabbit

• Cooking time: 30 min.
• Servings: 4 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

The best way to cook rabbit meat is stewing, but if you really want a ruddy, fried crust, then you should try to cook this dish. A fried rabbit will turn out to be especially tasty if you marinate it in wine or kefir first. Breaded fillet pieces are served with a sauce based on sour cream, garlic, herbs or any other to taste.

Ingredients:

• rabbit fillet - 600 g;
• eggs - 2 pcs.;
• crackers - 45 g;
• butter - 100 g;
• milk - 40 ml.

Cooking method:

1. Make a batter from milk, eggs, salt and season it.
2. Cut the rabbit meat into portions, beat off a little.
3. Dip the piece first in breadcrumbs, then in batter.
4. Fry the pieces in a pan until tender. It is recommended to cook rabbit meat - put the fried pieces in a refractory form and place in the oven for 5-7 minutes.

In kefir

• Cooking time: 180 min.
• Servings: 4 persons.
• Calorie content of the dish: 126 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

What to cook from a rabbit? If cooking the whole carcass, in a baking sleeve, in foil in the oven, is a little boring, then try making this dish. Rabbit in kefir cooks quickly, it turns out juicy and very soft. Before you stew the rabbit, cut it into pieces: the legs will be used to cook this treat, and the back and other parts can be used for soup.

Ingredients:

• rabbit legs - 4 pcs.;
• kefir - 200 ml;
• potatoes - 3-4 pcs.;
• spices (dry parsley, dill, basil, paprika) - a pinch each;
• garlic - 3 cloves;
• paprika - 5 g.

Cooking method:

1. Wash the legs and put in a deep container. Fill them with boiling water so that the water covers the contents, add salt, dry spices. Put to boil for 80-90 minutes.
2. Peel the potatoes, boil until half cooked.
3. Place the potatoes in a deep baking dish, then the rabbit meat.
4. Add salt, paprika, chopped garlic to a glass with kefir, mix and pour meat and potatoes with the mixture.
5. Bake at 200°C for 40 minutes.

In a baking sleeve

• Cooking time: 60 min.
• Servings: 4 persons.
• Calorie content of the dish: 185 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Rabbit meat cannot be called cheap meat, so many housewives think for a long time about how beautiful it is to serve it to the table, how to bake a rabbit. There are a lot of options for treats, but baking any type of meat with a sleeve will not only make it very juicy, tender, but also retain a maximum of useful substances. This is especially true when cooking a whole rabbit.

Ingredients:

• rabbit carcass - 1.5 kg;
• carrots, onions - 1 pc.;
• eggs - 3 pcs.;
• rice - 100 g;
• vegetable oil - 50 ml;
• sour cream - 1 tbsp. l.

Cooking method:

1. Rinse the whole rabbit, pat dry. Rub the carcass with salt, pepper, let marinate for an hour.
2. Boil the rice until tender and hard boil the eggs.
3. Peel onions, carrots, sauté in oil until golden brown.
4. Mix rice, vegetables, eggs, season, salt.
5. Start the carcass, sew up the tummy with a thick thread.
6. Before you cook the rabbit in the oven in the sleeve, grease it with sour cream.
7. Place the carcass at the bottom of the bag, tie tightly. Bake for 40-50 minutes, then cut open the bag.

Soup

• Cooking time: 75 min.
• Servings: 4 persons.
• Calorie content of the dish: 94 kcal.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Delicious, rich broth, soft, juicy meat - what else do you need for a cozy home-cooked dinner? Rabbit soup with noodles will appeal even to a picky child who does not like the first and meat. The dish is prepared from the simplest products: carrots, potatoes, onions. At the end of cooking, you can add cream or sour cream and some fresh herbs to the dish for tenderness.

Ingredients:

• medium potatoes - 500 g;
• pieces of rabbit or fillet - 400 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• vermicelli - 100 g;
• butter - 50 g;
• herbs, salt, pepper - to taste.

Cooking method:

1. Rinse the rabbit. Fill the carcass with water, cook on low heat for 30-40 minutes.
2. Peel the vegetables, cut the potatoes into large cubes, the onions into small cubes, and the carrots into strips.
3. Sauté carrots and onions in butter.
4. Remove meat from the broth, send potatoes, fried vegetables into it. Boil everything for 10-15 minutes.
5. Season the soup with spices, salt, put the meat pieces, cook for another 5 minutes.

Marinade for the rabbit

To cook rabbit meat tasty and quickly, you need to marinate it. Pickling mixes are made on white wine, vinegar, and fermented milk products. Before marinating the rabbit, it is cut into portions, rubbed with a mixture of herbs (rosemary, dry garlic, savory, basil) or poured with dry wines. It takes from 3-4 hours to pickle - this is the optimal time for the rabbit to become soft, juicy, fragrant.

How to choose the right rabbit meat and cut it, you will learn from step-by-step photos and video tutorials. Check out more recipes.

Video

Mistresses do not often cook rabbit dishes. Perhaps because it is rarely on sale. But those who care about their health are trying to include rabbit meat in their diet more often.

This meat is rich in calcium, magnesium, phosphorus, iron and other trace elements that the body needs to maintain health. Rabbit has vitamins PP, B1, B2, B6, B12, E.

The rabbit has white tender meat, which is digested by almost 90%, so nutritionists recommend including it in the children's menu.

But, despite the seeming simplicity, there are some nuances in the preparation of rabbit meat. Only considering them, you can get soft tasty meat that will be without a rabbit smell.

The subtleties of cooking rabbit meat so that the meat is soft and juicy

• The most delicious meat in young rabbits. Usually their weight is no more than 1.5 kg.
• You should not buy a rabbit if its carcass is winded or in blood. It should be smooth and light pink in color.
• Usually rabbit meat is not cooked whole. The front and back parts of the carcass are designed for different types of dishes.
• The back part includes everything that is below the last lumbar vertebra. There is less connective tissue, so this meat is fried or baked.
• The front part of the carcass is suitable for boiling, stewing or making stews.
• To remove a specific smell, rabbit meat is often marinated, especially if it is old. For the marinade, vinegar, wine, whey, kefir with the addition of various spices and spices are used.
• The main components for the marinade are bay leaf, pepper, onion, salt, parsley, garlic. Fans of a spicy smell add coriander, cloves, cinnamon, nutmeg, thyme, juniper berries, dill and other herbs to taste in the marinade.
• Young rabbit meat can be soaked in water without vinegar to get rid of the blood that makes the meat dark. This is especially true of hare, which must not only be soaked in water, but also marinated from 5 hours to 3 days.
• Young rabbit meat for frying is not marinated if aromatic herbs and garlic are used.
• Rabbit cooks very quickly. Young meat from the back of the carcass will be ready in 30-35 minutes. Old meat is cooked for about an hour. Rabbit meat, cut into small pieces and fried in a pan, will become soft in 10-15 minutes.

Chakhokhbili from rabbit

Ingredients:

• rabbit meat - 1 kg;
• fat - 120 g;
• onion - 3 pcs.;
• fresh tomatoes - 2 pcs.;
• lemon - 0.5 pcs.;
• wine - 100 ml;
• sugar - 30 g;
• vinegar - 60 g;
• tomato paste - 60 g;
• broth - 300 ml;
• herbs, salt and spices - to taste.

Cooking method

• The rabbit is cut into pieces weighing 50 g and fried in fat (60 g) until golden brown.
• Salt, put tomato paste, pepper, pour broth and simmer over low heat for 40-50 minutes.
• The onion is chopped and sautéed in the remaining fat. Sprinkle with sugar and stir. Pour in vinegar and simmer until it evaporates.
• Onions are put in a bowl with a rabbit, tomatoes are added.
• Everything is poured with wine and stewed until the meat is ready.
• When serving, decorate with a slice of lemon and sprinkle with chopped herbs.

Ragout of rabbit

Ingredients:

• rabbit - 1 pc.;
• fat - 70 g;
• potatoes - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• parsley - 80 g;
• fresh tomatoes - 3 pcs.;
• flour - 1 tbsp. l.;
• salt - 20 g;
• ground pepper - a pinch;
• cloves - 2 buds;
• bay leaf - 2 pcs.;
• greens of dill and parsley - a bunch;
• chopped herbs - to taste.

Cooking method

• The rabbit is cut into pieces along with the bones and fried in fat until golden brown. Salt.
• Cut carrots into slices. Chop the onion and parsley root. Vegetables are added to the meat and fried all together.
• Sprinkle with flour, put sliced ​​​​tomatoes, spices, a bundle of greens.
• Pour in hot broth.
• Potatoes are cut into thick circles, dipped into the broth, mixed.
• Stew with a lid on until the meat is done.
• A bunch of greens is taken out, and the meat with vegetables is laid out on a plate and sprinkled with fresh herbs.

Rabbit stewed with prunes

Ingredients:

• rabbit - 1 pc.;
• fat - 90 g;
• tomato sauce or ketchup - 450 g;
• prunes - 500 g.

• 3% vinegar - 150 g;
• cinnamon - a pinch;
• cloves - 2 buds;
• bay leaf - 2 pcs.;
• ground black pepper - 0.1 tsp;
• sugar - 10 g;
• salt - 10 g;
• greens - 20 g.

Cooking method

• Prepare the marinade. To do this, mix vinegar with all the spices and bring to a boil. Cool down. Add greens.
• The carcass of the rabbit is cut into portions and poured with marinade. Withstand 6 hours.
• The marinade is drained, and the pieces of meat are slightly dried, and then fried in fat until golden brown.
• Pour in tomato sauce, put the washed prunes and stew until tender.

rabbit in a pot

Ingredients:

• rabbit fillet - 750 g;
• pork - 250 g;
• onion - 3 pcs.;
• dried rye bread - 50 g;
• meat broth - 400 ml;
• paprika - 15 g;
• flour - 50 g;
• table wine - 150 ml;
• salt and pepper - to taste.

Cooking method

• The rabbit fillet is cut into slices, sprinkled with spices and breaded in flour.
• Pork is cut into slices, salted and peppered.
• Finely chop the onion.
• The bread is crushed into crumbs.
• Pork, onion, rabbit meat, rye crumbs are placed alternately in a pot. The layers are repeated in the same sequence.
• Pour in broth and wine, not reaching the top by 1/4 of the height of the pot.
• Close the lid and put in the oven. Heat up to 180 ° and stew for 1-1.5 hours. The pot can be replaced with a cast iron. In this case, cook on the stove at a low boil.

Rabbit pilaf (dietary)

Ingredients:

• rabbit (front part) - 300 g;
• butter - 40 g;
• rice - 120 g;
• onion - 1 pc.;
• bay leaf - 1-2 pcs.;
• kishmish - 20 g.

Cooking method

• The rabbit is cut into portions.
• Finely chop the onion.
• The meat is fried with onions in oil.
• The meat with onions is transferred to a saucepan, poured with hot water so that it covers the meat only half. Put the bay leaf and stew until half cooked.
• Washed rice and raisins are added. Fill everything with hot water. The mass should be covered by it by 1 cm.
• Close the lid and simmer over low heat until the water evaporates and the rice is ready.

Chopped steamed rabbit cutlets

Ingredients:

• rabbit - 250 g;
• white bread - 50 g;
• milk - 50 g;
• butter - 30 g;
• salt - to taste.

Cooking method

• The rabbit fillet is twisted through a meat grinder.
• Stale white bread is soaked in milk, mixed with minced meat, which is again passed through a meat grinder.
• Put softened butter, salt and beat everything thoroughly.
• Cut the patties with wet hands.
• Spread in a double boiler bowl and steam for 20-25 minutes.

Fried rabbit (dietary)

Ingredients:

• vegetable oil - 50 g;
• onion - 3 pcs.;
• carrots - 1 pc.;
• butter - 50 g;
• salt to taste.

Cooking method

• The processed back of the rabbit is salted and laid out on a baking sheet.
• Onions are cut into rings, carrots - into thin circles.
• Vegetables are laid out around the rabbit. Watered with vegetable oil.
• Put in the oven and fry at 200 ° until cooked. So that the meat does not dry out, it is periodically watered with rendered juice and fat.
• The finished meat is cut into pieces and poured with melted butter.

Fried rabbit with smoked brisket

Ingredients:

• rabbit - 500 g;
• smoked pork belly - 50 g;
• sour cream - 2 tbsp. l.;
• butter - 30 g;
• salt and pepper - to taste.

Cooking method

• The hind legs of the rabbit are stuffed with chopped smoked brisket, salted and smeared with sour cream.
• Spread on a baking sheet greased with oil.
• Placed in an oven heated to 200 °, and fried, pouring over the rendered juice and fat, for about an hour.
• Served with vegetables, lingonberries, cabbage, herbs.

Rabbit with potatoes and vegetables

Ingredients:

• rabbit (back) - 600 g;
• garlic - 3 cloves;
• paprika - 1 tbsp. l.;
• potatoes - 500 g;
• vegetable oil - 50 g;
• onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• ground pepper, rosemary - to taste;
• bay leaf - 1 pc.;
• table wine or broth - 100 ml.

Cooking method

• The rabbit is cut into portions.
• Mix vegetable oil, paprika, crushed garlic, pepper, rosemary, bay leaf.
• Rub the meat with this mixture and put it in the refrigerator overnight.
• On a baking sheet spread meat, potatoes cut into thin circles, onion rings, narrow slices of bell pepper.
• Put in the oven and bake for about an hour at 200 °.
• To prevent the meat from becoming dry, it is poured with wine or broth.

rabbit in beer

Ingredients:

• rabbit - 1 pc.;
• light beer - 500 ml;
• onion - 2 pcs.;
• salt - to taste;
• a mixture of peppers - to taste;
• rosemary - to taste;
• vegetable oil - 50 g.

Cooking method

• The carcass is cut into pieces, washed.
• Beer is poured into the pan, onion sliced ​​\u200b\u200band rings and all spices are put.
• Put on fire and bring to a boil. Cool down.
• Pour marinade over rabbit pieces and refrigerate for several hours.
• The meat is taken out and dried on a napkin.
• Fry in oil until golden brown.
• Pour in the marinade and simmer at a low boil under the lid for 50-60 minutes.
• The finished meat is sprinkled with herbs and served with any side dish.

Rabbit in the oven (in foil)

Ingredients:

• rabbit leg (back) - 1 pc.;
• garlic - 3 cloves;
• vegetable oil - 50 g;
• salt - to taste;
• seasoning for meat - 0.5 tsp;
• ground pepper - to taste.

Cooking method

• Rabbit meat is washed in cold water.
• Mix salt and spices. Rub them on the leg and leave to marinate for 3-4 hours.
• A baking sheet is covered with two layers of foil (crosswise) and a leg is placed.
• Drizzle with oil and seal well.
• Bake at 180-200 ° for fifty minutes.
• To form a golden crust on the meat, the foil is opened, and the baking sheet is sent to the oven for another 10 minutes.

Rabbit in French

Ingredients:

• rabbit (front part) - 1 pc.;
• smoked brisket - 150 g;
• onion - 3 pcs.;
• fat - 50 g;
• red wine - 150 ml;
• bay leaf - 1 pc.;
• peppercorns - 10 pcs.;
• red pepper - 0.2 tsp;
• salt - to taste;
• parsley.

Cooking method

• The rabbit is cut into pieces and washed in cold water.
• Fry in fat until golden brown.
• Cut the onion into large cubes, and the brisket into thick slices. Add them to the meat and stew everything together under a lid over low heat.
• Add spices and pour wine. Cook until the meat is soft.

Jellied rabbit

Ingredients:

• rabbit - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• gelatin - 15 g;
• salt - to taste;
• peppercorns - 10 pcs.;
• broth - 1.5 l.

Cooking method

• The rabbit is well washed, cut into pieces and put in a saucepan.
• Pour in water, bring to a boil, remove the foam.
• Put an unpeeled onion, carrots and spices into the broth.
• Boil for about two hours.
• Gelatin is poured with water and left to swell.
• As soon as the carrot is cooked, take it out and cool it.
• The rabbit meat is removed from the broth and the meat is separated from the bones.
• Lay out in molds. Carrots are cut into circles and added to the meat.
• Gelatin is dissolved in hot broth, filtered and the meat is poured into molds. As soon as the jelly has cooled, they put it in the refrigerator, but not in the freezer.
• The form with the cooled aspic is immersed for a few seconds in hot water and overturned on a flat plate.

Rabbit recipes are endless. Moreover, all of them are so different that even a sophisticated gourmet among all this splendor will find a suitable dish for himself.