How to stew a rabbit without sour cream. Stewed rabbit with vegetables - video recipe

Rabbit meat is considered the most dietary meat. And indeed it is. Firstly, it contains a lot of protein, which is 90% digestible, unlike beef protein. Secondly, it contains almost no fats and cholesterol.

Well, and thirdly, it contains a lot of vitamins and minerals that are needed for the formation of not only muscle mass, but also good immunity. Next, we will tell you how to cook a delicious rabbit, but first we will decide how to choose it correctly at the point of sale.

Choosing the right and good meat today is quite difficult, because a huge selection of antibiotics, chemical animal foods and durable chemicals help the owners raise a strong and well-fed animal, but all the chemicals accumulate in the body and make the meat poisonous.

How to buy a fresh rabbit and not get poisoned by it? Take advantage of our helpful buying tips:

1. When buying a product, you should make sure that the seller has the appropriate certificate, which will confirm compliance with all necessary standards;
2. It is worth buying a carcass of a 3-4 month old animal. It is at this time that the meat is especially tasty and does not yet contain aged fats. The carcass will weigh about 1500 grams;
3. The carcass must have furry paws and a tail - this is a guarantee that the buyer is really a rabbit, not a cat;
4. The meat should be smooth, pink, without damage and bruising.

When buying a rabbit, you should decide in advance for which particular dish it will be needed. If the goal is broth, you can only purchase the upper part of the carcass, since it has more bones and the broth will be rich. But if it is supposed to stew or bake the beast, then it is worth taking the back, which is fleshy.

As soon as the meat is bought, it must be washed well and soaked in cool water for a couple of hours. Thus, the specific smell from the meat is removed. You can soak in ordinary water and that will be enough. If you want to add spice, you can drip a little lemon juice.

Using any recipe for cooking rabbit meat involves pre-soaking the meat. In some cases, soaking can replace the marinade, but usually the rabbit is both soaked and marinated.

How to easily cook a delicious rabbit in the oven

You can cook a rabbit in any way. But it turns out to be especially tasty after passing through the oven. And the calorie content of the dish will be low if the meat is baked, and not stewed or fried.

With the help of spices, you can change the taste of the dish and customize it to your personal taste preferences.

But the addition of sour cream will make the meat juicy, but not so high-calorie if you use cream. You can also reduce calories if you take store-bought sour cream, not homemade, and dilute it with a little water.

Oregano, basil and thyme are great spices.

Ingredients:

• medium-sized rabbit carcass;
• 500 ml sour cream;
• medium-sized onion and carrot;
• 30 ml of olive oil;
• garlic (3-4 cloves);
• herbs 0.5 tsp each;
• salt with pepper and lavrushka - to taste.

Cooking time: 90 minutes.

Calories: 186 calories.

How to stew a rabbit quickly and tasty in a pan

But not only in the oven you can get juicy meat that will melt in your mouth. A simple frying pan works well for this.

If you have to stew not only meat, but also vegetables, it is best to use two pans - one for frying, and the second, deep, for stewing.

A classic dish prepared from the meat of a small animal is a roast. It only takes time and a deep frying pan or cauldron.

• 0.6 kg rabbit;
• 0.6 kg of potatoes;
• 2 carrots;
• 2-3 small onions;
• 1/2 cup sour cream;
• 1/3 cup tomato paste;
• 50 gr butter;
• 1 liter of water;
• spices to taste.

Time: 1 hour 20 minutes.

Calories: 190 calories.

Rabbit stewed in its own juice with sour cream and mushrooms

How delicious to cook a rabbit in sour cream? Due to the fact that rabbit meat is a very dietary meat, it can be cooked even with fatty homemade sour cream. Sour cream will make the meat juicy and especially tasty.

Tender rabbit meat in sour cream and champignon sauce is perfect for a festive table or a quiet family dinner. It goes well with any side dish and can also serve as an independent dish.

Products:

• 2-3 kg of rabbit meat;
• 2 onions;
• 0.7 kg of champignons;
• 4 cloves of garlic;
• 500 ml sour cream;
• spices to taste.

Required time: 2.5 hours.

Calories: 200 calories.

Non-standard recipes

Usually the meat is either fried or stewed (baked) with standard vegetables and spices. But there are several unusual recipes for preparing this wonderful beast.

Rabbit stewed in beer

This non-standard cooking recipe is perfect for a bachelor party or a holiday party. The beer will give its hops and taste to the meat, which will turn out spicy and juicy. The main thing is not to drive after eating meat!

Products:

• rabbit carcass;
• beer - 0.5 l;
• meat broth - 0.2 l;
• cloves - 5 pieces;
• 2 onion heads;
• 2 carrots;
• 2 tsp cinnamon;
• lavrushka;
• olive oil - 2 tbsp. l;
• peppercorns;
• salt to taste.

Cooking time: 120 minutes.

Calories: 250 calories.

Rabbit roast in a slow cooker

A multicooker makes life much easier for any housewife. Especially in the pre-holiday time, when there is a lot to do, but you want to surprise guests with a delicious dish. How to deliciously cook a rabbit with potatoes in a slow cooker? It makes excellent roast rabbit, which is cooked virtually without outside help.

Ingredients:

• a kilo of rabbit meat;
• 500 ml cream (30% fat);
• 3 art. l 9% vinegar;
• 2 onions;
• 100 gr butter;
• spices at your own discretion.

Cooking time: 2 hours (the amount of time depends on the type of multicooker).

Calories: 150 calories.

1. Marinate the rabbit in cold water and vinegar (1 spoon per 1 liter). Let the meat stand in such a marinade for an hour;
2. After the allotted time, take out the meat, dry it and fry until golden brown over high heat;
3. Put the meat in the multicooker bowl;
4. Peel the onions and cut into thin rings. Fry in meat juice in the same pan;
5. Put the onion in a slow cooker and pour over the cream. Add spices and oil;
6. In the "Extinguishing" mode, under the lid, bring the meat to readiness;
7. The cooking time varies depending on the power of the multicooker, so you need to look at readiness. Increase or decrease the cooking time as needed.

Liver paste

Don't know how delicious to cook rabbit liver at home? We will advise! Rabbit liver is a delicacy, no less than goose liver.

Since the rabbit is a herbivore, its liver contains no harmful toxins or chemicals.

Making pâté at home is very simple and quick.

Products:

• rabbit liver - 0.5 kg;
• 1 onion;
• 1 carrot;
• butter - 50 gr;
• salt - 0.5 tsp;
• vegetable oil for frying;
• nutmeg (ground) - on the tip of a knife;
• pepper - to taste;
• a few sprigs of fresh dill.

Required time: 1 hour.

Calories: 170 kcal.

Bon appetit!

Another recipe for making rabbit in red wine is in the next video.

Some consider meat a harmful product and therefore try to eat it as little as possible. This is partly true if you cook food from fatty meat and eat it in large quantities.

Therefore, it is worth paying attention to rabbit meat - meat that is considered dietary.

Rabbit meat is low in fat, but it is rich in proteins, which are absorbed almost completely. Also in rabbit meat there are few extractive substances and harmful cholesterol.

Rabbit has a lot of potassium, calcium, magnesium, phosphorus and vitamin PP, thanks to which the brain functions normally, which has a positive effect on the general mental state.

Various dishes are prepared from rabbit meat. It is fried, boiled, stewed, baked, smoked. To enhance the beneficial properties of rabbit meat, it is recommended to cook it with vegetables. They are rich in fiber, which helps in better digestion of food.

Rabbit stewed with vegetables: the subtleties of cooking

• If you are going to stew rabbit meat, you need to remember that the front and back parts of the carcass require different heat treatments. In the meat of the anterior part, which ends at the level of the last lumbar vertebra, there is more connective tissue. Therefore, this meat is tougher and takes longer to cook. Usually it is not fried, but left to boil or stew.
• The rabbit has a specific smell. To get rid of it, the meat is soaked in cold water or marinated. The marinade is prepared from table vinegar diluted with water, in which chopped onion, pepper, bay leaf, herbs are placed, and then boiled for several minutes. Pieces of rabbit meat are kept in this marinade for several hours. The aging time depends on the age of the carcass: the older the rabbit, the longer it should be in the marinade.
• It is advisable to stew rabbit meat. It is tender, odorless, quickly cooked. It can not be pickled, but immediately subjected to heat treatment.
• Rabbits have dry flesh. But if, when stewing, it is poured not with water, but with wine, then it will turn out juicy and very soft.
• The rabbit is stewed on the stove (in a saucepan, cauldron, in a pot), as well as in the oven. So that the rabbit meat does not dry out in the oven, it is recommended to stew it closed, placing it in a pot or wrapping it in foil.
• Rabbit can be stewed with any vegetables, but it goes best with onions, carrots, herbs.
• Often the rabbit is stewed with potatoes, but the result is a rather high-calorie dish. If you can’t refuse potatoes in any way, you need to add more greens and onions to it.

Rabbit stewed with vegetables and herbs

Ingredients:

• rabbit - 0.5 kg;
• red carrots - 2 pcs.;
• large onion - 2 pcs.;
• melted butter - 1 tbsp. l.;
• sour cream - 2 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• sugar - 1/3 tsp;
• salt - to taste;
• thyme and oregano (dry) - a pinch each;
• ground black pepper - a pinch;
• water.

Cooking method

• Cut the rabbit into portions, put in a bowl, sprinkle with salt and pepper, mix. Place in the refrigerator for 2 hours to marinate the meat.
• Peel the onion from the husk, wash. Cut in half, then cut each half into two more pieces. Chop straw.
• Peel the carrots, wash. Cut lengthwise into two parts, each of which is cut across into thin slices.
• Take the rabbit out of the refrigerator. Put the butter in a deep saucepan, melt. Fry the meat on it until golden brown. Remove the meat to a plate, and sauté the onion in the remaining oil. Then add carrots and fry lightly.
• Remove some of the vegetables from the saucepan. Lay the rabbit pieces on top of the remaining vegetables. Cover with onions and carrots, which were laid out at the beginning.
• In a bowl, mix tomato paste, sour cream, salt, sugar, spices. Add a glass of water, mix well.
• Pour the rabbit with vegetables with this sauce. The sauce should completely cover the contents of the saucepan. If there is not enough liquid, add a little more hot water.
• Bring meat to a boil over moderate heat, then reduce heat to low. Simmer covered for about 1-1.5 hours.
• Put the finished rabbit with vegetables on a dish, sprinkle with fresh herbs.

Rabbit stewed with vegetables in wine

Ingredients:

• rabbit - 0.5 kg;
• onions - 2 pcs.;
• fresh tomatoes - 5 pcs.;
• semi-dry red wine - 300 ml;
• salt - to taste;
• ground black pepper - 1/5 tsp;
• garlic - 5 cloves;
• bay leaf - 2 pcs.;
• spicy herbs (basil, oregano, marjoram, thyme) - to taste;
• olive or sunflower oil - 2 tbsp. l.

Cooking method

• Wash the carcass of the rabbit, divide it into pieces of 50-100 g. Since the meat will be stewed in wine, it is not pre-marinated. Sprinkle the meat with salt and pepper, leave for 20-30 minutes.
• Prepare vegetables. Wash the tomatoes, put them in a deep bowl, pour boiling water over them. After 2 minutes, rinse the tomatoes with cold water, remove the skin. Cut the tomatoes into cubes.
• Peel the onion, rinse with cold water, cut into half rings.
• Wash the peeled carrots, cut in half lengthwise and cut across into thin slices.
• Pour one tablespoon of oil into a saucepan, heat it up. Add onion and fry until yellowish. Add carrots, stir, heat well.
• In another pan, heat the remaining oil, put the rabbit pieces and fry them over high heat until golden brown.
• Transfer the meat to a saucepan with vegetables. Fill with wine, put spices and herbs. Bring meat and vegetables to a boil over moderate heat. Reduce the heat, cover the saucepan with a lid and simmer with a barely noticeable boil for about an hour. When evaporating wine, add hot water.
• Serve the finished rabbit with vegetables with any side dish or as an independent dish, sprinkled with fresh herbs.

Rabbit stewed with vegetables in a pot in the oven

Ingredients:

• rabbit - 0.5 kg;
• medium-sized carrots - 1 pc.;
• medium-sized onion - 1 pc.;
• Bulgarian red pepper - 1 pc.;
• potatoes - 3 pcs.;
• salt - to taste;
• ground black pepper - 1/3 tsp;
• sunflower oil - 2 tbsp. l.;
• bay leaf - 1 pc. in each pot;
• white wine - 1 tbsp.;
• cream - 0.5 l.

Cooking method

• Cut the carcass of the processed rabbit into portions, put in a bowl. Pour in wine slightly diluted with water. Leave for 2 hours. If you are against alcohol, replace the wine with vinegar and water. To do this, in 500 ml of water, dilute 1-2 tbsp. l. vinegar and hold the meat in this marinade.
• Peel the onion from the husk, rinse with water, cut into half rings or strips.
• Peel the carrots, wash, cut into slices.
• Wash the pepper, remove the seeds, cut into squares.
• Peel the potatoes, wash, cut into quarters, and then cut into not very thin slices.
• Prepare ceramic pots. If you have not used them for a long time, wash them, pour water into them and leave them for one hour. Then pour out the water and proceed to the next step.
• Remove meat from marinade, pat dry with paper towels. Heat the oil in a frying pan, fry the pieces of meat in it until golden brown. Put them in pots.
• Lightly fry the onions and carrots in the remaining oil. Mix them with bell pepper and potatoes. Add salt and black pepper, mix again. Pour this vegetable mixture into the pots on top of the meat. Put one bay leaf in each pot.
• Fill the contents of the pots with cream. You can add some hot water. Close the lids tightly.
• Place the pots in a low heat oven, increase the heat to 180°C and simmer for 1 hour. When the liquid boils away, add hot water. If this is not done, then the potatoes may remain half-baked and tough.
• Serve the rabbit stewed with vegetables directly in pots or put on plates. Sprinkle with finely chopped herbs.

Note to the owner

Instead of marinating in wine or vinegar, the rabbit can be soaked in water to which citric acid or lemon juice has been added.

Braised rabbit in sour cream is one of the most popular and favorite dishes, which are most often prepared from rabbit meat. This is not surprising, because it especially attracts those who carefully monitor their weight. Rabbit meat is perhaps the most dietary meat. After all, 100 grams contains only 156 kcal. And this means that you can eat it in almost unlimited quantities.

Dish features

Stewed rabbit is a dish that will practically not contain such harmful cholesterol in its composition. So, you should not be afraid of the increased content of this substance in the body and the threat of atherosclerosis.

At the same time, rabbit meat contains proteins that are easily absorbed by our body, phosphorus, potassium, fluorine, manganese, iron, all kinds of vitamins of groups B and C. And another important advantage of rabbit meat is that it is not an allergen. Therefore, expectant mothers can eat meat without fear, and when they have a child, many start feeding meat products with rabbit meat, as it is completely safe and only useful.

At the same time, it has amazing taste qualities, it is a very tasty and extremely nutritious dish. Recipes for its preparation deservedly take pride of place in the cookbooks of the most famous chefs in the world. This is despite the fact that it is not at all difficult to cook a stewed rabbit. Even a novice hostess will cope with this task.

How to choose a rabbit carcass

An important stage is the purchase of a rabbit carcass, the main thing here is not to miscalculate. The final result, how tasty your dish will turn out, may depend on this.

Please note that the carcass must be bled and have evidence that it is rabbit meat in front of you. To do this, sellers usually leave a ponytail or foot so that buyers have no doubts.

Ideal when the meat has a soft pink color. And the fat streaks, if any, are quite insignificant. So you can distinguish a young rabbit from an animal that was already at a respectable age. It is young meat that can be cooked quickly, it will remain tasty and juicy.

If you are offered to buy meat of a rich darkish hue, then you can be sure that the animal was old, which means that it must be marinated before cooking. Otherwise, the fibers will remain very stiff, and you will not get any pleasure.

Marinade

For a rabbit marinade that you plan to stew in sour cream, a mixture of vinegar and water is best.

They must be added at the rate of a teaspoon of vinegar per liter of chilled water. If you are a categorical opponent of vinegar, then it can be replaced with lemon juice, while the proportions will remain the same. If there is a lot of meat, and the marinade cannot cover the entire carcass without exception, then double the ingredients.

With the help of the marinade, it will be possible to soften the fibers, as well as eliminate the specific smell of rabbit meat, which not everyone likes. You have to leave the carcass in the mixture for four hours.

If you managed to buy young meat, then marinating it is not necessary at all. Only if you want to give your dish an original taste, you can use milk or white wine as a marinade. In the first case, the meat will come out more tender, and in the second it will get spicy notes.

Required Ingredients

To prepare the stewed rabbit, you will need the following ingredients:

• half a kilogram of chopped rabbit meat;
• three medium bulbs;
• a pack of sour cream;
• two bay leaves;
• black pepper and salt - to taste (pepper can be taken both ground and peas).

Cooking process

First, rinse the rabbit meat, cut it into small pieces. Next, you need to salt and pepper it, drying it with paper towels.

Onion cut into large slices. We take a preheated frying pan, in which we first fry the pieces of meat until they acquire a delicious golden crust. Only after that add the onion. Cook rabbit meat with onions for seven to ten minutes.

Now we take sour cream - an important ingredient during the preparation of stewed rabbit. It is necessary to carefully pour all the pieces of meat with it, immediately after that reduce the heat to a minimum.

Transfer the meat to a saucepan, in which add half a glass of enough hot water, but not boiling water. At this stage, we put a few leaves of parsley, as well as black peppercorns, to the meat. Salt the dish as needed.

Now close the pan and simmer the rabbit over low heat until tender. It can be determined by the degree of softness of the meat. As a rule, the rabbit stew recipe is designed for one and a half to two hours. The final cooking time will depend on the age of the animal: the older it is, the longer it will take to cook.

Fried rice, pasta, mashed potatoes are usually served as a side dish to rabbit in sour cream, and any cereal porridge will be appropriate.

Rabbit in sour cream sauce

For the stewed rabbit, the photo of which is in this article, a special sour cream sauce is often prepared. Let's take a closer look at this recipe. In this case, the ingredients will have to be divided into those that will be needed to cook the meat itself and those that will be needed for the sour cream sauce.

So take:

• rabbit carcass, weighing up to two kilograms;
• one large onion;
• as a seasoning, a mixture of Italian herbs is suitable;
• one bay leaf.

For sour cream sauce we need:

• 20 grams of butter;
• two tablespoons of flour;
• one and a half glasses of boiling water;
• a pack of sour cream;
• a pinch of nutmeg;
• salt and black pepper - to taste.

Rabbit with sour cream sauce

A step-by-step recipe, which is given in this article, will come to the rescue in preparing a stewed rabbit. First, butcher the rabbit carcass, and then wash it thoroughly and dry it with paper towels.

Cut the onion into half rings and fry in a pan with vegetable oil. On it, you can also fry pieces of rabbit meat until they become rosy on both sides.

Now we take a deep saucepan, on the bottom of which we spread the fried onions, and on top of the pieces of rabbit meat. The basis for your delicious dish is laid. Add a little water, bring it to a boil, and then simmer for about half an hour on the smallest fire.

Now it's time to prepare the sauce. First, melt the butter in a skillet over medium heat. Then, without removing the pan from the heat, add flour to get a homogeneous mass without lumps. Pour boiling water in small portions, and also add spices: pepper, salt, and nutmeg if desired.

The most important component of this sauce is sour cream. While stirring, bring it to a boil. After that, you can be sure that your sour cream sauce is ready.

Pour the pan in which the rabbit is stewed into it, mix and leave on low heat for another forty to fifty minutes. Before removing the dish from the stove, add the mixture of Italian herbs and other spices of your choice that go well with the meat. Salt the dish again if necessary.

That's it, your rabbit is ready.

Rabbit with prunes

If you want to cook something new and unusual, you can please your loved ones with a stewed rabbit in sour cream with prunes. This will require:

• two-kilogram rabbit carcass;
• four cloves of garlic;
• a full glass of prunes;
• one and a half packs of sour cream with a fat content of at least 20%;
• two onions;
• one large carrot (or several small ones);
• spices of your choice (experienced cooks advise using Provencal herbs, rosemary and, of course, salt and pepper).

original recipe

So, the recipe for stewed rabbit in sour cream with prunes. Start by finely mincing the garlic, and then add two tablespoons of vegetable oil and your favorite herbs to the mixture. This will be your marinade, which you need to grease the rabbit carcass and leave it to marinate for at least four hours.

Experienced cooks advise using the marinade, even if you got the meat of a young rabbit. The recipe given in this article will add piquancy, a pleasant and unique taste to the dish, which is guaranteed to surprise your loved ones, relatives and all guests.

The stewed rabbit in the photo looks very appetizing. The cooking recipe is described in detail in this article, so cooking should not be difficult for you.

While the meat is marinating, grab the prunes. Wash it thoroughly and chop finely. Then fill with boiling water to make it swell.

It is best to take a deep cauldron from dishes, in which onions and carrots are fried, and dried prunes are laid out on top. Excess weight can be removed with a slotted spoon.

After salting the rabbit meat, put it in a cauldron and fry. Then add prunes and vegetables. Sour cream should be diluted with water or milk and only then pour meat over it. The dish is stewed for 60 minutes over low heat.

Fry the rabbit fillet pieces in a pan over medium heat.

Stew rabbit carcass pieces in a frying pan without a lid over high heat without a lid, then with a closed lid over medium heat under a lid.

How to fry a rabbit fillet

Products
Rabbit fillet - 800 grams
Breadcrumbs - 50 grams (3 tablespoons
Vegetable oil - 2 tablespoons
Salt, pepper - to taste

How to fry rabbit fillet
Wash 800 grams of rabbit fillet with cold water, let the water drain, cut into pieces 2 centimeters thick. Salt and pepper the cut pieces on both sides.
Heat 2 tablespoons of sunflower oil in a frying pan. Salt, pepper the rabbit fillet pieces, roll in breadcrumbs, put in a frying pan. Fry over medium heat without a lid for 10 minutes, then covered for 20 minutes, turning occasionally so that the meat does not burn.

How to fry a rabbit carcass

Products
Rabbit - 1 piece weighing 1.5 kilograms
Sour cream - 400 grams
Water - 200 milliliters
Onion - 1 head
Garlic - 2 cloves
Carrot - 1 piece
Bay leaf - 2 leaves
Vegetable oil - 3 tablespoons
Salt and pepper - to taste

How to fry a rabbit carcass in a pan
Rinse the rabbit, cut into small portions. Rub the rabbit pieces with salt and pepper, drizzle with oil, cover and marinate in the refrigerator for 2-3 hours. Peel the garlic and pass through a garlic press.
Heat a deep frying pan or cauldron over medium heat, pour oil, put chopped garlic. Fry for 1 minute, then put the rabbit pieces for 10 minutes over medium heat without a lid, then remove from the pan.
Peel the onion and chop finely. Peel and grate the carrots on a coarse grater. In the pan where the rabbit was fried, put onions and carrots, fry for 5 minutes over medium heat.
Pour 200 milliliters of water into sour cream, sprinkle with salt and pepper, mix well.
Return the rabbit pieces to the pan, pour over the sour cream mixture. Simmer, turning occasionally, for 1 hour.

Fkusnofakty

Before frying, it is better to marinate the rabbit so that the meat turns out soft and juicy, and the specific rabbit smell disappears.
- Instead of marinating, you can soak the meat in cold water for three hours.
- Cut the rabbit fillet into slices 2 cm thick before frying. Do not cut too thin, so as not to dry the meat when frying; and too thick pieces so that the meat is well fried, and the cooking process does not take much time.
- Seasonings for the rabbit (can be added to the marinade or used during cooking): bay leaf, rosemary, basil, oregano, dill, parsley, thyme, cinnamon, cloves, celery.

Marinades for fried rabbit

per 1 kg rabbit

Garlic marinade for rabbit

Products
Garlic - 1 head
Olive oil - 4 tablespoons
Salt - to taste

Marinade preparation
Peel 1 head of garlic, finely chop. Mix garlic, 4 tablespoons olive oil and salt. Grate the rabbit with the resulting mixture and refrigerate for 3 hours.

Sour cream marinade for rabbit

Products
Sour cream - 150 grams
Garlic - 6 cloves
Thyme (ground) - 1 teaspoon
Red and black ground pepper - 1 teaspoon each
Salt - to taste

Marinade preparation
6 garlic cloves, peeled and finely chopped. Mix 150 grams of sour cream, garlic, 1 teaspoon of thyme, 1 teaspoon of red and black ground pepper, add salt. Grate the rabbit with the resulting marinade, leave in the refrigerator for 2 hours.

Cowberry Sauce for Rabbit

Products
Lingonberries (fresh) - 250 grams
White wine (dry) - 100 milliliters
Sugar - 40 grams
Starch - 5 grams
Ground cinnamon - on the tip of a knife
Cold water - 0.5 liters

Preparation of lingonberry sauce
Wash 250 grams of fresh lingonberries. Pour half a liter of cold water into the pan, put the lingonberries, put the pan on the fire and cook for 15 minutes. Then drain the broth into a separate bowl, wipe the lingonberries through a sieve. Pour the decoction into the resulting lingonberry puree, add 40 grams of sugar, cinnamon, pour 100 milliliters of wine, mix. Put the mixture on the fire, boil and cook for 5 minutes. Dilute 5 grams of starch in 50 milliliters of water. Pour the starch into the pan with the sauce, boil, remove from heat. Serve the sauce hot or cold in a gravy boat.

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

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

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

Stewed rabbit - food preparation

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

Braised rabbit - the best recipes

Recipe 1: Rabbit Braised in Mint-Orange Sauce

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

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

Cooking method

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

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

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

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

Recipe 2: Rabbit stewed with vegetables

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

Cooking method

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

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

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

Recipe 3: Rabbit stewed in wine

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

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

Cooking method

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

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

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

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

Recipe 4: Rabbit stewed in cream

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

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

Cooking method

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

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

- To make rabbit meat soft, 45-60 minutes of heat treatment is enough.

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

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

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