Rabbit stew recipe. Stewed rabbit - the best recipes for excellent rabbit dishes for every taste

Rabbit meat belongs to dietary and gourmet products. It makes delicious and delicious dishes that can decorate even the most ordinary family dinner. It is enjoyed by both children and adults. You can serve boiled rice, potatoes and vegetables as a side dish to the rabbit.

To cook rabbit stew with onions you will need:

Rabbit - 1.2 kg;

Bulb onion - 5 bulbs;

Vegetable oil - 3 tbsp;

Spices for meat.

We bought a large rabbit, so I used half a rabbit. Well, there is never too much onion, so the more, the better!

Recipe rabbit stewed with onions:

1. Cut the rabbit meat into pieces.

It is better to cut at the joints so that there are as few broken bones as possible. The tubular bones of a rabbit crumble when broken, and all these pieces of broken bones fall into the dish.

2. Fry it in a cauldron in vegetable oil.

Fry the meat until golden brown over high heat. Note that we do not fry until cooked, but lightly. As soon as a crust appeared - we immediately proceed to the next paragraph of the recipe.

3. Add coarsely chopped onion. It doesn’t make sense to chop finely, since we will still stew until the victorious “boiling”.

4. Add salt and spices.

5. Simmer over low heat until the rabbit is ready. The onion will boil down a lot and turn into almost porridge, very tasty porridge. This resulting gravy is insanely delicious. Even if you just season them with boiled rice or buckwheat, then no meat will be needed. Everything is eaten just "with a bang"!

Bon appetit!

In general, you can stew a rabbit with almost anything: vegetables, potatoes, mushrooms. Even in wine! This dietary meat is difficult to spoil. Therefore, cooking a rabbit is a pleasure.

Of course, buying a rabbit is not so easy. It is extremely rare to find it in stores and supermarkets. For this, you will have to go to the market in the morning, in the evening it may not be there. But believe me, it's worth it! It's not a daily meal, but

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.

Dishes made from rabbit meat are very tasty and appetizing. They will appeal not only to adults, but also to children. The main thing is to know how to cook them correctly. After all, the taste of meat depends on it. So, how much to stew a rabbit? It is not difficult to answer this question, because each recipe indicates a certain period of time.

Is rabbit meat popular?

Rabbit meat has been considered the best type of meat for many centuries. This product, when properly prepared, is not only tasty, but also tender and light. Rabbit meat is a healthy and nutritious food. But despite the many advantages, this product is not in great demand. This can be explained by the fact that rabbit meat is not as affordable as pork or chicken. In addition, not everyone knows how to cook such a product. Not many people know how much to stew a rabbit.

You can cook this type of meat in white and red wine, sour cream, beer, milk, tomato paste, various broths, and so on. As a sauce, you can choose exactly the product that you like best.

Cooking features

Before answering the question of how much to stew a rabbit, it should be clarified what features of its preparation exist. So here are a few rules:

Rabbit in sour cream with champagne

And how much to stew a rabbit in champagne with sour cream? First of all, you need to prepare all the products. To cook meat you need:

1. Rabbit - 2 carcasses.
2. Onions - 5 heads.
3. Champignons - 50 g.
4. Cream-based butter - 150 g.
5. Sour cream - 250 g.
6. Champagne - 1 bottle.
7. Lemon - 1 pc.
8. Vegetable oil - 3 tbsp. spoons.
9. Flour.
10. Salt.
11. Bay leaf.
12. Parsley and pepper.

Cooking steps

First, soak the rabbit carcasses, and then cut them into portions. The meat should be peppered, salted and sprinkled lightly with flour. The pan should be placed on the fire. Pour vegetable oil into it and put a piece of butter. In this mixture, it is necessary to fry the rabbit on all sides. Onions should be peeled and cut into half rings. Mushrooms are also recommended to chop. They can be cut in half. Onions and champignons must be stewed in a separate pan, sprinkled with lemon juice. Spices, parsley, pieces of meat and champagne should also be added here.

Final stage

Stew food under the lid for half an hour. After that, the rabbit meat must be removed, and the sauce must be boiled. Then you need to add sour cream to the pan and simmer until the volume of liquid is halved. The sauce should then be removed from the heat. Add the rest of the butter into it, beat everything gently. Place the sauce on the fire and bring to a boil, while whisking continuously. Arrange meat pieces on plates. After that, pour the rabbit with hot sauce and garnish with herbs. A delicious meal is ready!

Rabbit with herbs

How much to stew a rabbit in sour cream with herbs? It all depends on what container is used for cooking meat. In this case, it is recommended to place all products in a cauldron. To cook meat with herbs, you will need:

1. Chicken broth - 500 ml.
2. Sour cream - 250 ml.
3. Garlic - 2 cloves.
4. Onion - 2 heads.
5. Rabbit - 1 carcass.
6. Vinegar - 1 drop.
7. Cream butter - 3 tbsp. spoons.
8. Salt.
9. Marjoram.
10. Pepper.
11. Rosemary.

How to cook rabbit

The carcass should be cut into portioned pieces, and then soaked. To do this, a drop of vinegar must be diluted with water. The resulting solution must be poured over the meat. If necessary, you can add water. The meat should be completely covered with liquid. The rabbit should be left to soak for 40-60 minutes. After that, the water should be drained and the meat dried.

Put a heavy-bottomed pan on the fire, and then pour a mixture of vegetable oil and butter into it. When the fat is hot, you need to lay out the rabbit pieces and gently fry on all sides until light golden brown. Peel the onion and cut into half rings. It also needs to be fried until golden brown. Salt the rabbit meat to taste, pepper and sprinkle with herbs.

How to stew

How and how much to stew a rabbit in sour cream in a pan or in a cauldron? In a container you need to put all the products in layers. A layer of meat is laid out at the bottom, half of sour cream and crushed garlic cloves are added, and then all this is covered with a layer of onions. So you need to alternate products until everything is in the container. Then you need to pour in the broth and put the dish to stew.

If a cauldron is used to prepare a rabbit, then the heat treatment should last from 1 to 1.5 hours. If the dish is stewed in a pan, then it takes twice as long.

How to stew a rabbit in sour cream with potatoes

This is one of the most popular dishes. It can be prepared as a second dish, as well as for a festive table. This will require:

1. 1.2 kg of rabbit meat.
2. 1 kg of potatoes.
3. 1.5 cups of sour cream.
4. 100 g flour.
5. 2.5 heads of onions.
6. 1 pack of butter.
7. Bay leaf, pepper, salt.

From the specified number of components, 4-5 servings for adults are obtained.

The process of cooking in a multicooker

Meat should be washed first. It should fit on the bottom of the multicooker bowl in one layer. At this stage, it is recommended to season the meat with spices and various herbs. The slow cooker should be switched to the "Warming up" mode, and then select "Baking" for a few minutes. After that, put the butter in the bowl to melt it. Sprinkle rabbit meat with a little flour, and then place in a slow cooker. Onions should be peeled and cut into half rings. It is also put in a bowl along with bay leaf.

Potatoes must be peeled and cut into pieces. Put the tubers on top of the meat and sprinkle with spices. After that, add 200 ml of water and sour cream to the bowl. How much to extinguish First you need to choose the appropriate mode. In this case, the "Extinguishing" function is suitable. The timer should be set to 2 hours.

In the oven

Rabbit meat can also be cooked in the oven. The number of components is original. You can cover the baking sheet with foil or place food in the sleeve. This recipe allows you to quickly and inexpensively prepare a tasty and satisfying dish. So, how much to stew a rabbit in sour cream for children? Usually in the oven, meat of this type cooks faster. Enough 60 minutes. In this case, the temperature should not be from 180 ° C and above.

That's all the secrets!

With all the variety of recipes for rabbit dishes, perhaps most of all I love when the rabbit is stewed - either with sauce or stewed rabbit with vegetables.

The cooking process, which we call stewing, comes down to a few simple rules. Usually, food is quenched in a small amount of liquid. It is difficult to call this technique cooking products, since there is very little liquid, or it is not even there at all - the moisture released by the products themselves during heat treatment is used.

By the way, many people use their favorite term: in their own juice, which means nothing more, first of all, without the addition of liquid. The quenching process cannot also be attributed to frying, because. in fact, the products are not processed due to the strong heating of the dishes by direct heating. Quenching is something in between.

Usually, quite a bit of liquid is added for stewing (or they do without it), spices and spices, and sometimes sauce. Sometimes foods, usually meat or fish, are lightly fried before stewing. The stewing process usually lasts from half an hour and is almost always covered. I read somewhere that for stewing, you need a lot of different spices so that the dish acquires a rich taste and smell. I do not quite agree with this, quite often the taste of the main ingredient of a stew is not worth interrupting.

The advantage of stewing in the first place is that stewing allows you to soften even very tough foods, such as meat. When stewing, hot liquid penetrates into the depth of the pieces (or piece) of meat and softens the tissues.

Perhaps one of the most famous dishes that are prepared using stewing is stew. In English-speaking countries, there is a whole series of different stews, although they are usually called stew. By and large, the main difference between this dish and the usual stews is that the products are stewed in a liquid or a mixture of vegetables, which will eventually serve as a sauce. In fact, this is an ideal option for cooking at home, without bothering us with cooking dishes, and even cooking sauces. I like it. In addition, if you wish, you can greatly vary the density of the sauce and, as a result, get a delicious dish that is either closer to a thick soup or looks like a roast.

The ideal meat for home cooking is rabbit. Even from childhood, the stewed rabbit, served with mashed potatoes, was remembered and evokes positive emotions. Grandmother bred rabbits, and we, juvenile hooligans, were involved in the process of harvesting green grass - to feed the eared ones. And in the fall, cooking stewed rabbit was like a reward.

Rabbit meat is dietary and easily digestible. Cooking rabbit is rarely difficult, even for beginners. What I like is that the rabbit does not need a lot of spices, since the taste of the stewed rabbit itself already replaces the spices.

How to cook a rabbit? Braised rabbit is very easy to prepare and served with delicious mashed potatoes.

Braised rabbit. Step by step recipe

Ingredients (2 servings)

• Rabbit thigh (or hind half) 2 pcs
• Onion 3-4 pcs
• Potatoes 3 pcs
• Butter 50 gr
• Dry white wine 100 ml
• Rosemary 2 sprigs
• Flour 1 tbsp. l.
• Salt, ground black pepper Spices

1. Reading cookbooks, you can almost always see a recommendation to pre-soak rabbit meat in acidified water. To be honest, I've always wondered about this. I did not notice that rabbit meat somehow smells particularly unpleasant. Another thing is wild rabbits and hares, for them one cannot do without soaking. But, just in case, or rather, to improve the taste, let's soak the rabbit meat in dry white wine for an hour.

   Rabbit meat and onion - to make rabbit stew

2. Prepare rabbit meat: remove membranes, fat residue, visible tendons and possibly fur residue (and this may be). Rabbit thigh - the meat is quite thick, so it is worth piercing it through the middle with a knife. To taste, but not too much, salt and pepper the rabbit meat. Place the rabbit meat in a deep ceramic (plastic, glass, but non-metal) dish. Add 2 sprigs of fresh green rosemary and pour over dry white wine. Leave the rabbit meat to marinate for 1 hour. It does not matter that the meat is not completely covered in liquid. You just need to turn the pieces over from time to time.

   Marinate rabbit meat for 1 hour

3. Melt butter in a frying pan. I want to draw your attention to the fact that you need to use butter, natural, and not a spread or something “with the taste of butter” (I even shuddered). The aroma of real butter in this dish is quite noticeable and gives the dish a soft taste. So, follow up.
4. When the butter is melted, remove the pieces of rabbit meat from the marinade. Do not pour out the marinade, you will still need it. Dip the meat with paper towels and roll in flour. Fry the rabbit pieces in oil on both sides until golden brown.

   Fry the rabbit pieces in oil on both sides until golden brown

5. While the rabbit meat is fried, peel the onion and cut it into thin strips. As soon as the rabbit is fried, cover the pieces of meat with chopped onion, salt and pepper quite a bit, add rosemary from the marinade and pour in all the marinade that remains. Add hot water - approximately 120-150 ml. It is necessary that the rabbit pieces are almost covered with liquid. More liquid is not a problem, but it is worth considering that both the onion and the rabbit itself will release additional liquid. However, at the end, excess liquid can be evaporated a little by removing the lid.

   Sprinkle pieces of meat with chopped onion

6. Bring the liquid to a boil, cover the pot with a lid and reduce the heat to low. Braised rabbit is cooked on a very slow fire. Simmer, turning the pieces of meat and stirring the onion sauce, 30 minutes. This time is enough for the stewed rabbit to be completely cooked. Then remove the lid and add a little fire. Evaporate excess liquid. The stewed rabbit may not remain in the sauce, it can be pulled out.

   

Rabbit stewed in sour cream- a win-win option for preparing this dietary meat. Soft and tender rabbit meat stewed with onions, carrots and sour cream is very tasty. The acids contained in sour cream during stewing will make the meat even softer, while sour cream itself as a whole significantly improves the taste characteristics of meat, gives it a creamy taste and additional fat content. Any side dish, be it buckwheat, mashed potatoes or peas, rice or pasta with stewed rabbit in sour cream, will turn into a hearty and delicious lunch or dinner.

Rabbit stewed in sour cream according to the classic recipe is cooked on the stove in a saucepan. In addition to this cooking method, you can also cook it in the oven, microwave or slow cooker. Rabbit recipes in sour cream differ not only in the method of preparation, but also in the quality composition of the recipe. Many housewives prepare it in their own proven recipe. Someone prefers to stew a rabbit in sour cream with mushrooms, others - with potatoes, garlic, wine.

Braised rabbit in sour cream, step by step recipe with a photo of which I want to offer you today will be prepared according to a classic recipe.

Ingredients:

• Rabbit - 500-700 gr.,
• Onion - 1 pc.,
• Hot water for extinguishing - 1 liter,
• Carrots - 2 pcs.,
• Flour - 3 tbsp. spoons,
• Sour cream - 4-5 tbsp. spoons
• Bay leaf - 1-2 pcs.,
• Black pepper,
• Salt,
• Vegetable oil.

Rabbit stewed in sour cream - recipe

Rinse rabbit meat before cutting with cold water. Next, cut it into medium-sized pieces.

Peel carrots and onions. The method of chopping vegetables for stewing a rabbit is classic - carrots are grated, onions are cut into cubes.

Unlike other species, the rabbit does not have a pronounced taste, which is why, in order to give it a richer taste, the rabbit must be fried before stewing or boiling. Put the rabbit pieces in a hot pan with vegetable oil.

Fry it until golden brown.

Put the fried rabbit in a saucepan or stewpan in which you will stew it. Fry carrots and onions in vegetable oil until golden brown.

Put the fried vegetables in a pan with the rabbit.

Fill with hot water. Add salt, spices and bay leaf. Simmer the rabbit for 20 minutes. To make a rabbit stewed in sour cream with thick gravy, I suggest using wheat flour as a thickener. Sprinkle flour into a dry skillet. Fry until golden brown 4-6 minutes. Add half a cup of rabbit broth, stir. Pour the flour sauce into the pot with the rabbit. Add sour cream and stir.

Taste the stewed rabbit for taste, whether there is enough salt and spices. After adding sour cream, simmer it for another 10 minutes. After this time, the rabbit stewed in sour cream will be ready. Serve hot with side dishes. Enjoy your meal. I would be glad if this sour cream stewed rabbit recipe you like it and use it.

Rabbit stewed in sour cream. Photo

Ingredients:

• Potatoes - 5-6 pcs.,
• Carrots - 2 pcs.,
• Onion - 1 pc.,
• Garlic - 1-2 cloves,
• Rabbit - 600 gr.,
• Champignons - 200 gr.,
• Sour cream - 150 ml.,
• Spices and salt
• Vegetable oil.

Rabbit in sour cream with potatoes and mushrooms - recipe

Cut the washed rabbit meat into pieces of the desired size. Peel all vegetables. Cut the potatoes into small slices as for soup or stewing. Grind carrots on a fine grater. The onion is cut into small cubes. Finely chop the garlic. Pour some vegetable oil into the pan. Add garlic and rabbit pieces. Fry rabbit with garlic until golden brown.

During frying, the rabbit pieces should be turned over with a spatula. Put the meat in a saucepan, cauldron or stewpan. Following the rabbit, fry the onion and carrots, then transfer to the pan with the rabbit.

Add spices, bay leaf, salt. Fill everything with water. Cover the saucepan with a lid. Simmer the rabbit for 20-30 minutes. Next, add potatoes. While the potatoes are cooking, wash and finely chop the mushrooms. After 10 minutes, add them to the pan with the rest of the ingredients. Add sour cream immediately after the mushrooms. Stew the rabbit in sour cream with potatoes and mushrooms for about 15 more minutes. turns out very tasty.