Juicy stewed rabbit. How to cook a rabbit so that the meat is soft and juicy with mushrooms? Rabbit stewed in wine
Rabbit on the tables does not appear so often, so I want to know the most delicious recipe cooking rabbit and create cooking masterpiece. This meat is often used in dietary and children's diets. It does not contain harmful cholesterol, hazardous metals, but great amount vitamins and protein. And it is better digested than beef or pork. In this article, you will learn how to cook it deliciously.
Recipe delicious rabbit will help to diversify the daily menu.
Ingredients
Rabbit 2 kilograms
- Servings: 4
- Cooking time: 40 minutes
Most elementary way- cook the rabbit in sour cream. This dish does not require special culinary skills. But its taste is simply amazing. Sour cream gives the meat tenderness and juiciness.
A little tip: rabbit meat must be soaked. It doesn't matter what dish you cook. Otherwise, the meat will be too tough and tasteless. The carcass is placed in a deep container with water. The liquid should cover the meat completely. Change the water every 5 hours. You need to do this within 2 days. If time is short, you can speed up the process by adding a spoonful of vinegar.
A rabbit prepared in this way will make a delicious roast with sour cream. You will need:
- rabbit carcass - 2 kg;
- sour cream - 500 g;
- vegetable oil (can be replaced with margarine) for frying;
- a set of spices (salt, garlic, pepper, spices).
Roll the medium rabbit pieces in the spice mixture. Make small cuts where to insert the garlic cloves. Let the meat soak. An hour is enough for this. Then, over high heat, fry the pieces on 2 sides until a delicious crust appears.
Now the rabbit can be stewed. Transfer the half-cooked meat to a shallow saucepan, pour over the sour cream and bring to a boil. Then make a minimum fire and simmer for 40 minutes. Roast can be served with any side dish, but it is best combined with potatoes.
Rabbit stewed in wine
Perhaps this is the most delicious rabbit recipe. It turns out tender and fragrant. And a large set of spices makes the meat spicy, fragrant and very tasty. Of the ingredients you will need:
- rabbit - 2 kg;
- tomatoes (fresh) - 8 pcs.;
- dry wine (white) - 300 ml;
- garlic - 8 cloves;
- onions - 2 pcs.;
- rosemary, salt, oil to taste.
Pickle the rabbit carcass, chop into small pieces and fry until a crust appears. Mix tomato slices with spices. Put the rabbit in the pan and add the resulting mixture. Pour in the wine. Simmer uncovered for 10 minutes and uncovered for 10 minutes. Next, move the rabbit to the oven, cover with foil, in which to pierce holes, and bake for 15 minutes. The temperature should be 190 degrees.
Very tasty and healthy rabbit meat contains minimal amount fat and hard fibers, it is well absorbed by the body and has pleasant taste. Therefore, both the child and your beloved husband will eat rabbit dishes with pleasure. You need to cook this meat according to the recipe, otherwise it will not be juicy, but very tough. And today we will tell and even show you how to cook a rabbit!
You can stew this type of meat, cook in the oven, less often rabbit meat is used to make soups and gravies. For a delicious meal, you only need fresh carcass or game. Never buy frozen rabbit meat, because such meat cannot be cooked deliciously.
When choosing, follow these helpful tips:
- choose rabbit carcasses up to 1.5-1.7 kg, which are distinguished by a pale pink color. That is how much a young rabbit weighs, whose meat is the most tender and delicious;
- from a carcass whose weight exceeds 1.8 kg, you cannot cook at home delicious stew, because rabbit meat will be too tough.
Use the back of the carcass for frying, because it has a lot of fat, and the front part is suitable for stewing, baking or cooking hearty soup. Even if you purchased a large rabbit carcass, you can always soak it in a special marinade that will help soften the meat. Read below for how to do this!
Advice! When cooking a rabbit, never pierce the pieces with a fork, because in this case the juice flows out of them, so the dish is not very tasty.
Soak or not?
Most often, carcasses of wild animals are soaked; rabbit meat can be soaked if it has a natural, but not too nice smell. The meat of young rabbits is easy enough to marinate.
For soaking, it is best to use the following marinades:
- natural whey, in which the rabbit carcass is kept from 30 minutes to 7-8 hours;
- 1 head of garlic mixed with olive oil;
- sour cream or kefir;
- salty water;
- delicate fragrance rabbit meat will add parsley, dill, basil, black pepper added to the marinade!
If you are interested in the question of how to cook a rabbit, then do not forget about the best marinade- white wine. The wine will draw unpleasant odors will soften the meat and make it more tender!
Advice! If your husband pleased you with a carcass wild rabbit, then be sure to soak it for 8 hours in salted water or acetic solution(for 1 liter of water 2 tablespoons of a bite), and then marinate another 1.5-2 using one of the above recipes.
Recipes for making juicy and soft rabbit
Rabbit is very easy to cook, because the soaked meat, although it takes a long time to cook, does not require special supervision. Therefore, you can send a baking sheet or pan with a dish to the oven, and then prepare a side dish! Remember that any meat is salted at the end of cooking, otherwise it will become tough.
Classic recipe
This recipe will become a real lifesaver for housewives who do not know how to cook a rabbit. For this classic recipe you will need these ingredients:
- 1 rabbit carcass, divided into parts;
- 1-2 heads of small garlic;
- salt and spices;
- 500 g sour cream 25%.
Before cooking, the rabbit must be soaked, then cut into pieces. After that portioned pieces you need to put it on the board, make neat cuts, and then put a clove of garlic into them.
Rabbit meat you can immediately fry in a pan. But it is better to send the future dish to the refrigerator for 2-3 hours so that it is saturated with garlic flavor. The fried rabbit meat should be put in a deep saucepan or cauldron, and then pour sour cream mixed with water in a ratio of 1: 2. You can add any ready-made seasoning to sour cream sauce.
Such a dish is prepared for 1-1.5 hours, after which it is consumed with hot mashed potatoes, green peas, asparagus salad.
Advice! Try to stew the rabbit in sour cream longer, because the long heat treatment keeps the delicate flavor of the meat. Should not be posted on hot pan more than 1-2 portions, because they will release juice and begin to stew.
Cooking juicy rabbit meat using an unusual recipe
Who said rabbit doesn't go well with honey? It is combined, because this meat vaguely resembles chicken in its taste and characteristics. So now we will tell you how to cook rabbit with honey and mustard sauce!
To prepare this dish, buy the following products:
- 2-3 tbsp. l. honey and mustard;
- 3 art. l. dried herbs "Provencal herbs";
- 1 rabbit carcass;
- salt.
Cut the rabbit carcass, then prepare the marinade by mixing honey and store-bought mustard in a bowl. Now spread marinade in portions, add dry herbs, a little salt, and then put the future dish in the refrigerator for 2-3 hours.
Important! If the meat is not too fatty, then you can add 1-2 tbsp to the marinade. l. mayonnaise. If the rabbit meat is still fatty, then cut off the excess fat, and then use it to cook fry or stew.
Put the marinated portioned pieces of rabbit meat on a baking sheet, sprinkle with herbs and bake for at least 1.5 hours. Ready juicy rabbit meat can be sprinkled with grated cheese!
Delicious rabbit stew
To prepare this dish, you will need potatoes, onions, mushrooms, carrots, asparagus and other vegetables that your family loves. Cooking this stew is very simple, consider the steps step by step:
- fry chopped garlic in vegetable oil;
- after the garlic, fry the pieces of meat, and then put them in a deep saucepan;
- cut the peeled vegetables into cubes or half rings, and then fry in the oil in which the rabbit was fried;
- put the vegetables in a saucepan, add a glass of sour cream there, and then the same amount of water;
- bring the future stew to a boil, then turn off the heat, cover the pot or cauldron with a lid;
- the dish is prepared no more than 60 minutes!
In the question of how to cook a rabbit, it is important not to rush, because this dish should languish for small fire! You can cook such a stew in a slow cooker in 1.5 hours using the "Stew" program.
So you learned how to cook different dishes from a rabbit with which you can please your loved ones. If you cooked a rabbit in sour cream or marinade, then serve a salad of vegetables on the table with this dish, cauliflower, mushroom caps baked with cheese and butter.
We will share with you the secret of how to cook a rabbit so that the meat is soft and juicy. Rabbit meat is considered a product not only dietary and healthy, but also unusually tasty and tender. But to make it a real delicacy, you need the right recipes.
So, Top 5 recipes for delicious rabbit dishes.
: The most tender rabbit in sour cream
The dish can be safely attributed to the classics of the genre, hence its great popularity. It is prepared simply, and the sophistication of taste will delight even gastronomic gurus.
Ingredients:
- rabbit 800 g;
- sour cream 1 glass;
- butter 70 g;
- white wine 300 ml;
- salt;
- black pepper;
- Bay leaf;
- dill.
Cooking method:
Choose the meatiest parts of the rabbit: legs and back. Cut them into small pieces. Large parts can be divided in two. Season with salt, pepper, leave to stand for ten minutes. Melt the butter in a large skillet. Fry on all sides for about five minutes over high heat. The meat should acquire a golden blush.
Mix sour cream and wine. Transfer the meat to a saucepan. Pour the remaining oil from the pan as well. Pour in a mixture of wine and sour cream, so that it is half a centimeter above the meat. Put in a couple of bay leaves. Simmer for one hour with the lid closed. The dish is served with sprigs of dill and the sauce in which it was stewed. Great with fried and boiled potatoes.
Recipe 2: Braised rabbit in spicy sauce
The taste is amazingly subtle and original spicy. Melts magically in your mouth. It is absolutely impossible to resist the alluring aroma of this dish.
Ingredients:
- rabbit 700 g;
- flour 2 tbsp. spoons;
- white table wine 1.5 cups;
- vinegar 1 st. spoon;
- olive oil 7 tbsp. spoons;
- onion 200 g;
- garlic 4 cloves;
- chicken bouillon 150 ml;
- dry hot pepper 1 pc.;
- paprika 1 tbsp. spoon;
- oregano, bay leaf, salt, black pepper;
- sprigs of parsley.
Cooking method:
Place portions of rabbit meat in a suitable container, pour in wine and vinegar. Pour in the oregano. Put in a couple of bay leaves. Mix thoroughly. Cover securely and refrigerate for 12 hours. Then take the rabbit out of the sauce it was marinated in. Wipe off paper towel. Set the marinade aside for now.
Pour salt and pepper into the flour, roll the pieces of meat in it. Heat olive oil in a deep frying pan. Fry the rabbit over moderate heat on each side until a nice golden hue. Put on a plate. In the same place, lightly fry the whole onion of a very small size. Remove it from the pan. Put garlic chopped into thin slices on it, fry for about a minute.
While straining, pour the remaining marinade into the skillet. Pour in chicken broth. Sprinkle with chopped hot pepper and paprika. Add meat with onions. Let it boil, lightly salt, close the lid, simmer over low heat for 50 minutes. If desired, the resulting sauce is seasoned with vinegar. The dish is decorated with green parsley.
Recipe 3: Hearty Rabbit Goulash
This is very good option For family dinner or a large group of friends. The dish is stunningly beautiful and truly nutritious.
Ingredients:
- rabbit meat 500 g;
- flour 1 tbsp. spoon;
- water 200 ml;
- tomato paste 2 tbsp. spoons;
- bow 2 pcs.;
- garlic 3 cloves;
- rosemary 0.5 tbsp. spoons;
- paprika 2 tbsp. spoons;
- Bay leaf;
- sunflower oil;
- salt.
Cooking method:
Remove the rabbit flesh from the bones. Cut into pieces. Finely chop the onion and garlic. Lightly fry the onion in oil until a nice shade is obtained. Add garlic, fry for 2 more minutes. Add meat. Salt, season with paprika and rosemary. Stir.
Fry until a nice brown color appears. Pour in the flour. Intervene. Put tomato paste. Stir again. Pour in water and stir again. Simmer with the lid closed for 20 minutes over low heat. Add some bay leaves. Remove from heat and let stand 15 minutes.
Recipe 4: Gentle rabbit with potatoes and cheese
Subtle cheese and creamy notes will be added to the refined taste of dietary rabbit meat. Potatoes will give the dish even more satiety, and tomato paste and carrots - brightness and saturation.
Ingredients:
- rabbit carcass 1 kg;
- hard cheese 300 g;
- processed cheese 1 PC.;
- potatoes 1.5 kg;
- carrots 80 g;
- sour cream 300 g;
- tomato paste 50 g;
- soy sauce 200 ml;
- onion 300 g;
- garlic 4 cloves;
- water 400 ml;
Cooking method:
Cut the rabbit carcass into medium-sized portions. Soak overnight in a deep bowl. Fry with oil good fire. 10 minutes each side. Put the rabbit away large saucepan. Pour 400 ml of water into the same pan, wait until it boils. Pour this liquid over the meat. Lightly fry finely chopped carrots and onions. Put in a bowl with the rabbit.
When it boils, add tomato paste, sour cream, soy sauce. Stir, simmer for 30 minutes over low heat. Cut the processed cheese into several pieces, put in a common pan. Stir for 2 minutes, then cook for 15 minutes. Add diced potatoes and crushed garlic. As soon as the potatoes are ready, sprinkle with grated hard cheese. Stir. You can try the dish.
Recipe 5: Baked rabbit with vegetables
Rabbit, in the oven, will retain all the usefulness dietary product. It will be very helpful for kids. A amazing taste and stunning appearance impress even discerning aesthetes.
Ingredients:
- whole rabbit 1.5 kg;
- sour cream 3 tbsp. spoons;
- potatoes 1 kg;
- broccoli 1 pc.;
- carrots 2 pcs.;
- onion 1 pc.;
- dill;
- salt;
Cooking method:
Cut the carcass into small pieces. Mix sour cream with chopped dill. Pour this mixture over the meat. Sprinkle some salt. Cut carrots and onions into thin half rings. Cut the potatoes into slices of medium thickness. Divide the broccoli into small florets.
Wrap each piece of rabbit separately in foil. Put the vegetables into the roasting sleeve. Don't forget to tie it on both sides. Lay on a baking sheet, seam side down, next to the meat. Place in preheated oven. The vegetables will take 20 minutes to roast and the meat 45 minutes.
Cook rabbit and eat not only very tasty, but also with health benefits for the whole family!
Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are just one of the most loyal to our body. Rabbit is like meat, but dietary. Rabbit Dishes can be found in a restaurant, is increasingly paying attention to it and home cooking. How to cook a rabbit today is interesting to many home cooks. And so you bought a rabbit carcass, now it's time to learn how to cook a rabbit dish. Take your time to cook the most delicious rabbit dish. First, it is better to study the theory that will give you answers to the questions how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit barbecue, how to cook rabbit tasty, how to cook juicy rabbit how to cook delicious rabbit legs, what can be cooked from a rabbit, how to cook a rabbit properly, how to cook dishes from rabbit legs, how to cook rabbit meat deliciously, how to cook a rabbit. Rabbit recipes will help you do everything right. Especially useful in this sense will be video rabbit recipes and rabbit dishes with photos (rabbit recipes with photos, rabbit recipe with photos, how to cook a rabbit video, rabbit recipe video, how to cook a rabbit photo). So it's not such a complicated science, cooking. Cooking a rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely get delicious dishes from a rabbit. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The rabbit in the marinade will be more tender and fragrant. It can be a rabbit marinated in kefir, a rabbit with rosemary, a rabbit in mustard. It is better to cook a white sauce for a rabbit: a rabbit in mayonnaise, a rabbit in sour cream, a rabbit in milk, a rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, a rabbit with cabbage, a rabbit with mushrooms (a rabbit with champignons), a rabbit with vegetables, a rabbit with pumpkin can be eaten with pleasure.
Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to cook rabbit dishes with a fruity flavor or just unusual rabbit dishes, we can advise you the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will surely interest you if you are looking for festive rabbit dishes. Best Recipes cooking rabbit - rabbit in Maltese, rabbit in sour cream, rabbit in wine and dried fruits. A very tasty rabbit recipe - rabbit stew with mushrooms and white wine. A simpler rabbit recipe, however, this roast rabbit is also very tasty.
Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want to get, stewed or fried, you can choose different ways cooking rabbit: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave. You can also cook a rabbit in a pan. A few words about how to cook a rabbit in a pan. It is better not to fry it, but to stew it. This is also the question of how best to cook a rabbit. Tender rabbit meat will only benefit from this. And again, do not forget about the sauce, pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this recipe for cooking rabbit, like rabbit in a baking bag.
Ingredients
- Rabbit - 1.3 kg
- Kefir (or sour cream) - 2 tbsp.
- Prunes - 100 g
- Salt - 1 tbsp.
- Carrot - 1 pc.
- Onion - 1 pc.
- Pepper mix - to taste
- Tomato paste (ketchup) - 2 tbsp.
- Mustard - 1 tsp
- Vegetable oil - 2 tbsp.
Cooking time 10 minutes + 30 minutes. for roasting and 90 min. for extinguishing
Yield: 8 servings
Rabbit meat is highly rated by the most famous chefs peace. With its undoubted usefulness (which you can learn about in our article), it also has interesting taste game and amazing versatility - this product is good both in stew and fried, both baked and boiled. True, our housewives cook it infrequently, and this is due to its high cost and the specific aroma that any game has. Rabbit meat is tougher and more specific than chicken, but if you find good recipe how to cook a rabbit, then this dish will surprise not only guests, but also yourself.
A whole rabbit, as a rule, is not baked, because it is not a duck or a goose. Rabbit in parts will turn out better, and it will be easier to cook it. The carcass is usually divided into two halves - upper and lower. The meat from the back is more suitable for frying, and the front is better for boiling or stewing. Spices can be added both at the soaking stage and during cooking. Especially popular is the rabbit in sour cream or kefir, which act as a marinade, softening the meat and preventing it from drying out when baking or stewing.
In this article, you will learn not only how to put out a rabbit in a slow cooker. We will offer such rabbit cooking recipes so that the meat is soft and juicy; you will learn several options on how to cook a rabbit in a slow cooker, how to cook a rabbit in an oven in foil - with potatoes in sour cream; how to choose the right rabbit, which marinade for a rabbit fit better everything and many more secrets and subtleties of cooking this wonderful meat in all respects. cook holiday dish it’s not difficult, and you will see this by trying a rabbit stewed in sour cream with prunes according to the recipe from the photo on this page.
How to cook a rabbit in sour cream in a slow cooker
Prepare all ingredients.
How to choose a rabbit for roasting or stewing
The most useful is a young rabbit under the age of six to seven months, so before preparing a stewed rabbit, choose a young rabbit. This is not difficult to do, you just need to look at the color of the meat, the lighter it is, the younger the animal. Normally, the color of rabbit meat varies from light pink to dark pink, in no case should the meat be gray - this indicates that it is stale. The age of the animal can also be determined by the weight of the carcass - a young rabbit cannot weigh more than 1-1.5 kg.
If you buy a rabbit from a private trader or in the market, then the fluffy tail of the animal or one paw with fur and claws should be left on the carcass. This is the only way you can be sure that you are buying a rabbit and not a cat. Before you buy rabbit meat from a private trader, be sure to ask to see a certificate of product quality and a stamp on the carcass. This way you can be sure that you are buying a healthy slaughtered animal, and not a self-dead or sick one.
If you buy rabbit meat in a store, then in addition to the brand and certificate, there should be a clear expiration date for the product and the name of the supplier. If the label inside vacuum packaging, then when defrosting and re-freezing the meat, it becomes dirty with signs of getting wet.
Be sure to pay attention that the rabbit carcass is well bled. Inside the vacuum package there should be no frozen blood, the carcass itself should not show protruding blood vessels, bruises and areas of discoloration. The meat should not be slippery or weathered.
A rabbit carcass prepared for stewing or baking should be well washed and dried. Before cooking a rabbit in a slow cooker or oven, many soak it in water for 2-3 hours.
Before cooking the rabbit in the oven, so that the meat is tender and juicy chefs it is recommended to properly prepare this meat for cooking - soak it in the marinade. But since I stewed the rabbit in a slow cooker in the marinade, there is no need to soak the stewed rabbit in a slow cooker with sour cream according to this recipe. You can read more about marinades for rabbit meat below, in the description of the rabbit recipe in the oven with potatoes.
Cut the carcass into portions. How to butcher a rabbit? It is necessary to divide into two parts (upper and lower) on the last lumbar vertebra. Each part should be divided into smaller parts. Cut the hind legs at the joints, leave the front legs whole. Divide the chest with the spine into 3-4 parts. You can cut the meat from the stomach and cut into small (5 by 5 cm) pieces, you can leave the meat on the bones.
Turn on the multicooker in the “Frying” mode, pour 2 tbsp into the multicooker bowl. any vegetable oil (I have refined sunflower oil), heat it for 3-5 minutes and put rabbit pieces in hot oil. Fry them for 15-20 minutes, turning once after 10 minutes.
Wash and peel the onions and carrots, cut the onions into half rings, carrots into cubes. Vegetables can be chopped in a food processor or grated, but I prefer to cut carrots with a knife, as in this case ready dish- stewed rabbit in sour cream in a slow cooker - you will feel the sweetness of carrots, which will not fall apart and will not dissolve in the gravy. Add vegetables to the meat and fry on the same mode for another 15-20 minutes.
This recipe for cooking a rabbit in a slow cooker involves the use of sauce with sour cream, but it can be replaced with kefir if for some reason you do not eat sour cream. So the rabbit will be more dietary, while maintaining creamy taste and flavor in the finished dish. Add tomato paste (or ketchup), sour cream (kefir), mustard, spices - salt and pepper, favorite spices and herbs (optional) to the multicooker bowl. I added some dried rosemary, this spice goes well with rabbit dishes.
After analyzing the recipes, we can identify several spices, in addition to salt and black pepper, combined with rabbit meat, they will quickly and easily add sophistication and a new, improved taste to your dish. They can be added at the marinating stage (broth or sprinkling) or just before cooking the rabbit in a slow cooker so that the meat is soft and juicy:
- black pepper
- Bay leaf
- rosemary
- basil
- oregano
- thyme (savory, thyme)
- coriander
- celery
- lemon
- garlic
- juniper berries.
Pour hot meat with vegetables boiled water so that it covers 2/3 of the rabbit. Turn on the "Extinguishing" mode for 1.5 hours. In this mode, the multicooker will evenly heat the bowl from all sides at a low temperature, as in a Russian oven. The dishes are very fragrant and whole, as the ingredients are not mixed at low temperatures.
If you want to cook a rabbit stewed in sour cream in a slow cooker with potatoes, then it is at this stage that you need to add the washed and chopped large pieces potato. If you are cooking rabbit pilaf in a slow cooker, add washed and dried round rice to the bowl.
Gently mix all the ingredients, close the multi-lid and forget about this preparation for 1 hour. The recipe for a rabbit stewed in a slow cooker with sour cream (kefir) is incredibly simple and does not require any effort from you if you have such an indispensable assistant in the kitchen.
If you want to learn how to cook a rabbit in a pan with sour cream, use the same set of products by tightly closing the lid and simmering the meat on a very low heat for 70-80 minutes, stirring occasionally and adding liquid.
After 1 hour, open the lid and put in the gravy the prunes we need to cook the rabbit stewed in sour cream according to this recipe. Prunes can not be pre-soaked in hot water, as housewives usually do, since it will be stewed in gravy for half an hour and will have time to gain moisture and give all its taste and aroma to the dish. Just make sure the prunes are pitted and cut them in half if needed. Continue stewing the rabbit in the slow cooker for another 30 minutes. if you love spicy dishes- 10 minutes before the end of the "Extinguishing" mode, add crushed 2 cloves of garlic.
After 1 hour 30 minutes, the multicooker will emit a signal that the dish is ready. Carefully remove the bowl and let the rabbit, stewed in a slow cooker with prunes, potatoes or rice, stand for a while room temperature. This is done so that the meat "rests" and leaves the juice inside.
If you stew meat with gravy and prunes, then anything is suitable for a side dish - potatoes, rice, buckwheat and any other cereal. Also perfectly combined with a rabbit according to this recipe for cooking in a slow cooker, fresh and baked vegetables, as well as fresh herbs and lettuce leaves.
Other rabbit recipes
Below we bring to your attention a few more a variety of recipes how to cook a rabbit quickly and tasty in a slow cooker, in the oven or in a pan.
Rabbit meat marinated in kefir and baked in the oven (86 kcal / 100 g)
Ingredients
- rabbit - 1 piece,
- onions - 3-4 pcs.,
- mild table mustard - ½ cup,
- kefir - 1 glass,
- seasonings, spices, herbs, vegetable oil, salt - to taste.
How to cook a rabbit in the oven in kefir marinade
Rinse and cut the meat into portions. Chop the onion into half rings. Put the pieces of meat in a deep dish, sprinkling them with seasoning and spices and shifting with onions. Pour in the kefir so that it completely covers the meat, salt, mix, cover with a lid or food foil and place in the refrigerator for marinating for 12 hours.
Add the amount of mustard you need to the marinated meat for the desired spiciness of the dish, mix and leave the meat at room temperature for another 10 minutes. Grease a baking dish with a thick bottom and walls, put the pieces of meat, put in an oven preheated to 180-200 degrees for 15 minutes, remove and turn the meat over, put it back in the oven and bake the rabbit in kefir in the oven for another 15 minutes. Then sprinkle with chopped herbs, pour over the marinade, simmer in the oven until tender. Serve hot.
Rabbit in a slow cooker in sour cream sauce with potatoes, carrots and onions (140 kcal / 100 g)
Ingredients
- Rabbit meat (any parts) - 500 g
- Potato - 500 g
- Carrot - 1 piece
- Onion - 1 pc.
- Sour cream - 1 cup
- Salt, black pepper - to taste
How to cook a rabbit in a slow cooker with sour cream sauce and vegetables
This recipe for stewed rabbit with vegetables in sour cream is very similar to. You also prepare the rabbit for stewing, you also fry the pieces in the “Frying” mode.
While the rabbit meat is fried in a slow cooker, cut the potatoes into arbitrary pieces, grate the carrots, finely chop the onion. Saute onions and carrots with rabbit, then add potatoes, pour over sour cream filling(adding salt, black pepper and a glass of water to the sour cream) and simmer on the “Extinguishing” mode for 60 minutes. Before serving, it is better to separate the rabbit meat from the bones and supplement the dish with herbs and vegetables.
Rabbit baked with vegetables in the oven, stewed in wine (115 kcal / 100 g)
Ingredients
- 100 ml vegetable oil,
- 1 kg potatoes
- 2 pcs. bell peppers,
- 3 tooth garlic,
- 1 PC. a rabbit,
- 1 PC. onion,
- 2 tbsp ground paprika,
- Bay leaf,
- rosemary,
- 100 ml dry white wine
- ground pepper, salt.
How to cook a stewed rabbit recipe with potatoes and wine in the oven
Cut the rabbit carcass into portions as shown above and marinate: finely chop the garlic for the marinade, mix it with vegetable oil, paprika and herbs. Leave the meat in the refrigerator overnight.
Lay the pieces of meat on a greased baking sheet. Before cooking a rabbit with potatoes in the oven, put vegetables cut into randomly large pieces on a baking sheet for meat and bake in an oven preheated to 180-200 degrees until cooked for about 1 hour, pouring wine every 10 minutes so that the meat does not dry out.
Add to the rabbit stewed in wine, other vegetables to taste, you can also use champignons or other mushrooms.
Recipe for roasting rabbit meat in sour cream with vegetables in foil (120 kcal / 100 g)
Ingredients
- 50 g sour cream
- 5 tooth garlic,
- 1 carrot and onion,
- 1 rabbit carcass,
- 2 tbsp. lemon juice and olive oil
- Provencal herbs, spices to taste.
How to cook rabbit in sour cream. Recipe in the oven in foil.
Before cooking the rabbit in the oven in a sleeve or foil, rinse the carcass, cut portioned pieces, rub with a mixture of sour cream with olive oil, herbs and spices, and leave to marinate for at least 3 hours. Coarsely chop the onion and carrot, chop the garlic into slices, you can also use any other vegetables.
Place each piece of rabbit on separate sheet foil, pour 2 tbsp. sour cream marinade, put a mixture of chopped vegetables, salt them and add seasonings to taste. Wrap the foil so that there are no holes at the bottom, and the juice does not flow out during baking. Put the pieces of meat in foil with vegetables on a baking sheet in an oven preheated to 180 degrees, and bake for 30-40 minutes.
If you are cooking the rabbit in the oven in the sleeve, then put a layer of rabbit meat in the sleeve, then pour sour cream marinade and vegetables, tightly wrapping the end of the sleeve. The rabbit baked in the oven in the sleeve will be ready in the same 40 minutes.
Rabbit Cooking Secrets
What marinade can be used for a rabbit?
It is believed that before you cook a rabbit deliciously in a slow cooker or oven, it must be marinated, as it will be softer, more aromatic and tastier. An alternative to pickling is soaking in water for 1-3 hours. Such a simple operation will improve the properties of meat and remove the smell inherent in game.
You can pickle in several ways:
- Vinegar. Wine vinegar and spices are used. Vinegar is usually highly diluted in water. The big disadvantage of this pickling method is that any vinegar, along with softening the meat, reduces its natural flavor, so this marinade is only suitable for an elderly rabbit with a strongly pronounced specific smell.
- White wine and spices are one of the best pickling options, as they almost completely remove the specific smell, soften and flavor the meat well. The result is gourmet dish With delicate taste, pleasant aroma and very useful properties.
- Milk whey (sour cream, kefir) - very a good option. Whey is used for soaking and marinating hare meat, but it is also suitable for a rabbit. The meat is noticeably softened, the bad smell is removed.
- Garlic with olive oil is one of the classic options rabbit marinade. Rub the rabbit carcass with this mixture and refrigerate for 2-3 hours. Garlic will create a flavor contrast, tenderize the structure of the meat, and be an assistant in white wine stewing if you are cooking rabbit in one of our oven recipes, such as with vegetables.
At what temperature and how much to cook a rabbit
When answering this question, it all depends on the method of preparation.
- Marinating usually takes 2 to 12 hours.
- Cutting and preparing a rabbit for heat treatment takes 10-15 minutes.
- Frying in a well-heated frying pan chopped medium-sized pieces of the lower part will take about 30 minutes, the ribs and front legs are fried for about 20 minutes. If you fry the belly separately - 5 minutes on each side.
- How long to bake a rabbit in the oven?
- A well-marinated rabbit, chopped into small pieces, is baked for about 25-35 minutes at a temperature of 190-200 degrees, the whole rabbit is baked in the oven for 40-50 minutes. The rabbit is stewed in sour cream or in another sauce in the oven for about 25-30 minutes. From longer processing times high temperatures rabbit meat does not become softer, and the flavor and properties of the meat may deteriorate.
- As a rule, the rabbit is not cooked for more than an hour. But if used low temperatures, as when cooking a rabbit in a slow cooker on the "Stew" mode, like our rabbit in sour cream (kefir) according to the cooking recipe with a photo, then the time can be increased to 1.5-2 hours.
- When cooking, it is quite acceptable to use several types of processing. First, you can fry the meat in a hot pan, and then stew. Frying can be replaced by boiling.
Rabbit stewed with vegetables - the benefits and harms
The benefits of rabbit meat are enormous, because it contains a large number of vitamins, minerals - iron, cobalt, fluorine, phosphorus, potassium, manganese, as well as lecithin and nicotinic acid. Due to the fact that it contains a minimum amount of sodium salts, fat, as well as its low allergenic component, the rabbit is recommended to be used in diet food(the elderly, people with gastrointestinal diseases) and the diet of young children.
By regularly eating rabbit meat, you can normalize the metabolism of fats and proteins, reduce the risk of atherosclerosis due to the low content of "bad" cholesterol and high lecithin. In numbers, the usefulness of rabbit meat is even clearer: beef proteins are digested by 62%, and rabbit meat by 90%.
There is no strontium in the meat of a young (up to 7 months) rabbit, so it can be used to reduce the dose of radiation received by people undergoing chemotherapy and working in this field. Rabbit meat is almost completely absorbed by the body, which means that it is useful to eat it during the period of illness and recovery after operations.
Although there are diseases that require the rejection of rabbit meat. Harm in the form of purine bases, which, when ingested, turn into uric acid, rabbit meat can cause biliary dyskinesia or acetone in the urine. Therefore, it is important for people with such problems to follow a diet and not eat meat broth as well as fried meat. It is better to eat a rabbit stewed in a slow cooker or in the oven. The harm of rabbit meat also consists in reducing the acidity in the body, which is important for psoriasis and arthritis, because in the treatment of these diseases, great emphasis is placed on taking alkaline drugs.
So let's summarize our advice. How to cook a rabbit in the oven so that the meat is soft and juicy?
- Sleeve or foil. When roasting, a steam chamber is formed and the meat cooks quickly, while remaining juicy.
- Stewing in sauce. Sour cream or tomato sauce allow the rabbit to leave the juices inside the meat.
Loading...
