Rabbit stewed in milk sauce. Hot rabbit dishes: Rabbit stewed in milk

Remember, as in the comic number... “Rabbits are not only valuable fur, but also 3-4 kilograms of dietary, easily digestible meat...”.

Indeed, rabbit meat, in addition to its unsurpassed beneficial properties, is distinguished by excellent taste. On the other hand, rabbit meat belongs to the white varieties of meat, it is more dietary meat, and therefore may not be to everyone’s liking... In terms of vitamin and mineral composition, rabbit meat is superior to all other types. It contains B vitamins, vitamin C, nicotinic acid. Minerals: phosphorus, iron, cobalt, fluorine, potassium, manganese.

Rabbit meat contains little sodium salt, so rabbit meat is indispensable in dietary nutrition; it is a low-calorie product. In Italy, pediatricians advise starting complementary feeding for children under 1 year of age with rabbit meat, since it contains the least allergens. It is also easier to chew and easier to digest. Everyone in our family loves rabbit meat, and I cook it quite often.

I tried many recipes! I like this recipe for its simplicity, a minimal set of ingredients (essentially the rabbit itself and milk), as well as a very pleasant aroma due to the use of fennel seeds. If you don't like this spice, you can remove the fennel from the ingredients, but it certainly won't be the same rabbit that I suggest you try!

rabbit stewed in milk rich in vitamins and minerals such as: vitamin A - 35.6%, beta-carotene - 36.7%, choline - 12.9%, vitamin B6 - 12.9%, vitamin B12 - 72.1%, vitamin PP - 29.6%, phosphorus - 17.5%, cobalt - 83.9%, zinc - 11.3%

Benefits of rabbit stewed in milk

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

Wash and dry the rabbit thigh. Make deep cuts near the bone (5-6 cuts).

If cooking with vegetables, peel and chop them coarsely. Place the vegetables on parchment, which is used to cover the baking dish, pour in the vegetable oil.

Dry the rabbit leg with a paper towel, add salt and sprinkle with spices on all sides. Place pieces of hard cheese (as in the photo) into the cuts and place the rabbit on the vegetables.

Pour the milk in which the rabbit was marinated directly into the mold onto the vegetables and leg.

Cover everything on top with foil, folded in half, tuck the edges under the pan. Place the rabbit in an oven preheated to 200 degrees and cook for 30-40 minutes. After this, reduce the temperature to 180 degrees and continue cooking for another 30-40 minutes or more... My rabbit was not young and it took a total of 2 hours to cook. Try it, the rabbit meat should “melt in your mouth.”

Extraordinarily tasty and tender rabbit cooked in milk, served warm.

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Rabbit meat is a delicious product that is superior to chicken in its dietary and taste properties. Rabbit is also significantly superior to any other meat in terms of digestibility and benefits for the body. The consistency of the meat is very tender with a barely sweet taste, which is perhaps why children love it and it is especially useful for them.

You can cook a rabbit in different ways - stew, bake, boil, fry. These methods can be performed traditionally on a stove or using modern technology.

Regardless of the method, as a rule, the rabbit is pre-marinated. For the marinade, liquid and a variety of spices are used - main and auxiliary. Popular liquids for marinade are: water, vinegar, wine, whey. They are selected based on the age of the meat. As for spices, the main ones are: salt, allspice and black peppercorns, bay leaf and onion.

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Method one: Extinguishing

You can stew a rabbit traditionally on the stove or in the oven, or using modern technology, in particular, a slow cooker.

This method is one of the most popular, as the meat always turns out tender and soft. And the sauce in which the meat is stewed only improves and complements the taste of the meat.

Before you start stewing, you need to choose the right carcass. Note that the older the meat, the less digestible it is and the longer it needs to be marinated. The age of meat can be determined by the weight of the carcass: 600 - 900 g - 60 days old, 1.1 - 1.4 kg - 90 days and 1.6 - 1.8 - about 120 days. What else is important to pay attention to when choosing rabbit meat, we wrote earlier.

Recipe 1. Rabbit stewed in milk sauce

Milk, cream, sour cream - all these products are ideal as a sauce for stewing rabbit. Thanks to its ability to envelop, the meat always turns out very tender. In addition, dairy products perfectly highlight the taste of meat. And the recipe for this dish confirms this.

Ingredients:

• 6 hind legs
• 300 g champignons
• 20 g pork fat
• 1 liter of milk
• 1 onion
• 1 tbsp. l. flour
• Vegetable oil, salt and pepper to taste

Cooking method:

1. Wash the paws and remove films. In a plate, mix pepper and salt and rub the meat on all sides with the resulting mixture.
2. Heat the oil in a frying pan and add the meat. Fry the legs on all sides until golden brown. Place the fried paws in a bowl.
3. Cut the bacon into small cubes and place it in a dry, hot frying pan. Keep on fire until the fat is rendered. Then add the diced onion and fry until barely golden brown.
4. Place the onion and bacon in a ceramic dish, then place the legs, add a little salt and pour in some of the milk. Cover the pan with a lid and place in the oven preheated to 180 degrees. Simmer for 2.5 – 3 hours.
5. Wash the champignons and dry with a napkin. Cut the caps into thin slices.
6. Heat the oil in a frying pan and fry the mushrooms, add flour, stir and fry everything together. Remove from heat and add the remaining milk in a thin stream, stir. Place on the heat again and bring the mixture to a boil.
7. 20 minutes before the end of stewing, pour the mushroom sauce into the mold with the rabbit and cook in the oven until done.

Place the finished meat on plates, add sauce and serve. If desired, you can complement the dish with any side dish.

Recipe 2. Rabbit stewed with oranges, mint and liqueur

Ingredients:

• 1 kg rabbit fillet
• 150 ml broth
• 80 g celery root
• 2 tbsp. l. mint liqueur or syrup
• 2 sprigs thyme
• 1 tbsp. l. butter
• 1 tbsp. l. vegetable oil
• 1 tsp. dried mint
• Salt, pepper to taste

Cooking method:

1. Wash the fillet and cut into portions, then rub with a mixture of salt and pepper.
2. Heat a frying pan with vegetable oil, then melt the butter and fry the meat until golden brown.
3. Cut the celery root into strips and add to the meat. Fry everything together for a few minutes.
4. Wash the orange, remove the zest and squeeze out the juice. Add zest, juice, liqueur and mint to the meat, pour in the broth and add thyme sprigs. Cover with a lid, reduce heat and simmer for about an hour.
5. Cut the second orange into slices, remove the peel along with the white shell and divide into 4 parts. 10 minutes before the end of stewing, place the oranges in a layer on top of the meat and, without stirring, bring the dish to readiness.

Serve the finished rabbit with aromatic sauce over rice.

Recipe 3. Roast rabbit with prunes in a slow cooker

Rabbit is an excellent meat for roasting. And if you stew it with the addition of prunes, you will get a dish with a “smoky” aroma.

Ingredients:

• 1 kg rabbit meat (any part)
• 1 cup pitted prunes
• 1 glass of dry red wine
• 2 tbsp. l. vegetable oil
• 1 bay leaf
• 0.5 cups sour cream
• Salt and pepper to taste

Cooking method:

1. Wash and dry the meat, cut into portions, rub with a mixture of salt, pepper and sour cream.
2. Pour oil into the multicooker bowl, place the rabbit and fry for 25 minutes, stirring occasionally in the “Multi-cook” mode at a temperature of 120 degrees.
3. Then add wine, prunes, bay leaves, stir and simmer for 1.3 hours in the “Simmer” mode.

Place the dish on plates and serve hot.

• Tip 1. Since rabbit is very tender meat, it should not be cut into too small pieces. Since meat cut too finely may become tough during cooking.
• Tip 2. If the meat turns out to be an old animal, it must be marinated in wine or wine vinegar before stewing. Thanks to this, the finished meat will be very soft and tender. At the same time, it is not necessary to marinate the meat of a young rabbit. In some cases, it can be kept in slightly acidified water.
• Tip 3. It is best to stew a rabbit in a cast iron cauldron or in a ceramic form if cooking in the oven. This will make the taste richer, since all the ingredients will undergo deep heat treatment. At the same time, useful components are preserved. In addition, in such dishes the dish will remain hot longer, and there will be no need to reheat it.

Method two: Baking

This method of cooking rabbit is no less popular than stewing, since it can be used to prepare not only hot dishes, but also snacks. In addition, during the baking process you do not need to constantly stand at the stove, which frees up a lot of free time.

You can bake the rabbit in the oven in a mold, on a baking sheet, in a sleeve or in foil. You can use any parts of the rabbit to cook meat this way. It is especially good to cook ribs and the like in the oven.

As with stewing, you can bake the rabbit yourself in a sauce, or with the addition of a variety of vegetables. You can also prepare rolls and various stuffed “envelopes”.

Recipe 1. Rabbit stuffed with apricots, baked in the oven

This aromatic dish, the highlight of which is apricots, will please you from the first bite. During this cooking process, tender meat will acquire a pleasant fruity taste and an unforgettable aroma.

Ingredients:

• 1 medium sized rabbit
• 150 g ham
• 100 ml dry red wine
• 1 can of canned apricots
• 0.5 cups shelled walnuts
• Salt and pepper to taste

Cooking method:

1. Rinse the carcass and soak in water for 2 hours. During this time, the meat will become even more tender and soft, and this procedure will also eliminate its specific smell.
2. Place the apricots in a colander, cut into small pieces and mix together.
3. Stuff the rabbit carcass with apricots and fasten the belly with strong threads. Wrap strips of ham on top.
4. Place the prepared carcass in a mold (preferably in a casserole dish), pour wine over it and cover with foil.
5. Preheat the oven to 200 degrees, place the pan and bake for 1 hour. Then remove the foil and continue cooking for about 15 minutes.

Place the finished meat on a dish, cut into pieces, add fresh herbs and pickled vegetables. Serve.

Recipe 2. Rabbit stew in the oven

Meat stew is a light and at the same time satisfying dish that can be served for both lunch and dinner. Together with vegetables and seasonings, “juice” is formed during the baking process, which is good to pour over side dishes, which are very useful with this dish. Moreover, you can choose any side dish.

Ingredients:

• 1 medium rabbit carcass
• 150 – 200 ml broth
• 3 – 4 tbsp. l. olive oil
• 3 cloves of garlic
• 1 onion
• 1 carrot
• 1 tsp. starch
• Bay leaf, salt, pepper and other spices to taste

Cooking method:

1. Rinse the carcass, clean it of films, remove fat and chop into medium pieces. Place the meat in a bowl and pour water slightly acidified with vinegar over it. Leave for 2 hours.
2. Heat a frying pan with oil and fry the peppercorns, chopped onion and grated carrots. Add your favorite spices if desired. Then add pieces of meat and fry until golden brown.
3. Place the meat, garlic in a ceramic dish, and add enough vegetable broth to cover the meat.
4. Preheat the oven to 180 degrees and bake the meat for an hour and a half.
5. 5 minutes before cooking, add garlic, a little water and starch, previously diluted in water, to the meat.

Serve the finished dish in the form, complementing it with a side dish of your choice. For example, you can serve stewed cabbage.

Recipe 3. Marinated rabbit baked in a “sleeve”

Rabbit baked in sour cream - a “classic of the genre”! It’s delicious, which no one can argue with. But I want variety. If you also want this, this recipe will tell you how tasty and unusual it is to bake rabbit meat using sour cream.

Ingredients:

• Medium sized rabbit carcass
• 150 g sour cream
• 5 cloves of garlic
• 2 tbsp. l. olive oil
• 2 tbsp. l. lemon juice
• 1 carrot
• 1 onion
• Salt, spices and Provençal herbs to taste

Cooking method:

1. Rinse the rabbit carcass thoroughly, remove films and fat. Mix salt with spices and herbs, olive oil and sour cream. Rub the carcass thoroughly with the resulting mixture and leave to marinate in a bowl for 3 hours.
2. After the time has passed, place the marinated carcass in a baking sleeve, add chopped onions, carrots and a few cloves of garlic. Seal the edges of the sleeve and place it on a baking sheet, seam side up.
3. Preheat the oven to 200 degrees and bake for an hour and a half.

Remove the finished meat from the oven, transfer to a dish and serve with vegetables or a side dish.

• Tip 1. Before baking, always soak the carcasses in acidified water. This will remove the specific smell and make the meat even softer and more tender. If you bake the fillet, you don’t need to soak it.
• Tip 2. When baking in a sleeve or foil, add a variety of vegetables. It is especially good to add melons, which will make the meat even softer and juicier. The more variety of vegetables I eat, the richer and deeper the taste of the finished dish.
• Tip 3. If you bake meat in foil, then just preheat the oven to 180 degrees. In addition, you should periodically check the readiness of the meat so that it does not burn.

Method three: Boiling

Boiling a rabbit is not a complicated process. This method can be used to prepare delicious rich soup, broth, or as preparation of meat for subsequent cooking. That is, boiled meat is often used as a semi-finished product for salads, snacks and fillings.

As a rule, the duration of boiling a rabbit is 2.5 hours if you cook a carcass, and about 40 minutes if you cook chopped pieces of meat.

You can boil the rabbit traditionally on the stove or in a slow cooker. In addition, this delicious meat can be boiled not only in water, but also in various sauces.

Recipe 1. Rabbit and rice soup

A simple soup with meat and vegetables will perfectly “dilute” a dry meat meal. The soup is especially good in the cold season, when you want something hot and satisfying. And the soup has everything you need to fill yourself up without filling yourself up during the cold season.

Ingredients:

750 g rabbit meat (any part)

• 4 liters of water
• 6 potatoes
• 2 carrots
• 2 onions
• 1 parsley root
• 1/3 cup rice
• Salt to taste, pepper optional

Cooking method:

1. Rinse the meat under running water, remove films and fat if necessary, and chop into pieces. Place the meat in a saucepan with 4 liters of hot water.
2. Place the pan with the meat on the fire and bring the water to a boil. Then drain the liquid and refill with clean water. Boil over low heat, skimming off the foam.
3. Wash the carrots, onions and parsley root, peel and chop into large pieces. Add the vegetables to the pan with the meat and cook for an hour until the meat is tender, which can be determined with a fork.
4. After the time has passed, remove the meat to a plate, strain the broth into another pan and bring it to a boil.
5. Wash and peel carrots and potatoes. Grate the carrots on a coarse grater, cut the potatoes into large slices. Place vegetables in boiling broth, add washed rice, stir and cook for 10 - 15 minutes over low heat.

Place the rabbit meat on plates, pour the broth with vegetables and rice, sprinkle with fresh herbs and serve with flatbreads or other bread to taste and desire.

Recipe 2. Rabbit boiled in olive sauce

The tenderness of the oil, the aroma of olives and wine perfectly complement and perfect the taste of white and pink rabbit meat. This is an Italian dish known as Ligurian Rabbit.

Ingredients:

• 1 kg rabbit meat
• 100 g olives
• 4 walnuts
• 1 glass of rose or red wine
• 1 cup olive oil
• 1 medium onion
• 1 sprig of celery
• 1 sprig rosemary
• Cumin, bay leaf, salt and other spices to taste

Cooking method:

1. Wash the rabbit meat and cut into medium pieces.
2. Chop the greens and fry in olive oil, add rabbit pieces, pour in wine and cook until the wine evaporates.
3. Peel the nuts and grind the kernels in a mortar. Add to the meat along with cumin and bay leaf. Pour in broth and salt.
4. Cook the meat for about an hour. 5 minutes before the meat is ready, add the olives, lightly fried.

Place the finished dish into portioned plates and serve.

Recipe 3. Rabbit in cream, boiled in a slow cooker

This recipe is very easy to prepare a tasty and satisfying dish with tender pieces of meat and vegetables. A delicate dish with a rich taste, perfect for both a festive dinner and a family lunch.

Ingredients:

• 1.5 kg rabbit meat (carcass)
• 1.5 parsley roots
• 7 peppercorns
• 3 medium onions
• 2 bay leaves
• 1 glass white wine or water
• 1 cup heavy cream
• Salt to taste

Cooking method:

1. Wash the rabbit carcass, remove films and fat, remove tendons. Cut the meat into medium-sized pieces.
2. Wash and peel the onion, cut into half rings. Chop the peeled parsley root into large pieces.
3. Place the processed meat, onion half rings, peppercorns, and pieces of parsley root into the multicooker bowl. Add salt, cream and wine. Close the appliance and simmer for 2 hours in the “Extinguishing” mode.
4. Remove the finished meat from the appliance and place on a flat plate.

Serve the dish, garnishing it with fresh herbs of your choice.

Recipe 4. Rabbit “cheese” baked in the oven

This is perhaps one of the most unusual snacks that everyone will like. Tender boiled rabbit meat, combined with selected ingredients, acquires an unusual taste.

Ingredients:

• 1 rabbit carcass
• 2 tbsp. l. broth
• ¼ glass of wine
• Homemade cheese, nutmeg, truffles - to taste
• Lubricating oil

For scrambled eggs:

• 5 eggs
• 150 g butter
• 100 g hard cheese shavings

Cooking method:

1. Prepare scrambled eggs: mix eggs, butter and cheese, beat a little and fry until cooked.
2. Prepare the rabbit carcass by washing and processing it. Cut into pieces, place in a saucepan and boil until tender.
3. Prepare the minced meat: finely chop the boiled meat, add pieces of fried eggs and rub everything through a sieve. Add a little nutmeg, broth, wine, chopped truffles and stir.
4. Grease the mold with oil, sprinkle with grated homemade cheese, fill with minced meat and simmer in the oven until done.
5. Cool the finished “cheese” in a cold place and cut into slices.

Place the cheese slices on a plate, garnish with herbs and serve.

• Tip 1. Depending on the device model, the names of modes and cooking duration may differ.
• Tip 2. In some dishes, cream can be replaced with rich fresh sour cream, for example, village sour cream. The result will be even more rich.

Video

Just yesterday we were at yet another meat market, where we purchased an excellent, dietary product. Thoughts were spinning in my head about what to cook something delicious from it, I immediately remembered a wonderful recipe. Rabbit stewed in milk using a slow cooker - a hearty, everyday and very tender dish that goes with any side dish or.

It's been a while since I cooked anything in my slow cooker. After my main Taster bought me an oven, it became my new toy, I cook almost everything only in it. I think I haven't taken the slow cooker off the shelf in about a year. I think my old lady is bored, it’s time to use her.

To prepare you will need:

• Rabbit -1 kg.
• Milk - 1 glass.
• Broth - 1 glass. (you can add a cube as an option)
• Onions - 1 pc.
• Salt, pepper and spices to taste.
• Vegetable oil for frying.

We cut the rabbit into portions. Rinse under running water. Sprinkle with spices, salt and pepper. Let the meat sit for a few minutes and marinate a little. 10-15 minutes will be enough.

While the rabbit is marinating, peel the onions and chop them into small pieces. Fry in vegetable oil until golden brown. (Set the frying mode on the multicooker)

We send the rabbit to the onions, fry it for several minutes.
Then add broth and simmer for a couple of minutes.
Next add milk.
The broth and milk should cover more than half of the meat.
Switch the simmer mode on the slow cooker and simmer for about an hour, stirring the rabbit occasionally. After the time has passed, turn off the multicooker; you can serve the rabbit with any side dish, stewed vegetables or salad.

Rabbit stewed in milk using a slow cooker ready. Enjoy the taste. Bon appetit.