How many minutes to stew a rabbit in a slow cooker. Cooking rabbit in sour cream sauce in a slow cooker

• 0.5 kilograms of rabbit meat
• 1 carrot
• 3 garlic cloves,
• 30 g butter,
• pepper,
• 300 g sour cream
• bulb,
• dill bunch,
• 2 tablespoons sunflower oil and salt.

• Preparation time: 00:15
• Cooking time: 01:20
• Servings: 2
• Complexity: light

Cooking

Initially, a method should be presented classic cooking a rabbit. Juicy and tasty meat in a slow cooker in sour cream sauce ideal for feeding babies, the elderly and anyone who adheres to diet food. Rabbit meat has always been considered dietary product, which is useful to everyone without exception.

1. Cut the rabbit carcass into portioned pieces, wash and dry. Fat from meat must be cut off, because otherwise the meat will not turn out dietary.
2. Start the multicooker by setting it to the "Frying" mode and set the temperature to 150-160 degrees. Pour into a bowl sunflower oil and add some butter to it. When the oil is hot, place the pieces of meat in it and fry them on both sides, without closing the lid. Butter will make the meat tender, and sunflower oil is necessary so that the first does not burn.
   

   If there is no “Frying” mode in the multicooker, you can use “Baking” - depending on the model, a fried crust may not work.

3. Put the fried rabbit meat on a plate, and leave the fat in a container. While the meat is frying, you can cook the onion, peel it and finely chop it. Onion it is better to replace it with leeks, but only its white part - it is more tender and odorous.
4. Cut the carrot into strips or rub on a grater. It is better to use a young vegetable - it is more tender and juicier. Lower the temperature in kitchen appliance up to 120 degrees and place chopped vegetables into a bowl of oil. If it is not enough, add any of the used ones. Fry until soft and golden brown.
5. Next, place pieces of rabbit meat on them, season with salt and pepper, mix everything thoroughly. Close the container with a lid and set the "extinguishing" mode for 40-50 minutes.
6. While stewing meat, you should do the sauce. First, it is worth peeling and passing the garlic through a crusher. It is necessary for meat to piquancy. It is also necessary to rinse, dry and finely chop the dill.
   Throw garlic and dill into sour cream, salt and pepper. To prevent sour cream from curdling, add a little flour to it and mix thoroughly. WITH homemade sour cream this is not necessary, it usually does not fold.
7. After the stewing time, put the sauce on the meat and mix. Close the bowl with a lid and continue to simmer for 30-40 minutes.
8. Put the finished meat on a plate, sprinkle with fresh herbs and pour over the sauce from the multicooker bowl. If the meat is well stewed, it will easily separate from the bone.

Boiled new potatoes, rice or pasta are ideal for rabbit in sour cream. So that the meal is not heavy, it is recommended to serve vegetables in the form of a salad or simply chopped.

With the advent of young housewives, multicookers formed numerous recipes cooking various pretty simple meals. This is especially true for meat. different varieties. After all, cooking using the presented kitchen appliances significantly reduces the time of stewing meat, as well as the expended forces. Ideally, a rabbit in a slow cooker in sour cream sauce is obtained - the dish is great for a festive table, and also acts as a diet for dieters (sour cream is taken with a low fat content).

For a full meal you can cook a "complex" dish - let it be a rabbit with potatoes stewed in sour cream. By adding vegetables to the meat, we end up with full meal: both meat and garnish. And everything is done very quickly minimum set products.

The following ingredients are required:

• 500 g rabbit meat,
• 8 potatoes
• 150 g sour cream
• 2 small carrots
• 2 heads of lilac (can be replaced with a simple onion) onion,
• dill and spices.

The order of work is presented as follows:

1. First of all, you should prepare the vegetables: finely chop the onion, grate the carrots, peel the potatoes and cut into cubes, and chop the dill.
2. Finely chop the rabbit meat and place it in the multicooker bowl, fry it in the “Frying” mode from all sides until golden brown on any oil.
3. After that, place in a container on top vegetable cutting, add some water. Put potatoes on slices, season with spices and pour over sour cream diluted with water. For “prevention”, you can add a little flour so that the sour cream does not turn into unattractive “pellets”.
4. Close the container with a lid, set the “quenching” mode and cook for an hour.
5. Rabbit in a slow cooker with the addition of potatoes is very tasty and tender. Before serving, you can sprinkle the dish with chopped herbs.

Rabbit with apples in sour cream sauce

An unusual taste and tenderness to the rabbit is given by stewing it with vegetables and an apple. Such a rabbit in a slow cooker is worthy of a festive table. It is high in calories because sour cream is used. high fat. Otherwise, that gentle and rich taste vegetables.

Will be required following products for the preparation of the presented dish:

• 1.5 kg of rabbit meat,
• 500 ml sour cream 30% fat,
• onion and carrot,
• 40 g butter and 3 tablespoons vegetable oil,
• 2 apples
• 4 garlic cloves,
• fresh basil and turmeric
• salt pepper.

Prepare the dish following the sequence:

1. Divide the rabbit carcass into portions, wash and dry. Put the slow cooker on the "Frying" mode, pour sunflower oil into the container and put the butter, let them warm up. Salt the pieces of meat and season with black pepper, dried basil. Place them in a bowl and fry on all sides until golden brown for half an hour without closing the lid.
2. Peel and cut the onion and carrot, the onion into rings, and the carrot into strips. Grinding technique can be changed depending on taste preferences.
3. Remove the fried rabbit from the container and place on a plate, and in the oil remaining from it, fry the vegetables until soft.
4. Separately mix sour cream with garlic crushed in a garlic press, pepper, frozen basil, turmeric, salt and pepper, mix well.
5. Put the meat back into the slow cooker, pour it with sour cream sauce. Gently place sliced ​​apples on top. Turn on the device in the "Extinguishing" mode for 1.5 hours. Cover the container with a lid.
6. Check the degree of readiness and the amount of liquid after 40 minutes. If there is not enough liquid, then add water.
7. At the end of the time, you should check the meat for stiffness, if it is not ready, then stew for another 20 minutes - get ready for more time. Put the finished rabbit on the table, sprinkled with fresh chopped herbs.

You can cook rabbit goulash in sour cream sauce with mushrooms. Very tasty dish which can be offered for festive table and for everyday lunch.

Here is the following list of required products:

• 2 kg rabbit meat,
• 200 g champignons,
• liter of milk
• 200 g carrots
• bulb,
• 300 g sour cream
• butter and vegetable oil,
• parsley stalks, salt and pepper.

The following workflow appears to be:

1. Rabbit meat cut into small pieces, wash, dry and pour milk, leave for 8-10 hours. This is especially required for old rabbit, young rabbit meat can be cooked without it.
2. Remove meat from milk and season with salt and pepper. Place it in the container of the multicooker and simmer in the “Extinguishing” mode for about 2 hours.
3. At this time, prepare the sauce with mushrooms. Cut mushrooms into plates. Peel carrots and onions and cut into strips. Cut the parsley stalks into small pieces.
4. Separately, fry vegetables and mushrooms in a frying pan. butter until soft. Then pour sour cream into the pan and simmer for 10 minutes. Add chopped greens to the sauce.
5. When the time set on the appliance is over, open the lid and pour the sauce over the rabbit. Set for 30 minutes on the "Baking" mode - this is necessary for the dish to be ready.
6. Put the finished rabbit on a plate and pour over creamy mushroom sauce. Use for garnish mashed potatoes- this is the most suitable option.

Rabbit is an unpopular meat among the population, although it is considered dietary and low-calorie. It should be introduced into the diet not only for the sick and children, but also for everyone who takes care of their health. Do not be afraid to use rabbit meat - fantasize and take care of your health.

Rabbit meat is considered the most dietary and healthy in our country. Raising rabbits is not put on such a wide scale as broilers, which allows us all to be confident in best quality product. It is sold mainly in the markets by owners of private households, as well as in large hypermarkets. When buying rabbit meat, be sure to pay attention to the quality stamp from the sanitary and epidemiological station in order to avoid health risks. There are an incredible amount of rabbit recipes. But, in my opinion, tender rabbit meat turns out to be tastier if it is stewed with vegetables and sour cream. Here . But this time we will cook it in a slow cooker.

It is not at all difficult to cook a rabbit well, the meat is so characteristic that it does not require the use of an additional amount of spices. Also, do not cook it for a very long time - the meat is tender enough and cook quickly. It is more logical to carve a rabbit in this way: the back is set aside for preparing the broth, the limbs for stewing, the rabbit breast for frying.

Today I propose to stew a rabbit at. The program is used only one - "Stew / Soup", so any model of the multicooker can cope with the dish. The main thing is to correctly set the cooking time relative to the power of your miracle pan. For a side dish, you can quickly boil rice in a slow cooker. The time for cooking rice is not taken into account in the description of the recipe, but it usually takes 25 minutes to cook cereals according to the program - “Milk porridge / Cereals”.

Recipe Information

Kitchen : Slavic/Russian.

Cooking method: stewing in a slow cooker.

Total cooking time: 45 min.

Servings: 4 .

Ingredients:

• rabbit (limbs) - 1 kg
• carrots - 1 pc.
• white onion - 1 pc.
• garlic cloves - 3 pcs.
• sour cream - 3 tbsp. l.
• rice - 150 g
• water for cooking rice - 300 ml
• salt - 1.5 tsp.
• extinguishing water - 150 ml

Cooking method

• When choosing rabbit meat on the market, give preference to carcasses with one paw unpeeled from wool - this is a guarantee that you are buying a rabbit, not a cat.
• If you prefer more spicy dishes add your favorite spices to taste.

Rabbit meat is valued all over the world. Someone loves him for a special taste, someone - for tenderness, and someone - for low calorie. Be that as it may, the rabbit is really in demand both in haute cuisine, as well as at home. All because it is very tasty and tender!

General principles of preparation

Before cooking, it is required to soak the rabbit carcass in cold water. This is done in order to save the meat from a little bad smell. After that, the meat is completely ready for further processing.

The rabbit does not need many spices or ingredients, it is a self-sufficient product. Best served with light sauces and salads.

Rabbit with sour cream in a slow cooker

Cooking time

calories per 100 grams

Juicy rabbit soaked in sour cream sauce is especially tender.

How to cook:

Tip: in order for the rabbit to lose its specific taste, it can be soaked not only in water, but also in whey or olive oil.

Rabbit meat with prunes

Prunes can give an unusual sweetish aftertaste to the dish. It is important that it be pitted.

How much time - 2 hours 10 minutes.

What is the calorie content - 133 calories.

How to cook:

1. Divide the washed and dried carcass into portions.
2. Select the "Frying" mode and fry the meat in the multicooker bowl for half an hour. From time to time, the pieces need to be turned over to the other side.
3. Cut the carrots without peel into strips, and just finely chop the onion.
4. Add these vegetables to the meat and cook for another ten minutes.
5. Then add mustard, ketchup, sour cream, spices here.
6. Pour water in here. There should be enough of it to cover 2/3 of the total rabbits. Stir in sauces and spices.
7. Select the "Extinguishing" mode and leave to cook for an hour and a half under the lid.
8. Half an hour before the end of the program, prunes must be added to the rest of the ingredients.
9. When the multicooker signals the end of the program, the dish can be served.

Tip: to get a pronounced taste of prunes, you can lay it not whole, but finely chopped.

Boiled rabbit with vegetables in a slow cooker

A dietary dish that retains all the benefits of vegetables and meat.

How long is 35 minutes.

What is the calorie content - 81 calories.

How to cook:

1. Wash the leek, cut off the white part and finely chop it.
2. Cut the fillet into portioned pieces and, together with the onion, transfer to the multicooker bowl.
3. Pour in water so that it covers the meat. Season.
4. Place a steam basket on top. Put the rest of the washed vegetables here, except for the cherry tomatoes. Season them. Close the lid.
5. Select the "Multi-cook" mode, then select "Meat" and set the timer for twenty-five minutes.
6. Take out the meat and serve it with vegetables and cherry halves.

Tip: the dish can be served in almost any way, or you can just pour over lemon juice above.

How to cook Roast Rabbit Meat

This roast is not as fatty as when cooked with pork. The taste is very pleasant.

How much time - 1 hour 35 minutes.

What is the calorie content - 102 calories.

How to cook:

1. Wash and dry the meat. For this dish you will need those parts of the carcass that have the most meat, such as paws.
2. Remove the peel from the carrots, grate on a medium grater.
3. Chop the onion without the husk into small cubes.
4. Wash potatoes. Peel off the skin, then cut into small cubes.
5. Mix sour cream with the specified amount of water, season.
6. Put the meat into the bowl of the device. Select the "Frying" mode with a timer for ten minutes.
7. Pour a little oil and fry the rabbit from all sides.
8. Two minutes before the end of the program, add carrots and onions to the meat. Mix.
9. After the beep, add the potatoes to the rest of the products. Pour in the sour cream dressing.
10. Close the multicooker with a lid. Select the "Extinguishing" mode. It will take an hour to prepare the dish.
11. Serve at the table after the signal.

Tip: in order for the dish to be moderately fatty, sour cream should not have a fat content of more than 20%. It can be replaced with plain yogurt.

How to stew tender rabbit meat with potatoes

The rabbit sets off a nutritious potato. These are the two main ingredients that absorb vegetable juice and lard.

How much time - 1 hour 25 minutes.

What is the calorie content - 84 calories.

How to cook:

1. The rabbit is divided into convenient parts. Rinse.
2. Wash the carrots and peel them. Cut into small slices.
3. Peel the husk from the onion and cut it into half rings.
4. Chop the peeled potatoes into medium-sized cubes.
5. Lubricate the bowl of the device with lard. Set the mode "Frying". Allow the container to heat up, and then put the meat here. Fry for ten minutes, turning with a spatula.
6. Next, add the onion to the meat, stir, fry for another five minutes.
7. Add carrots and cook for another three minutes.
8. Then pour in the broth. It should cover the vegetables and the rabbit.
9. Switch the mode to "Soup" and cook for half an hour.
10. At this time, peel the potatoes and cut into cubes. Add it after time along with spices.
11. Continue cooking for another half hour. When the potatoes are ready, the dish can be served.

Tip: if there is not enough broth, you can safely add hot water. You can even replace the broth with it, so that the dish turns out to be less high-calorie.

Cream dish recipe

Incredibly tender meat and soaked soft potatoes absorb a lot of spices. Perfect dinner!

How long - 2 hours 30 minutes.

What is the calorie content - 104 calories.

How to cook:

1. Grate the rabbit pieces with spices and leave to marinate for an hour.
2. The onion without the husk should be cut into strips.
3. Peeled potatoes must be cut into cubes.
4. Set the "Frying" mode and add to the multicooker bowl melted butter. Fry rabbit in it.
5. Next, add the onion, fry until golden.
6. Then put the potatoes here, also fry them a little.
7. Heat the cream in a saucepan, then pour into the bowl. They should cover the potatoes. If they are not enough, add water. Season.
8. Close the lid and set the "Extinguishing" mode. Cook within an hour. Serve with greens.

Tip: cream must be warmed up. If you pour them cold, the potatoes may darken.

The most valuable in a rabbit are the dorsal part and legs. They are best added to a dish when not in use. whole carcass. For stewing, it is recommended to take a young, well-fed rabbit. And here is a skinny animal with tough meat more suitable for cutlets and meatballs.

The older the rabbit, the longer it needs to be soaked. One of the fastest and effective ways to draw out an unpleasant smell - marinate the carcass for a couple of hours in white wine. Then simply rinse and dry it. The taste of alcohol in the meat will not be felt.

The slow cooker always helps to cook the maximum succulent dishes. And tender rabbit meat is especially picky about this, as it dries quickly. Therefore, it is important to feed it with vegetable juice, water, broth, cream, sour cream and other sauces. This allows you to create dozens of new dishes.

Cooking a rabbit in sour cream in a slow cooker: a delicious recipe for stewed rabbit in a slow cooker

Rabbit meat is considered to be dietary, low-calorie. It contains less fat and easily digestible protein than pork or beef, rich in vitamins B and C, minerals (in particular, iron). Rabbit has been proven to be digestible human body by 90%, while beef is only 62%.

But despite all the benefits and amazing taste, rabbit meat is not often found in daily diet. Someone thinks that it is extremely difficult to cook it, someone can not afford the price, and there are those who cannot overcome their pity for a cute animal, so they completely refuse to taste rabbit meat.

For those who decide to cook a rabbit, I suggest: braised rabbit in sour cream - recipe and helpful tips, which will help to comply with the cooking technology and make the dish even tastier.

Usually, rabbit meat is stewed, boiled or fried, after cutting the carcass into small pieces. Before cutting, it should be completely thawed.

How to butcher a rabbit

To separate back, it is necessary to cut the rabbit in the region of the last lumbar vertebra. For such purposes, it is better to use a knife and kitchen scissors so as not to crush the fragile bones into small fragments. We cut the meat with a knife, and bite the bone with scissors. Further along the joints we separate the two hind legs, dividing them in half. We cut off the paws from the front part, make 3–4 horizontal cuts on the body and, thus, divide it into portioned pieces. If the carcass is large, then with kitchen scissors we divide the chest into smaller parts.

To make the meat more tender and lose the flavor characteristic of rabbit meat, it must be soaked in ordinary boiled water or marinated with wine, whey, olive oil and a mixture of seasonings. It is advisable to do this procedure at night, putting the meat in the refrigerator..

Most often, stewed rabbit is cooked with vegetables and served with all kinds of sauces. Seasonings and herbs help to enrich the taste of the dish: laurel, basil leaves, the usual dill and parsley, cloves, ground black pepper, rosemary, coriander, garlic.

The proposed rabbit recipe in sour cream is suitable for cooking in any slow cooker. Pictured is a Philips multicooker.

Braised rabbit in sour cream in a slow cooker goes well with, and.

Ingredients for stewed rabbit in sour cream:

• rabbit meat - about 2 kg (medium-sized carcass)
• refined sunflower oil - for frying
• 3-4 garlic cloves
• 1 large carrot
• 2 medium onions
• 350 g low fat sour cream
• salt - to taste
• black pepper - to taste
• fresh dill and parsley - to taste

Stewed rabbit in a slow cooker - a recipe with a step by step description

We cut the carcass of the rabbit into medium-sized portioned pieces. Delete excess fat. Pour the meat with cold boiled water, set to soak in the refrigerator for 12 hours.

We drain the water after the time has elapsed, under running water Wash the meat and remove excess moisture with paper towels.

We clean the garlic from the husk, cut into slices.

Pour the oil into the pan and heat the contents well, add the garlic. Fry over medium heat each piece of meat on each side until golden brown.

Stewed rabbit in a slow cooker - a recipe for those who have never cooked rabbit meat

Lubricate the bottom of the multicooker bowl with oil and add the fried rabbit. We leave the garlic in the pan, because it has already given its smell to the oil and meat during frying.

We set the "Baking" / "Frying" mode for 40 minutes.

During cooking, stir the meat a couple of times.

We clean the onions and carrots. Cut the onion into half rings, carrots into rings.

Finely chop the dill and parsley.

Add about 70 ml of sour cream. boiled water, salt and pepper. We stir. The rabbit will be stewed in this sauce.

After the end of cooking in the frying mode, we switch the multicooker to the "Extinguishing" / "Extinguishing" mode, set the time - 1 hour. Only at this moment we salt the meat for the first time (the crust has already formed and the meat will remain juicy). Add vegetables, pour everything with sour cream sauce and mix.

After the slow cooker turns off, add black pepper and chopped greens.

Rabbit in sour cream in a slow cooker is ready!

Rabbit meat gets incredibly tender and fragrant, and melts in your mouth. Be sure to try this recipe for stewed rabbit in sour cream.

Garnished with salad fresh vegetables, rice, potatoes, buckwheat or pasta.

Bon appetit!

Servings: 4
Cooking time: 1 hour 40 min.

Recipe Description

Braised rabbit in a slow cooker - very tasty and healthy dish. Rabbit meat can be cooked different ways: bake, stew or fry.

In order for the rabbit to cook faster, we will not stew it entirely - this way it will cook for a very long time and unevenly, but by dividing it into pieces, this way we will speed up the cooking process.

I suggest you try the rabbit stewed with lemon and garlic. Rabbit goes well with these products. The aromas of these spices are absorbed into the meat and its taste becomes extraordinary - spicy and piquant.

True, rabbit meat has one drawback, it needs to be stewed long time, but for those who have a slow cooker, this is not a problem. You need to know that rabbit meat is more tender than that of males, so its cooking time is slightly reduced.

To cook a rabbit stewed in a slow cooker, you need:

• Rabbit - 1 kg.
• Lemon - 0.5 pcs.
• Onion - 2 pcs.
• Garlic - 3 cloves.
• Basil - 6 leaves.
• Water - 400 ml.
• Olive oil - 30 ml.
• Sweet paprika - 0.5 tsp
• Ground black pepper - 0.2 tsp
• Turmeric - 0.3 tsp
• Coriander - a pinch.
• Salt - 2 tsp
• Parsley - to taste.

Cooking step by step:

We cut the rabbit into pieces, wash it under running water and dry it with a paper towel.

We take each piece of rabbit and rub it with garlic, sweet ground paprika, black pepper, salt, turmeric and coriander.
Pour into the multicooker olive oil, put the pieces of meat on the bottom of the bowl, sprinkle it with lemon juice and turn on the slow cooker in the "Frying" mode for 15 minutes.
Fry the rabbit until golden brown. The lid of the multi can not be closed - so we will not miss the time when the meat is already fried.

While the rabbit meat is fried, cut the onion into large half rings, the lemon into thin slices (no more than 3-4 pieces). Peel the garlic and tear off a few basil leaves.

After frying, rabbit meat will acquire a pleasant golden hue and a wonderful aroma.
Pour water into the multicooker container - it should reach almost to the very top of the meat, but not cover it.
Add the basil leaves, squeeze the garlic and put the lemon slices. In addition, add more salt and seasonings.
We close the multicooker with a lid and set the extinguishing mode for 1 hour 30 minutes.
So that the lemon does not have time to give bitterness, after about 3 minutes we take it out and continue to simmer further.

The stewed rabbit in the slow cooker is ready.
This is such a beauty!
And the taste...
Put the meat on a plate, pour over the sauce and sprinkle with fresh parsley.