Rabbit stew for the winter recipe. canned rabbit
Favorite taste since childhood, rabbit stew, cooked by my grandmother from her animals, at home, what could be tastier !!! The meat is simply the most tender, in general they were kept especially for us children.
Then they cooked soups on stew, roast with potatoes. We just loved to eat it with a spoon straight from the jar, with warm bread.Now rabbit breeding is again being revived in the villages, it is profitable to keep it, and even your homemade meat still cannot be compared with any store delicacies. Usually, animals of the same age are massively harvested two or three times a year, depending on who has what number of livestock. All this meat is very convenient to store in the form of semi-finished products, in jars.
Homemade rabbit stew - the difficulties and secrets of cooking
Rabbit stew - the traditional way
The classic way to cook, though for a long time, but when there are no tools at hand, this is the best way.
We take three to five carcasses of rabbits, soak them in three waters to remove excess blood and an unpleasant odor if the males are already sexually mature. we cut the back parts, completely cutting off the fillets (then you can cook soup from the seeds). Cut the front brisket with a sharp knife straight with the ribs.
We sterilize jars of the same capacity. If the rabbits are well-fed, then there will be a lot of fat inside and at the withers, we cut it off and distribute it into jars, if not, then we use melted lard, three to four tablespoons per jar.
Chopped meat will be more convenient to salt everything at once in a large bowl, we count on a kilogram of a teaspoon without a slide. After it has lain down for about thirty minutes, we lay it out evenly in jars, where there are spices.
Now we will need a wide and low pan. We make jars into it, cover with lids that need to be boiled in advance. Now a very crucial moment - you need to carefully pour water into the pan so that it is just below the shoulders of the jars. Why exactly? So that when boiling it does not flood into the contents of the cans.
Thus, we will cook the stew for two and a half to three hours. Only we will not make the fire too strong so that the water does not seethe. Next, we pull the jars out of the water with tongs and immediately roll them under the lids, leave them to cool upside down.
Stew from a rabbit in an autoclave
In young rabbits, the bones are so soft that then they are practically not noticeable in the stew. All the same, it is better to take carcasses of young animals, up to a year.
We will need about five kilograms of meat, these are usually three medium carcasses. If the rabbits are lean, grew up on grass, then it makes sense to prepare with a pound of lard. For each kilogram, a teaspoon of salt is taken, and of the spices described above.
The meat must be stripped of fluff and soaked. Fresh carcasses just need to be left overnight in water, let them cool. Then we cut them into pieces. It is better to put the front parts in jars separately, we will prepare soups from them.
We wash the jars, sterilize the lids. At the bottom of each we put a piece of fat, distribute it among all the jars, parsley and pepper. I add the meat cut into pieces in a large basin, mix it and let it lie down for half an hour, then I pack it in jars, it’s more convenient.
We fill jars for the autoclave not to the very edge, this must be remembered. Close the lids, place on a wire rack and fill with water. We close it hermetically with a lid, heat it up to 110 degrees and pressurize it to 1.8 atmospheres. In this form, the rabbit will be cooked for about fifteen minutes. Then we remove the temperature and let it cool overnight without opening the lid. We store ready-made canned food in a cool place.
Homemade rabbit stew cooked in a slow cooker
In a slow cooker, you can make a very tasty rabbit stew, which will “leave” just with a bang with bread.
You need to take only the pulp, cut and cut into medium-sized pieces. If the rabbits are fat. then in the frying mode, first we will melt all the fat, if it is not there, we will replace it with interior pork. There we will also send a couple of chopped onions, two grated carrots and add meat after frying. Here is the calculation for three kilograms of fillets. Also, in the frying mode with the lid open, fry everything.
Then salt to taste, add peppercorns, three pieces for each kilogram, three leaves of parsley and cover the lid. We set it in the stew mode for three hours and the delicious stew is ready. Immediately roll it with lids and let it cool upside down. Just keep it in the refrigerator.
Homemade rabbit stew in the oven - video
Of course, it is better to eat rabbit meat fresh, but it is well suited for canning in any form. When canned, it retains most of its valuable culinary qualities, as well as the specific taste that fresh rabbit meat has. How to cook a delicious rabbit stew?
Rabbit stew recipe
There are many recipes for making rabbit stew. Good results are obtained by preparing rabbit stew in a glass container. After the animal is slaughtered, the carcass is allowed to cool and mature for 8–10 hours. Then the carcasses are washed, chopped into small pieces along with the bones, salted and placed without any spices in glass jars, tamping tightly. Salt consumption: approximately 1 full teaspoon per 1 liter jar. After that, the jars must be pasteurized and sealed using any canning lids. We can recommend a simple device that greatly facilitates the process of preserving rabbit meat in glass jars. It consists of two steel and two rubber discs with a diameter of 300 mm. Steel discs are 3 mm thick, rubber discs can be of different thickness depending on the material from which they are made. For their manufacture, you can use any available rubber materials - from household rubber mats to rubber belts for industrial conveyors.
Each disk has six holes, which are drilled along its diameter at an equal distance from each other. The holes have a diameter of 10 mm and are located at a distance of 10 m from the edge of the discs. For convenience, a metal risk is welded to the upper disk. This device should be used in this way. A rubber sheet is placed on the lower steel disk so that the holes made in them are aligned. Hermetically sealed glass jars with rabbit meat should be placed on a rubber disk. On the lids of the cans you need to put a rubber disk, another steel one on it. Then, through the holes in the disks, they must be connected using six rods with bolts with a diameter of 8 mm (see photo)
Using bolts and nuts, it is necessary to compress the discs so that the jars cannot open during sterilization. Then, this device is lifted by the handle, placed in a large wide saucepan and filled with water to a level exceeding the height of the cans by 5–8 cm. Sterilize the rabbit meat for 1.5–2 hours, after which the device can be removed from the heat and cooled. After that, it remains only to unwind the device, and put the jars in a place for long-term storage.
Another way to preserve a rabbit in jars
Another way to preserve a rabbit in jars is as follows. The carcass of the rabbit must be cut into pieces, poured with water and soaked until it turns white. After that, the meat must be transferred to another bowl, pour water 4-5 cm above the level of the meat and cook over medium heat. 15-20 minutes before it is ready, throw bay leaves, peppercorns and salt into the pan - to taste. Remove the cooked meat from the pan and separate from the bones, then lower it back into the broth and simmer over low heat. At the same time, sterilize glass jars and lids for them (glass or metal) in another container with boiling water. Fill the prepared jars with meat and broth and immediately roll up until completely sealed. Turn the finished jars upside down and set aside to cool. Keep rabbit meat stewed in this way in a cool place.
Video of cooking rabbit stew at home
This is really an excellent and more than once tested way of cooking stew, it can be applied to any type of meat, including chili and poultry.
Time: 310 min.
Servings: 14-16
Difficulty: 2 out of 5
Cooking hearty rabbit stew in a slow cooker
Why do so many people like stew? After all, this is the same conservation that is sold in stores along with other products.
But why has stew gained popularity and popularity in our time? In fact, the answer is quite simple - natural meat is used to prepare the stew, and not streaks and unnatural raw materials.
In addition, a large number of dishes can be prepared from this blank, without a doubt that such a recipe can spoil them.
The stew can be prepared in a slow cooker, pressure cooker or just on the stove. However, the best cooking option is considered to be cooking in a slow cooker, which allows you to quickly, tasty and very quickly cook stew.
If you have this kitchen appliance available, you can cook such a workpiece quickly and without any problems.
It is worth noting that homemade stew from rabbit and other types of meat is considered the most useful, because you yourself will choose what products to add to the dish and what meat you will use (brisket, ribs, and so on).
This homemade recipe is considered the most successful, so this dish will appeal not only to adults, but also to children.
And this is not surprising, because juicy, tender and soft meat will turn out so tasty and healthy that no one can resist it.
In addition, a lot of recipes can be made from such a blank - stewed potatoes, pasta, gravy, pie filling and much more.
In any case, it will give the finished dish not only taste, but also excellent juiciness. And this quality, as you know, is considered the main one for the preparation of any meat recipe.
If you have never cooked stew yourself using a slow cooker, be sure to try this recipe, because many people know that homemade food is much better and tastier than store-bought.
In addition, you will always have a “strategic” stock in your refrigerator, which will allow you to quickly prepare a hearty and healthy meal at any time.
Traditionally, stew in a slow cooker is prepared from fresh beef or pork meat. However, in our time, such a preparation can be prepared from rabbit meat, chicken, turkey, duck and other types of meat.
In any case, the dish will turn out especially tasty and healthy. In addition, the slow cooker will take care of the taste of the workpiece, as well as make it rich, tasty and unusually tender.
It is worth noting that homemade stew is undoubtedly considered much healthier and more nutritious. Thanks to this recipe, you can cook a large number of dishes that can rightly be called "royal".
Stew from is an excellent preparation that can be prepared for the future. Rabbit meat in our time can be bought in many stores, so there should be no problems with preparing the workpiece.
Rabbit meat, according to nutritionists, is considered the most useful, tender and gentle. It can be eaten by people suffering from gastrointestinal diseases, since such a product does not cause irritation of the mucous membrane, and does not harm the stomach in any way.
Stew prepared strictly according to the recipe, in which you can put all your soul and love, turns out to be especially tasty and healthy for the body. In addition, in this way you can fully preserve the taste of meat, which will look appetizing, prepared in jars.
The huge advantage of this recipe is that in our time it is hardly possible to find stew or rabbit in stores, since beef, chicken and pork preparations are most visible on the shelves.
In addition, not every manufacturer of such products is able to provide attention to high-quality, tasty, and most importantly worthy stew. In modern products, there is often a lot of fat and spices, and little meat. And the color of the store blank leaves much to be desired.
Therefore, many modern housewives are trying to independently prepare these twists, which will certainly turn out to be of high quality, natural and especially tasty.
It is worth noting that rabbit stew made in a slow cooker will surely appeal to everyone, so many women do not hesitate to put such a treat on the festive table or serve it as a main snack for guests.
It is not difficult to prepare a workpiece in a slow cooker. In addition, you will not need any special equipment and kitchen utensils - the main thing is to have a slow cooker and fresh rabbit meat available.
Meat harvesting rules
Before you start cooking in a slow cooker, you should take into account a number of tips and rules that will help you prepare homemade food in the best way:
- you can’t add water to the stew - the dish is cooked only in the juice from the meat;
- it is not recommended to roll up the meat of an old animal - in this case, you will have to cook the dish twice as long;
- if you bought fresh meat in a store, be sure to keep it in the refrigerator for at least 24 hours - in this case, the rabbit stew will turn out to be more juicy, soft and tender;
- the recipe should not include blood, which will significantly worsen the taste and reduce the shelf life of the workpiece;
- before rolling the jars, they should be thoroughly rinsed, and then sterilized with an oven or boiling water.
Cooking method
In order for the rabbit meat stew made in the slow cooker to be preserved as long as possible, you need to prepare lard in advance, because the rabbit is meat that is not endowed with fat.
Ingredients:
This dish is prepared step by step.
Step 1
We wash the rabbit carcass, after which we completely cut off all the flesh from it.
Step 2
After that, we dry the meat and cut it into small pieces, the length of which should be no more than 2 cm, after which we salt the rabbit meat.
Step 3
We set the kitchen appliance to the “Frying” mode, put the meat part into the bowl and fry until the product is covered with a light golden crust.
Step 4
We put lard in a bowl, calculated 100 grams per kg of meat. We also put pepper in the device and simmer the products in the “Extinguishing” mode for 4 hours. As it cooks, leave the mass on the “Heating” program for 1 hour.
That's all - rabbit stew made in a slow cooker is ready.
You just have to pour it into jars, roll it up and wait for it to cool, then put the workpiece in the refrigerator. The stew will keep for 2 months.
Dietary rabbit meat is ideal for cooking stew. It turns out juicy and soft at the same time. Canned rabbit meat can be used in first courses and served as a main course with rice or mashed potatoes. How to prepare rabbit stew, we will tell in our article. Here we will also offer several simple recipes for canned meat cooked in the oven, slow cooker, autoclave or on the stove.
Secrets of delicious rabbit stew
It is very difficult to spoil rabbit meat stew, since the meat is tender in structure, and after a long stew, it begins to literally disintegrate into fibers. However, do not forget that:
- the rabbit must be soaked in cold water;
- do not use old rabbit meat for stewing;
- do not add too many spices, which can interrupt the taste and aroma of meat.
Rabbit stew is prepared in many ways. Let's look at each of them below.
Rabbit stew at home with a step by step recipe
A delicious stew with tender meat is obtained by cooking a rabbit in the oven, where it languishes in its own juice for almost 6 hours. At the same time, the whole difficulty lies only in separating the pulp from the bones, and then the oven will do everything for you.
The recipe for rabbit stew at home is as follows:
- Pour a rabbit weighing 1.8 kg overnight with cold water. In the morning, drain the water, separate the meat from the bones.
- At the bottom of sterilized jars (3 pcs.) Put in layers: 3 peppercorns, rabbit to the middle of the jar, salt (1/4 teaspoon), then meat again, the same amount of salt and 3 peppercorns. Pack meat into jars tightly.
- Cover the jars with sterilized tin lids and place on a baking sheet, the bottom of which is covered with a towel. Fill it well with water.
- Put the jars in a cold oven, set the temperature to 170 degrees, and after 1 hour lower it to 100 degrees. In this mode, rabbit stew at home will be cooked for 5 hours.
- After the specified time, remove the jars from the oven and roll up with a can key.
Cooking rabbit stew in broth
Many people like that canned rabbit contains not only meat, but also jelly-like jelly, which, when heated, becomes a delicious broth. Cooking rabbit stew in the oven, as in the previous recipe, but at the same time, the broth is cooked on the stove from the bones, from which the meat was removed for canning.
First, the rabbit is cut, the meat is placed in sterilized jars with spices, a quarter teaspoon of salt is added and placed on a baking sheet with water, and then in a cold oven. At a temperature of 180 degrees, the rabbit will be stewed for 2.5 hours. At this time, put a pot on the stove with water and bones left after cutting the rabbit. Add some salt. It is important not to oversalt the broth, as the jars also contain salt. When the stew in the oven is ready, it is poured with broth and rolled up with a can key. Shelf life is three months in a dark cool place.
Stew in a pot
Delicious rabbit stew can not only be prepared for future use, but also served immediately after cooking as a main dish.
To prepare such a stewed rabbit, cut the meat into pieces, put it in a saucepan with a thick bottom, add salt, pepper, onion, carrots, celery, cloves, pour water or broth so that it is 2 cm higher than the meat level, and put on a small fire stew for 3 hours. The rabbit stew is ready. Now it can be served with a side dish of mashed potatoes or rice to the table.
Cooking rabbit stew with bones
For those who do not want to separate the meat from the bones in advance, the following stew recipe is suitable. To prepare it, you will need half a carcass of a rabbit (1 kg), as well as water, salt, spices and vegetables to prepare a fragrant broth. Banks also need to be prepared in advance: wash and sterilize well.
First you need to cook the broth from the rabbit. Boil water, then dip the rabbit pieces into it, add the whole carrot, onion and celery stalk. Salt, sprinkle with a little peppercorns. Boil the broth for 2.5 hours over low heat. After the specified time, take out the rabbit and arrange it in jars directly with bones (if desired, they can be removed). Add finely chopped garlic, thyme, cloves, bay leaf and dill seeds to the broth. Let it boil again, then remove from heat and strain. Pour 200 ml of broth and add the same amount of vegetable oil to it. It remains only to pour meat in jars with fragrant broth and we can assume that rabbit stew is ready. Under plastic covers, it can be stored in the refrigerator for up to 10 days.
If it is necessary to prepare stew for the winter, then the jars, after pouring with broth, are placed in a pot of water for 1 hour for sterilization. After that, they are simply rolled up with a can key.
Delicious stew in an autoclave
Without much effort, very quickly and tasty, you can cook stew in an autoclave. In addition, jars do not need to be sterilized in advance.
How to make rabbit stew:
- A rabbit weighing 2 kg soaked overnight should be dried with a towel, the meat should be separated from the bones and cut into pieces. Put everything in one bowl, add 2 teaspoons of salt, mix and leave for half an hour on the table.
- Melt the interior rabbit fat using a stove or microwave.
- At the bottom of the jars (4 pcs.) Put 3 peppercorns, then tamp all the meat and pour melted interior fat on top, not reaching the edge of the jar 1 cm.
- Roll up the jars, put them in an autoclave and fill them with water.
- Set the autoclave on the stove, bring to a temperature of 110 degrees and cook in this mode for 40 minutes.
- Wait until the autoclave has completely cooled down and remove the cans from it. Store the stew in a cool dark place for 6 months.
Homemade rabbit stew: recipe in a slow cooker
Stew in a slow cooker according to the above recipe is prepared in its own juice. It is not necessary to add water before starting cooking, or before putting it in jars.
The recipe for rabbit stew at home consists of the following sequence of actions:
- Cut off all the meat from two rabbit carcasses, cut the flesh into small pieces, put in one bowl and salt to taste.
- The rabbit pieces are fried in a multicooker bowl until golden brown. Select the mode in accordance with the multicooker model: "Frying" or "Baking".
- Add pieces of fresh bacon to the fried meat (100 g per 1 kg of rabbit meat). Sprinkle with peppercorns to taste, add salt if necessary.
- Set the "Extinguishing" mode to 4 hours. After the specified time, leave the meat on the keep warm mode for another 1 hour.
- After that, the stew is laid out in sterile jars, rolled up with lids and cooled. This stew will keep for 2 months in the refrigerator.
Rabbit is an excellent raw material for making stew at home. Cooking is simple, low-cost, available to every rabbit breeder and not only. The meat is very appetizing and tasty. Cooking stew is an excellent way out for the mass slaughter of animals for harvesting meat for future use.
1. Traditional stew.
First, we prepare glass jars and tin lids for them (we wash and sterilize for at least 10 minutes). Suitable for both liter and 0.5 liters. Then we move on to the meat. From thoroughly washed carcasses, we cut the meat with a thickness of no more than 2 centimeters. It is also allowed to use chopped pieces with bones.
If rabbits were fed grain and concentrated feed, then you will surely find a layer of fat on their carcasses. It must be separated and half of the available amount should be evenly distributed and laid on the bottom of the cans with a layer of 1-2 centimeters. If there is little or no rabbit fat (poor feeding), then it can be successfully replaced with lard, cut into small pieces, up to 1 centimeter in size.
Prepared rabbit meat is tightly packed in jars on top of fat. To add spice and improve taste, use allspice, black pepper, optional bay leaf and cloves. Salt is required. Spread the rest of the fat over the meat. As a result of the work done, the banks should be completely filled.
For 1 liter jar, I recommend using 1-2 bay leaves (on the bottom of the jar), about 4-5 peas of bitter and allspice, 1-3 cloves, 1 full (with a slide) teaspoon of salt. Other spices may also be used in reasonable quantities and according to the tastes of the intended tasters.
We cover the filled jars with sterilized lids and place them in a prepared container with water so that the water reaches the “shoulders” of the jars. Gradually bring the water to a boil and adjust the heating temperature so that there is no strong seething. Make sure that the jars do not touch each other and the walls of the container, and that boiling water does not get into the jars. 5 hours after the start of boiling, roll them up without lifting the lids.
Even before complete cooling, I recommend gently shaking the jars and mixing their contents until smooth. We turn the jars over for 20 minutes, control the tightness. After the final cooling, we transfer the stew to a cool place.
2. Stew in broth.
Meat and jars are prepared in the same way as in the previous version. We place the rabbit meat in a saucepan, filling it with water like this. so that it covers the meat by about 4-5 centimeters. We put to cook on a gentle fire. Add spices and salt to taste. After readiness, we take out the meat, separate it from the bones and continue to cook in the same broth for another 10 minutes. Then we fill the sterilized jars with meat, fill them with our broth, immediately roll up the lids, check the tightness and place in a cool place for storage.
You can slightly modify the method of preparing such a stew. Chopped rabbit meat is immediately placed in prepared jars of 0.5 liters (leave 3 cm to the top), shifting with spices and put in an unheated oven. Turn it on and set the heating mode to medium. We simmer for 2 hours. In parallel, cook the broth from the bones. Then pour the broth into jars, after pouring a teaspoon of salt. If rabbit fat was previously cut off, then melt it and pour it on top of the broth until the jar is full. That's all. We roll up the banks and store as usual.
3. Stew in lard.
We cut the washed rabbit carcasses into pieces up to 2 centimeters thick. Salt as for barbecue and leave in a suitable bowl for five hours. Drain the juice that stands out from the meat. Lightly and evenly brown the pieces on lard until golden brown. We fill pre-sterilized half-liter glass jars with meat, add a few peas of black pepper and pour it with melted lard. If the available lard is not enough to completely cover the meat, melt the additional required amount of fat in a pan.
We don’t roll the jars, but close them with plastic lids, having previously covered them with cellophane circles for complete tightness. Store such a stew wrapped in dark paper in a cool place.
General remarks.
Sometimes rabbit meat is soaked in clean cool water to improve taste. It depends on the growing conditions of the rabbits. The meat of a male who has reached puberty is also desirable to soak slightly. In all other cases, this is not required.
Meticulously maintain the sterilization regimen during cooking, and be sure to store the finished stew in a cool place and try to eat it in the first half a year - a year.
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