Rabbit stewed in broth, wine or dairy products is a classic of French cuisine, which eventually gained popularity outside its homeland, spreading to those parts of Europe where eared hunting was part of the trade. This technology allows you to perfectly cook dry meat of both wild and farm animals, making it juicy.

Rabbit stewed in the oven

Slow languishing in the oven at not too high temperatures allows you to break down the protein of meat fibers as efficiently as possible. That is why, after spending enough time in a cauldron, the stewed rabbit easily moves away from the bone, melts in your mouth and is saturated with the aromas of all the additions that you season it with.

Ingredients:

• gutted carcasses - 2 pcs.;
• dry mustard - 2 teaspoons;
• flour - 20 g;
• olive oil - 15 ml;
• onions - 170 g;
• celery stalks - 2 pcs.;
• sprigs of thyme - 2 pcs.;
• broth (chicken or beef) - 1.2 liters.

Cooking

1. The stewed rabbit, the recipe of which begins with frying pieces of carcass, turns out to be ruddy and retains the crust even after languishing.
2. Cut the carcasses at the joints and roll in a mixture of mustard, flour and a pinch of salt.
3. Brown the pieces in hot oil.
4. Send the diced vegetables, thyme sprigs to the game, let the mixture stand on the fire for a couple more minutes and pour over the liquid.
5. 45 minutes in the oven at 160 degrees and you can take a sample.

Rabbit stewed in cream

Considering that cream is an incredibly popular product in the homeland of the recipe - in France, the Germans were the first to simmer game in them. This variation is no exception: stewed rabbit with milk-based prunes is even more tender due to the fat content of the latter.

Ingredients:

• cut carcasses - 2 pcs.;
• butter - 40 g;
• flour - 2 tbsp. spoons;
• water - 250 ml;
• onion - 1 pc.;
• a handful of prunes;
• zest of one lemon;
• laurel leaves - 3 pcs.;
• capers - 2 tbsp. spoons;
• lemon juice - 40 ml;
• cream - 200 ml.

Cooking

1. Having let onion half rings, put pieces of prunes and meat rolled in flour and salt to them.
2. As soon as the ingredients change their color to golden, put the rest of the ingredients from the list and fill everything with liquid.
3. Simmer the dish at 180 degrees from one and a half to two hours, until the pulp begins to move away from the bone.

Rabbit stewed in tomato sauce

Being the main gastronomic competitors of the French, the Italians could not miss such a delicacy. Stewed rabbits began to be actively prepared in Sicily, using a mixture of tomatoes, herbs, olives and broth in the base.

Ingredients:

• rabbit - 2 pcs.;
• garlic - 4 cloves;
• olive oil - 45 ml;
• carrots - 200 g;
• celery stalk - 1 pc.;
• onions - 150 g;
• sprigs of rosemary and thyme - 3 pcs.;
• water - 450 ml;
• tomatoes in their own juice - 400 g;
• olives - 100 g.

Cooking

1. Before cooking the stewed rabbit, cut it into pieces along the joints. Season and fry them until browned.
2. Send diced vegetables, aromatic herbs to the pulp, pour in liquids and add randomly chopped olives.
3. The stewed rabbit is cooked at 170 degrees for two hours.

Rabbit stewed with vegetables

A great way to saturate a dish with flavor is to add another French invention to it - a bouquet garni. It can be harvested from any fresh herb: thyme, laurel, rosemary, parsley roots and more, and put in dishes that are cooked for a long time and slowly.

Ingredients:

• rabbit - 1 pc.;
• onion - 250 g;
• young carrots - 250 g;
• juniper berries - 4 pcs.;
• potatoes - 400 g;
• tomatoes - 400 g;
• green string beans - 200 g;
• bouquet garni - 1 pc.

Cooking

1. Before you cook the stewed rabbit, cut it into portions.
2. Let the coarsely chopped vegetables in hot oil and put the meat to them. Add beans, tomatoes, herbs, juniper and cover with water to cover.
3. After baking, leave the roaster in the oven at 190 degrees, the stewed rabbit with carrots and onions will be ready in 40 minutes.

Rabbit stewed in wine

Game is primarily the food of hunters, who are known for their open-minded attitude to cooking. Such food is full of flavors, but keeps a simple recipe and is based on basic combinations of products. The stewed rabbit, the recipe for which is described below, clearly describes this principle.

Ingredients:

• dried porcini mushrooms - 30 g;
• garlic - 2 heads;
• a mixture of fresh forest mushrooms - 750 g;
• rabbit - 1 pc.;
• chicken broth - 600 ml.

Cooking

1. Soak the mushrooms first and save all the liquid.
2. Coarsely chop fresh mushrooms and brown with pieces of game. Place the halved heads of garlic, pour in the liquid.
3. A delicious stewed rabbit should be cooked at 170 degrees for an hour and a half.

Rabbit stewed in a slow cooker

If you have a slow cooker at your disposal, then it may well replace a long languishing in the oven and save you the hassle of controlling the cooking process and washing used dishes. A minimum of manipulation and a nutritious dish will be on the plate.

Ingredients:

• butchered rabbit - 1 pc.;
• mushrooms - 350 g;
• onions - 150 g;
• garlic - 2 cloves;
• a handful of pine nuts;
• mustard seeds - 1 teaspoon;
• butter - 60 g;
• sour cream - 200 g;
• olive oil - 20 ml;
• white wine - 350 ml;
• laurel leaves - 3 pcs.;
• starch - 1 teaspoon.

Cooking

1. Spasser vegetables and mushrooms right in the bowl, put the pulp into them and pour in the wine. Sprinkle with starch, mix.
2. Pour in about half a liter of water, mustard and sour cream. Rabbit stewed in sour cream with mushrooms is cooked in the "Soup" mode until the signal. Serve with pine nuts.

Rabbit stewed in milk

A popular way to make dietary meat juicier and softer is to simmer it in full-fat milk. At the exit, you will get not only juicy pulp that easily leaves the bone, but a thick gravy for it, which can be served separately or immediately poured over a dish with a side dish.

Ingredients:

• chopped carcass - 1 pc.;
• bacon - 4 slices;
• shallot - 300 g;
• water - 60 ml;
• Dijon mustard - 60 g;
• milk - 150 ml;
• a handful of fresh parsley.

Cooking

1. After melting the fat from the bacon on the Bake, use it to sauté shallots. Add game pieces to the fry and let them brown.
2. Pour the liquids into the bowl, put the mustard and simmer on the "Soup" until the signal. Rabbit stewed in milk in a slow cooker served with chopped parsley.

Rabbit stewed with potatoes in a cauldron

An amazing camping recipe that can feed a huge company to the full, tasty and completely hassle-free. Potatoes and fresh game will be perfect on the coals if you choose the right cauldron: large enough and thick-walled to retain and evenly distribute heat.

Ingredients:

• rabbit - 1 pc.;
• garlic - 3 cloves;
• leek (white part) - 3 pcs.;
• bacon - 40 g;
• laurel leaves - 2 pcs.;
• water - 2 l;
• sprigs of parsley, thyme - 8 pcs.;
• potatoes - 1.2 kg.

Cooking

1. Together, quickly fry the leek rings, bacon, garlic and game pieces until they are set.
2. Put laurel, herbs and large potato cubes. Fill everything with water and season.
3. Stewed rabbit with potatoes languishes under the lid for at least an hour and a half or until it begins to move away from the bone.
   

Rabbit meat is classified as dietary and medicinal. It, with health benefits, can be used by everyone, including young children, pregnant women, and the elderly. After all, it contains so much easily digestible protein, magnesium, phosphorus, potassium, calcium, various vitamins and practically no fat. Rabbit meat is boiled, grilled or in sauce, stewed, most often in sour cream.

Undoubtedly, rabbit stewed in sour cream is a classic. But sometimes she gets bored and wants to change, new experiences and a new taste. Therefore, rabbit meat can be stewed not only in sour cream, but also in milk, wine, white or red, cream, oranges. From which it acquires a special taste. Sometimes spicy, sometimes elegant or original, but always new and interesting. Exactly what we wanted.

When cooking a rabbit, spices and spices should be used to enrich the taste. What black pepper, bay leaf, rosemary, cloves, garlic, celery, as well as greens - parsley, basil, dill are ideal for.

Stewed rabbit - food preparation

To beat off the specific smell that is inherent in some types of rabbits, the meat must be soaked. If the carcass is young, soak in water, milk or whey. Usually 6-8 hours is enough. For meat of older individuals, it is recommended to use a marinade with vinegar. Most often they use wine or apple. The acidic environment not only eliminates odors, but also makes the meat softer and more tender. The whole carcass is usually marinated, and then chopped into pieces. If the rabbit is used for stewing, the cooking process takes place in two stages - first, the pieces are fried in oil, then stewed until tender in sauce, broth, sour cream.

Braised rabbit - the best recipes

Recipe 1: Rabbit Braised in Mint-Orange Sauce

Rabbit in oranges is a dish for true gourmets who will not be surprised by the taste of meat stewed in sour cream or wine. They have a higher bar: with a claim to sophistication and originality. And this dish fully meets such needs.

Ingredients: 1kg rabbit fillet, 2 oranges, 1 table spoon. vegetable and butter, 80 g of celery root, 150 ml of broth, 2 tablespoons. mint syrup or liquor, salt, 1 tsp. dried mint, black pepper, a couple of sprigs of fresh thyme.

Cooking method

Cut the fillet into medium portion pieces. If instead of a fillet there is a rabbit carcass, chop it into pieces, each of which is peppered and salted.

Pour vegetable oil into a frying pan, melt the butter in the same place. Fry the pieces until crispy. Add chopped celery and sauté for a few minutes.

Now let's get down to the real witchcraft, turning an ordinary dish into a culinary masterpiece. Sprinkle the meat with mint, add the zest of one orange (rubbed on a fine grater), juice squeezed out of it, pour in the liquor, broth and put thyme sprigs. Make a very small fire and simmer the rabbit under the lid for about an hour.

Cut the second orange into circles, remove the peel and divide into four parts. You will get such quarters. 10 minutes before the end of the stew, lay them in a layer on top of the meat, without stirring. Boiled white rice pairs best with mint-orange crawl.

Recipe 2: Rabbit stewed with vegetables

Ingredients: 2.5 kg of rabbit meat, 3 carrots, 2 onions, fresh parsley, dill, 2 cloves of garlic, black pepper, salt, vegetable oil, bay leaf.

Cooking method

Divide the carcass into parts and fry in hot oil until a fried crust forms. It gives the pieces a beautiful look and improves the taste.

Grate the carrots, chop the onion into half rings or smaller, as you like. Transfer to the meat, adding the rest of the ingredients - herbs, chopped garlic, pepper, salt, a couple of bay leaves. Pour in water so that it covers the pieces, and after it boils, reduce the fire and simmer and simmer for about an hour and a half.

Any side dish will work with rabbit and gravy, so be guided by your taste.

Recipe 3: Rabbit stewed in wine

This is a very flavorful dish. Sour tomatoes, spicy garlic, fragrant rosemary and white wine give the rabbit such an amazing taste that you swallow your tongue with pleasure. And it is prepared simply, without wisdom. If rosemary is not at all to your taste, substitute other spices such as oregano and coriander.

Ingredients: 2 kg of rabbit meat, 8 medium fresh tomatoes, a glass of dry white wine, black pepper, 8 cloves of garlic, vegetable oil, salt, a sprig of rosemary (1 teaspoon dried).

Cooking method

Cut the carcass into pieces, dry and fry until a beautiful fried crust.

Cut tomatoes into slices. Flatten the garlic cloves directly in the husk so that they do not fall apart and retain their shape. This will release the flavor of the garlic faster. It is convenient to do this with a flipping spatula or with the wide side of a regular knife.

Prepare dishes for baking, you can use a regular frying pan or a special form. Put the pieces of fried rabbit meat there, add the tomatoes, garlic, rosemary and pour in the wine. There is no need to mix food. Simmer on the stove for 20 minutes: ten minutes without a lid to evaporate the liquid a little and ten minutes with a lid on.

The second part of the preparation takes place in the oven, where you need to move the rabbit. Cover with a lid or foil, making holes in it with a fork or toothpick, and bake for fifteen minutes (190C). Crawl is served with sauce, boil potatoes for a side dish, if there is a young one. For juiciness, you can make a vegetable salad.

Recipe 4: Rabbit stewed in cream

A very simple recipe with minimal effort. And the result is excellent: the meat is unusually tender and insanely tasty. Cream gives the dry rabbit meat the missing juiciness and fat content.

Ingredients: 2 kg of rabbit meat, 3 onions, 1 liter of liquid cream, 1 carrot, salt, black pepper, any herbs or spices, herbs to taste.

Cooking method

Cut the carcass into portions. Fry the meat, as expected, on both sides to a crust, pre-salt and pepper.

Chop carrots into strips, onions into half rings and put in a pan with meat, continuing to fry. Pour in the cream and simmer for about an hour. At the very end, you can add seasonings or spices to taste, or limit yourself to the usual black pepper and salt. Before serving, sprinkle the rabbit with chopped herbs.

- To make rabbit meat soft, 45-60 minutes of heat treatment is enough.

- You can also soak the rabbit in usually cold water, changing it every 3-4 hours during the day.

- In order not to destroy the fine structure of the meat fibers, it is recommended to stew the rabbit only on low heat.

The meat of a young individual is light pink in color. If the rabbit meat has a dark pink color, then the animal was more than five months old.

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

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

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

Ingredients:

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

Rabbit stewed in sour cream - recipe

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

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

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

Fry it until golden brown.

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

Put the fried vegetables in a pan with the rabbit.

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

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

Rabbit stewed in sour cream. Photo

Ingredients:

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

Rabbit in sour cream with potatoes and mushrooms - recipe

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

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

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

Rabbit before stewing should be fried in a pan until golden brown. The term "extinguishing" refers to this procedure. Then the fried rabbit pieces are poured with hot water, combined with other additives in accordance with the proposed recipe, covered with a lid and stewed over low heat until cooked on the stove or placed in the oven.

You can stew rabbit meat without frying it first. To do this, meat with vegetables and spices is placed in a brazier, put on a small fire, and it is stewed in its own juice on the stove or in the oven.

Rabbit meat is highly valued due to its high protein content and low fat content. Rabbit meat is classified as white meat and is more preferred than beef, pork or lamb meat.

Rabbit meat proteins are absorbed by the human body by 90%. Rabbit meat is also rich in vitamin PP, contains potassium, calcium, magnesium and phosphorus.

You can cook many different dishes from rabbit meat. It is fried, boiled, baked, stewed and smoked. Dishes are served to everyday and festive tables.

Rabbit stewed in cucumber brine

1. Chop the prepared rabbit carcass into portioned large pieces.
2. Fry in a deep frying pan on both sides with onions in rabbit interior fat.
3. Pour boiling water over and let stand for 5-10 minutes.
4. Put pieces of fried meat into a thick-walled cast-iron goose, pour broth from a frying pan.
5. Add: brine from pickled or canned cucumbers, bay leaf, herbs (can be dried) basil, dill, parsley, mayran, salt, ground black pepper.
6. Pour the entire contents with boiling water so that the meat is completely covered.
7. Close the goose with a lid and simmer for 2 - 3 hours (until cooked) in the oven or on the stove.

Such a dish is especially delicious in a Russian oven.

Serve hot or cold with vegetable salad.

Rabbit stewed in sour cream

1. Cut the carcass of the rabbit into large portions.
2. Salt, pepper, stuff with garlic cloves, pour over lemon juice and keep in the cold for 8-10 hours.

3. Put the pickled pieces of rabbit meat on a baking sheet or in a saucepan, pour sour cream and bake in the oven until cooked.

Rabbit meat is tasty and tender. You create a golden crust yourself at your discretion.

Rabbit stewed in milk with onions

1. Cut a part of the rabbit carcass into pieces, salt, fry in a pan with melted lard.
2. Put the bottom of a deep saucepan (brazier) with thin slices of pork fat.
3. Then, on the bacon, put an even layer of onion cut into half rings.
4. Put the pieces of fried meat on the onion and add black peppercorns.
5. Pour the entire contents of the saucepan with hot milk and simmer at a low boil until cooked, salt at the end.

Serve with large slices of fried potatoes, put onion with sauce on the meat and sprinkle with chopped herbs.

Recipe for stewed rabbit with mushrooms

1. Mushrooms clean, wash and fry together with chopped onions.
2. Add cream and simmer for another 5 minutes.
3. Wash the rabbit, pat dry and cut into pieces.
4. Fry in vegetable oil until golden brown and transfer to a saucepan.
5. Pour in water, add salt, ground black pepper, nutmeg and simmer over medium heat for 30 minutes.
6. Then add mushrooms, finely chopped green onions and simmer until tender.

7. Disassemble the cauliflower and broccoli into inflorescences. Peel the carrots, wash and cut into strips. Boil all vegetables in salted water, and then fry. Drizzle with lemon juice before serving.

8. Put the finished rabbit on a dish along with a side dish, garnish with parsley.

Stewed rabbit with vegetables - video recipe

With this stewing of a rabbit, the taste of meat improves due to vegetable additives.

Rabbit stew with mustard and potatoes

1. Wash the rabbit, season with salt and pepper and place it back up on a baking sheet or roaster.
2. Brush the rabbit's back with mustard.
3. Bake in preheated oven for 15 minutes.
4. Peel potatoes, wash, cut into cubes and season with salt.
5. Take the rabbit out of the oven, put it back down, spread mustard on the belly.
6. Put potatoes around the rabbit carcass and put in the oven for another 15 minutes.
7. At the end of cooking, pour sour cream over the rabbit and potatoes and bake for another 10 minutes.

Fragrant rabbit with mustard and potatoes is ready.

Stewed rabbit ragout

1. Wash dry porcini mushrooms (30 grams) and soak in cold water.
2. Wash the rabbit (1.5 kg), cut into pieces and fry in pork fat.
3. Peel the onion and garlic, wash and finely chop.
4. Pork (100 grams) wash and cut into slices.
5. In another deep frying pan, fry the onion, garlic, pork.
6. Pour chicken broth (500 ml) into the pan with pork, put tomato paste (1 tablespoon), porcini mushrooms and finely chopped fresh tomatoes (600 grams) without skin.
7. Add rabbit meat here, salt and pepper to taste.
8. Cover and simmer until done, 1-1.5 hours.

It turns out a very tasty dish with stewed rabbit.

Braised rabbit - stuffed with broccoli and tomatoes

1. Wash the rabbit meat, cut into small pieces and fry in hot olive oil.
2. Peel, wash and chop the onion and garlic.
3. Break the broccoli into small florets.
4. Blanch the tomatoes in hot water, then dip in cold water for 1 minute, remove the skin and cut into small pieces.
5. Stuff the rabbit with onions, garlic, broccoli, add tomatoes, salt, put lemon slices, cumin, rosemary.
6. Cover with a lid and put in the oven and simmer until done.

The rabbit is ready. An excellent serving of such a dish to the festive table.

Video recipe - stewed rabbit in mustard-cream sauce

The meat of such a rabbit is served with mashed potatoes.

willcomfort.com

Braised rabbit with carrots and onions

As you know, rabbit meat is very soft, tender and dietary. This fact is known not only by culinary specialists all over the world, but also by famous comedians. But in our recipe for stewed rabbit in sour cream and tomato, we will not talk about the qualities of this type of meat, but about how to cook it correctly. In fact, there is nothing complicated in cooking a rabbit, and the main secret lies in its long-term stewing and preliminary frying over high heat. So, let's talk with you in more detail about how to cook a tender, appetizing rabbit with thick gravy and vegetables - a great hot dish for a birthday or other holiday.

- carrots - 1 pc. large size;

- onion - 2 pcs. medium size;

- butter - 30 g;

- vegetable oil - 1 tbsp. l.;

- tomato paste - 2 tbsp. l.;

- purified water - 1 tbsp.;

- ground black pepper - 3/4 tsp;

- Provence herbs - a pinch.

1. Part of a rabbit carcass weighing approximately 500 g, cut into small pieces, wash, dry, rub with salt and pepper. If time permits, refrigerate the meat for about 30 minutes. Well, if there is no time, then you can cook right away.

2. While the rabbit is marinating, you can do other ingredients of the dish, that is, vegetables. By the way, tender rabbit meat goes well with many vegetables, so we strongly advise you to try stewed rabbit with tomatoes. Well, our stewed rabbit, the recipe of which we offer, will languish with carrots and onions. Therefore, you need to choose a large bright carrot, wash it, peel and cut into thin circles.

3. Now it's the bow's turn. Peel a few small onions, rinse and cut into thin half rings.

4. Heat a small amount of odorless vegetable oil in a frying pan and put a piece of butter. It is not recommended to use only butter, because. it starts to burn very quickly and exudes an unpleasant odor. When the butter is melted, put the rabbit pieces in the pan.

5. Fry the meat on high heat on both sides until golden brown. Thanks to this procedure, the stewed rabbit with carrots and onions will turn out tender, soft, and the pieces of meat will keep their shape well.

6. Put a part of the onion and carrot on the bottom of a thick-walled pan or cauldron, place the meat on top and cover it with the remaining vegetables.

7. In a frying pan with oil, in which the rabbit was fried, pour water, add Provence herbs and bring to a boil.

8. Pour the meat with vegetables with the resulting "broth", add sour cream and tomato paste, and then put on medium heat. The liquid should completely cover the meat and vegetables, so you can add a little water if necessary. Then bring everything to a boil, cover with a lid, leaving a small hole for steam to escape, and reduce the heat intensity. A rabbit stewed with vegetables is being prepared for 1.5-2 hours on the lowest fire.

You can serve rabbit stewed in sour cream and tomato with boiled or fried large slices of potatoes. Rustic potatoes and a light vegetable salad are also perfect as a side dish for this tender meat.

We hope that our photo recipe for stewed rabbit with vegetables will help you prepare a delicious and satisfying dinner for the whole family.

every-holiday.ru

Russian cuisine recipes

Recipe: RABBIT STEW. Chop a well-washed and processed rabbit carcass into portions, rub each piece with sugar, pepper, salt, and crushed garlic for 12 minutes. fry in a pan, then put in a deep saucepan, add sliced ​​​​carrots and chopped onions, and put on low heat, pouring a small amount of broth. When the broth boils, put the tomato puree, sour cream, close the lid and simmer for 1-2 minutes. Stewed rabbit can be served with separately fried large potato wedges.

For garnish: Potatoes 600 g, vegetable oil 70 g, spices, salt, spices to taste.

Recipe: RABBIT STEWED IN MILK. Cut the processed rabbit carcass into pieces and place them in a pan heated with fat and fry until a crispy crust forms. Cut the bacon into thin slices and lay them on the bottom of a deep dish or stewpan. Pour the bacon with finely chopped onions, and put prepared pieces of fried rabbit on top of them and pour boiled hot milk over it all, put peppercorns, salt, cover the dishes and, with a slight boil, simmer until cooked.

When serving, the rabbit stewed in milk is placed on a dish or plate, and onion is placed on top of the meat along with bacon, on the side is a side dish - boiled beans or fried potatoes. The rabbit is poured with the sauce in which it was stewed. Sprinkle the dish with dill or parsley.

Recipe: RAGUE FROM RABBIT. To prepare the stew, cut the rabbit carcass into equal large pieces weighing 45-65 g each. Place chopped pieces in a frying pan heated with fat and fry until a brown crust forms. Cut potatoes into cubes, and turnips, carrots, onions and parsley into small slices. Separately, fry all this in fat. Put the fried rabbit pieces in a deep dish or stewpan, pour water or hot broth, add the sautéed tomato, cover the dish with a lid and 35-45 minutes. stew. Then drain the broth and cook red sauce on it.

Place the fried vegetables with potatoes in a bowl with a rabbit, pour over the prepared sauce, add bay leaf, salt, peppercorns, close the container with a lid and continue to simmer the stew for another 20-25 minutes. until the meat and vegetables are fully cooked. In stew, when stewing, potatoes can not be added, but served separately as a side dish.

Put pieces of rabbit on a dish or plate, place a side dish with which the meat was stewed on the side, and sprinkle the rabbit stew with dill or parsley.

rus-eda.ru

Rabbit stew recipe

Rabbit meat is rightly called a delicacy. And, true, you can make a delicious broth, stew and fried dish from it, and its great taste will be present every time. The main thing is to properly clean the meat, douse it with an open flame, wash and carefully cut it. Remember that the bones of a rabbit are quite fragile, although they are difficult to cut. That is why, you need to learn how to cut it correctly, so that in the future, you will not find bone fragments in the dish - you must admit, this is not very pleasant. So, we have already learned how to cut a carcass correctly, and we are ready to create magic in our kitchens, luring your family members to our kitchen with one aroma. Today we will analyze several recipes for cooking stewed rabbit, which is great for any side dish or salad.

Recipe 1. Braised rabbit in sour cream

Rabbit carcass - 2 kg.

– Wine vinegar beef broth

- Peppercorns - 5-6 grains

– Refined oil for frying

Rinse the rabbit carcass and carefully cut it into portions. We take a deep enameled bowl, put the meat in it and pour the marinade made from water and wine vinegar. The marinade should not be stronger than for barbecue. We will marinate the meat all night. In the morning, drain the marinade, dry each piece of meat with a paper towel and stuff it with garlic. Try to push the pieces of garlic the deeper. To do this, I pierce a hole in the meat with the tip of a knife and push garlic into it, sprinkle with salt, pepper and red paprika. We rub the pieces of meat well so that it all becomes reddish. Set aside for another 30-40 minutes. Cooking beef broth. It can be prepared from beef bones, or you can immediately pour boiling water over a bouillon cube. In the latter case, you need to remember that any cube is already salty, so be careful with salt in the future! Don't oversalt the dish!

Peel the onion, cut into cubes and fry it in vegetable oil. Peel the carrots and cut into strips. Now we put the meat of our rabbit in the pan and fry each piece on all sides over high heat. At the bottom of the duckling, we now need to lay out the onion rings, and on it the first layer of meat. On top of the meat, spread the fried onion and half of the carrot, a few peppercorns and parsley. Pour vegetable broth, sour cream into a bowl and pass 5 cloves of garlic through a garlic press. Add to the broth, mix well and pour a layer of meat. Now lay out the second layer of meat, then again fried onions, strips of carrots and sauce. Close the lid and send to the stove. Our sauce should boil. Immediately transfer the ducklings to the preheated oven and cook for another 1 hour. After the cooking time has elapsed, you do not need to immediately remove the ducklings from the oven, keep it in the switched off oven for another 15 minutes. We prepare a side dish - and our delicious dish is already ready.

Recipe 2. Stewed rabbit in sour cream

- Vegetable oil - 5-6 tbsp.

- Chicken broth - cube

We clean the carcass of the rabbit and cut it into portions. Put the meat in a deep bowl. We take a blender and put 2 cloves of garlic, pepper, basil, paprika into its bowl, and gently chop everything. Add vegetable oil and whisk again. Pour the rabbit meat with the prepared dressing, wrap the pieces well in it and send it to marinate in the refrigerator overnight.

In the morning, peel the onion, cut into cubes, and send to fry in a pan. Put the rabbit meat together with the marinade in a duck bowl, pour over the still fried onions, add a glass of chicken broth and put in the oven for 1 hour. Heat olive oil in a frying pan and fry 3 cloves of garlic in it. We choose garlic, and add sour cream and 100 gr. chicken broth. Salt, add ground black pepper, chopped basil and cilantro and pour our meat. We will send it to the oven for 40 minutes. We rub hard cheese on a grater and after the cooking time has elapsed, we pour it onto the dish while still in the roaster. Turn off the oven, close the lid again and keep it in the oven for another 15-20 minutes. The amazing taste and pleasant aroma have already called the whole family to the kitchen, and you just have to cook a delicious vegetable salad and enjoy the dish prepared by your hands.

Recipe 3. Braised rabbit

- Bulgarian pepper - 1 pc.

– Dry herb basil and cilantro

Rinse the rabbit meat and cut it into small portions. Salt, pepper, add dry basil herb and pour marinade made from vinegar and water. Cover the top with cling film and place in the refrigerator overnight.

In the morning, we cut the onion, carrot and bell pepper into cubes, add a clove of garlic, fry a little and send the rabbit meat to them. Slightly fry each piece and add vegetable broth. Add peppercorns, bay leaf, pepper and salt, close the lid and continue to simmer on the stove for 1 - 1.5 hours. As the liquid boils away, constantly add the broth. When our meat is already cooked, pour it with Bolognese sauce. Add spices to taste and simmer for another 45 minutes. Our dish is ready, and its beauty and great taste will impress any of your guests. Bon appetit to all.

Recipe 4. Stewed rabbit

- Rabbit meat - 1-1.5 kg

- Sour cream - 350-400 gr.

- Melted butter - 100 gr.

- Pepper and salt to taste.

We will process the rabbit meat, clean it of excess fat and cut it into portions. We rub each piece with salt and pepper, and gently fry them on each side, as if “sealing!” Peel the onion, cut into rings. We also cut the carrots into rings. Put the fried meat in a deep saucepan with thick walls and a bottom, put the meat in it, add chopped onions and carrots and pour the prepared broth. The liquid should cover the meat. We put on a slow fire and simmer the meat. As soon as the broth begins to boil, add sour cream to it, close the pan with a lid and continue cooking. At the end of cooking, after about 1.5, add lecho, mix gently, add spices to taste, you can add a little chili pepper. We continue to cook for another 20 minutes. Serve as an independent dish, garnished with a sprig of parsley. Bon Appetit everyone.

Recipe 5. Braised rabbit

– Dry white wine

We clean the carcass of the rabbit, cut it into portioned pieces and pour it with dry white wine. Let's send a bowl of meat in wine for the whole night in the refrigerator. In the morning, we take out the pieces of meat from the marinade, carefully dry each piece with a paper towel, salt and pepper. Now roll each piece in flour and fry in a heated frying pan with oil. Peel the onion, chop and add to the pan to fry a little. Turn off and transfer the meat with onions to a baking dish. Sprinkle with Provence herbs on top, pour the marinade in which our meat spent all night, cover and cook in the oven at a temperature of 180 degrees. In an hour and a half, our dish will be ready. Spinach pasta and Caprese vegetable salad go great with this dish. For the salad, we still need tomatoes, mozzarella cheese, basil, olive oil and a little balsamic vinegar.

Tomatoes and mozzarella cheese are cut into rings, and put on a dish, previously greased with a clove of garlic. We spread a ring of tomato, a ring of cheese with a fan, laying them with a leaf of basil. Sprinkle the salad with balsamic vinegar and olive oil, freshly ground pepper and vo-a-la - the dish is already cooked.

- Rabbit meat must first be fried on all sides, and then simmer it over low heat. Only in this case you will be able to preserve its juiciness and pleasant dietary taste.

- Garlic helps to get rid of the smell of meat - but be careful! Don't overdo it!

- Try to marinate the meat in advance in the marinade and only then cook it on the stove or in the oven. This will shorten the cooking process, and the meat will be much more tender!

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Braised rabbit in sour cream is one of the most popular and favorite dishes, which are most often prepared from rabbit meat. This is not surprising, because it especially attracts those who carefully monitor their weight. Rabbit meat is perhaps the most dietary meat. After all, 100 grams contains only 156 kcal. And this means that you can eat it in almost unlimited quantities.

Dish Features

Stewed rabbit is a dish that will practically not contain such harmful cholesterol in its composition. So, you should not be afraid of the increased content of this substance in the body and the threat of atherosclerosis.

At the same time, rabbit meat contains proteins that are easily absorbed by our body, phosphorus, potassium, fluorine, manganese, iron, all kinds of vitamins of groups B and C. And another important advantage of rabbit meat is that it is not an allergen. Therefore, expectant mothers can eat meat without fear, and when they have a child, many start feeding meat products with rabbit meat, as it is completely safe and only useful.

At the same time, it has amazing taste qualities, it is a very tasty and extremely nutritious dish. Recipes for its preparation deservedly take pride of place in the cookbooks of the most famous chefs in the world. This is despite the fact that it is not at all difficult to cook a stewed rabbit. Even a novice hostess will cope with this task.

How to choose a rabbit carcass

An important stage is the purchase of a rabbit carcass, the main thing here is not to miscalculate. The final result, how tasty your dish will turn out, may depend on this.

Please note that the carcass must be bled and have evidence that it is rabbit meat in front of you. To do this, sellers usually leave a ponytail or foot so that buyers have no doubts.

Ideal when the meat has a soft pink color. And the fat streaks, if any, are quite insignificant. So you can distinguish a young rabbit from an animal that was already at a respectable age. It is young meat that can be cooked quickly, it will remain tasty and juicy.

If you are offered to buy meat of a rich darkish hue, then you can be sure that the animal was old, which means that it must be marinated before cooking. Otherwise, the fibers will remain very stiff and you will not get any pleasure.

Marinade

For a rabbit marinade that you plan to stew in sour cream, a mixture of vinegar and water is best.

They must be added at the rate of a teaspoon of vinegar per liter of chilled water. If you are a categorical opponent of vinegar, then it can be replaced with lemon juice, while the proportions will remain the same. If there is a lot of meat, and the marinade cannot cover the entire carcass without exception, then double the ingredients.

With the help of the marinade, it will be possible to soften the fibers, as well as eliminate the specific smell of rabbit meat, which not everyone likes. You have to leave the carcass in the mixture for four hours.

If you managed to buy young meat, then marinating it is not necessary at all. Only if you want to give your dish an original taste, you can use milk or white wine as a marinade. In the first case, the meat will come out more tender, and in the second it will get spicy notes.

Required Ingredients

To prepare the stewed rabbit, you will need the following ingredients:

• half a kilogram of chopped rabbit meat;
• three medium bulbs;
• a pack of sour cream;
• two bay leaves;
• black pepper and salt - to taste (pepper can be taken both ground and peas).

Cooking process

First, rinse the rabbit meat, cut it into small pieces. Next, you need to salt and pepper it, drying it with paper towels.

Onion cut into large slices. We take a preheated frying pan, in which we first fry the pieces of meat until they acquire a delicious golden crust. Only after that add the onion. Cook rabbit meat with onions for seven to ten minutes.

Now we take sour cream - an important ingredient during the preparation of stewed rabbit. It is necessary to carefully pour all the pieces of meat with it, immediately after that reduce the heat to a minimum.

Transfer the meat to a saucepan, in which add half a glass of enough hot water, but not boiling water. At this stage, we put a few leaves of parsley, as well as black peppercorns, to the meat. Salt the dish as needed.

Now close the pan and simmer the rabbit over low heat until tender. It can be determined by the degree of softness of the meat. As a rule, the rabbit stew recipe is designed for one and a half to two hours. The final cooking time will depend on the age of the animal: the older it is, the longer it will take to cook.

Fried rice, pasta, mashed potatoes are usually served as a side dish to rabbit in sour cream, and any cereal porridge will be appropriate.

Rabbit in sour cream sauce

For the stewed rabbit, the photo of which is in this article, a special sour cream sauce is often prepared. Let's take a closer look at this recipe. In this case, the ingredients will have to be divided into those that will be needed to cook the meat itself and those that will be needed for the sour cream sauce.

So take:

• rabbit carcass, weighing up to two kilograms;
• one large onion;
• as a seasoning, a mixture of Italian herbs is suitable;
• one bay leaf.

For sour cream sauce we need:

• 20 grams of butter;
• two tablespoons of flour;
• one and a half glasses of boiling water;
• a pack of sour cream;
• a pinch of nutmeg;
• salt and black pepper - to taste.

Rabbit with sour cream sauce

A step-by-step recipe, which is given in this article, will come to the rescue in preparing a stewed rabbit. First, butcher the rabbit carcass, and then wash it thoroughly and dry it with paper towels.

Cut the onion into half rings and fry in a pan with vegetable oil. On it, you can also fry pieces of rabbit meat until they become rosy on both sides.

Now we take a deep saucepan, on the bottom of which we spread the fried onions, and on top of the pieces of rabbit meat. The basis for your delicious dish is laid. Add a little water, bring it to a boil, and then simmer for about half an hour on the smallest fire.

Now it's time to prepare the sauce. First, melt the butter in a skillet over medium heat. Then, without removing the pan from the heat, add flour to get a homogeneous mass without lumps. Pour boiling water in small portions, and also add spices: pepper, salt, and nutmeg if desired.

The most important component of this sauce is sour cream. While stirring, bring it to a boil. After that, you can be sure that your sour cream sauce is ready.

Pour the pan in which the rabbit is stewed into it, mix and leave on low heat for another forty to fifty minutes. Before removing the dish from the stove, add the mixture of Italian herbs and other spices of your choice that go well with the meat. Salt the dish again if necessary.

That's it, your rabbit is ready.

Rabbit with prunes

If you want to cook something new and unusual, you can please your loved ones with a stewed rabbit in sour cream with prunes. This will require:

• two-kilogram rabbit carcass;
• four cloves of garlic;
• a full glass of prunes;
• one and a half packs of sour cream with a fat content of at least 20%;
• two onions;
• one large carrot (or several small ones);
• spices of your choice (experienced cooks advise using Provencal herbs, rosemary and, of course, salt and pepper).

original recipe

So, the recipe for stewed rabbit in sour cream with prunes. Start by finely mincing the garlic, and then add two tablespoons of vegetable oil and your favorite herbs to the mixture. This will be your marinade, which you need to grease the rabbit carcass and leave it to marinate for at least four hours.

Experienced cooks advise using the marinade, even if you got the meat of a young rabbit. The recipe given in this article will add piquancy, a pleasant and unique taste to the dish, which is guaranteed to surprise your loved ones, relatives and all guests.

The stewed rabbit in the photo looks very appetizing. The cooking recipe is described in detail in this article, so cooking should not be difficult for you.

While the meat is marinating, grab the prunes. Wash it thoroughly and chop finely. Then fill with boiling water to make it swell.

It is best to take a deep cauldron from dishes, in which onions and carrots are fried, and dried prunes are laid out on top. Excess weight can be removed with a slotted spoon.

After salting the rabbit meat, put it in a cauldron and fry. Then add prunes and vegetables. Sour cream should be diluted with water or milk and only then pour meat over it. The dish is stewed for 60 minutes over low heat.