Rabbit with potatoes - the most delicious recipes and original ideas for preparing excellent dishes. Oak barrels Rabbit in a cauldron

06.08.2020

Rabbit meat is also valuable because it does not accumulate herbicides, pesticides and other negative factors from the environment. Therefore, this meat is environmentally friendly. Prepare the rabbit different ways, but stew rabbit in a cauldron, probably the most dietary version of its preparation. Kazan provides slow and comprehensive heat treatment of meat, its languor, which retains all its useful properties, and also makes it soft and tender. Before cooking rabbit meat, it is best to marinate it. Such preparation makes the meat softer, more aromatic, gives subtle interesting flavor notes. A young rabbit is soaked in whey or water. Sometimes they add a little apple or wine vinegar to eliminate extraneous odors. You can soak your rabbit in milk for several hours. There are recipes for pickling rabbit meat in white wine, olive oil and garlic. A rabbit stewed with vegetables in a cauldron loves marinade, responds to its influence, acquires a variety of flavors. Moreover, the use of seasonings, spices and marinade is necessary if you are cooking a rabbit in a cauldron over a fire. Otherwise the smoke smell will be the main thing in your dish.

Spice goes well with a rabbit Bay leaf, salt, black pepper, onion, garlic, dill, parsley, celery, basil, cloves, cinnamon, rosemary, lemon. The most common recipe for this dish is a rabbit in sour cream in a cauldron. This combination very successfully emphasizes the tenderness of this meat, makes it juicy and very tasty. A wonderful combination with vegetables, the rabbit won the hearts and stomachs of many adherents of dietary and healthy eating... A rabbit in a cauldron with potatoes, as with other vegetables, is the leader in the list of the easiest and healthy dishes from rabbit meat. Most simple dishes from a rabbit in a cauldron suggest a large number of meat with a slight addition in the form of vegetables. They can be served with potatoes, rice, etc. But there are also more complex dishes, for example, rabbit pilaf in a cauldron, which are prepared as independent and main dishes on the table. They are very nutritious and full original taste and aroma.

Cooking a rabbit in a cauldron is not difficult, it cooks quickly and always turns out to be very tasty. Cook a rabbit in a cauldron for your family's dinner tonight. You can take the recipe on the website, you can come up with it yourself, based on your opinion. There is room for imagination here. Ready recipes suggest the direction of your efforts, and come up with the details yourself. The final result, taste and appearance of your rabbit in a cauldron will depend on this. The recipes with photos taken on the site will certainly help you choose a dish option, but the result depends on your culinary experience.

A few tips for working with rabbit meat, we hope, will tell you how to cook a rabbit in a cauldron:

When buying a rabbit, keep in mind that the carcass should be sold with ears or a tail, the seller also leaves hair and claws on its paws so that you have no doubts about who you are buying;

The old rabbit takes longer to cook, its meat is tougher and slightly darker. Such meat should be marinated in water with vinegar;

For pickling, use not only sour cream. To do this, you can also take milk, cream, white wine, citrus juice;

You need to chop the carcass carefully, with one blow, so as not to crush the bones, which are then difficult to get out of the meat;

Pieces of meat must first be fried over high heat. And the stewing process should take place already on a minimum fire, to preserve the integrity of the meat fibers.

Rabbit meat has always been considered very tender and delicious. And a rabbit in combination with potatoes is not only tender, but also hearty dish for the whole family. So that you know all the intricacies of how to cook a rabbit with potatoes, several recipes are presented to your attention.

Rabbit in bacon with potatoes

Ingredients:

Potatoes - 6 pieces.
Rabbit - 1.5 kg.
Bacon - 150 g.
Vegetable oil - 40 ml.
Tomatoes - 4 pieces.
Onions - 2 onions.
White dry wine- 1 tbsp.
Rosemary - 0.5 tsp
Marjoram - 0.5 tsp
Salt.

Preparation:

Wash the rabbit, chop it into pieces 4-5 cm thick.

Fill the rabbit with wine, sprinkle with rosemary and marjoram. Stir so that each piece is evenly covered with seasoning. Then cover it with a lid and leave for an hour and a half to marinate.

While the meat is marinating, prepare other foods. Cut the potatoes into slices 8-10 mm thick.

Pour boiling water over the tomatoes and peel them off. Then cut them into slices about the same thickness as the potatoes.

Cut the bacon as thin as possible.

Cut the onion into half rings.

Wrap each piece of marinated meat in bacon.

Grease a high-sided baking sheet with vegetable oil. Place the rabbit slices, sprinkle with salt, and place potatoes, tomatoes and onions between the meat and on top. Sprinkle everything with vegetable oil.

Bake for 40-50 minutes at 230 degrees.

Rabbit with potatoes in sour cream

Ingredients:

Rabbit - 1 carcass (processed).
Potatoes - 4 pieces.
Sour cream - 200 g (fatty).
Butter - 400 g.
Onions - 1 piece (large).
Italian herbs.
Salt.
Pepper.

Preparation:

Cut the rabbit carcass into pieces. Rub with salt, pepper, seasonings and refrigerate for 2 hours. Note: it is advisable to pre-soak the carcass of an old rabbit in cold water for a day so that the unpleasant smell disappears.

On butter fry the onion until light golden brown.

Fry the rabbit separately until golden brown.

Cut the potatoes into cubes.

Mix sour cream with 50 mils of boiled water.

Place the onion, rabbit and potatoes in a deep skillet. Pour in sour cream.

Cover the pan with a lid and mascara for 30-40 minutes on low heat.

Rabbit with potatoes in a cauldron

Ingredients:

Rabbit - 1 carcass.
Fresh champignons - 500 g.
Garlic - 6 cloves.
Orange - 1 piece.
Potatoes - 6 pieces.
Refined vegetable oil - 100 ml.
Ground paprika - 0.5 tsp
Hops-suneli - 1 tsp
Black ground pepper- 0.5 tsp
Salt.

Preparation:

Cut the rabbit carcass into pieces, remove the fat and put aside. To prepare the dish, you will need about 50 grams of rabbit fat, the rest can be used to prepare other dishes.

Sprinkle the pieces of rabbit with seasoning, salt, add 2 tablespoons vegetable oil... Squeeze the juice from the orange onto the meat. Mix everything well and refrigerate for 2 hours. During this time, the meat will have time to marinate well.

Squeeze the garlic through a press, add a pinch of salt and pepper, one and a half tablespoons of vegetable oil, and mix everything.

Peel the champignons, rinse and mix with the garlic mixture.

Rabbit baked in a cauldron with potatoes and mushrooms

Send the mushrooms to the fridge to marinate.

Peel the potatoes and fry them whole in a cauldron in heated vegetable oil. Fry at high heat to quickly develop a golden brown crust.

Set the potatoes aside, and fry the rabbit in the remaining oil - also until golden brown.

Cut the onion into slices 1-1.5 cm thick.

Put chopped rabbit fat on the bottom of the cauldron with the remaining vegetable oil. On it in the middle of the cauldron are potatoes, and on the sides and on top are pieces of rabbit.

The next layer is onion, pickled champignons on top.

Now cover the food with a flat dish, and close the cauldron with a lid on top.

Carcasses with low heat for 1.5-2 hours. During the cooking process, champignons and onions will release a lot of liquid, so there is no need to add water.

Tips for choosing rabbit meat

Rabbit meat is a rather specific product, and not everyone knows how to choose it correctly. So that your dish is not spoiled by substandard products Here are some tips for choosing rabbit meat:

The carcass must be free of bruises, the skin must be intact, and the bones must be intact.
If there is a lot of fat on the carcass, and the bones are rough, then the rabbit is old.
Rabbits no more than 5 months old have the most delicious and tender meat.
The darker the meat, the older the animal. Accordingly, the tougher the meat.
It is advisable to choose carcasses weighing no more than 1 kg. So there is more chance of acquiring young and tender rabbit meat.

Rabbit Cooking Secrets

A few tips for making the most delicious rabbit meat:

If there is too much fat on the carcass, it is better to cut it off and save it for cooking other dishes. You do not need to use all the fat, because the dish may turn out to be too greasy.
Rabbit goes well with any spices, but best of all it is "friends" with basil, rosemary, bay leaf and black pepper.
Old rabbit meat can smell bad. You can remove it by soaking the meat for several hours in cold water or a weak vinegar solution. You do not need to soak a young rabbit before cooking.
To add spice to the rabbit meat, 20 hours before the start of cooking, inject a little brandy into the meat with a syringe.

For rabbit meat to be tender and tasty, it must be marinated with spices before heat treatment. This is not done to soften the meat (rabbit meat is already quite tender), but to give the meat special shades of taste and aroma.

Delicious, insanely aromatic and incredible appetizing dish made from rabbit!

Having prepared this dish - delicious dinner Provided for you!
Required Ingredients:

- onion bulbs - 2 heads;
- rabbit - 1 kg;
- sour cream - about 250 grams;
- prunes - 150 grams;
- carrot;
- salt, bay leaf;
- champignons - 300 grams;
- vegetable oil and any greens.

Cooking rabbit under a fur coat

Rinse the rabbit thoroughly, cut into small pieces and fry in a pan in oil until a beautiful golden brown crust.

Then salt the meat, pour in about half a glass of water and put a bay leaf. Simmer the rabbit for thirty minutes.

While the meat is cooking, peel the onion and cut it into half rings, and rub the carrots.

Then fry the onions with carrots in another pan until golden brown.

When the rabbit is ready, place the prunes cut into strips on top, then the sliced mushrooms and the onions and carrots.

Season with salt and sour cream again to taste. Sprinkle the top with plenty of herbs.

Simmer everything together for another fifteen minutes until fully cooked.

The rabbit under the fur coat is ready.
Bon Appetit!!!

Home • Meat recipes • Stewed hare recipe

Stewed hare recipe

Here are four different recipes cooking hare stew. They can be used at home.

Stewed hare recipe number 1

Cut the prepared hare carcass into pieces, soak in cold water for 4-5 hours. Then drain the water, marinate the hare and refrigerate for 2 hours.

After that, dry the pieces of meat, stuff with lard, salt, fry on a baking sheet. Then pour sour cream over the hare and simmer, pouring sour cream until tender.

Serve the finished hare with stewed beets, dripping with the sauce formed during the stewing.

(For the preparation of the marinade, see the recipe for Fried Hare)

Stewed hare recipe number 2

Marinate the prepared hare carcass and stand for 8-10 hours.Then dry it, chop it into pieces, salt, pepper and fry on all sides, transfer to a cauldron, sprinkle with grated cheese (100 g), chopped onions(4 pcs.), Cover with cabbage leaves on top, and lay on them raw potatoes(4 pcs.), Cut into slices.

Fill in everything sour cream sauce(300 g). Cover the cauldron with a lid and simmer the hare with vegetables in the oven for 1.5-2 hours.

Stewed hare recipe number 3

Peel the hare's carcass from films and marinate. Then chop it into pieces, dry, fry until golden brown and transfer to a cauldron, add chopped roots: carrots (1 pc.), Parsley (1 pc.), Celery (0.5 pcs.).

Pour a little broth, dry wine (100 g) into the cauldron, put chopped tomatoes (2 pcs.), Bay leaf, salt and pepper to taste and simmer under a lid in the oven for 35-40 minutes.

Stewed hare recipe number 4

Peel the hare carcass from films, cut into small pieces and soak in cold water for 4-5 hours.

Stewed rabbit with potatoes for a hungry husband, a step by step recipe with a photo

Put 150 g of lard in a cauldron and melt the fat. Remove the greaves, and in the resulting fat fry until golden brown chopped onion(5 pieces.).

Then put pieces of hare and cracklings into a cauldron, pour in a glass of water, add cumin, salt and sugar to taste, simmer over low heat for 2 hours.

How to cook a rabbit with potatoes in a cauldron

Put the cauldron on fire, let it boil. Cover and keep the light to a minimum. Simmer a young rabbit for 40 minutes and until the meat is tender, if the carcass is tough.

Carcass pickling
A mixture of water and vinegar is used as a marinade for a rabbit stewed in cream and sour cream. Take them in a ratio of 1 liter of cold water to a teaspoon of vinegar. The latter can be replaced with lemon juice in the same amount. If there is a lot of meat and the marinade does not cover the carcass, cook more of it, doubling all the ingredients. Such a mixture will not only soften the fibers, but also eliminate the specific smell that old rabbit meat has. Soak the carcass in it for 3-4 hours.
You do not need to marinate young meat. But if you want to give it a special facet of flavor, use:

***** milk - so that the carcass or legs of a rabbit stewed in sour cream are more tender;
***** white wine - for a spicy flavor.

How to learn to cook quickly, simply and tasty?
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How to cook a rabbit stew. The recipe is very simple, the main secret here is that the dish must be stewed for a long time over low heat.

What you need for a rabbit stew

To cook a stewed rabbit with vegetables, we need the following products:

rabbit
half a head of cabbage
cauliflower
onion, 2 large onions
one large carrot
tomatoes, 3 pieces
fresh herbs
salt, black pepper to taste

How to cook rabbit stew

Rinse the rabbit carcass thoroughly under running water. Then cut the rabbit into large pieces.

Rabbit with potatoes and sour cream

Cut the onion into half rings and throw most of the onion on the bottom of the cauldron. This will be the rabbit bed.

Put pieces of rabbit on top of the onion, everything that is, and sprinkle with the remaining onion on top.

Salt the meat with coarse salt and pepper with black pepper.

Chop the cabbage into small strips and put it in the cauldron on top of the rabbit.

Put chopped cauliflower on top of common cabbage.

Cut the carrots into thin strips, like for pilaf, and pour into the cauldron to the cauliflower.

Grind the tomatoes in a blender with fresh herbs. Make sure to add a sprig of fresh basil. Pour vegetables with this sauce.

Add two glasses of water, cover with a lid and put the cauldron on fire.

First, add the fire to the maximum, let the water boil in the cauldron. The fact that it has boiled can be determined by ear without opening the cauldron.

When the water boils, reduce the heat to a minimum and cook over low heat for about three hours.

We put ourselves a full plate of meat and vegetables.

You can also add more liquid to make the dish look like a thick, rich soup.

And this is how they welcome me at home for lunch! I go into the apartment, and it smells magical! My wife cooked a rabbit with prunes. And so that I had something to brag about, I took a couple of pictures while I was cooking.
Ingredients

To prepare a braised rabbit with prunes, we need:

rabbit carcass - 1 piece
one large onion
one large carrot
a handful of prunes
a bunch of fresh herbs
ground black pepper and salt to taste

Rabbit with prunes recipe

We take the carcass of the rabbit. Wash thoroughly under running cold water.

We cut the carcass into large pieces. The rabbit is very easy to cut, so we don't need an ax, just a sharp knife is enough.

We throw the pieces of the rabbit into the cauldron.

Cut the onion into rings and send it to the rabbit. The rabbit loves carrots, so after the onions we send carrots cut into large rings into the cauldron. Pour a handful of prunes on top.

Salt, pepper and mix all the ingredients. Put a bunch of greenery on top, so it will be easier to throw it out when the rabbit is ready.

Add a little water so that it almost covers the meat. Cover with a lid and simmer over low heat for three hours.

Three hours later, we put a full plate of fragrant meat to a satisfied husband (that is, me)! Lucky someone with his wife!

Ingredients:

Rabbit - 1 pc.
Onions - 4 medium heads.
Potatoes - 5-7 pcs.
Champignons - 500 gr.
Orange - 1 pc.
Vegetable oil - 100 gr.
Garlic - 1 head
Condiments: ground red Bell pepper, hops-suneli, black peppercorns

Rabbit baked in a cauldron step by step photo recipe

By the way, before that, I had never tried to bake a rabbit or a hare in the oven, or in any other way, but despite this, the idea arose to cook an eared one in this way.

Considering that there is usually no normal oven at the dacha, it was decided to bake the rabbit in the dacha baking machine itself.

Stew the rabbit

That is, in a cast-iron cauldron, like the well-known dish - "kazan kebab". So, I will describe how I baked a rabbit in a cauldron.

First, we need to cut the rabbit carcass. I got it already cut, so the whole process could not be captured ... Since we decided to bake the rabbit, we also need not small pieces (otherwise they may burn).

Don't be discouraged if you fail.
Such a rabbit with potatoes is usually cooked in a deep baking sheet. recipe.

So, we cut off the front and hind legs of the rabbit, put the liver and heart separately,

We chop the carcass in half, and chop the brisket of the half carcass or cut it into two more parts lengthwise,

Cut the ribs into 2-3 pieces,

And we chop the second, back part of the carcass into 2-3 pieces together with the spine,

In a cauldron, Rabbit stew

We will use the meat for baking, and the bacon ... I decided to put a few pieces on the bottom of the cauldron when baking the rabbit, but the rest ... in short, I haven't thought of it yet ... until I just threw it in the refrigerator ...

We proceed to marinate the rabbit before baking it.

Salt the meat to taste, add 2 teaspoons of ground red sweet pepper, suneli hops, freshly ground black peppercorns and pour in 1-2 tablespoons of vegetable oil (to bind the spices in the marinade). Of course, the spice set is very approximate, choose it yourself! I just fell asleep what was at hand and what seemed to me at that moment the most suitable! By the way, I believe that in this dish it will not be superfluous to use sprigs of thyme or rosemary ...

Thoroughly mix the rabbit with the marinade, then remove it to marinate for 1 or even 2 hours!

While the rabbit is marinated before baking, let's prepare our mushrooms.

We squeeze the head of garlic disassembled into cloves on a garlic press,

Pour 1-2 tablespoons of vegetable oil into it, add a pinch of salt and black pepper,

Then we send the mushrooms washed but already dried over a colander into a bowl with salted and peppery garlic,

And mix the mushrooms well with the garlic mixture, so that, on the one hand, salt the mushrooms, and on the other, saturate them with the aroma of garlic and black pepper. Next, we remove the mushrooms to the side, and let them marinate, like the rabbit,

About 20 minutes before the expiration of 1-2 hours of the time set for pickling the rabbit before baking, peel the potatoes and onions,

Then we install the cauldron over the fire (I cooked on gas), pour in 100 grams of vegetable oil into it, and as soon as it gets hot, smoke will go out of it,

Quickly (within 1 minute) fry the surface of the potatoes on all sides.

Throwing all the potatoes into the cauldron at once is not necessary, since the temperature of the oil may not be enough, therefore, the potatoes need to be fried in several stages. Another point that I must pay attention to so that everyone understands what we are doing ... we do not cook products by frying them before golden crust, the goal is to create this very crust! When all the products are first fried, then when we start to bake them - all the juice (well, or a significant part of it) will remain inside!

So, put the fried potatoes until golden brown to the side and lightly sprinkle them with salt,

See you with the real hostess. Your Score for the cool recipe is great. See the results.

that is, quickly and in small batches, fry the rabbit until golden brown, first frying the larger pieces,

And then, fry the smaller pieces of rabbit,

As a result, we get everything that we need for the final baking of the rabbit in a cauldron, namely: himself marinated in spices and orange juice rabbit already fried until golden brown, wonderful golden potatoes, prepared (peeled) onions, and of course, combed mushrooms,

It remains to put all this beauty in the cauldron, and start baking the rabbit! On the very bottom of the cauldron, I put several layers of rabbit fat (although I later regretted it, the dish turned out to be very fat because of the excessively fat rabbit!), But if you have at your disposal not such a fat mutant as mine, I think that the a few ordinary lard will be in this dish, on the very bottom of the cauldron - very much in the subject!

So, I will continue the description of the further laying of the cauldron ... on lard. that is, in the middle of the cauldron, lay out the potatoes, and along the edges, right next to the cauldron, we first put large pieces of rabbit,

and then, the remaining pieces of the rabbit are placed in the cauldron. The meat is shifted into quartered onion heads,

and completing the final packing of our dish - mushrooms.

Further, rabbit meat and other contents of the cauldron are first covered with a large dish (close in diameter to the cauldron), then, tightly closed with a lid, and set on fire or gas to cook for 1.5-2 hours. The fire should not be very intense! There is also no need to add water to the cauldron, there should be enough water from onions and mushrooms ...

After the cooking time has elapsed, we open the cauldron, and we observe something similar to THIS

And ... one more photo of this miracle, but then, there was nothing that could keep me from sinking my teeth into my baked rabbit!

Bon appetit, everyone, and good luck with the baked rabbit recipe described above.

Notes (edit)

According to this recipe, you can bake not only a rabbit, but also a hare; in any case, the meat should turn out to be very soft and juicy. Well, one more little advice ... since the essence of this dish is similar to a kazan-kebab, it will be very useful to supplement it with very thinly chopped onions, washed with water and sprinkled with sweet pepper and / or a little pickled in vinegar ... But this is for an amateur of course ...

Stewed rabbit with potatoes- a win-win delicious lunch or dinner. To prepare stewed potatoes with a rabbit, use the most different vegetables often added for flavor tomato sauce and sour cream. You can cook stew not only on the stove in pots, but also in the oven in the sleeve or in pots, in the microwave or in a multicooker. Today I want to offer you several recipes for stewed rabbit with potatoes. Let's first look at a simple, step-by-step recipe for a bunny stew on the stove in a saucepan.

Ingredients:

Rabbit - 400 gr.,
Onions - 1 pc.,
Potatoes - 1 kg
Carrots - 1 pc.,
Water - 1.5 liters
Bay leaf - 1-2 pcs.,
Salt to taste
Spices for meat - 5 gr.,
Sunflower oil

Stewed rabbit with potatoes - recipe

Cooking rabbit stew begins with preparing the vegetables. Wash and peel carrots and potatoes. Chop the carrots on a fine grater.

Cut into small pieces as for soup or borscht. Fill it with water to keep it from darkening.

Peel and dice the onion.

Now let's prepare the rabbit. The supermarket sells ready-made soup sets from sliced pieces of rabbit. If you have a whole rabbit, cut it into pieces. Any part of the rabbit will do for stewing. Prepared meat must be rinsed with cold water and blotted from water with napkins.

It is recommended to use in the diet as often as possible, this product not only has wonderful taste, it also contains a large amount of useful vitamins and minerals, belongs to the dietary category of food.

The recipe for stewed rabbit with potatoes is simple and does not require special skills or scarce products. Using various marinades you can change the taste by adding spices, wine, tomatoes or spices from different national cuisines.

Rabbit meat is a dietary and healthy product

There is practically no cholesterol and allergens in rabbit meat, this property makes it possible to use it for children's menu... Contained in meat ascorbic acid, lecithin, iron, manganese, fluorine and others useful material make it indispensable for the recovery of a weakened organism after diseases and operations.

The easily digestible product does not exert additional stress on the stomach and intestines, it has a beneficial effect on the state of blood vessels and cardiac activity.

For people suffering from diseases of the digestive system, it is recommended not to pre-fry the rabbit and other vegetables, or use olive oil.

To reduce the calorie content of the dish, butter, fatty sour cream and cream are not added to it.

Complexity, cooking time

Stewing is one of the simplest ways to prepare food. Even with the most elementary method - cutting all the ingredients into pieces, putting them in a bowl, adding water or broth, spices or seasonings - you get a delicious full meal.

Without soaking the rabbit meat, it will take 1-1.5 hours to prepare the dish. The extinguishing process does not require constant presence at the stove, it is only necessary to stir the food several times so that they do not burn to the bottom of the dish.

Food preparation

In order for the dish to turn out delicious, and the meat to be soft and tender, it is necessary to choose and prepare the food correctly.

The carcass of a young rabbit is prepared immediately, without additional processing, only a marinade of spices and herbs is used. An older one must first be soaked in water or other solution. Soaking helps to get rid of excess odor and excess sweetness.

The carcass of the animal must be washed, filled with cold water, left for 30 minutes, then drained, pour a new portion. This procedure will get rid of bitterness and unpleasant odor, repeat it 3-5 times, depending on the age of the animal.

To give scent, tenderness and unusual taste, the soaked carcass is pickled.

For the marinade, various spicy herbs are used - dill, celery, parsley, basil. A few drops are added to the mixture lemon juice, 2-3 tablespoons of soy sauce. Place the rabbit carcass in a container with spices, fill it with water so as to cover it completely. The residence time in the marinade is usually about 2 hours, some housewives leave the meat in the refrigerator overnight, cook the next day.

V classic recipe marinade, white or red dry wine is used, taken with water in a 1: 2 ratio, the rest of the spices are added to the same.

Young rabbit meat has a sweetish flavor, the wine will give it more refined notes.

Soaking meat in kefir or whey will also help to get rid of cloying.

The principles of cooking rabbit meat. Video:

How to cook bunny stew with potatoes?

Ingredients are taken for pieces of meat with a total weight of 1 kg:

From 1 kg of rabbit meat, 6 servings are obtained. Nutritional value dish is 235 kcal / 100 grams of product when using butter and sour cream. Without them, the calorie content is reduced - 214 kcal / 100 grams.

Step by step cooking in the photo:

Rinse the carcass, cut into portions soak if necessary.
Prepare the marinade: crush the branches of dill, celery, basil, cilantro, parsley with your hands until juice forms. Put the herbs in a container, add lemon juice, soy sauce, pour in water and wine (you can without), put the meat. Leave on for 2 hours.
Grate the pickled rabbit with a mixture of salt, pepper and Dijon mustard, fry in butter on both sides until golden brown, put in a stewing dish.
Wash and peel potatoes, onions, carrots.
Dice the onions and carrots, large chunks of potatoes, mix everything and season with salt.
Put vegetables in a saucepan with meat, add 0.5 liters of warm water, bay leaf, allspice.
Cover with a lid, put on fire, bring to a boil.
Simmer for 60-80 minutes over low heat.
Pour sour cream or cream 20 minutes before the end of the process. At the end of cooking, open the lid to evaporate excess liquid.
Serve hot, garnish each portion with finely chopped fresh herbs.

The ready-made dish goes well with salad from fresh vegetables.

Cooking options

Besides the main classic dish, there are many other recipes. They use cabbage, sour cream, mushrooms, cheese. Heat treatment produced in a slow cooker, cauldron, use a baking sleeve.

Rabbit stewed with potatoes and cabbage

Before cooking, keep the meat in cold water to eliminate the specific smell. If the rabbit is young, you do not need to soak it. Fry chopped onions and carrots in a pan, add chopped cabbage, mix and fry again.

Fry the pieces of meat separately in a pan until a crust appears. Place all ingredients in a deep bowl, add peeled and cut potatoes into medium cubes, add water or broth and simmer until vegetables and meat are cooked. At the end, salt and add spices, chopped herbs.

Rabbit with potatoes and sour cream

Peel and chop the onion, prepare the pan in advance and heat, fry the onion until golden brown. Sprinkle the pieces of medium sized rabbit with salt and spices and fry.

Peel, wash and cut the potatoes into cubes. Put potatoes and meat on the onion, sprinkle with salt and spices on top, then pour 1 glass of sour cream with water (1 to 1). Close the top with a lid, wait until it boils and simmer for half an hour over low heat, do not stir.

Rabbit with mushrooms and potatoes

First you need to marinate the meat, for this sprinkle with salt, a few tablespoons of hop-suneli seasoning, as well as red and black pepper, pour over with vegetable oil. Squeeze out with orange juice on top. Stir the ingredients for marinating with onions for several hours.

At this time, wash the mushrooms, chop the garlic, mix and sprinkle with black pepper and salt. Top with vegetable oil. Hold a little for pickling. Peel potatoes and onions. Heat the cauldron over a fire, add oil to it and fry the potatoes until a crust forms.

Then fry the rabbit meat. Lay the bottom of the cauldron with lard, spread the potatoes on top, and place the meat on the sides along with the onions. Place mushrooms on top. Cover and send to bake for 1.5-2 hours.

Rabbit with vegetables in a cauldron

First of all, you need to start cooking the meat, to do this, rinse it, and then cut it. Pour oil into a frying pan, fry the meat so that a golden brown crust appears. Put in a cauldron.

Peel the husk of the onion, wash and chop into half rings of medium size. Grate the peeled carrots with a medium attachment.

First fry the chopped onion, then add the carrots, stir and fry again. Combine ingredients with meat, sprinkle with spices, add bay leaf. Cover with water, add salt and leave to boil.

After that, transfer to a low heat and simmer for 30 minutes. After the time has elapsed, combine the meat with the potatoes, which are pre-cut into cubes, add a little water. Simmer until tender.

Rabbit stewed with vegetables. Video:

Rabbit with potatoes and cheese

Soak the rabbit meat for 8-10 minutes before cooking. Then dry and fry until a crust forms on both sides. Transfer to a saucepan and cover with broth.

Separately, in a pan with oil, fry the chopped onions with carrots until golden brown. Transfer the ingredients to a saucepan, pour sour cream and soy sauce... Mix everything and leave to simmer for half an hour.

Continue simmering for 15 minutes. At the end of the time, mix the ingredients with potatoes and chopped garlic. Simmer the food until the potatoes are soft. Season with grated cheese and stir before finishing.

Rabbit in a multicooker

Divide the carcass into portions and put in a multicooker bowl. Chop the onion into half rings, mix with the meat, sprinkle with salt and pepper on top, add bay leaves and spices. Mix the ingredients and combine with heavy cream, or sour cream. Pour wine or water over the meat, cook the dish in a multicooker in the “Stew” mode.

Video recipe:

Rabbit with potatoes in his sleeve

Rinse the meat under running water and chop into pieces, coat with mustard, sprinkle with salt and spices on top and leave to marinate for 3-4 hours. Then fry in a pan until golden brown. Mix chilled meat with sour cream, as well as turmeric and dried garlic.

Cut the potatoes into pieces and add the onions, chopped in half rings and fried with the carrots. Fill a roasting sleeve with meat mixed with potatoes and tie the ends. Put all this on a prepared baking sheet and bake in the oven for 1 hour.

Delicate meat with the aroma of herbs and spices and potatoes as a side dish will delight loved ones and guests at the festive table.

Video recipe:

The traditional holiday treat is a rabbit cooked with potatoes. We have collected best recipes: in the oven, in the sleeve, in the pan and just in the pan.

Rabbit - ½ piece;
Potatoes - 9 pcs;
Carrots - 1 pc;
Onions - 1 pc;
Greens - parsley;
Canned tomatoes in their own juice;
Spices, salt, bay leaves;
Sunflower oil.

Prepare vegetables. Wash and clean them.

Cut the rabbit meat into small pieces.

Heat in a cauldron sunflower oil... Fry the meat for 10 minutes.

Add onions and carrots.

Add canned tomatoes and spices, salt. Canned tomatoes can be replaced tomato paste or fresh tomatoes, you must first remove the skin from them.

After about 5 minutes add potatoes and some water.

Simmer until the potatoes are ready. Add herbs and bay leaves at the end.

Recipe 2: stewed rabbit with vegetables and potatoes

We present to your attention a step-by-step recipe with a photo of a popular dish of Russian cuisine: stewed rabbit with potatoes. The rabbit should be about one kilogram in weight, not young or old, the meat should ideally be light pink in color. Such meat will be juicy and tasty.

Rabbit 400 grams.
Potatoes 1 kilogram.
Onion 1 medium.
Carrots 1 medium.
Tomato 3 medium.
Olive oil 50 grams.
Salt 1 teaspoon.
Ground black pepper to taste.
Boiled water 0.5 liters.

First of all, we cut our vegetables into small cubes: onions, tomatoes and carrots.

Then we clean and chop the potatoes.

Heat a thick cast-iron pan, pour in olive oil and put onions, fry until golden brown.

After that, we put our pre-cut rabbit into pieces.

Fry it on both sides for five minutes.

When we turn the rabbit over to the other side, salt it a little and cover with our tomato.

We reduce the heat, at this point the tomatoes will give juice, and this will give the rabbit softness. We are languishing under closed lid 10 minutes.

After that, lay out the potatoes.

Then put the carrots.

Salt and pepper.

Fill with water, put a lid on top and simmer everything together for 30 minutes.

After 30 minutes, turn off and let our rabbit and potatoes stand for 10 minutes.

Recipe 3: rabbit in the oven with potatoes (step by step photos)

Be sure to try cooking this tender meat in the oven. You can pre-marinate in white wine, it will be even tastier. How to cook a rabbit in the oven in sour cream with potatoes, you will learn from our step by step recipe with photo.

1 PC. - rabbit carcass
800 g - potatoes
200 g - carrots
s pcs. (100 g each) - onion
6 pcs. (cloves) - garlic
1 tbsp - adjiki
100 g -mayonnaise
1 tsp - salt

First, we chop the rabbit carcass into portions and wash them.

Cut the potatoes into discs, strips, or slices. The rabbit will be baked on vegetables, which will be a side dish with it.

Cover the baking sheet with baking paper and place the potatoes on it.

Cut the carrots into discs and lay them on top of the potatoes.

The next layer is to spread the onion, cut into half rings.

Put the meat on top of the vegetables.

Cooking sour cream (you can use mayonnaise or yogurt) filling. In our example, the dressing consists of mayonnaise, squeezed garlic and dry adjika (you can use regular adjika). You can add other spices to taste.

Add 150-200 ml of water to the dressing and stir.

Fill the meat with vegetables with dressing.

We put the baking sheet in the oven for 50 minutes at 180 degrees. To make sure that the meat does not brown too much, you can cover the dish with foil and remove it 10 minutes before the end of baking.

This is the whole recipe for a rabbit in the oven in sour cream and potatoes. Enjoy your meal!

Recipe 4: rabbit with potatoes and mushrooms in a slow cooker

Traditionally, stewed rabbit is good. Today we will stew meat along with mushrooms and potatoes in a slow cooker. Braising is a cooking process that combines roasting and boiling. Usually, meat is fried in some kind of fat before cooking, then boiled in a little water. If the meat is stewed with mushrooms and vegetables, as in our case, then we get the dish in a kind of sauce, which is obtained during the cooking process.

rabbit - 500-600 gr
onion - 1 piece
Bay leaf
carrots - 1 pc
champignons - 180 gr
sunflower oil - 4 tablespoons
potato

Cut the rabbit into small pieces... For extinguishing, you can take the middle rib part. The legs, as the meatier part, are best used for baking, but the ribs will turn out to be quite good as a result of stewing.

Peel and grate the carrots, chop the onion.

Cut the champignons into skibochki.

Pour some refined vegetable oil into the multicooker bowl and fry the meat and onions with carrots on it. To do this, set the "Fry" program for 20 minutes.

Add the peeled and diced potatoes to the meat, and put the mushrooms in the same place.

Fill the contents with water (a little to just cover the components), add salt, add bay leaves, pepper.

V ready meal add some greenery.

Recipe 5: rabbit baked in a sleeve with potatoes

Rabbit meat turns out to be very tasty when baked in the oven. To make the rabbit juicy and tender, it is better to bake it in a culinary sleeve along with onions. You can also add potatoes or other seasonal vegetables.

Rabbit meat400 g
Onions 1-2 pcs.
Potatoes 4-5 pcs.
Bay leaf 3 pcs.
Salt to taste
Black pepper to taste
Sunflower oil 3 tbsp. l.

Sprinkle the rabbit meat with salt and pepper.

Peel the onion, cut it and add it to the meat.

Add chopped potatoes and bay leaves.

Place the rabbit meat with potatoes in the culinary sleeve, add the sunflower oil and mix everything. We tie the sleeve on both sides and put it in the oven for 45 minutes. We cook at a temperature of 190-200 degrees.

The rabbit baked with potatoes is ready, bon appetit.

Recipe 6: rabbit in a pot with potatoes (step by step with a photo)

A Potato Potted Rabbit is a wonderful, simple dish that you will surely enjoy. Rabbit meat in combination with potatoes turns out to be very tasty, tender and aromatic. The dish can be served for lunch or dinner with a fresh vegetable salad. Try it, I recommend it! The calculation of the products is given for 2 pots with a capacity of 600 ml.

rabbit meat - 300 g;
onion - 1 pc .;
salt, spices - to taste;
carrots - 1 pc.;
sour cream - 2-3 tbsp. l .;
potatoes - 4-5 pcs.;
meat or chicken broth (if there is no broth, you can replace it with water) - 300 ml;
bay leaf - 2 pcs.

Rabbit with potatoes, cooked in a pot, is the most tender and very tasty dish, serve hot, sprinkled with herbs.

Recipe 7: braised rabbit with potatoes in a saucepan

Rabbit - 400 gr.,
Onions - 1 pc.,
Potatoes - 1 kg
Carrots - 1 pc.,
Water - 1.5 liters
Bay leaf - 1-2 pcs.,
Salt to taste
Spices for meat - 5 gr.,
Sunflower oil

Cooking rabbit stew begins with preparing the vegetables. Wash and peel carrots and potatoes. Chop the carrots on a fine grater.

Cut the potatoes into small pieces as for soup or borscht. Fill it with water to keep it from darkening.

Peel and dice the onion.

Now let's prepare the rabbit. The supermarket sells ready-made soup sets made from sliced rabbit pieces. If you have a whole rabbit, cut it into pieces. Any part of the rabbit will do for stewing. Prepared meat must be rinsed with cold water and blotted from water with napkins.

To stewed potatoes with a rabbit it turned out with a more expressive taste, it is recommended to fry the rabbit meat in a pan with butter before stewing. Place the rabbit in the skillet after it's hot. While stirring, fry the rabbit until golden brown.