Rabbit stew: recipes for hearty and dietary dishes. Rabbit stewed with potatoes Rabbit meat ragout

23.07.2020

If you stick to the principles healthy eating, then rabbit meat must be included in your diet.

It is non-greasy, does not cause allergic reactions and other unnecessary consequences. Therefore, it can be included in children's menu, to give to people weakened by the disease, while being absolutely sure that the rest of the family will also like rabbit dishes.

The rabbit has white tender meat, on which there is practically no fat. The exception is fat deposits at the withers and in the inguinal region, and even then only in carcasses of the 1st category.

Fatty cuts of meat are best used for frying or baking. Those parts of the carcass that contain a large amount of connective tissue (front part) are suitable for longer heat treatment, such as stewing.

The rabbit is stewed with different vegetables. It is this method that makes dryish rabbit meat softer and juicier.

Rabbit stewed with potatoes: the subtleties of cooking

  • The taste of rabbit meat largely depends on the age of the carcass. The older the rabbit, the stronger its specific aroma. This is especially true for the carcass of a male. To get rid of the foreign smell, such a carcass must be soaked for several hours in cold water, preferably running.
  • The carcass of an adult rabbit must first be marinated in a weak composition of vinegar, salt and various herbs. This marinade can be replaced with dry white wine. Front heat treatment the rabbit is rinsed in water and thoroughly blotted with a paper towel.
  • The rabbit is marinated as a whole, and cut into portions.
  • Before stewing, it is advisable to fry rabbit meat in oil. In this case, you need to observe the golden mean: the meat should be covered with a golden crust, but remain juicy inside. Rabbit meat is very easy to dry out if overcooked in a frying pan.
  • Vegetables add juiciness to rabbit meat: onions, carrots, zucchini. The most common vegetable with which a rabbit is stewed is potatoes. The dish turns out hearty and tasty.
  • When stewing a rabbit with potatoes, you need to monitor the level of liquid in the dishes. Potatoes must be completely covered with broth or sauce, otherwise they may turn out to be undercooked.
  • The softness of potatoes is also affected by the products with which it is stewed. A large number of onion makes potatoes soft and tasty.
  • Adding a tomato or tomatoes due to the acid almost doubles its cooking time. Therefore, sour vegetables are added when the potatoes are half cooked. This is easy to do if you fry vegetables with tomatoes in a separate pan, and then add to half-cooked potatoes.
  • For the same reason, rabbit stewed with potatoes is not cooked in wine. It makes potatoes tough, and dark wine makes potatoes unappetizing. From sauces it is better to use sour cream or cream: they give the dish creamy taste, make rabbit meat juicy and potatoes soft.
  • Meat and potatoes are poured only with hot water. Cold water can change the color of the potatoes and also lengthen the cooking time.

Rabbit stewed with vegetables: stew

Ingredients:

  • rabbit - 0.5 kg;
  • potatoes - 0.5 kg;
  • medium-sized carrots - 2 pcs.;
  • large onion - 2 pcs.;
  • salt and black ground pepper- taste;
  • melted butter - 2 tbsp. l.;
  • parsley root - a small piece;
  • water;
  • greenery.

Cooking method

  • Wash the rabbit carcass cold water let the liquid drain. Cut across into two pieces. Leave the back part for frying, and cut the front part of the carcass into pieces.
  • Peel the onion from the husk, rinse with cold water. Cut into strips.
  • Peel the carrots, wash, cut into thin slices.
  • Peel potatoes, wash in cold water, cut into medium cubes.
  • Put the rabbit pieces in the pan with melted butter. Fry over high heat until golden brown. Transfer to a cauldron or saucepan.
  • On the remaining fat, sauté the onion, add the carrots and parsley root. Fry for 5 minutes. Add potatoes, stir and fry lightly.
  • Transfer all vegetables to a bowl with meat. Put salt and pepper. Pour in enough hot water to lightly cover the vegetables and meat. Bring the contents of the saucepan to a boil. Reduce heat to low, simmer for 50 minutes.
  • Put the rabbit with vegetables on a dish, sprinkle with finely chopped dill and parsley.

Rabbit stewed with potatoes and mushrooms in sour cream

Ingredients:

  • rabbit - 0.5 kg;
  • large onion - 2 pcs.;
  • potatoes - 5 pcs.;
  • fresh champignons - 200 g;
  • sour cream - 250 g;
  • salt - to taste;
  • ground black pepper - to taste;
  • vegetable oil - 2 tbsp. l.;
  • Bay leaf- 1 PC.

Cooking method

  • Since this recipe does not use spices and fragrant spices, the rabbit must be young. How to find out the age of a rabbit? If you take the whole carcass, it should weigh no more than 1.5 kg. If you are not sure that rabbit meat is young, pre-soak it in cold water, where add a little bit of vinegar. Then cut the meat into portions.
  • Peel the onion, wash it with cold water, thereby removing excess bitterness. Cut into half rings.
  • Wash the mushrooms, cut off the lower parts of the legs. Cut into slices.
  • Put the mushrooms in a cauldron with heated oil, fry, then add the onion. Cook everything together for a few minutes. The onion should only slightly change from white to yellowish. Deep fried onions will make the sour cream sauce dark.
  • Place the onions and mushrooms on a plate.
  • Put the meat in the same cauldron, fry over high heat until a light brown crust appears. Add onions and mushrooms.
  • Peel the potatoes, wash, cut into cubes. Put in a cauldron.
  • Pour in sour cream, add so much hot water that it covers the potatoes completely. If sour cream sauce will be small, then the potatoes may remain undercooked. Add salt and pepper, mix gently. If you like bay leaves for flavor, add them by sticking them between potato slices. Bring to a boil over high heat, then reduce heat. The contents of the cauldron should only barely noticeably boil.
  • Close the cauldron with a lid and simmer the rabbit with potatoes until the potatoes are soft (this is about 30 minutes). Do not mix, otherwise the potato pieces will turn into one continuous mass.
  • Put the finished rabbit with potatoes on a plate, sprinkle with dill.

Rabbit stewed with potatoes in the oven

Ingredients:

  • rabbit - 0.5 kg;
  • medium-sized potatoes - 6 pcs.;
  • onions - 3 pcs.;
  • sour cream - 100 g;
  • mayonnaise - 50 g;
  • salt - to taste;
  • ground black pepper - to taste;
  • garlic - 3 cloves.

Cooking method

  • Wash the rabbit carcass well in cold water. You can even soak for 2-3 hours. Dry with paper towel. Cut into serving pieces. You can use both meat on the bone, and fillet separated from the bones. Place the meat in a bowl.
  • Peel the onion and garlic, rinse with cold water, chop finely.
  • Put onion and garlic in a small bowl, add sour cream, mayonnaise, salt and pepper. Stir. Spread this sauce over the meat. Mix well so that the meat is covered on all sides. Put in the refrigerator for 2 hours.
  • Peel potatoes, wash in cold water, cut into slices 1 cm thick.
  • Prepare dishes for the oven. It can be a form with high sides, cauldrons, cast iron, a ceramic pot with a volume of at least 1 liter. Put potatoes in it. Lightly salt. Pour in enough hot water to cover the slices.
  • Put the meat on the potatoes along with the marinade. Don't stir. Cover the bowl with foil.
  • Put in an oven heated to 200 ° and simmer the rabbit with potatoes for 1 hour.
  • After this time, slightly open the foil, try the meat and potatoes for readiness. If they become soft, remove the foil, and keep the rabbit and potatoes in the oven for another 15 minutes. During this time, the surface of the meat will be slightly baked, acquiring an appetizing appearance.
  • Remove the finished rabbit with potatoes from the oven, put on serving plates and serve.

Note to the owner

Try a rabbit with potatoes, adding, in addition to onions and carrots, eggplant, zucchini or bell pepper.

Rabbit stew is not only unusual, but also very tasty. Prepare a stew according to one of the recipes to make sure we are right.

Rabbit meat is considered not only dietary, because it is fat-free, but also very tender. Try making a stew simple ingredients to see how delicious it is!

Ragout of rabbit

Products:

40 gr. melted fat;

250 ml of broth;

160 gr. cheese;

5 gr. dry herbs;

3 onion heads;

5 pieces of garlic;

200 ml heavy cream.

How to cook rabbit stew:

Cut the rabbit into fillets, removing the meat from the bones.

Peel the onion, chop with a sharp knife.


Rabbit Stew: 6 Delicious Recipes diet meals

Remove the shell from the cheese and grate.

Put a piece of fat in the pan and let it disperse completely. Lay out the rabbit slices and fry them until golden brown on both sides. Add onion and stir, simmer until translucent. At this stage, add herbs, spices to taste and broth.

Simmer until the rabbit is cooked, covered with a lid.

When the meat is almost ready, reduce the heat and pour in the cream.

After five minutes, add the cheese and mix, you can serve.

Cooking option with vegetables

Products:

1 kg rabbit;

3 bay leaves;

0.5 l vegetable broth;

5 gr. dry rosemary;

1 head of broccoli;

1 onion;

1 cauliflower;

1 carrot;

2 potatoes;

30 ml of oil.

How to cook rabbit with vegetables:

Wash the carcass, dry it and cut it. Cut the meat into portions.

Pour oil into a frying pan and fry the rabbit until golden brown. Transfer the pieces to a roaster or goose casserole.

Add rosemary, bay leaves and pour the broth.

Put on the stove, turn on the fire and simmer for one hour. Peel potatoes, wash and cut into cubes. Rinse them again to remove the starch.

Add potatoes to meat and stir. Cook for about twenty minutes.

Peel the onion, wash and chop finely. Put in a pan with oil, where the rabbit was. Fry, stirring, until golden brown.

Peel the carrots, wash and cut into rings. Add to onion and simmer until soft.

Wash cauliflower and broccoli and cut into florets. Send both types of cabbage, carrots and onions to the stew, mix.

Season with spices and cook covered for about twenty minutes.

See also: How I lost 19 kg in a month and a half

Hearty dish with potatoes

Products:

650 gr. a rabbit;

0.6 kg of potatoes;

50 gr. oils;

2 carrots;

30 gr. tomato paste;

3 onions;

100 ml sour cream.

How to cook rabbit with potatoes:

Wash the rabbit, chop in portions with a kitchen hatchet. Rinse the pieces and put in a bowl, cover with water and leave for thirty minutes. During this time, change the water three times to fresh.

Peel the carrots, rinse and cut into rings. Pull off the husk from the onion, wash the heads, then cut into feathers. Peel potatoes, rinse and cut.

Take out the rabbit pieces, rinse and dry. Put a piece of butter in the pan, let it disperse.

Put the rabbit, season with spices to taste, fry.

After that, put it in a cauldron with oil from the pan. Put carrots, onions and potatoes there.

Add everything with tomato paste and sour cream, pour in water. Put on fire and let it boil, season to taste. Simmer on low heat for one hour.

bean recipe

Products:

½ rabbit carcass;

1 bunch of cilantro;

320 gr. beans;

30 gr. flour;

140 gr. pork fat;

4 pieces of garlic;

2 onions;

40 ml of oil;

5 tomatoes;

2 sweet peppers.

How to cook rabbit with beans:

Rinse beans and soak in cold water. It will be ideal if it is done in the evening. The next day, rinse the beans, pour the required amount of water and put on the stove. Turn on the fire and bring to a boil, then cook until fully cooked. At the end of cooking, the beans need to be salted and mixed.

Rinse the rabbit, chop portioned pieces. Put pork fat in a frying pan and melt it over low heat. Lay out the rabbit slices and fry until golden brown on all sides.

Peel the onion, rinse and finely chop with a sharp knife. Pour oil into a saucepan and let it warm up.

Add the onion and simmer until soft, stirring constantly. Then add flour and fry it, actively mixing the ingredients. Bell pepper wash, clean from the insides, cut into strips.
Rinse the tomatoes, remove the stalks, and cut the pulp into cubes. Peel the garlic, cut off the dry end and pass the cloves through the crush.

Add tomatoes, garlic and pepper to the onion, spices there and mix. Simmer the ingredients, stirring, for five minutes.

Then add beans and mix well. Pour sour cream into the fried rabbit and simmer for another twenty minutes under the lid. Transfer meat with sauce to a baking dish.

Pour the vegetable mass on top, cover everything with foil and put in the oven. Bake for thirty minutes at 180 degrees Celsius.

Ragout of rabbit in wine

Products:

0.2 l of red wine;

10 gr. parsley;

20 gr. rabbit liver;

2 branches of rosemary;

230 gr. pasta;

30 ml olive oil;

1 onion;

0.2 l chicken broth;

1 carrot;

30 gr. tomato paste;

1 celery stalk;

1 clove of garlic.

How to cook rabbit stew in wine:

Wash the rabbit, clean from the films and butcher. Separate the meat from the bones and cut into small pieces.

Peel the onion, wash and cut into half rings. Peel the carrots with a vegetable peeler, grate.

Rinse the celery, peel and cut into rings.

Peel the garlic, remove the tip and pass through the crush.

Pour the oil into a frying pan, put the garlic, onion, carrots and celery. Place a sprig of rosemary in the same place and simmer for ten minutes.

Put the rabbit pieces and fry them until golden brown. add spices, tomato paste, wine and close the lid for ten minutes.

When half of the wine has evaporated, pour in the broth and reduce the heat. Wash the liver, clean from films and threads, cut into small pieces.

Pour water into a large saucepan, boil it and salt. Add pasta and cook until al dente. When the rabbit is almost ready, add the liver and pasta to it, mix.

Simmer for about five more minutes. Rinse the parsley, pluck the leaves from the branches. Ready meal Serve garnished with a sprig of rosemary and parsley.

Helpful Hints:

To make the dish unusual, tasty and fragrant, use greens and herbs. It can be tarragon, rosemary, thyme, mint, dill, parsley, basil. They will give the stew even more freshness!

Many cooks pre-soak rabbit meat to make it softer and more tender. You can try too. You can soak in water, milk or cream for several hours before cooking.

In addition to herbs and greens, you can add various products to the stew that skillfully transform the dish. It may seem strange to you, but you can add nuts of any kind or your favorite dried fruits. But they must first be crushed.

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There is nothing simpler and more difficult than stew. I was surprised to find that many have to explain
very obvious things. I guarantee you that if you learn the principles of cooking well, you can cook something divine from any inexpensive piece of meat - and not just a roller. Checked a thousand times. By the way, rabbit legs are now sold everywhere, this is the best part for stews.

Ingredients

Has already

  • Rabbit - 1 pc.
  • Onion - 2 pcs.
  • Fennel - 1 pc.
  • celery stalk- 1 PC.
  • Tomatoes - 4 pcs.
  • Tomato paste - 2 tbsp
  • Dry white wine- 1 cup
  • Fatty cream (from 22%)- 1 cup
  • Garlic - 4 cloves
  • Thyme fresh
  • fresh sage
  • Bay leaf
  • Olive oil
  • Sea salt
  • Ground black pepper
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1.

Preheat oven to 100-120°C.
Finely chop the vegetables. Coarsely chopped pieces of rabbit are well fried on olive oil until golden brown.

2.

In a separate deep frying pan, fry the onion, garlic, then add the chopped fennel and celery stalk. A few minutes later - chopped tomatoes.
Remove the rabbit from the pan, deglaze the bottom with your favorite white wine (can be sweet), stirring actively with a spatula, and leave on fire until it thickens, the alcohol should go away and only the aroma should remain. It is the precious base of our rabbit sauce.

3.

Pour the resulting "caramel" into the vegetables, add tomato paste, continue to simmer. Put fragrant herbs: thyme, sage, you can bay leaf. Add cream, the amount is up to you, and a little more wine. Salt and pepper. Put the fried rabbit in this pan, close the lid, bring to a boil and put in the oven for 3-4 hours. As a result, the meat will reach the most delicate texture.
Or you can cook on the stove, over low heat, for a couple of hours, periodically stirring with a spatula "eight" so that it does not burn in the center. The longer, the more tender the meat will be, but don't get too carried away.

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Friends, in the main course menu there is a recipe for rabbit stew with potatoes and vegetables. Rabbit meat is not often on our table, but in vain, this type of meat has its own benefits. Judge for yourself - rabbit meat is superior to beef, veal and pork in terms of protein content. It is much more tender, especially if cooked with vegetables.

Juicy potatoes, tomatoes, bell peppers and green peas combined with rabbit pieces make this delicious! And the addition of spices: basil, oregano, allspice and garlic - fragrant!

Let's see how to cook rabbit stew with potatoes and vegetables, since the latter are now in abundance at everyone - in the country and in the store.

Ingredients

For the recipe, we need the following ingredients:

  • Rabbit meat (loin) - 500 g
  • Tomatoes - 1 pc.
  • Potatoes - 2-3 pcs.
  • Bulgarian red and green pepper- 1 pc.
  • Onion - 1 pc.
  • Garlic -2 cloves
  • Green fresh peas- 1.5 tbsp. (optional)
  • Tomato sauce - 2 tbsp. l.
  • Soy sauce - 2 tbsp. l.
  • Salt and spices (oregano, allspice, basil) - to taste

How to cook rabbit stew

  1. Wash and cut the rabbit fillet in small pieces. Mark on the bottom of a pot or deep frying pan and fry on all sides until browned, seasoning with salt.
  2. While the rabbit is fried, let's take care of the vegetables. Wash peppers, tomatoes, potatoes, peel and chop into small slices.
  3. Peel the onion and garlic and chop finely.
  4. Free the green peas from the pods.
  5. Let's put it on the meat onion, garlic, bell pepper, green pea. Season with peas of allspice, oregano, basil, salt and mix all the products. Pour 0.5 glass of clean water, add soy and tomato sauces.
    Close the lid and after boiling we will simmer on low heat for an hour - an hour with a little.

    If you wish, you can stew the rabbit with vegetables in the oven - send it to the oven preheated to 180 degrees for an hour.

Our vegetable stew bunny done! Sprinkle it with chopped herbs and call everyone to the table.

Bon Appetit!

Video recipe: vegetable stew with rabbit in a slow cooker

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