Braised rabbit: recipes

The content of the article

• How to put out a rabbit
• How to stew a rabbit so that the meat is soft
• In a slow cooker
• In the oven
• Braised Rabbit Recipe
• In sour cream
• With vegetables
• In sour cream with potatoes
• With vegetables in sour cream
• With cabbage
• In the wine
• In cream
• How to extinguish a rabbit tasty – chef’s recommendations

Dietary, tasty and healthy rabbit meat is a popular and satisfying product that is prepared in many families. The carcass is fried, baked, but often stewed. There are many options for cooking stewed rabbit in the oven, on the stove or in the slow cooker.

How to put out a rabbit

Rabbit meat is much healthier than chicken, turkey, pork, and beef. If we perform competent heat treatment, then 90 percent of useful substances will remain in the meat. To properly extinguish a rabbit, you need to know a few basic rules. This meat often has a specific aroma that can be eliminated by soaking (in water, vinegar, milk, wine).

First, the carcass is cut into portions (in half along the lower back, and then into pieces of the desired size). It is recommended to chop the bones with one hit, otherwise the meat will be with fragments. Stew rabbit meat is better in sour cream (cream), wine (red or white), broth. You can add different vegetables to the dish. To enhance the taste, seasonings, spices, spices are used. The rabbit is extinguished on a stove, in an oven or in a slow cooker.

How to stew a rabbit so that the meat is soft

A delicious meat dish is served for family lunch or dinner, and is also prepared for the holidays. Putting out the rabbit so that the meat is soft is easy. The main secret of cooking tender, delicious lean meat is marinating. Soaking rabbit meat allows you to get rid of a specific smell, improve taste and significantly soften carcass pieces.

The sauce is made from wine, sour cream, whey, olive oil, wine vinegar or mineral water. If the rabbit is young (light pink meat), then it is pickled in water with spices. When the animal is more than 6 months old (dark meat), fresh carcass is soaked in milk, vinegar or whey. You can add salt, black pepper. If you buy rabbit meat, then you will not need a marinade (it is tender in itself and has no unpleasant smell).

In a slow cooker

Significantly save cooking time and simplify the cooking process will help the slow cooker. You just need to put the ingredients in the bowl, select the desired mode and wait for the signal. A stewed rabbit in a multicooker is an ideal option for people with minimal culinary knowledge. To create a dish, two programs are used. First, “Fry” is launched (“Baking”, “Steamed”, “Express”), and then “Stew”.

In the oven

Another good, convenient option for a hearty and healthy dinner is meat cooked using the oven. You can use a deep frying pan, a baking dish with high sides, pots made of heat-resistant material, a stewpan. The duration of cooking depends on the age of the animal. A young rabbit stewed in the oven will be ready in 30-40 minutes, and more “adult” meat in 2 hours. Before you cook the stewed rabbit meat using the oven, it is recommended to fry the pieces of rabbit meat in a pan.

Braised Rabbit Recipe

To date, there are a large number of recipes for stewed rabbit. The meat is made with vegetables (potatoes, cabbage, carrots) and even fruits (apples, oranges). Add mushrooms, fresh herbs, all kinds of seasonings. Served to the table with a side dish, sauces, salads. Below are the most popular stewed rabbit methods..

In sour cream

• Cooking time: 2-3 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 200 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: above average.

If you want to please and pleasantly surprise your home with healthy and tasty food, then you should cook a rabbit stewed in sour cream. This recipe involves the use of several ingredients and a slow cooker. Even a novice cook can make such a fragrant, mouth-watering dish. The meat is pre-soaked in wine vinegar or mineral water for several hours.

Ingredients:

• rabbit – 1 carcass;
• onion – 1 head;
• sour cream – 300 g;
• salt, ground black pepper;
• bay leaf – 3 pieces.

Cooking method:

1. Serve the pickled carcass in portions in a deep bowl.
2. Grease each slice with sour cream, salt and pepper. To stir thoroughly.
3. Put rabbit meat in a multi-cooker bowl.
4. Chop the onion rings, send it to the meat with the lavrushka.
5. Add a glass of boiled water.
6. Set the “Extinguishing” program for 2 hours and close the lid.
7. Stewed rabbit in sour cream served with a salad of fresh vegetables and mashed potatoes.

With vegetables

• Cooking time: 3-4 hours.
• Servings Per Container: 3-4 Persons.
• Calories: 112 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

The next recipe for a mouth-watering and incredibly tasty dinner is a rabbit stewed with vegetables. You will need simple and affordable components that you can buy at any store. You can take any vegetables: potatoes, carrots, salad peppers and so on. For gravy, cream (preferably homemade) and white dry wine are used. Cooking rabbit fillets is recommended in pots..

Ingredients:

• rabbit meat – 500 g;
• onions – 1 piece;
• carrot – 1 pc.;
• salad pepper – 1 pc.;
• water – 0.5 liters;
• wine vinegar – 2 tbsp. l .;
• potato – 4 pcs.;
• vegetable oil – 2 tbsp. spoons;
• cream – 500 g;
• dry white wine – 1 glass;
• salt, black pepper;
• Bay leaf.

Cooking method:

1. Rabbit divided into portions.
2. Dilute vinegar with water, soak the meat in this marinade (2 hours).
3. Chop the onion in half rings, carrot in slices, pepper in arbitrary pieces.
4. Peel the potato, cut into thin slices.
5. Remove the rabbit from the marinade, let it dry. Fry the pieces in butter until half cooked.
6. Put the meat in pots.
7. Pass the carrots with onions, combine with potatoes and sweet pepper. Salt, pepper, mix thoroughly.
8. Put the vegetable “hat” on top of the meat.
9. Put lavrushka in pots, pour cream into each serving (you can dilute it a little with warm boiled water).
10. Cover containers but loose.
11. Send the dish to the oven for an hour (at 180 degrees).
12. Serve directly in pots or put on plates.

In sour cream with potatoes

• Cooking time: 1.5-2 hours.
• Servings Per Container: 4 Persons.
• Calories: 158 kcal.
• Destination: Dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

A very nutritious, but low-calorie dish – a rabbit stewed in sour cream with potatoes. To prepare a delicious dinner, the main thing is to take fresh meat, homemade sour cream (or cream), vegetables and Italian herbs. If you follow the recipe exactly, you will get a delicate fragrant rabbit with gravy. Braised rabbit served with fresh tomatoes and cucumbers.

Ingredients:

• rabbit – 1.5-2 kg;
• potatoes – 4 pcs.;
• pitted prunes – 10 pcs.;
• sour cream – 200 ml;
• onions – 1 head;
• Provencal herbs;
• salt pepper.

Cooking method:

1. Cut the onion in half rings, fry until transparent. Put in a pre-prepared cauldron.
2. Cut the carcass into portions, salt, add black pepper, also fry in oil.
3. Pour prune with boiling water so that it softens. Cut into pieces.
4. Peel the potato, cut into large cubes.
5. Send meat, potatoes, and prunes to the cauldron or the ducklings. Sprinkle food with herbs, slightly salt.
6. Dilute sour cream with water and pour the ingredients so that the sauce covers them completely.
7. Put on a strong fire. After boiling, reduce to a minimum and simmer for half an hour..

With vegetables in sour cream

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calories: 205 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

The next option for cooking lean meat is rabbit stewed with vegetables in sour cream. The carcass should be pre-marinated in wine vinegar or milk, and then cut into portions. Rabbit meat plus tender appetizing sour cream sauce – this will not leave anyone indifferent. Pepper and garlic add spice to the dish, and vegetables are needed to enhance the taste..

Ingredients:

• rabbit meat – 500 g;
• homemade sour cream – 250 ml;
• carrot – 1 pc.;
• onion – 1 pc.;
• garlic – 3 cloves;
• sunflower oil – 3 tbsp. l .;
• bay leaf – 4 pcs.;
• salt, spices to taste.

Cooking method:

1. Fry the pre-pickled rabbit in oil until golden brown. Put in a saucepan or heat-resistant pan.
2. Chop the carrots and onions into thin strips. Send to meat.
3. Pour boiling water over the components, salt, add spices, lavrushka.
4. Stew rabbit meat on low heat for an hour and a half.
5. Then sprinkle the dish with chopped garlic, pour sour cream.
6. Cook another 20 minutes.
7. Garnish with greens before serving.

With cabbage

• Cooking time: 3-4 hours.
• Servings Per Container: 4 Persons.
• Calories: 60 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: above average.

This option is sure to appeal to fans of good nutrition and people who follow a diet. Rabbit stewed with cabbage turns out to be incredibly tasty, satisfying. For the recipe, a carcass, two types of cabbage, fresh tomatoes, seasonings and spices are used. Juicy and healthy rabbit meat with vegetables will delight even a fastidious gourmet.

Ingredients:

• rabbit meat – 1.5 kg;
• Peking and cauliflower – 500 g each;
• onions – 3 heads;
• tomatoes – 3 pcs.;
• carrot – 2 pcs.;
• fresh parsley – 1 bunch;
• basil – 4 leaves;
• salt, black pepper, paprika.

Cooking method:

1. Cut the meat into pieces, soak in water with vinegar or wine.
2. Cut onions into thin rings, evenly cover the bottom of the cauldron.
3. Lay the rabbit pieces on top. Sprinkle with salt, pepper, paprika.
4. Chop up Chinese cabbage in strips, divide cauliflower into small inflorescences. Add to the meat in layers.
5. Next lay out the carrots, chopped on a coarse grater.
6. Pour the tomatoes with boiling water, peel them, cut into large pieces.
7. Using a blender, make a sauce of tomatoes, parsley and basil. Pour the contents of the cauldron with the mixture..
8. Add 2 cups of water. Boil.
9. Stew the rabbit with cabbage for about 3 hours on low heat.
10. Before serving, insist on the dish for 1 hour.

In the wine

• Cooking time: 2-3 hours.
• Servings Per Container: 3-4 Persons.
• Calories: 113 kcal.
• Destination: Dinner.
• Cuisine: Russian, European.
• Difficulty: above average.

If you need to surprise your guests with a new, interesting dish, then you should cook a rabbit stewed in wine. An original treat created at home has a rich taste and mouth-watering aroma. It is better to use dry white wine for stewing meat, because it has fewer calories. The cooking process takes relatively little time, but it’s worth it..

Ingredients:

• rabbit or rabbit meat – 1200 g;
• tomatoes – 3 pcs.;
• dry white wine – 500 g;
• onions and leeks – 1 pc.;
• garlic – 2 cloves;
• vegetable oil – 4 tbsp. spoons;
• coriander, oregano – 1 tbsp. l .;
• salt pepper.

Cooking method:

1. Soak the meat in advance in milk or whey..
2. Cut onions into rings, tomatoes into cubes.
3. Pour oil into a pan with a heat-resistant bottom, pour spices. Warm up a few minutes.
4. Add vegetables and pieces of meat. Pour in the wine. Leave for half an hour with the lid closed..
5. Pour food with water so that it completely covers them.
6. Stew the rabbit for about 60 minutes over low heat. 5 minutes before the end of cooking, add chopped garlic.
7. Insist 30 minutes and serve..

In cream

• Cooking time: 3 hours.
• Servings Per Container: 5-6 Persons.
• Calories: 214 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

A delicious, popular treat for a festive feast is a rabbit stewed in cream. Creamy mushroom sauce goes well with delicate dietary meat. Such a dish is preferably served with mashed potatoes, spaghetti or any porridge. Rabbit meat is decorated with fresh celery, dill or parsley. Champignons or porcini mushrooms are great as mushrooms..

Ingredients:

• rabbit carcass – 1 pc.;
• cream (10%) – 200 g;
• onion – 1 pc.;
• champignons – 200 g;
• carrot – 1 pc.;
• parsley root;
• lemon juice – 2 tbsp. l .;
• butter – 50 g;
• nutmeg – a pinch;
• salt pepper.

Cooking method:

1. Grate slices of pickled rabbit with salt, pepper.
2. Chop onion, carrot and parsley root into strips.
3. In melted butter, fry rabbit meat, transfer it to the ducklings.
4. Plate vegetables and mushrooms, sauté in the remaining oil.
5. Combine all the ingredients, salt and pepper.
6. Pour the cream into the contents of the saucepan. Simmer for one hour..
7. After adding lemon juice, walnut to the dish.
8. Insist a little under the lid before serving..

How to extinguish a rabbit tasty – chef’s recommendations

To get a stunning result and deliciously put out a rabbit, you should pay attention to the advice of experienced chefs:

1. To prevent the meat from becoming too dry, you need to extinguish it under a lid or cover with foil.
2. Before stewing, it is recommended to slightly fry rabbit meat in butter (creamy or sunflower). The dish will be softer.
3. In the process of carcass cutting, you can not remove all the fat from it. Let a small part of it add tenderness to the meat, the rabbit will not be hard and very tasty.
4. It is necessary to cook rabbit meat exclusively on low heat (let it boil before), so as not to destroy the fragile meat fibers and not to get porridge, instead of a beautiful treat.
5. The most successful spices for rabbit meat are cloves, garlic, rosemary, black or red pepper (paprika), basil, dill or parsley branches.
6. The optimal cooking time is 40-60 minutes. If the animal is older than 6 months, the cooking process may take up to 2-3 hours.