How to cook a rabbit soft and juicy

The content of the article

• How to cook a rabbit tasty
• Do I need to soak a rabbit before cooking
• Rabbit Recipes
• Stewed in sour cream
• In a slow cooker
• With potato
• In the oven with potatoes
• Roast
• Kebab
• How to fry a rabbit
• In kefir
• In the sleeve for baking
• Soup
• Rabbit marinade

Rabbit dishes are becoming more and more popular. Dietary meat is not only healthy, but also very tasty, tender, if cooked correctly. Step-by-step recipes with photos, a detailed description of how to cook, cooks’ advice will give answers to all questions. The main thing is to choose a suitable carcass, marinate and bake or stew.

How to cook a rabbit tasty

1. Buying a carcass. The most delicious, soft and healthy is the meat of a young animal, whose age is not more than 3-5 months. Please note, the carcass should not weigh more than one and a half kilograms – the more weight, the older the animal.
2. Cooking a rabbit. It all depends on taste preferences. The best option is stewing, but you can also cook it on the grill, in the sleeve, in a pan, even make barbecue.
3. Pickling. The carcass is marinated in wine, but if you want to cook a fast and tasty rabbit for a child, they make kefir marinade or boil meat.

Do I need to soak a rabbit before cooking

Chefs claim that only too large carcasses require prolonged pickling. Young rabbit meat is good on its own and pickled to make it more savory. How to soak a rabbit before cooking? If the animal has a specific smell, then it is better to hold it in a mixture of wine, spices, and the older the carcass, the more aggressive the composition should be, the longer the soaking.

Rabbit Recipes

The selection of rabbit dishes is huge. If you plan to cook a rabbit for the New Year, for example, then you should give preference to cooking the whole, filling the carcass with walnuts and smoked meats or stew in sour cream with the addition of aromatic spices. The recipes with the rabbit are very diverse: among them there are roasts, stews, soups, dishes on the grill and many others.

Stewed in sour cream

• Cooking time: 180 min.
• Servings Per Container: 5 Persons.
• Calorie dishes: 123 kcal.
• Purpose: for the holiday table.
• Cuisine: European.
• Difficulty: easy.

An excellent recipe, which is worth paying attention to those who first cook this type of meat. The rabbit in sour cream can be successfully supplemented with mushrooms, prunes, potatoes. Before cooking, cut the carcass into portions: cut in half along the lumbar, then chop into small pieces. It is important to chop the bone from the first blow so that there are no fragments left.

Ingredients:

• sour cream (25% fat) – 500 ml;
• rabbit – 1.5 kg;
• onion – 2 pcs.;
• carrots – 150 g;
• garlic – 3 cloves;
• vegetable oil – 50 ml;
• seasonings.

Cooking method:

1. Wash the carcass, butcher and grate with a mixture of spices and salt. Leave to marinate for 30 minutes.
2. Peel the vegetables, cut into cubes. Chop the garlic slices.
3. Heat oil, fry meat until golden brown.
4. In the same oil, pass the vegetables until soft.
5. Place pieces of rabbit, vegetables, and sour cream in the goose bowl. Try and season to taste.
6. Simmer the roast for 90-120 minutes. over low heat.

In a slow cooker

• Cooking time: 1 hour.
• Servings Per Container: 4-5 Persons.
• Calorie dishes: 128 kcal.
• Purpose: dinner, child.
• Cuisine: European.
• Difficulty: easy.

Rabbit meat is good in any form, but meat cooked in a slow cooker will be especially tasty, tender. This gadget has firmly entered our lives, helping us save time and effort. All that is required from the cook is to prepare the rabbit and the components of the recipe, the multicooker will cope with the rest. Serve treats to the table, seasoned with chopped herbs and garlic.

Ingredients:

• rabbit – 1.5 kg;
• carrots – 2 pcs.;
• onions – 150 g;
• sour cream – a glass;
• vegetable oil – 30 ml;
• salt, spices.

Cooking method:

1. Before you cook a rabbit in a slow cooker, peel the carrots and onions, cut into cubes.
2. Process the carcass, cut into slices, put in a multicooker bowl, pre-oiled. Turn on the “Baking” mode, fry the meat until golden brown.
3. Remove the pieces from the bowl, pour the chopped vegetables there, fry until soft in the same mode.
4. Add meat slices to vegetables, pour sour cream on everything, pour some hot water. Season the roast, turn on the “Extinguishing” mode for 90 minutes.

With potato

• Cooking time: 70 min.
• Servings Per Container: 4-5 Persons.
• Calorie dishes: 132 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: easy.

A hearty, mouth-watering rabbit treat will be appropriate on any festive table. Soft, tender meat goes well with crumbly potatoes and sour cream. A rabbit with potatoes can be a great alternative to traditional roast meat. Diversify your family diet with another recipe for a delicious, dietary meal.

Ingredients:

• potatoes – 5-6 tubers;
• onion – 2 pcs.;
• rabbit – 1.3-1.5 kg;
• Provencal herbs – 1 tsp;
• sour cream – 250 ml.

Cooking method:

1. Peel the onion, cut it into half rings.
2. Process the rabbit carcass, cut into pieces, fry in butter until golden brown.
3. Peel the potato, cut into medium cubes.
4. Put the meat in a cauldron for stewing with vegetables, season with spices and salt, pour sour cream. It should cover all components completely..
5. Put the cauldron on the fire. Stew the roast for 40-50 minutes.

In the oven with potatoes

• Cooking time: 1.5 hours.
• Servings Per Container: 4-5 Persons.
• Calorie dishes: 136 kcal.
• Purpose: dinner, festive menu.
• Cuisine: European.
• Difficulty: medium.

The spicy, delicate taste of rabbit is in perfect harmony with friable potatoes and aromatic herbs. The dish will be especially soft if the meat is marinated in wine. Before you cook a rabbit in the oven with potatoes, you should pierce the pieces of meat in the thickest places with a knife, pour white wine, season with spices and let stand for 2-3 hours.

Ingredients:

• potatoes – 500 g;
• rabbit carcass – 1.2 kg;
• dry white wine – 200 ml;
• garlic – 2 cloves;
• oil – 30 ml;
• rosemary savory to taste.

Cooking method:

1. Peel the potatoes, cut them into large pieces. Season with spices, drizzle with oil.
2. Marinate the rabbit carcass in white wine and spices, chopped into portions beforehand.
3. Dry the pieces. Place potatoes on the bottom of the refractory shape, lay the rabbit on top. Season with garlic cloves, sprigs of rosemary, savory and salt. Sprinkle with oil, pour 4-5 tbsp. tablespoons of marinade.
4. Put the mold in the oven for maximum heat, bring to a boil, and then reduce the heat to minimum. Stew 40 min.

Roast

• Cooking time: 120 min.
• Servings Per Container: 4 Persons.
• Calorie dishes: 136 kcal.
• Purpose: dinner, festive menu.
• Cuisine: European.
• Difficulty: medium.

Try to cook a delicious, satisfying, but at the same time very elegant dish that will decorate your holiday table. Roast with a rabbit successfully complement the berries of prunes – it emphasizes the tenderness of dietary meat, gives it a slight sourness. The bacon, which is part of the treat, gives the dish a smack smack. Serve a delicious roast from a juicy rabbit on a large plate, garnished with vegetables, sprigs of herbs.

Ingredients:

• bacon – 100 g;
• prunes – 10 berries;
• white wine – 1 tbsp .;
• rabbit carcass – 1.5 kg;
• small onions – 7 pcs.;
• olive oil – 25 ml;
• flour – 20 g;
• cognac – 50 ml;
• thyme, rosemary, savory – a pinch.

Cooking method:

1. Chop the carcass into pieces, rinse, dry on a towel.
2. Rinse the berries of prunes, pour cognac, let soften.
3. Cut the bacon into thin strips.
4. Peel the onion, wash it, if it is very small – do not cut, and chop large specimens into half rings.
5. Pour oil into a cauldron or pan, fry the bacon in it until golden, remove from the container. Put rabbit pieces there, onion, fry for 5-7 minutes, stirring constantly.
6. As soon as the crust has appeared, sprinkle everything with flour, fry a little.
7. Put spices, bacon in a cauldron, introduce wine, let it boil. Reduce heat, simmer for 40 minutes. Add whole prunes, salt, cook another 20 minutes.

Kebab

• Cooking time: 30 minutes (4 hours for pickling).
• Servings Per Container: 6 Persons.
• Calorie dishes: 98 kcal.
• Purpose: dinner, festive menu.
• Cuisine: Russian.
• Difficulty: medium.

If your diet contains only pork or beef skewers, grilled meat, sausages and steaks, then it’s time to try a new, unusual dish. Before you cook kebab from a rabbit at home, you need to choose a large carcass and chop in medium pieces. Marinate rabbit in white wine or a mixture of kefir and onions. Add salt at the very end to prevent the meat from getting dry.

Ingredients:

• rabbit carcass – 1 pc.;
• onions – 2-3 pcs.;
• kefir 2.5% fat – 1 l;
• spices, salt.

Cooking method:

1. Wash, then chop the carcass so that the pieces are conveniently strung on skewers.
2. Onion cut into rings, not thin.
3. Put in a deep container pieces of meat, onions and remember all the ingredients well.
4. Add spices, kefir. Let the skewers marinate for 4 hours.
5. After pickling, string the meat on skewers, cook until crusted. Serve vegetables for garnish.

How to fry a rabbit

• Cooking time: 30 min.
• Servings Per Container: 4 Persons.
• Calorie dishes: 155 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

The best way to heat the rabbit meat is to stew it, but if you really want a browned, crispy crust, then you should try cooking this dish. Fried rabbit will turn out to be especially tasty if you marinate it in wine or kefir first. Breaded slices of filet served with a sauce based on sour cream, garlic, herbs or any other to taste.

Ingredients:

• rabbit fillet – 600 g;
• eggs – 2 pcs.;
• crackers – 45 g;
• butter – 100 g;
• milk – 40 ml.

Cooking method:

1. Make a batter of milk, eggs, salt and season it.
2. Cut rabbit meat in portions, beat off a little.
3. Dip a piece first in crackers, then in batter.
4. Fry the pieces in a pan until cooked. It is recommended to prepare rabbit meat – put the fried pieces into a refractory form and place in the oven for 5-7 minutes.

In kefir

• Cooking time: 180 min.
• Servings Per Container: 4 Persons.
• Calorie dishes: 126 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

What to cook from a rabbit? If cooking the whole carcass, in the baking sleeve, in the foil in the oven is a bit boring, then try to make this dish. The rabbit in kefir cooks quickly, it turns out juicy and very soft. Before you put out the rabbit, cut it into pieces: the legs will go to cook this treat, and the back and other parts can be used for soup.

Ingredients:

• rabbit legs – 4 pcs.;
• kefir – 200 ml;
• potatoes – 3-4 pcs.;
• spices (dry parsley, dill, basil, paprika) – a pinch;
• garlic – 3 cloves;
• paprika – 5 g.

Cooking method:

1. Wash the legs and place in a deep container. Pour them with boiling water so that the water covers the contents, add salt, dry spices. Set to boil for 80-90 minutes.
2. Peel potatoes, boil until half cooked.
3. Put potatoes in a deep pan, then rabbit.
4. In a glass with kefir, add salt, paprika, minced garlic, mix and pour the mixture of meat and potatoes.
5. Bake at 200 ° C 40 min.

In the sleeve for baking

• Cooking time: 60 min.
• Servings Per Container: 4 Persons.
• Calorie content: 185 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

Rabbit meat can not be called cheap meat, so many housewives ponder over how beautifully to serve, how to bake a rabbit. There are plenty of options for treats, but baking any kind of meat with the help of a sleeve will not only make it very juicy, tender, but also preserve the maximum of useful substances. This is especially true for cooking the whole rabbit.

Ingredients:

• rabbit carcass – 1.5 kg;
• carrots, onions – 1 pc.;
• eggs – 3 pcs.;
• rice – 100 g;
• vegetable oil – 50 ml;
• sour cream – 1 tbsp. l.

Cooking method:

1. Rinse the whole rabbit, dry it. Rub the carcass with salt, pepper, let it marinate for an hour.
2. Cook rice until cooked, and hard-boiled eggs.
3. Peel onions, carrots, passer in oil until golden brown.
4. Mix rice, vegetables, eggs, season, salt.
5. Stuff the carcass, sew the tummy with a thick thread.
6. Before cooking the rabbit in the oven in the sleeve, grease it with sour cream.
7. Place the carcass at the bottom of the bag, tie tightly. Bake for 40-50 minutes, then cut the bag.

Soup

• Cooking time: 75 min.
• Servings Per Container: 4 Persons.
• Calorie dishes: 94 kcal.
• Purpose: lunch.
• Cuisine: European.
• Difficulty: easy.

Delicious, rich broth, soft, juicy meat – what else is needed for a cozy home dinner? Rabbit soup with vermicelli will appeal to even a fastidious child who does not like meat and the first. The dish is prepared from the simplest foods: carrots, potatoes, onions. At the end of cooking, for tenderness, add cream or sour cream and a little fresh herbs to the dish.

Ingredients:

• medium potato – 500 g;
• pieces of rabbit or filet – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• vermicelli – 100 g;
• butter – 50 g;
• greens, salt, pepper – to taste.

Cooking method:

1. Rinse rabbit meat. Pour the carcass with water, cook over low heat for 30-40 minutes.
2. Peel the vegetables, chop the potatoes into large cubes, the onions into small cubes, and the carrots into strips.
3. Pass the carrots and onions in oil.
4. Remove the meat from the broth, send potatoes and fried vegetables to it. Boil for 10-15 minutes.
5. Season the soup with spices, salt, put the meat pieces, cook another 5 minutes.

Rabbit marinade

To cook rabbit meat deliciously and quickly, you need to marinate it. Mixes for marinating make on white wine, vinegar, dairy products. Before pickling a rabbit, it is cut into portioned pieces, rubbed with a mixture of herbs (rosemary, dried garlic, savory, basil) or poured with dry sorts of wine. It takes 3-4 hours to marinate – this is the best time for the rabbit to become soft, juicy, fragrant.

How to choose rabbit meat and cut it, you will learn from step-by-step photos and video tutorials. Check out even more recipes on how to cook a rabbit quickly and tasty..