Rabbit has a high nutritional value and is included in the medical, dietary, children's menu. There are many ways to extinguish a rabbit, as this dietary product preserves the refinement of taste in the pan, and in the slow cooker and in combination with other ingredients.
How to put out a rabbit in sour cream?
The classic recipe involves the preparation of such ingredients:
Rabbit carcass weighing 2 kg;
carrots - 1 pc.;
onion - 1 pc.;
garlic - head;
fat sour cream - ½ l;
salt and spices.
Cooking method:
1. The carcass is cut into portions, which are soaked, rubbed with garlic and spices, and then marinated.
2. After 1 hour, the meat is salted and fried until golden brown.
3. In the pan where the meat was, carrot and onion circles are fried.
4. Rabbit meat is laid out in a cauldron, vegetables are distributed on top.
5. Everything is poured with sour cream, salted, seasoned and brought to a boil.
6. After boiling, the dish is stewed for 40 minutes at the lowest possible heat in a tightly closed container.
Cooking in a multicooker
To enjoy your favorite rabbit flavor, you can use a slow cooker to cook meat. To do this, prepare:
rabbit carcass weighing 2 kg;
carrots - 1 pc.;
onions - 2 pcs.;
garlic - head;
low-fat sour cream - 350 ml;
oil for frying;
salt and spices.
Stages of preparation:
1. The rabbit is cut into pieces, which are laid out in a bowl and filled with water for soaking.
2. After 12 hours, the pieces are dried and fried together with garlic cloves in the "Frying" mode.
3. Carrots are cut into washers, onions into half rings.
4. Sour cream is diluted with water.
5. When a golden crust forms on the meat, the garlic is removed, and vegetables are laid out on the rabbit meat.
6. The contents of the bowl are poured sour cream sauce, salted and seasoned.
7. The multicooker is set to the "Extinguishing" mode.
8. The rabbit is cooked in sour cream for about 60 minutes.
With potatoes in a pot
A hearty rabbit dinner will be appreciated by real gourmets who prefer dietary and low-calorie meat.
For the execution of the recipe you need:
rabbit carcass;
bulb;
4 potato tubers;
250 ml sour cream;
Italian herbs and salt.
Basic steps:
1. Before stewing the rabbit in a saucepan, cut the carcass into portions and rub them with seasonings and salt.
2. The onion is chopped and sautéed until golden brown, then transferred to a saucepan with a thick bottom.
3. Next, pieces of rabbit meat are fried and distributed over onion pillow.
4. The meat is covered with chopped potatoes.
5. The dish is poured with sour cream so that all the potatoes are hidden under it.
6. The pan is covered with a lid, under which the dish is brought to a boil, after which it is cooked on a minimum heat for about 30 minutes.
Rabbit stewed with vegetables
Another variation of rabbit cooking, for the execution of which you need:
Rabbit carcass weighing 1.5 kg;
celery root - 1 pc.;
Bell pepper- 4 things.;
carrots - the same;
onions - 2 pcs.;
garlic - ½ head;
parsley - a bunch;
low-fat sour cream - 300 ml;
oil for frying;
salt and spices.
In the process of preparation, we adhere to the following algorithm:
1. Pieces of the butchered rabbit are rubbed with salt, spices and laid out in a baking dish, which is placed in an oven preheated to 200 ° C under the grill.
2. After the formation of a golden crust on the meat, the oven switches to normal mode with a temperature of 170 ° C.
3. The meat is poured with sour cream and stewed in a closed container for about 80 minutes.
4. In the second baking dish, vegetables cut into arbitrary pieces are laid out, which are salted and baked for 40 minutes under a closed lid until soft.
5. 10 minutes before the rabbit is ready, the vegetables are laid out to the meat.
6. The dish is crushed with herbs and stewed without a lid for the above time.
Recipe with cabbage
You can stew a rabbit marinated in sour cream deliciously with the addition of broccoli. For cooking interesting recipe you will need:
carcass weighing 1.5 kg;
1 kg of potatoes;
broccoli;
bulb;
2 carrots;
60 ml sour cream;
a bunch of dill;
salt.
To serve a delicious dish to the table, the following steps are performed:
1. The carcass is cut into pieces.
2. Dill finely chopped and mixed with sour cream.
3. In a separate bowl, rabbit meat is salted and poured with the resulting dressing.
4. Carrots and potatoes are cut into washers, onions are chopped, and broccoli is sorted into inflorescences.
5. Rabbit meat is lightly fried in a pan, after which it is sent to a saucepan, where a little water is poured.
6. The rabbit is stewed over low heat for 40 minutes, after which salted vegetables are laid out on top of the meat.
7. The dish is mixed and continues to stew for another 20 minutes.
Stewed meat in a pan
A dietary dish with a delicate taste and exquisite aroma is prepared from:
1.5 kg of rabbit meat;
400 ml sour cream;
bulbs;
1 carrot;
4 potato tubers;
½ l of water;
sunflower oil for frying;
salt and spices.
To stew a rabbit with potatoes and other vegetables in a pan, the following steps are performed:
1. The rabbit is chopped into small pieces, which are rubbed with your favorite spices and salt.
2. After 20 minutes, they are fried in sunflower oil until golden brown.
3. Onions and carrots are peeled and chopped into arbitrary pieces, which are laid out in another pan, where they are salted, peppered and fried until soft.
4. Rabbit meat is laid out in a pan with a thick bottom, poured with water and stewed under a closed lid.
5. After 15 minutes, roasted vegetables and diced potatoes are added to the meat.
6. After another 20 minutes, meat with vegetables is poured with sour cream, seasoned to taste and continues to be stewed at a minimum heat for about half an hour.
In mustard sauce
In French villages, rabbit is traditionally cooked in mustard sauce, which gives the meat a special piquancy.
Ingredients:
rabbit carcass;
grainy and Dijon mustard - 25 g each;
onion - 1 pc.;
garlic - ½ head;
parsley - to taste;
olive oil - 30 ml;
white dry wine- 150 ml;
cream - the same amount;
butter - a piece;
salt and thyme.
Cooking method:
1. The rabbit is butchered and fried until golden in a mixture of olive and butter.
2. The meat is removed, and chopped onion and garlic are fried in the remaining oil.
3. With the help of wine, the pan is deglazed.
4. When all the alcohol has evaporated at maximum heat, thyme, mustard and meat are laid out in the pan, which will be stewed under a closed lid for 45 - 60 minutes.
5. To thicken the sauce, the meat is removed again and the fire is increased to maximum.
6. When the liquid remains half as much. cream is poured into the pan and rabbit meat is returned.
7. The dish is mixed, crushed with chopped parsley, removed from the stove and infused for 20 minutes.
How to make rabbit meat soft and juicy - tips
To make the meat soft and juicy, you should correctly:
1. Choose a carcass. It must be bled, have pale pink flesh with a slight streak of fat (which confirms its young age), and have proof of its belonging to the hare family.
2. Prepare the carcass. A young rabbit does not need pickling, but to obtain a delicate taste, it is aged in water, milk or wine. Older meat requires pre-marination about 4 hours in an acetic solution prepared at the rate of 5 ml of vinegar per 1 liter of water.
Thus, by choosing the appropriate method and a set of products to taste, you can easily prepare a tender and juicy dish from dietary meat.
Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are just one of the most loyal to our body. Rabbit is like meat, but dietary. Rabbit Dishes can be found in a restaurant, is increasingly paying attention to it and home cooking. How to cook a rabbit today is interesting to many home cooks. And so you bought a rabbit carcass, now it's time to learn how to cook a rabbit dish. Take your time to cook the most delicious rabbit dish. First, it is better to study the theory that will give you answers to the questions how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit barbecue, how to cook rabbit tasty, how to cook juicy rabbit how to cook delicious rabbit legs, what can be cooked from a rabbit, how to cook a rabbit properly, how to cook dishes from rabbit legs, how to cook rabbit meat deliciously, how to cook a rabbit. Rabbit recipes will help you do everything right. Especially useful in this sense will be video rabbit recipes and rabbit dishes with photos (rabbit recipes with photos, rabbit recipe with photos, how to cook a rabbit video, rabbit recipe video, how to cook a rabbit photo). So it's not such a complicated science, cooking. Cooking a rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely get delicious food from a rabbit. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The rabbit in the marinade will be more tender and fragrant. It can be a rabbit marinated in kefir, a rabbit with rosemary, a rabbit in mustard. It is better to cook a white sauce for a rabbit: a rabbit in mayonnaise, a rabbit in sour cream, a rabbit in milk, a rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, a rabbit with cabbage, a rabbit with mushrooms (a rabbit with champignons), a rabbit with vegetables, a rabbit with pumpkin can be eaten with pleasure.
Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to cook rabbit dishes with a fruity flavor or just unusual rabbit dishes, we can advise you the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will surely interest you if you are looking for festive dishes from a rabbit. Best Recipes cooking rabbit - rabbit in Maltese, rabbit in sour cream, rabbit in wine and dried fruits. Highly delicious recipe cooking rabbit - rabbit stew with mushrooms and white wine. A simpler rabbit recipe, however, this roast rabbit is also very tasty.
Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want to get, stewed or fried, you can choose different ways to cook rabbit: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave oven. You can also cook a rabbit in a pan. A few words about how to cook a rabbit in a pan. It is better not to fry it, but to stew it. This is also the question of how best to cook a rabbit. Tender rabbit meat will only benefit from this. And again, do not forget about the sauce, pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this recipe for cooking rabbit, like rabbit in a baking bag.
Publication date: 03.10.2017
Many do not know how to cook a rabbit deliciously, and even more so how to properly cut it into portions. Having available recommendations, it will be possible to emphasize all the best aspects of dietary and healthy meat and turn dishes with his participation into a real culinary masterpiece.
How to cook a delicious rabbit?
Rabbit dishes with proper cooking not only tasty, but also characterized by high nutritional value. However, like any product, this meat has its own processing features that you need to know about when starting the process.
- The carcass is cut into separate parts.
- The specific smell of rabbit meat is neutralized by soaking.
- The juiciness of the product will save the marinade. With its help, you can give the dish a special taste and piquancy.
- Another way to preserve the juiciness of meat is to pre-fry it.
- Dietary rabbit meat goes well with any vegetables, mushrooms.
- Rosemary, juniper berries, any greens give a special taste to rabbit meat dishes.
How to butcher a rabbit?
Many housewives are frightened by the upcoming butchering of the rabbit. But in reality, the process is simple and if you have sharp knife, scissors and boards everyone can handle it. Visual photos and step by step instructions help you complete the task correctly.
1. Prepare everything you need for cutting.
2. Remove the insides from the carcass and cut off the fat.
3. Cut off the back. It is not recommended to use an ax when cutting - it is necessary to cut the carcass into pieces with scissors or a knife along the joint, while maintaining the integrity of the bones.
4. Cut off the hind legs.
5. Each paw is cut in half along the joint.
6. Cut off the front paws.
7. Cut each front paw into 2 parts.
8. The remaining body is cut from above with a knife, determining the size of the pieces.
9. The spine is cut at the place of the notches along the joint with scissors.
10. The sternum is removed from the lungs and cut into portions with scissors.
11. Put the received portions of the rabbit in a bowl.
Rabbit Cooking Secrets
Delicious, mouth-watering rabbit, the recipe for which can be both the simplest and the most delicious, will be the perfect solution for a festive menu, weekday dinner or any other meal. For the dish to succeed, you need to know some secrets.
- The main condition for obtaining the desired result is high-quality and always fresh (not frozen) meat of a young rabbit.
- You should not opt for mature carcasses. The meat of such animals is tough and has a characteristic smell, which is more difficult to get rid of.
- To improve the characteristics of rabbit meat, soak in salted, acidified water (ordinary or mineral), milk or whey.
How to pickle a rabbit?
The right rabbit marinade will not only give the dish the right flavors, but also make it more juicy, tender and soft.
- Most often, wine is used for pickling, lemon juice, or just a mix of dry spices, herbs and garlic.
- Rabbit meat goes well with most spices, taking on their taste and acquiring an amazing piquancy.
- The use of sweet components should be avoided, and the wine is used exclusively dry with low content Sahara.
- After soaking, an hour of marinating is enough for the meat to be saturated with the desired taste. Without soaking, the rabbit is marinated for at least three hours.
Rabbit Dishes - Recipes
For those who have not yet encountered similar dishes in cooking, the following information on how to cook a rabbit so that the debut is successful, and the result satisfies both the cook and the eaters.
- Most simple meals from a rabbit are prepared by stewing in a saucepan, cauldron or deep frying pan. The meat is supplemented with a concise set of onions and carrots or more original solutions are used with multi-component accompaniment in the composition. gourmet sauces and gravy.
- The dietary properties of rabbit meat contribute to the use of this meat in the preparation of soups and other first courses. The lightness of the resulting culinary compositions and excellent taste characteristics are combined with the incommensurable benefits of meals. Hot is cooked with vegetables, with the addition of cereals, mushrooms or in any other composition of your choice.
- The most delicious rabbit meat will turn out if you cook it in the oven. Successful accompaniment of slices in this case there will be potatoes or other vegetables, mushrooms and other additives to choose from.
Braised rabbit meat
Dairy products are good for palatability rabbit meat, both during soaking and during heat treatment. Next, you will learn how to cook a rabbit in sour cream simply, quickly, without much hassle and fuss. The recipe can be taken as a basis for subsequent own culinary creations and experiments.
Ingredients:
- rabbit meat - 1 kg;
- carrots and onions - 1 pc.;
- sour cream - 300 g;
- pink peppercorns - 10 pcs.;
- marjoram - 2 teaspoons;
- broth or water - 250 ml;
- salt - 2 teaspoons or to taste.
Cooking
- Pieces of prepared rabbit meat are fried over high heat in hot oil.
- Add onions and carrots pink pepper, fry 10 minutes.
- Sour cream is mixed with broth or water, seasoned to taste, the mixture is poured over the meat.
- The rabbit is stewed in sour cream for 1.5 hours.
rabbit soup
Next, how to properly cook the rabbit for the first. Rabbit broth soup with meat is the perfect solution for home dinner and will satisfy the varied tastes of the whole family. As a filling, you can take a vegetable mix of potatoes, onions with carrots, cabbage, or add any cereal of your choice.
Ingredients:
- rabbit meat - 500 g;
- carrots and onions - 1 pc.;
- potatoes - 6 pcs.;
- rice (millet, buckwheat) - 3-4 tbsp. spoons;
- oil - 2 tbsp. spoons;
- salt, spices, herbs, sour cream.
Cooking
- Boil the rabbit pieces until tender.
- The meat is separated from the bones, cut, returned to the broth.
- Lay potatoes, washed cereals, cook for 10 minutes.
- Add roasted onions and carrots to the pan, season the dish to taste, cook for another 10 minutes.
- Rabbit meat soup with sour cream and herbs is served.
Oven rabbit recipe
The following recipe will help you figure out how to cook a rabbit in the oven so that the meat remains juicy and at the same time acquires a ruddy, appetizing crust. Before baking, the slices can be browned over high heat in oil in a pan or generously drizzled before heat treatment olive oil.
Ingredients:
- carcass of a young rabbit - 1 pc.;
- potatoes - 1 kg;
- tomatoes - 5-6 pcs.;
- carrots - 1 pc.;
- mushrooms - 200 g;
- white wine - 200 ml;
- garlic - 4-5 cloves;
- salt, pepper, spices, herbs, olive oil.
Cooking
- Chunks of rabbit meat are rubbed with salt, pepper, garlic, left for a couple of hours.
- Tomatoes, mushrooms, mugs of carrots are placed on a baking sheet, sprinkled with herbs and garlic.
- Meat is laid out on top, the dish is poured with wine and oil, and sent to an oven preheated to 190 degrees.
- An hour later, the rabbit baked in the oven will be ready.
Roast rabbit
The recipe for the next dish is for those who have a special reverence for roasts. From the recommendations outlined, you will learn how to cook a rabbit in a similar performance so that meat and vegetables will please you with an incomparable harmony of taste. The secret of success is in a sauce made with raisins or prunes.
Ingredients:
- rabbit meat - 750 g;
- potatoes - 1 kg;
- carrots and onions - 2 pcs.;
- vegetable and butter - 50 g each;
- sour cream - 50 g;
- tomato paste - 30 g;
- raisins or prunes - 50 g;
- broth - 1 l;
- garlic - 2 cloves;
- salt, pepper, spices, herbs.
Cooking
- Cooking the rabbit begins with pickling in a mixture of salt, pepper and spices.
- In a mixture of oils, rabbit meat, carrots, onions and potatoes are fried alternately until golden brown.
- The meat is placed in a cauldron, stewed with the addition of broth for 40 minutes.
- Lay vegetables on top.
- Mix sour cream with pasta, raisins, garlic and broth, pour the contents of the cauldron with the mixture.
- Bake the dish under the lid at 190 degrees for 45 minutes.
How to cook a rabbit in a slow cooker?
You can talk endlessly about the beneficial properties of this product. But if you cook rabbit incorrectly, not only will your money and labor go to waste, you will also not be able to enjoy a wonderful dish.
Each housewife has her own secret of how to cook a rabbit so that the meat is soft and juicy. But everyone will surely tell you that the recipe will depend on what part of the carcass you are going to cook. As a rule, the back of the carcass is chosen for frying, and the front is boiled and stewed.
The secret to cooking any meat lies in a properly prepared marinade. Depending on what you use for it, the final taste and aroma of meat depends. The value of the marinade increases, since fresh rabbit meat has a specific smell. The marinating process when cooking rabbit is very important, because the meat itself is very tough. Any dish, no matter how fragrant you cook it, will be spoiled if the meat cannot be chewed. You can skip the marinade and just soak the meat in water and vinegar.
The marinade can be different depending on what kind of dish you want to cook. We have prepared several marinade recipes for you.
For the Italian rabbit you will need:
half glass olive oil;
5 tbsp balsamic vinegar, if necessary, can be replaced with half a glass of white wine;
dry leaves of basil, rosemary, oregano and thyme, you can add other favorite herbs and spices;
fresh mint and basil leaves;
garlic 5 cloves;
potted black pepper, salt and Bay leaf.
As a rule, the marinade is made cold, rarely when it has to be evaporated over a fire. Vinegar mixed with vegetable oil. Finely chop or squeeze the garlic. Be sure to mix everything thoroughly so that the consistency of the resulting mixture is homogeneous. Next, add a dry bay leaf, you can put it whole, or divide it into several pieces with your hands. We take fresh herbs, cut or tear with our hands.
Add warm water, about a glass and mix everything. The marinade is ready. The rabbit is not cooked whole, but is usually fried or stewed in small pieces. Pour out ready mix on the chopped meat and add some water if the marinade is too small. We leave at least 4 hours in the refrigerator or in another cold place.
For a rabbit in Russian. Rabbit is traditionally cooked in Russia, so it is the main ingredient in this marinade recipe. You will need 1 liter of red wine (dry is better), 1 head of garlic, 1 onion(red will be more fragrant), herbs, salt and peppercorns to taste.
After the meat has absorbed the juice and aroma of the marinade, we proceed directly to cooking the meat. Fortunately, there are a lot of options for processing rabbit meat. In the first case, we will analyze how to cook a rabbit so that the meat is soft and juicy in a slow cooker. For example, let's take one of the most popular models among housewives - REDMOND. Cooking a rabbit in a slow cooker is easy and simple. From such meat it is equally good to cook soup, goulash, or you can simply stew or fry small pieces. Knowing basic recipe, you can supplement it with various ingredients to your taste. It could be spices. Or vegetables, then you can make both the second and the side dish at once. The basic recipe is very simple.
The list of ingredients includes products that you can easily find in your refrigerator, namely:
rabbit meat - 1 kg;
30% cream;
9% vinegar;
Onion - 1 head;
150 gr butter;
salt and pepper to taste.
Quality ready meal depends on the meat chosen. You don’t have to believe the labels in the store and the word of honor, so rely only on yourself. Pay attention to appearance meat, it should have a pinkish tint. Don't be afraid maybe bad smell. This is quite normal for such meat and only indicates that the rabbit was more than five months old. Subsequently, it is eliminated by soaking the meat in water with vinegar.
After the meat is marinated, take out the pieces and dry it with a paper towel or gauze. We turn on the multicooker in the "Frying" mode. After the butter has melted, we put our rabbit in a saucepan and give until a seductive golden crust is formed. We take out the finished pieces from the multicooker. We turn to the onion: we clean, wash it and cut it into half rings. Tip for housewives: it is better to use red or pink onions, they are more fragrant and not bitter. Pour chopped onion into a multicooker cup without adding oil: enough of the fat that remains from the rabbit. After the onion has become transparent, we take it out. Put the rabbit pieces in a cup, cover it with a fried onion cap on top. We put the slow cooker in the "Extinguishing" mode and leave the meat to languish for 2 hours. After that, switch to "" and leave the rabbit for another 40 minutes. You will get the most tender meat, lean and very juicy. This dish can be served with any side dish and sauces.
Roasting is, in principle, the most popular method of processing meat, since it preserves all beneficial features product, and they are in abundance in the rabbit. There are a lot of options for roasting rabbit meat. Consider two recipes, roasting pieces of meat in pure form, and the second in a pot.
The first recipe has been known to everyone since Soviet times. To prepare it, it is not necessary to use rabbit fillet, so you can bake the meat directly on the bones. For dressing you will need mayonnaise, spices and herbs to taste. The meat can be put directly into the cup with dressing and mixed so that each piece is covered with a "fur coat" of mayonnaise. We send it to the oven and it's ready.
Rabbit meat is wonderfully combined with all fruits. In pots, the meat is stewed and absorbs the flavors of the contents.
Composition of ingredients:
rabbit meat - 0.7 kg;
apples - 0.3 kg;
prunes - 0.2 kg;
sour cream - 150g;
salt and pepper.
The course of work is as follows: we cut the carcass of the rabbit, fry it on both sides until a golden crust forms. Rabbit meat is not fatty meat, so you can fry it on butter, so the taste will be more delicate. We clean the apples, remove the seeds, cut into large cubes. Wash prunes well. We begin to lay out in pots: first a rabbit, apples on top of it and prunes at the end. Pour all this with sour cream (to make the dish light, you can dilute the sour cream with water). We put in the oven for 10-15 minutes until the apples come to readiness. Enjoy your meal.
Ask what other secrets there are on how to cook rabbit so that the meat is soft and juicy. In sour cream, let marinate first and then send everything to bake. Everything is easy and simple.
Another option for cooking meat in the oven is in a baking bag. You won’t have to describe in detail how to cook a rabbit so that the meat is soft and juicy in the sleeve, because due to the package itself, the meat is stewed in own juice and it turns out divinely tender. Do not forget to pre-marinate the meat before cooking, or at least let it brew in water. In the latter case, do not forget to periodically change the fluid.
In the article we will consider a basic recipe with a very standard set of ingredients.
1 rabbit;
1-2 cloves of garlic;
1.5 tbsp adjika;
150 gr mayonnaise;
salt, pepper, spices to taste;
We cut the rabbit into pieces, soak in water for 4-5 hours. Do not forget to dry each piece afterwards. Finely chop the garlic or use a garlic press. Mix with salt and pepper and the resulting mixture begins to carefully rub what is left of the rabbit. We prepare the marinade from mayonnaise and adjika and then pour it all over the rabbit.
We mix so that each piece is in the mayonnaise, and send it to the refrigerator for 2 hours. After that, we put our rabbit in the sleeve, pour the remaining mayonnaise with adjika and send it all to a baking sheet. Be sure to pierce the bag in several places, so your dish will be fried. We send it to a preheated oven until cooked. It will take about an hour. Don't forget to cut the sleeve 5-10 minutes before it's ready, so each piece will be covered with a seductive pink crust.
Cooking a rabbit is not difficult, the main thing is to adhere to the basic rule - do not spare time for
Rabbit meat 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 photo, detailed description how to cook, the advice of cooks will give answers to all questions. The main thing is to choose a suitable carcass, pickle and bake or stew.
How to cook delicious rabbit
- 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 that the carcass should not weigh more than one and a half kilograms - the more weight, the older the animal.
- Rabbit cooking. It all depends on taste preferences. The best option is stewing, but you can also cook it on the grill, in a sleeve, in a pan, even make a barbecue.
- Pickling. The carcass is marinated in wine, but if you want to cook a rabbit quickly and tasty for a child, then make a marinade on kefir or boil the meat.
Do I need to soak a rabbit before cooking?
Chefs say that only too large carcasses require long pickling. Young rabbit meat is good on its own and is marinated to make it spicier. 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 choice of rabbit dishes is huge. If you plan to cook a rabbit for New Year, for example, then you should give preference to cooking as a whole, stuffing the carcass walnuts and smoked meats or stew in sour cream with the addition fragrant spices. Rabbit recipes are very diverse: they include roasts, stews, soups, grilled dishes and many others.
Braised in sour cream
- Cooking time: 180 min.
- Servings: 5 persons.
- Calorie content of the dish: 123 kcal.
- Purpose: for festive table.
- Cuisine: European.
An excellent recipe, which is worth paying attention to those who cook this type of meat for the first time. Rabbit in sour cream can be successfully supplemented with mushrooms, prunes, potatoes. Before cooking, cut the carcass into portioned pieces: cut in half along the loin, then cut into small pieces. It is important to cut the bone with the first blow so that no fragments remain.
Ingredients:
- sour cream (25% fat) - 500 ml;
- rabbit - 1.5 kg;
- onions - 2 pcs.;
- carrots - 150 g;
- garlic - 3 cloves;
- vegetable oil- 50 ml;
- seasonings.
Cooking method:
- Wash the carcass, cut and rub with a mixture of spices and salt. Leave to marinate for 30 minutes.
- Peel vegetables, cut into cubes. Chop the garlic into slices.
- Heat the oil, fry the meat until golden brown.
- Saute the vegetables in the same oil until soft.
- Place pieces of rabbit meat, vegetables in the goose bowl, pour over sour cream. Taste and season to taste with spices.
- Simmer the roast for 90-120 minutes. on low fire.
In a slow cooker
- Cooking time: 1 hour.
- Calorie content of the dish: 128 kcal.
- Purpose: dinner, child.
- Cuisine: European.
- Difficulty of preparation: easy.
Rabbit meat is good in any form, but meat cooked in a slow cooker will be especially tasty and 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 handle the rest by itself. Serve a treat to the table, flavored with chopped herbs and garlic.
Ingredients:
- rabbit - 1.5 kg;
- carrots - 2 pcs.;
- onion - 150 g;
- sour cream - a glass;
- vegetable oil - 30 ml;
- salt, spices.
Cooking method:
- Before cooking a rabbit in a slow cooker, peel the carrots and onions, cut into cubes.
- Process the carcass, cut into pieces, put in a multicooker bowl, pre-lubricated with oil. Turn on the "Baking" mode, fry the meat until golden brown.
- Remove the pieces from the bowl, pour the chopped vegetables into it, fry until soft in the same mode.
- Add meat pieces to vegetables, pour sour cream over everything, pour a little hot water. Season the roast, turn on the "Extinguishing" mode for 90 minutes.
With potato
- Cooking time: 70 min.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 132 kcal.
- Purpose: dinner.
- Cuisine: European.
- Difficulty of preparation: easy.
A hearty, mouth-watering treat of rabbit meat will be appropriate on any holiday table. Soft, tender meat goes well with crumbly potatoes and sour cream. Rabbit with potatoes can be a great alternative to the traditional roast with meat. Diversify your family diet with another recipe for cooking delicious, diet food.
Ingredients:
- potatoes - 5-6 tubers;
- onions - 2 pcs.;
- rabbit - 1.3-1.5 kg;
- Provencal herbs- 1 tsp;
- sour cream - 250 ml.
Cooking method:
- Peel the onion, cut it into half rings.
- Process the rabbit carcass, cut into pieces, fry in oil until golden brown.
- Peel the potatoes, cut into medium cubes.
- Place the meat in a cauldron for stewing along with vegetables, season with spices and salt, pour over sour cream. It should cover all components completely.
- Put the cauldron on fire. Simmer roast for 40-50 minutes.
In the oven with potatoes
- Cooking time: 1.5 hours
- Number of servings: 4-5 persons.
- Calorie content of the dish: 136 kcal.
- Cuisine: European.
Spicy, delicate taste rabbit meat is in perfect harmony with crumbly potatoes and aromatic herbs. The dish will be especially soft if you marinate the meat in wine. Before cooking 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:
- Peel the potatoes, cut them into large bars. Season with spices, sprinkle with oil.
- Marinate the rabbit carcass in white wine and spices, after chopping it into portioned pieces.
- Discuss the pieces. At the bottom of a refractory form, place a potato, put a rabbit on top. Season with garlic cloves, rosemary sprigs, savory and salt. Spray with oil, pour 4-5 tbsp. spoons of marinade.
- Put the pan in the oven at maximum heat, bring to a boil, and then reduce the heat to minimum. Simmer 40 min.
Roast
- Cooking time: 120 min.
- Servings: 4 persons.
- Calorie content of the dish: 136 kcal.
- Purpose: dinner holiday menu.
- Cuisine: European.
- Difficulty of preparation: medium.
Try to cook delicious, satisfying, but very gourmet dish to brighten up your holiday table. Roast with rabbit successfully complements prunes - it emphasizes the tenderness of dietary meat, gives it a slight sourness. Bacon, which is part of the treat, gives the dish a smack of smoked meats. Serve an appetizing roast of juicy rabbit on a large plate, garnished with vegetables, sprigs of greens.
Ingredients:
- bacon - 100 g;
- prunes - 10 berries;
- white wine - 1 tbsp.;
- rabbit carcass - 1.5 kg;
- small onion - 7 pcs.;
- olive oil - 25 ml;
- flour - 20 g;
- cognac - 50 ml;
- thyme, rosemary, savory - a pinch.
Cooking method:
- Chop the carcass into pieces, rinse, dry on a towel.
- Rinse the prunes, pour cognac, let soften.
- Cut the bacon into thin strips.
- Peel the onion, wash it, if it is very small - do not cut it, but chop large specimens into half rings.
- Pour oil into a cauldron or pan, fry the bacon in it until golden brown, remove from the container. Put the rabbit pieces, onions in the same place, fry for 5-7 minutes, stirring constantly.
- As soon as a crust appears, sprinkle everything with flour, fry a little.
- Put spices, bacon in a cauldron, add wine, let it boil. Reduce heat, simmer for 40 minutes. Add whole prunes, salt, cook for another 20 minutes.
- Preparation time: 30 minutes (4 hours for pickling).
- Number of servings: 6 persons.
- Calorie content of the dish: 98 kcal.
- Purpose: dinner, holiday menu.
- Cuisine: Russian.
- Difficulty of preparation: medium.
If your diet contains only pork or beef kebab, grilled meat, sausages and steaks, then it's time to try something new, unusual dish. Before you cook rabbit barbecue at home, you need to choose a large carcass and chop it into medium pieces. Marinate rabbit meat in white wine or a mixture of kefir and onions. Add salt at the very end so that the meat does not turn out dry.
Ingredients:
- rabbit carcass - 1 pc.;
- onions - 2-3 pcs.;
- kefir 2.5% fat - 1 l;
- spices, salt.
Cooking method:
- Wash, then cut the carcass so that it is convenient to string the pieces on skewers.
- Cut the onion into rings, not thin.
- Place pieces of meat, onions in a deep container and remember all the ingredients well.
- Add spices, kefir. Let the skewers marinate for 4 hours.
- After marinating, thread the meat on skewers, cook until a crust forms. Serve with vegetables.
How to fry a rabbit
- Cooking time: 30 min.
- Servings: 4 persons.
- Calorie content of the dish: 155 kcal.
- Purpose: dinner.
- Cuisine: European.
- Difficulty of preparation: medium.
The best way to cook rabbit meat is stewing, but if you really want a ruddy, fried crust, then you should try to cook this dish. A fried rabbit will turn out to be especially tasty if you marinate it in wine or kefir first. Breaded fillet pieces are 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:
- Make a batter from milk, eggs, salt and season it.
- Cut the rabbit meat into portions, beat off a little.
- Dip the piece first in breadcrumbs, then in batter.
- Fry the pieces in a pan until tender. It is recommended to cook rabbit meat - put the fried pieces in a refractory form and place in the oven for 5-7 minutes.
In kefir
- Cooking time: 180 min.
- Servings: 4 persons.
- Calorie content of the dish: 126 kcal.
- Purpose: dinner.
- Cuisine: European.
- Difficulty of preparation: medium.
What to cook from a rabbit? If cooking the whole carcass, in a baking sleeve, in foil in the oven, is a little boring, then try making this dish. Rabbit in kefir cooks quickly, it turns out juicy and very soft. Before you stew the rabbit, cut it into pieces: the legs will be used 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 each;
- garlic - 3 cloves;
- paprika - 5 g.
Cooking method:
- Wash the legs and put in a deep container. Fill them with boiling water so that the water covers the contents, add salt, dry spices. Put to boil for 80-90 minutes.
- Peel the potatoes, boil until half cooked.
- Place the potatoes in a deep baking dish, then the rabbit meat.
- Add salt, paprika, chopped garlic to a glass with kefir, mix and pour meat and potatoes with the mixture.
- Bake at 200°C for 40 minutes.
In a baking sleeve
- Cooking time: 60 min.
- Servings: 4 persons.
- Calorie content of the dish: 185 kcal.
- Purpose: dinner.
- Cuisine: European.
- Difficulty of preparation: medium.
Rabbit meat cannot be called cheap meat, so many housewives think for a long time about how beautiful it is to serve it to the table, how to bake a rabbit. There are a lot of options for treats, but baking any type of meat with the help of a sleeve will not only make it very juicy, tender, but also keep the maximum useful substances. This is especially true when cooking a 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:
- Rinse the whole rabbit, pat dry. Rub the carcass with salt, pepper, let marinate for an hour.
- Boil the rice until tender and hard boil the eggs.
- Peel onions, carrots, sauté in oil until golden brown.
- Mix rice, vegetables, eggs, season, salt.
- Start the carcass, sew up the tummy with a thick thread.
- Before you cook the rabbit in the oven in the sleeve, grease it with sour cream.
- Place the carcass at the bottom of the bag, tie tightly. Bake for 40-50 minutes, then cut open the bag.
Soup
- Cooking time: 75 min.
- Servings: 4 persons.
- Calorie content of the dish: 94 kcal.
- Purpose: lunch.
- Cuisine: European.
- Difficulty of preparation: easy.
Delicious, rich broth, soft, juicy meat - what else do you need for a cozy home-cooked dinner? Rabbit soup with noodles will appeal even to a picky child who does not like the first and meat. The dish is prepared from the most simple products: carrots, potatoes, onions. At the end of cooking, you can add cream or sour cream and some fresh herbs to the dish for tenderness.
Ingredients:
- medium potatoes - 500 g;
- pieces of rabbit or fillet - 400 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- vermicelli - 100 g;
- butter - 50 g;
- herbs, salt, pepper - to taste.
Cooking method:
- Rinse the rabbit. Fill the carcass with water, cook on low heat for 30-40 minutes.
- Peel the vegetables, cut the potatoes into large cubes, the onions into small cubes, and the carrots into strips.
- Sauté carrots and onions in butter.
- Remove meat from the broth, send potatoes, fried vegetables into it. Boil everything for 10-15 minutes.
- Season the soup with spices, salt, put the meat pieces, cook for another 5 minutes.
Marinade for the rabbit
To cook rabbit meat tasty and quickly, you need to marinate it. Pickling mixes are made with white wine, vinegar, fermented milk products. Before marinating the rabbit, it is cut into portions, rubbed with a mixture of herbs (rosemary, dry garlic, savory, basil) or poured with dry wines. Marinating takes from 3-4 hours - this is optimal time so that the rabbit becomes soft, juicy, fragrant.
How to choose the right rabbit meat and cut it, you will learn from step by step photos and video tutorials. Rate more more recipes, .
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