The recipe for cooking rabbit so that the meat is soft. The main secret of cooking a rabbit is successful 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. Do not rush to cook the most tasty dish from a rabbit. 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 rabbit dishes. 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 rabbit dishes. Best Recipes cooking rabbit - rabbit in Maltese, rabbit in sour cream, rabbit in wine and dried fruits. Very 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 cooking rabbit: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave. 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.

Rabbit Meat - Valuable dietary product, which nutritionists recommend eating even for children. The composition and structure of muscle fibers allows it to be absorbed very quickly. This gives the rabbit the palm of all varieties. meat products. Rabbit meat is highly valued all over the world. Many housewives are looking for recipes on how to properly cook a rabbit.

Animals are slaughtered at 3-4 months of age. The weight of such a carcass is usually about a kilogram. If you purchased a whole rabbit weighing one and a half kg, then he was most likely already six months old. The meat will differ in composition and taste, it will be tougher and not as healthy.

Rabbit meat is recognized as dietary. It does not contain harmful fats and excess cholesterol. Calorie content is minimal - 190 kcal per 100 g of the product. Protein is absorbed by the human body by 90%. The content of minerals and microelements - iron, cadmium, selenium, phosphorus, calcium, magnesium, sulfur, fluorine, molybdenum - is very high in meat. The product is also saturated with vitamins of group B. Doctors recommend rabbit meat to people with diseases of the stomach, liver, allergies and hypertensive patients.

The secrets of cooking rabbit meat

Despite the cultivation of animals in farm conditions, the meat has a specific flavor of game. This meat is not to everyone's taste. Although there is nothing unpleasant in it. To get rid of the smell, the meat is almost always soaked. To do this, use water, milk or whey. Many people soak the product in the marinating mixture for 2-3 hours before cooking.

Rabbit should be marinated

For pickling use lemon, wine, vinegar, oil with garlic, fruit juices, kefir, whey. Rabbit "loves" various spices. Be sure to add black pepper, onion, Bay leaf.

White wine is a great marinade. Its properties give dishes an interesting shade of taste and aroma. The rabbit is poured with wine so that the pieces are completely hidden under the liquid. Some housewives add a little cognac. This brings a special tenderness and piquancy. In this situation, additional soaking and rinsing is not required.

In other situations, especially if cream, sour cream or olive oil are taken for pickling, soaking the meat for two to three hours is required. Preparing the marinade is very easy. Take not a large number of of the selected product, salt and pepper. Then the meat is coated with the resulting mixture and allowed to soak for 2-3 hours.

To give the meat an aroma and a fresh taste, spices are put in the dish - oregano, rosemary, basil, lemon, dill. Tender meat is cooked for no more than an hour, because then its taste and usefulness are lost. Optimal and fast option- cook rabbit with sour cream in the oven.

Classic recipe for rabbit in sour cream

To prepare this light and easy to prepare, but very tasty dish, the hostess should stock up on the following products:

half a rabbit;
sour cream 0.5 l.;
carrots - 3 pcs.;
garlic - 3 large cloves;
black pepper, salt, spices to taste.

After cutting the rabbit into pieces, it is poured with water so as to cover all the meat. Leave alone for an hour and a half. During this period, the specific smell of game will disappear and blood will come out of the fibers. After that, the pieces are taken out of the water and let the water drain, dried on a paper towel.

Sliced garlic is stuffed with meat, as for homemade boiled pork. Rub the pieces with a mixture of pepper and salt. Set to soak own juice in the refrigerator for a couple of hours. The next stage - the rabbit is fried over high heat with butter until a crust forms.
The fried pieces are placed in a deep brazier, for example, in a goose. Pour sour cream diluted with a glass of water. Salt, pepper the sauce, add the remaining chopped garlic. The brazier is covered with a lid and placed in an oven preheated to 200 degrees for 60 minutes.

The dish is served on the table with new potatoes and dill. You can use any side dish, but this one is especially good.

To prepare this the most delicate dish take the following products:

One whole rabbit.
Kefir - 2 cups.
Onions - 5 medium-sized heads.
Salt, pepper to your taste.
Mustard - 2 tbsp. spoons.
Butter or vegetable oil.
Greens and seasonings.

The meat is washed and cut into portioned pieces, put in a bowl. Mix them with onion, cut into rings or half rings. Selected spices and salt are also added there. Mustard is diluted in kefir and the meat is poured with this mixture. After closing the lid, the pan is put in the cold all night for pickling.

The next day, the rabbit pieces are placed in a baking dish greased with oil. Sent to the oven with a temperature of about 200 degrees for 15 minutes. After the form is taken out, the meat is turned over and baked again for 15 minutes.

Pour in the remaining marinade liquid and simmer until the rabbit becomes soft. Any garnish can be invented. It turns out especially tasty and beautiful if you serve this delicate dish with green peas sprinkled with herbs.

To follow the recipe, you will need:

rabbit carcass;
1 glass of sour cream;
butter 100 g;
onion - 2 pcs.;
3 cloves of garlic;
bay leaf - 2 pcs.;
different peppers, salt, spices.

The cooking procedure is extremely simple:

The carcass is cut into pieces.
Wash the meat.
Dry with paper towels.
Fry in hot oil, dipping all the pieces in flour.
Onions are cut, garlic is rubbed on a fine grater.
The meat is transferred to a saucepan.
Onions are simmered for 5 minutes in the oil where the meat was fried.
Pour a couple of glasses of water into a stewpan with a rabbit, put onions there, simmer for 40 minutes.
Open the lid, put sour cream, seasonings and bay leaf to the meat with onions. Simmer another 10 minutes.
Then put crushed garlic in a saucepan, cover with a lid and let it “rest” without heating for 15-20 minutes. The meat will be saturated with the aroma of garlic and acquire an incredible taste and aroma.

Can be served as a side dish buckwheat porridge, mashed potatoes or pasta, decorating the dish with sprigs of greens.

In order to put this dish on the table beautifully, the whole rabbit is baked in the oven. For cooking culinary masterpiece you will need:

rabbit carcass;
a glass of sour cream;
1 kg of potatoes;
1 glass of mustard;
pepper and salt.

Sprinkle the washed rabbit with salt and pepper. Place on a baking sheet upside down. The baking sheet is pre-greased with oil. The back of the carcass is smeared with mustard and sent to the oven for 20 minutes. The temperature inside the oven should be around 160 degrees.

And at this time they are peeling potatoes, cutting large pieces, salt. After 20 minutes, the baking sheet is taken out, the rabbit is turned over, and the abdomen is coated with mustard. Potatoes are laid out around the carcass and again put in the oven for another 15-20 minutes.

The baking sheet is taken out again, the rabbit and potatoes are poured with sour cream and sent back to the oven for 10 minutes.
At the end of cooking, the whole rabbit is placed on wide dish, potatoes are beautifully laid around, decorated with greenery branches and served hot.

A slow cooker is a universal device with which housewives prepare a variety of dishes with maximum preservation of vitamins. This also applies to the issue of cooking a rabbit.

To prepare this most delicate dish, you need simple products:

Rabbit - 1 carcass.
Dried porcini mushrooms - 2 pcs.
Milk - 1 l.
Carrot - 1 pc.
Onion - 2 pcs.
Parsley or celery (root) - 1 pc.
Sour cream - 1 cup.
Vegetable oil - 150-200 ml.
Bay leaf, salt, pepper.

The meat is cut into small pieces, washed well in running water. Put in a bowl and fill with milk. Set aside for soaking for 2 - 3 hours. Milk will remove the specific smell of game and make the meat extremely tender.
At this time, a handful dried mushrooms must be soaked in water. They will give the dish a unique aroma and taste.

After marinating, the pieces of meat are washed and placed in a colander so that the liquid is glass. Pour a little vegetable oil into the capacity of the multicooker and turn on the "Frying" mode. The rabbit pieces are fried in hot oil until golden brown. Pour some water into it, put pepper and salt. Set the “Extinguishing” mode on the multicooker panel and stew for about 40 minutes until soft.

Now prepare the mushroom sauce. Grated parsley or celery roots, carrots and onions are sautéed in a frying pan. Squeezed chopped porcini mushrooms are also added here. Pour sour cream here. All boil well and simmer until cooked. The rabbit is poured with the prepared sauce and put on the table, accompanied by your favorite side dish.

This dish is cooked for almost hastily if the meat was soaked in advance. Take:

1 rabbit carcass;
white wine 100 g;
butter - 50 g;
tomatoes - 5 pcs.;
onion- 5 heads;
garlic to taste - 3-4 cloves
bay leaf - 2 pcs.

The carcass cut into pieces is laid for soaking in water for 5-10 hours (you can put it in the refrigerator overnight). Then the meat is washed. Take the onion, peel and chop quite large. Then cut the tomatoes in the same way. In a frying pan with hot oil, quickly fry the rabbit pieces until golden brown. Add chopped onions and tomatoes, garlic and bay leaf.

Wine is poured into the container, spices and salt are put. Cook until soft. It is good to serve julienned potatoes, pasta or buckwheat porridge as a side dish. Such a rabbit is especially good with snow-white boiled friable rice.

Rabbit in the sleeve with potatoes and onions

This recipe is for maximum conservation taste and vitamins. The rabbit cut into pieces is marinated in any convenient way to your taste. Then the pieces of meat are fried a little. Potatoes are peeled, coarsely chopped, salted and peppered. Onions are also peeled and cut into rings.
Take a baking sleeve and carefully, evenly fold the ingredients into a bag. Bake in the oven for about 60 minutes so that the potatoes have time to fully bake.

A dish that will not leave indifferent the most sophisticated gourmet. It is very easy to prepare. Cut the carcass, soak in wine vinegar. Pieces of meat are fried, sprinkled with spices. Then, in the oiled goose-cooker, the products are placed in layers in the following order:

onion rings;
meat;
onions again;
meat again;
grated cheese;
sour cream.

The dish is baked in the oven at 180 degrees for 40 minutes. Boiled new potatoes, mashed potatoes, white rice or coarsely chopped fresh vegetables are suitable for garnish.

Rabbit meat is a product from which you can cook the most variety of dishes for all. Don't pass the shelves with this amazing product, diversify your menu with rabbit dishes.

Video rabbit recipes

Ingredients

Rabbit - 1.3 kg
Kefir (or sour cream) - 2 tbsp.
Prunes - 100 g
Salt - 1 tbsp.
Carrot - 1 pc.
Onion - 1 pc.
Pepper mix - to taste
Tomato paste (ketchup) - 2 tbsp.
Mustard - 1 tsp
Vegetable oil - 2 tbsp.

Cooking time 10 minutes + 30 minutes. for roasting and 90 min. for extinguishing

Yield: 8 servings

Rabbit meat is highly appreciated by the most famous chefs in the world. With its undoubted usefulness (which you can learn about in our article), it also has interesting taste game and amazing versatility - this product is good both in stew and fried, both baked and boiled. True, our housewives cook it infrequently, and this is due to its high cost and the specific aroma that any game has. Rabbit meat is tougher and more specific than chicken, but if you find good recipe how to cook a rabbit, then this dish will surprise not only guests, but also yourself.

A whole rabbit, as a rule, is not baked, because it is not a duck or a goose. Rabbit in parts will turn out better, and it will be easier to cook it. The carcass is usually divided into two halves - upper and lower. The meat from the back is more suitable for frying, and the front is better for boiling or stewing. Spices can be added both at the soaking stage and during cooking. Especially popular is the rabbit in sour cream or kefir, which act as a marinade, softening the meat and preventing it from drying out when baking or stewing.

In this article, you will learn not only how to put out a rabbit in a slow cooker. We will offer such rabbit recipes so that the meat is soft and juicy; you will learn several options on how to cook a rabbit in a slow cooker, how to cook a rabbit in an oven in foil - with potatoes in sour cream; how to choose the right rabbit, which marinade is best for a rabbit, and many more secrets and subtleties of cooking this wonderful meat in every respect. cook holiday dish it’s not difficult, and you will see this by trying a rabbit stewed in sour cream with prunes according to the recipe from the photo on this page.

How to cook a rabbit in sour cream in a slow cooker

Prepare all ingredients.

How to choose a rabbit for roasting or stewing

The most useful is a young rabbit under the age of six to seven months, so before you cook a stewed rabbit, choose a young rabbit. This is not difficult to do, you just need to look at the color of the meat, the lighter it is, the younger the animal. Normally, the color of rabbit meat varies from light pink to dark pink, in no case should the meat be gray - this indicates that it is stale. The age of the animal can also be determined by the weight of the carcass - a young rabbit cannot weigh more than 1-1.5 kg.

If you buy a rabbit from a private trader or in the market, then the fluffy tail of the animal or one paw with fur and claws should be left on the carcass. This is the only way you can be sure that you are buying a rabbit and not a cat. Before you buy rabbit meat from a private trader, be sure to ask to see a certificate of product quality and a stamp on the carcass. This way you can be sure that you are buying a healthy slaughtered animal, and not a self-dead or sick one.

If you buy rabbit meat in a store, then in addition to the brand and certificate, there should be a clear expiration date for the product and the name of the supplier. If the label is inside the vacuum package, then when defrosting and re-freezing the meat, it becomes dirty with signs of getting wet.

Be sure to pay attention that the rabbit carcass is well bled. Inside the vacuum package there should be no frozen blood, the carcass itself should not show protruding blood vessels, bruises and areas of discoloration. The meat should not be slippery or weathered.

A rabbit carcass prepared for stewing or baking should be well washed and dried. Before cooking a rabbit in a slow cooker or oven, many soak it in water for 2-3 hours.

Before cooking a rabbit in the oven, so that the meat is tender and juicy, cooks recommend properly preparing this meat for cooking - soak it in the marinade. But since I stewed the rabbit in a slow cooker in the marinade, there is no need to soak the stewed rabbit in a slow cooker with sour cream according to this recipe. You can read more about marinades for rabbit meat below, in the description of the rabbit recipe in the oven with potatoes.

Cut the carcass into portioned pieces. How to butcher a rabbit? It is necessary to divide into two parts (upper and lower) on the last lumbar vertebra. Each part should be divided into smaller parts. Cut the hind legs at the joints, leave the front legs whole. Divide the chest with the spine into 3-4 parts. You can cut the meat from the stomach and cut into small (5 by 5 cm) pieces, you can leave the meat on the bones.

Turn on the multicooker in the “Frying” mode, pour 2 tbsp into the multicooker bowl. any vegetable oil (I have refined sunflower oil), heat it for 3-5 minutes and put rabbit pieces in hot oil. Fry them for 15-20 minutes, turning once after 10 minutes.

Wash and peel the onions and carrots, cut the onions into half rings, carrots into cubes. Vegetables can be chopped in a food processor or grated, but I prefer to cut carrots with a knife, as in this case ready dish- stewed rabbit in sour cream in a slow cooker - you will feel the sweetness of carrots, which will not fall apart and will not dissolve in the gravy. Add vegetables to the meat and fry on the same mode for another 15-20 minutes.

This recipe for cooking a rabbit in a slow cooker involves the use of sauce with sour cream, but it can be replaced with kefir if for some reason you do not eat sour cream. So the rabbit will be more dietary, while maintaining creamy taste and flavor in the finished dish. Add to multicooker bowl tomato paste(or ketchup), sour cream (kefir), mustard, spices - salt and pepper, favorite spices and herbs (optional). I added some dried rosemary, this spice goes well with rabbit dishes.

After analyzing the recipes, we can identify several spices, in addition to salt and black pepper, combined with rabbit meat, they will quickly and easily add sophistication and a new, improved taste to your dish. They can be added at the marinating stage (broth or sprinkling) or just before cooking the rabbit in a slow cooker so that the meat is soft and juicy:

black pepper
Bay leaf
rosemary
basil
oregano
thyme (savory, thyme)
coriander
celery
lemon
garlic
juniper berries.

Pour hot meat with vegetables boiled water so that it covers 2/3 of the rabbit. Turn on the "Extinguishing" mode for 1.5 hours. In this mode, the multicooker will evenly heat the bowl from all sides at a low temperature, as in a Russian oven. The dishes are very fragrant and whole, as the ingredients are not mixed at low temperatures.

If you want to cook a rabbit stewed in sour cream in a multicooker with potatoes, then it is at this stage that you need to add washed and chopped potatoes to the multicooker bowl. If you are cooking rabbit pilaf in a slow cooker, add washed and dried round rice to the bowl.

Gently mix all the ingredients, close the multi-lid and forget about this preparation for 1 hour. The recipe for a rabbit stewed in a slow cooker with sour cream (kefir) is incredibly simple and does not require any effort from you if you have such an indispensable assistant in the kitchen.

If you want to learn how to cook a rabbit in a pan with sour cream, use the same set of products by tightly closing the lid and stewing the meat on a very low heat for 70-80 minutes, stirring occasionally and adding liquid.

After 1 hour, open the lid and put in the gravy the prunes we need to cook the rabbit stewed in sour cream according to this recipe. Prunes can not be pre-soaked in hot water, as housewives usually do, as it will be stewed in gravy for half an hour and will have time to gain moisture and give all its taste and aroma to the dish. Just make sure the prunes are pitted and cut them in half if needed. Continue stewing the rabbit in the slow cooker for another 30 minutes. if you love spicy dishes- 10 minutes before the end of the "Extinguishing" mode, add crushed 2 cloves of garlic.

After 1 hour 30 minutes, the multicooker will emit a signal that the dish is ready. Carefully remove the bowl and let the rabbit, stewed in a slow cooker with prunes, potatoes or rice, stand for a while room temperature. This is done so that the meat "rests" and leaves the juice inside.

If you stew meat with gravy and prunes, then for garnish will do anything - potatoes, rice, buckwheat and any other cereal. Also perfectly combined with a rabbit according to this recipe for cooking in a slow cooker, fresh and baked vegetables, as well as fresh herbs and lettuce leaves.

Other rabbit recipes

Below we bring to your attention a few more a variety of recipes how to cook a rabbit quickly and tasty in a slow cooker, in the oven or in a pan.

Rabbit meat marinated in kefir and baked in the oven (86 kcal / 100 g)

Ingredients

rabbit - 1 piece,
onions - 3-4 pcs.,
mild table mustard - ½ cup,
kefir - 1 glass,
seasonings, spices, herbs, vegetable oil, salt - to taste.

How to cook a rabbit in the oven in kefir marinade

Rinse and cut the meat into portions. Chop the onion into half rings. Put the pieces of meat in a deep dish, sprinkling them with seasoning and spices and shifting with onions. Pour in the kefir so that it completely covers the meat, salt, mix, cover with a lid or food foil and place in the refrigerator for marinating for 12 hours.

Add the amount of mustard you need to the marinated meat for the desired spiciness of the dish, mix and leave the meat at room temperature for another 10 minutes. Grease a baking dish with a thick bottom and walls, put the pieces of meat, put in an oven preheated to 180-200 degrees for 15 minutes, remove and turn the meat over, put it back in the oven and bake the rabbit in kefir in the oven for another 15 minutes. Then sprinkle with chopped herbs, pour over the marinade, simmer in the oven until tender. Serve hot.

Rabbit in a slow cooker in sour cream sauce with potatoes, carrots and onions (140 kcal / 100 g)

Ingredients

Rabbit meat (any parts) - 500 g
Potato - 500 g
Carrot - 1 piece
Onion - 1 pc.
Sour cream - 1 cup
Salt, black pepper - to taste

How to cook a rabbit in a slow cooker with sour cream sauce and vegetables

This recipe for stewed rabbit with vegetables in sour cream is very similar to. You also prepare the rabbit for stewing, you also fry the pieces in the “Frying” mode.

While the rabbit meat is fried in a slow cooker, cut the potatoes into arbitrary pieces, grate the carrots, finely chop the onion. Saute onions and carrots with rabbit, then add potatoes, pour over sour cream filling(adding salt, black pepper and a glass of water to the sour cream) and simmer on the “Extinguishing” mode for 60 minutes. Before serving, it is better to separate the rabbit meat from the bones and supplement the dish with herbs and vegetables.

Rabbit baked with vegetables in the oven, stewed in wine (115 kcal / 100 g)

Ingredients

100 ml vegetable oil,
1 kg potatoes
2 pcs. bell peppers,
3 tooth garlic,
1 PC. a rabbit,
1 PC. onion,
2 tbsp ground paprika,
Bay leaf,
rosemary,
100 ml dry white wine
ground pepper, salt.

How to cook a stewed rabbit recipe with potatoes and wine in the oven

Cut the rabbit carcass into portions as shown above and marinate: finely chop the garlic for the marinade, mix it with vegetable oil, paprika and herbs. Leave the meat in the refrigerator overnight.

Lay the pieces of meat on a greased baking sheet. Before cooking a rabbit with potatoes in the oven, put vegetables cut into randomly large pieces on a baking sheet for meat and bake in an oven preheated to 180-200 degrees until cooked for about 1 hour, pouring wine every 10 minutes so that the meat does not dry out.

Add to the rabbit stewed in wine, other vegetables to taste, you can also use champignons or other mushrooms.

Recipe for roasting rabbit meat in sour cream with vegetables in foil (120 kcal / 100 g)

Ingredients

50 g sour cream
5 tooth garlic,
1 carrot and onion,
1 rabbit carcass,
2 tbsp. lemon juice and olive oil
Provencal herbs, spices to taste.

How to cook rabbit in sour cream. Recipe in the oven in foil.

Before cooking the rabbit in the oven in a sleeve or foil, rinse the carcass, cut into portions, rub with a mixture of sour cream with olive oil, herbs and spices, and leave to marinate for at least 3 hours. Coarsely chop the onion and carrot, chop the garlic into slices, you can also use any other vegetables.

Put each piece of rabbit on a separate sheet of foil, pour 2 tbsp on top. sour cream marinade, put a mixture of chopped vegetables, salt them and add seasonings to taste. Wrap the foil so that there are no holes at the bottom, and the juice does not flow out during baking. Put the pieces of meat in foil with vegetables on a baking sheet in an oven preheated to 180 degrees, and bake for 30-40 minutes.

If you are cooking the rabbit in the oven in the sleeve, then put a layer of rabbit meat in the sleeve, then pour sour cream marinade and vegetables, tightly wrapping the end of the sleeve. The rabbit baked in the oven in the sleeve will be ready in the same 40 minutes.

Rabbit Cooking Secrets

What marinade can be used for a rabbit?

It is believed that before you cook a rabbit deliciously in a slow cooker or oven, it must be marinated, as it will be softer, more aromatic and tastier. An alternative to pickling is soaking in water for 1-3 hours. Such a simple operation will improve the properties of meat and remove the smell inherent in game.

You can pickle in several ways:

Vinegar. Wine vinegar and spices are used. Vinegar is usually highly diluted in water. The big disadvantage of this pickling method is that any vinegar, along with softening the meat, reduces its natural flavor, so this marinade is only suitable for an elderly rabbit with a strongly pronounced specific smell.
White wine and spices are one of the best pickling options, as they almost completely remove the specific smell, soften and flavor the meat well. The result is gourmet dish with a delicate taste, pleasant aroma and very useful properties.
Milk whey (sour cream, kefir) - very a good option. Whey is used for soaking and marinating hare meat, but it is also suitable for a rabbit. The meat is noticeably softened, the bad smell is removed.
Garlic with olive oil is one of the classic options rabbit marinade. Rub the rabbit carcass with this mixture and refrigerate for 2-3 hours. Garlic will create a flavor contrast, tenderize the structure of the meat, and be an assistant in white wine stewing if you are cooking rabbit in one of our oven recipes, such as with vegetables.

At what temperature and how much to cook a rabbit

When answering this question, it all depends on the method of preparation.

Marinating usually takes 2 to 12 hours.
Cutting and preparing a rabbit for heat treatment takes 10-15 minutes.
Frying in a well-heated frying pan chopped medium-sized pieces of the lower part will take about 30 minutes, the ribs and front legs are fried for about 20 minutes. If you fry the belly separately - 5 minutes on each side.
How long to bake a rabbit in the oven?
A well-marinated rabbit, chopped into small pieces, is baked for about 25-35 minutes at a temperature of 190-200 degrees, the whole rabbit is baked in the oven for 40-50 minutes. The rabbit is stewed in sour cream or in another sauce in the oven for about 25-30 minutes. From longer processing at high temperatures, rabbit meat does not become softer, and the aroma and properties of the meat may deteriorate.
As a rule, the rabbit is not cooked for more than an hour. But if used low temperatures, as when cooking a rabbit in a slow cooker on the "Stew" mode, like our rabbit in sour cream (kefir) according to the cooking recipe with a photo, then the time can be increased to 1.5-2 hours.
When cooking, it is quite acceptable to use several types of processing. First, you can fry the meat in a hot pan, and then stew. Frying can be replaced by boiling.

Rabbit stewed with vegetables - the benefits and harms

The benefits of rabbit meat are enormous, because it contains a large amount of vitamins, minerals - iron, cobalt, fluorine, phosphorus, potassium, manganese, as well as lecithin and nicotinic acid. Due to the fact that it contains minimal amount sodium salts, fat, as well as its low allergenic component, the rabbit is recommended to be used in diet food(the elderly, people with gastrointestinal diseases) and the diet of young children.

By regularly eating rabbit meat, you can normalize the metabolism of fats and proteins, reduce the risk of atherosclerosis due to the low content of "bad" cholesterol and high lecithin. In numbers, the usefulness of rabbit meat is even clearer: beef proteins are digested by 62%, and rabbit meat by 90%.

There is no strontium in the meat of a young (up to 7 months) rabbit, so it can be used to reduce the dose of radiation received by people undergoing chemotherapy and working in this field. Rabbit meat is almost completely absorbed by the body, which means that it is useful to eat it during the period of illness and recovery after operations.

Although there are diseases that require the rejection of rabbit meat. Harm in the form of purine bases, which, when ingested, turn into uric acid, rabbit meat can cause biliary dyskinesia or acetone in the urine. Therefore, it is important for people with such problems to follow a diet and not eat meat broth and fried meats. It is better to eat a rabbit stewed in a slow cooker or in the oven. The harm of rabbit meat also consists in reducing the acidity in the body, which is important for psoriasis and arthritis, because in the treatment of these diseases, great emphasis is placed on taking alkaline drugs.

So let's summarize our advice. How to cook a rabbit in the oven so that the meat is soft and juicy?

Sleeve or foil. When roasting, a steam chamber is formed and the meat cooks quickly, while remaining juicy.
Stewing in sauce. Sour cream or tomato sauce allow the rabbit to leave the juices inside the meat.

Rabbit meat is a dietary and very healthy meat.

It is rich in vitamins, calcium, proteins, phosphorus and iron.

Rabbit meat does not contain cholesterol.

Due to its 100% digestibility, it is indispensable in dietary and baby food.

How to cook a rabbit so that the meat is soft - the basic principles of cooking

Rabbit meat itself is juicy and tender meat, so cooking it is not difficult.

Each housewife has her own secrets and recipes for cooking rabbit meat. But the result should always be the same: the rabbit should be soft, tender and juicy. To do this, the rabbit carcass is pre-soaked or marinated. Without this, you can not get a juicy and tasty dish. Marinade is prepared on the basis of white wine, whey, wine vinegar, sour cream, mineral water or olive oil. Young rabbit meat is soaked in ordinary drinking water so that it does not lose its natural flavor.

It should be noted that the front, part of the carcass is mainly stewed or boiled, and the back is baked in the oven or fried.

To make the meat fragrant, it is seasoned with various spices. Cloves, celery, basil, thyme, rosemary and other spices are best suited for this.

Rabbit meat can be stewed, fried, steamed, boiled or baked.

Rabbit in sauce is the most common way to cook this meat. It is in this case that rabbit meat is soft and juicy. In this way, you can cook it in the oven or stew. The carcass is pre-marinated, then cut into pieces and lightly fried. The meat is laid out on a baking sheet and fried onions, carrots and garlic are added to it. The dish is topped with salt. herbs, pepper and pour over the sauce. Bake the rabbit in the oven for 20 minutes.

How to cook a rabbit so that the meat is soft: Recipe 1. Rabbit stewed in sauce

50 ml of vegetable oil;

2 cloves of garlic;

1. We cut the carcass of the rabbit, wash it thoroughly under the tap and cut into portions. We dilute vinegar in water and soak pieces of meat in this solution. We leave the rabbit meat to marinate for an hour and a half.

2. Warm up the pan with oil well. We take the rabbit out of the marinade and lightly dry it with napkins. We shift the meat to the pan and fry it on both sides, six minutes on each.

3. We clean the onion head and chop it with thin quarter rings. Saute it in a separate frying pan until lightly browned.

4. In a deep cauldron, pour out the flour and lightly fry it until it starts to change color. Then we shift the meat and fried onions into the cauldron. Pour everything with drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in water gradually, constantly while stirring, so that lumps do not form.

5. Peel the garlic and finely chop. We add it to sour cream sauce. Salt, mix again, cover with a lid and twist the fire to a minimum. Stew the rabbit for 45 minutes. Serve with boiled potatoes.

How to cook a rabbit so that the meat is soft: Recipe 2. Rabbit in mustard sauce

700 g portioned pieces of rabbit meat;

6 cloves of garlic;

15 g of Provence herbs;

80 ml of olive oil;

150 ml dry white wine;

2 bay leaves;

1 pinch of black peppercorns;

1 pc. leeks and shallots.

1. Cut the rabbit carcass and cut it into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Place the meat in a suitable dish.

2. Peel and cut the leek into quarters. Chop the peeled garlic cloves into thin slices. Mix two tablespoons of olive oil with wine in a separate plate, add Provencal herbs, bay leaf and black peppercorns. Put the onion and garlic in here as well. Stir the mixture thoroughly and pour over the rabbit meat. Leave to marinate overnight.

3. The next day, remove the rabbit from the marinade, soak the pieces with a napkin, salt and pepper the meat. Roll each piece in flour and fry in a preheated olive oil until light brown.

4. Transfer the rabbit to a heat-resistant dish and pour over the juice remaining after roasting and marinade. Cut the unpeeled shallots in half and place in a bowl. Send unpeeled cloves of garlic and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding stock if necessary.

5. Transfer the finished rabbit to a serving dish. Add a spoonful of mustard to the remaining sauce, mix and bring it to a boil. Pour the rabbit meat with the resulting sauce. Serve with any side dish.

How to cook a rabbit so that the meat is soft: Recipe 3. Rabbit in beer

2 kg rabbit carcass;

2 liters of light beer;

vegetable oil - 80 ml;

6 cloves;

3 g black pepper;

flour - 70 g.

1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat dry with a towel.

2. Peel and chop the onion into rings. Mix beer with vinegar, add cloves, rosemary and bay leaf. Put the onion in the marinade and put it on fire. As soon as it boils, twist the fire to medium and boil for about 20 minutes. Pour the rabbit meat with boiling marinade. Cool and refrigerate overnight.

3. Remove the rabbit pieces from the marinade and pat dry with a towel. Don't throw out the marinade!

4. Mix flour with pepper. Roll the rabbit pieces in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to a cauldron.

5. Cut the bacon into small strips and fry it to the state of cracklings. Transfer the bacon to a plate.

6. Strain the marinade, leave a little onion in it and boil. Pour meat with boiling marinade, mix and simmer over low heat under the lid for an hour and a half.

7. Fry the remaining onion in bacon fat until soft. Send the bacon and onion to the cauldron. Turn off the heat and immediately pour in the cream. Mix and leave to infuse. Serve with potato garnish.

How to cook a rabbit so that the meat is soft: Recipe 4. Rabbit with creamy spicy sauce

3 g Tabasco sauce;

4 rabbit legs;

3 large onions;

1 large head of garlic;

100 ml soy sauce;

pinch by pinch nutmeg, Provence herbs and cumin;

1. Wash and dry the rabbit meat.

2. Peel and grind the onion and four cloves of garlic in a blender to a state of porridge. In a deep bowl, mix honey with soy sauce, Tabasco and cognac. Add onion-garlic gruel to the marinade and mix well.

3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to a heat-resistant form and send to marinate in the refrigerator overnight.

4. Remove the form with the rabbit, leave it for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.

5. Fry the flour in a dry frying pan. Wash parsley and finely chop. Mince the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring them in, and stirring so that there are no lumps. Put on fire, salt, add sesame seeds, parsley, mix and simmer over low heat, stirring constantly, for five minutes. Make sure the sauce doesn't boil.

6. Remove the rabbit from the oven, cut open the sleeve and transfer the meat to a plate. Pour juice from the sleeve and prepared sauce. Serve with a vegetable side dish.

How to cook a rabbit so that the meat is soft: Recipe 5. rabbit in sour cream

3 rabbit legs;

1 bunch of green cilantro and parsley;

1 large carrot;

garlic - 4 cloves.

1. Cut the legs of the rabbit along the joint in half. Finely chop the greens and peeled garlic.

2. Mix kefir with herbs and garlic. Pour rabbit meat with kefir mixture and leave to marinate for three hours.

3. Remove the meat from the marinade, salt and lightly fry it until golden brown.

4. Cut the peeled carrot into large circles. Chop the onion into thick half rings.

5. In the oil left over from frying the meat, fry the vegetables until lightly browned.

6. Put rabbit meat in a cauldron, add fried carrots and onions here.

7. Lightly dry the flour in a saucepan, pour half a glass of water over it and mix thoroughly. Add sour cream, salt and heat. If the sauce is thick, add a little more water. Pour the sauce over the contents of the cauldron and simmer over low heat for an hour and a half.

How to cook a rabbit so that the meat is soft: Recipe 6. Rabbit in wine with tomatoes

2 kg rabbit carcass;

black pepper and salt;

a glass of dry white wine;

1. Cut the rabbit carcass into pieces, wash and dry on a towel.

2. Wash the tomatoes and cut into slices. Garlic cloves, without peeling, crush with a knife.

3. In a frying pan, fry the rabbit until golden brown on both sides. Then pour in the wine and put a sprig of rosemary, garlic and tomatoes. Simmer for ten minutes without covering with a lid. Then cover with a lid and continue to simmer over moderate heat for another ten minutes.

4. Preheat the oven to 180 C. Transfer the meat, along with the sauce and vegetables, into a refractory form. Cover it with foil and put in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and pour over the sauce. Serve with a vegetable side dish.

How to cook rabbit so that the meat is tender - tips and tricks

Use only fresh rabbit meat that has not been frozen for cooking. Such meat will always turn out juicy and soft.

To make the meat soft, be sure to soak the rabbit in water or marinate.

If you decide to cook the whole rabbit, do it up your sleeve, so you get juicy and soft meat.

Stew the rabbit only on low heat.

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 portions: cut in half along the lumbar part, then chop into small fragments. 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 up 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;
white dry 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 a delicious, satisfying, but at the same time very refined dish that will decorate your holiday table. Roast with rabbit successfully complements prunes - it emphasizes tenderness 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 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, .